Application and functions of stabilizers in ice cream

Food Reviews International

Volumn 27, Issue 4, 2011, Pages 389-407

  Bahramparvar, Maryam ^a   Tehrani, Mostafa Mazaheri ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Functional properties; Hydrocolloids; Rheology; Sensory evaluation; Wheying off

Indexed keywords

EID: 79960345813     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559129.2011.563399     Document Type: Review

References (105)

1. Goff, H.D.; Sahagian, M.E. Freezing of dairy products. In Freezing Effects on Food Quality; Jeremiah, L.E., Ed.; Marcel Dekker: New York, 1996; 299-335.
2. Marshall, R.T.; Goff, H.D.; Hartel, R.W. Ice Cream, 6th ed.; Kluwer Academic/Plenum Publishers: New York, 2003.
3. Sommer, H.H. The Theory and Practice of Ice Cream Making, 1st ed.; Author: Madison, WI, 1932.
4. Kilara, A.; Chandan, R.C. Ice cream and frozen desserts. In Dairy Processing & Quality Assurance; Chandan, R.C.; Kilara, A.; Shah, N., Eds.; Wiley-Blackwell: New Delhi, India, 2008; 364-365.
5. Clarke, C. The Science of Ice Cream; The Royal Society of Chemistry: Cambridge, UK, 2004.
6. Goff, H.D.; Hartel, R.W. Ice cream and frozen desserts. In Handbook of Frozen Foods; Hui, Y.A., Ed.; Marcel Dekker: New York, 2004; 494-565.
7. Hartel, R.W. Ice crystallization during the manufacture of ice cream. Trends in Food Science & Technology 1996, 7, 315-321.
8. Hartel, R.W. Mechanisms and kinetics of recrystallization in ice cream. In The Properties of Waters in Foods: ISOPOW 6; Reid, D.S., Ed.; Blackie Academic & Professional: New York, 1998; 287-319.
9. Syrbe, A.; Bauer, W.J.; Klostermeyer, H. Polymer science concepts in dairy systems-an overview of milk protein and food hydrocolloid interaction. International Dairy Journal 1998, 8, 179-193.
10. Doublier, J.L.; Garnier, C.; Renand, D.; Sanchez, C. Protein-polysaccharide interactions. Current Opinion in Colloid & Interface Science 2000, 5, 202-214.
11. Adapa, S.; Schmidt, K.A.; Jeon, I.J.; Herald, T.J.; Flores, R.A. Mechanisms of ice crystallization and recrystallization in ice cream: a review. Food Reviews International 2000, 16(3), 259-271.
12. Goff, H.D. Formation and stabilization of structure in ice-cream and related products. Current Opinion in Colloid & Interface Science 2002, 7, 432-437.
13. Dickinson, E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 2003, 17, 23-39.
14. Goff, H.D. Hydrocolloid applications in frozen foods: an end-users viewpoint. In Gums and Stabilizers for the Food Industry 13; Williams, P.A., Ed.; Royal Society of Chemistry: Dorset, UK, 2006; 403-412.
15. Goff, H.D.; Caldwell, KB. Stabilizers in ice cream: how do they work? Modern Dairy 1991, 70(3), 14-15.
16. E number. Wikipedia. Available at: http://en.wikipedia.org/wiki/E_number#E400.E2.80.93E499_.28thickeners.2C_stabilizers.2C_emulsifiers.29 (Accessed December 1, 2009).
17. Glicksman, M. Food Hydrocolloids, Vol. 3; CRC Press: Boca Raton, FL, 1986.
18. Goff, H.D.; Ferdinando, D.; Schorsch, C. Fluorescence microscopy to study galactomannan structure in frozen sucrose and milk protein solutions. Food Hydrocolloids 1999, 13, 353-362.
19. Bixler, H.J.; Johndro, K.; Falshaw, R. Kappa-2 carrageenan: structure and performance of commercial extracts. II. Performance in two simulated dairy applications. Food Hydrocolloids 2001, 15(4-6), 619-630.
20. Glicksman, M. Food Hydrocolloids, Vol. 1; CRC Press: Boca Raton, FL, 1982.
21. Glicksman, M. Food Hydrocolloids, Vol. 2; CRC Press: Boca Raton, FL, 1983.
22. Uzomah, A.; Ahiligwo, R.N. Studies on the rheological properties and functional potentials of achi (Brachystegea eurycoma) and ogbono (Irvingia gabonesis) seed gums. Food Chemistry 1999, 67, 217-222.
23. Kaya, S.; Tekin, A.R. The effect of salep content on the rheological characteristics of a typical ice cream mix. Journal of Food Engineering 2001, 47, 59-62.
24. Kus, S.; Altan, A.; Kaya, A. Rheological behavior and time-dependent characterization of ice cream mix with different salep content. Journal of Texture Studies 2005, 36, 273-288.
25. Rincon, F.; Leon de Pinto, G.; Beltran, O. Behavior of a mixture of Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaryl gums in ice cream preparation. Food Science and Technology International 2006, 12(1), 13-17.
26. Dogan, M.; Kayacier, A. The effect of ageing at low temperature on the rheological properties of kahramanmaras-type ice cream mix. International Journal of Food Properties. 2007, 10(1), 19-24.
