Ice cream - Effect of emulsifiers and stabilizers
12 important questions on Ice cream - Effect of emulsifiers and stabilizers
Which emulsifiers are often added to ice cream?
What happens when casein proteins cover the fat particles? And how can this be solved?
Why are polysorbate 80 and lecithin better emulsifiers than casein proteins?
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How do stabilisers (polysaccharides) control the amount of ice formed?
What is the difference in the release of fat and water soluble flavours?
Which 3 ingredients of milk and cream influence the properties of ice cream and what is their size?
- Milk fat globules (1 um) --> partly solid and partly liquid (dependent on temperature)
- Whey proteins (5 nm) --> globular
- Casein micelles (100-300 um) --> assembly of casein molecules
Why does fat only partially coalesce?
Why and how can casein micelles on the fat globules be removed?
To remove the caseins, you can replace the casein micelles by other surface active agents (such as polysorbate 80). The surface active agents are amphiphilic and have a higher affinity to the fat globules than the casein micelles. The surfactants are smaller and the fat globules can now approach each other much easier, can coalesce and stabilise the air bubbles.
What happens when surfactants are added in ice cream with a low fat content?
Do surfactants stabilize or destabilise the ice cream?
- Stabilize --> removing casein micelles from fat globules (destabilising them). Fat globules can coalesce and sit on the interface of the air bubbles, making them stable.
- Destabilize --> outcompete casein micelles and whey proteins on the interface of the air bubbles. They give a thin interface due to their small size and this gives coalescence and destabilisation of the air bubbles.
What is the percentage of stabiliser in the beginning of the freezing process and in the end?
As 60-70% of water solidifies: the serum concentration increases with a factor 3
So from 0.5 to 1.5% polysaccharide solution
What are functions of stabilisers?
- Water-binding ability --> free water decrease: less ice
- Create smoothness in texture and eating --> viscosity increase, limit ice crystal growth
- Reduction of meltdown
- Slowing down moisture migration
- Masking detection of ice crystals
- Incorporation of air
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