27. BahramParvar, M.; Haddad Khodaparat, M.H.; Mohammad Amini, A. Effect of substitution of carboxymethylcellulose and salep gums with Lallemantia royleana hydrocolloid on ice cream properties. Iranian Food Science and Technology Research Journal 2008, 4(1), 37-47.
28. BahramParvar, M.; Haddad Khodaparast, M.H.; Razavi, S.M.A. The effect of Lallemantia royleana (Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physiochemical and sensory properties of typical soft ice cream. International Journal of Dairy Technology 2009, 62, 571-576.
29. Amin, G. Popular Medical Plants of Iran; Tehran University of Medical Sciences: Tehran, Iran, 2005.
30. Guven, M.; Karaca, O.B.; Kacar, A. The effects of the combined use of stabilizers containing locust bean gum and the storage time on kahramanmaras-type ice creams. International Journal of Dairy Technology 2003, 56(4), 223-228.
31. Karaca, O.B.; Guven, M.; Yasar, K.; Kaya, S.; Kahyaoglu, T. The functional, rheological and sensory characteristics of ice creams with various fat replacers. International Journal of Dairy Technology 2009, 62, 93-99.
32. Cottrell, J.I.L.; Geoffrey, P.; Philips, G.O. The effect of stabilizers on the viscosity of an icecream mix. Journal of the Science of Food and Agriculture 1980, 31, 1066-1070.
33. Icier, F.; Tavman, S. Ohmic heating behaviour and rheological properties of ice cream mixes. International Journal of Food Properties 2006, 9(4), 679-689.
34. Ayar, A.; Sert, D.; Akbulut, M. Effect of salep as a hydrocolloid on storage stability of "İncir Uyutmasi{dotless}" dessert. Food Hydrocolloids 2009, 23, 62-71.
35. Farhoosh, R.; Riazi, A. A compositional study on two types of salep in Iran and their rheological properties as a function of concentration and temperature. Food Hydrocolloids 2007, 21, 660-666.
36. Naghibi, F.; Mosaddegh, M.; Mohammadi Motamed, S.; Ghorbani, A. Labiatae family in folk medicine in Iran: from ethnobotany to pharmacology. Iranian Journal of Pharmaceutical Research 2005, 2, 63-79.
37. Razavi, S.M.A.; Mohammadi Moghaddam, T.; Mohammad Amini, A. Physico-mechanic and chemical properties of Balangu seed. International Journal of Food 2008, 4(5), 1-12.
38. Spagnuolo, P.A.; Dalgleish, D.G.; Goff, H.D.; Morris, E.R. Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers. Food Hydrocolloids 2005, 19, 371-377.
39. BahramParvar, M.; Razavi, S.M.A.; Haddad Khodaparast, M.H. Rheological characterization and sensory evaluation of typical soft ice cream made with selected food hydrocolloids. Food Science and Technology International 2010, 16(1), 79-88.
40. Minhas, K.S.; Sidhu, J.S.; Mudahar, G.S.; Singh, A.K. Flow behavior characteristics of ice cream mix made with buffalo milk and various stabilizers. Plant Foods for Human Nutrition 2002, 57, 25-40.
41. Goff, H.D.; Davidson, V.J. Controlling the viscosity of ice cream mixes at pasteurisation temperatures. Modern Dairy 1994, 73, 12-14.
42. Soukoulis, C.; Chandrinos, I.; Tzia, C. Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream. Food Science and Technology 2008, 41, 1816-1827.
43. Herrera, M.L.; M'Cann, J.I.; Ferrero, C.; Hagiwara, T.; Zaritzky, N.E.; Hartel, R.W. Thermal, mechanical, and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids. Food Biophysics 2007, 2, 20-28.
44. Grinrod, J.; Nickerson, T.A. Effect of various gums on skimmilk and purified milk proteins. Journal of Dairy Science 1967, 51(6), 834-841.
45. Bourriot, S.; Garnier, C.; Doublier, J.L. Phase separation, rheology and microstructure of micellar casein-guar mixture. Food Hydrocolloids 1999, 13, 43-49.
46. Bourriot, S.; Garnier, C.; Doublier, J.L. Phase separation, rheology and structure of micellar casein-galactomannan mixtures. International Dairy Journal 1999, 9(3-6), 353-357.
47. Schorsch, C.; Clark, A.H.; Jones, M.G.; Norton, I.T. Behaviour of milk protein/polysaccharide systems in high sucrose. Colloids and Surfaces B 1999, 12, 317-329.
48. Schorsch, C.; Jones, M.G.; Norton, I.T. Thermodynamic incompatibility and microstructure of milk protein/locust bean gum/sucrose systems. Food Hydrocolloids 1999, 13, 89-99.
49. Vega, C.; Goff, H.D. Phase separation in soft-serve ice mixes: rheology and microstructure. International Dairy Journal 2005, 15, 249-254.
50. Thaiudom, S.; Goff, H.D. Effect of κ-carrageenan on milk protein polysaccharide mixtures. International Dairy Journal 2003, 13, 763-771.
51. Bourriot, S.; Garnier, C.; Doublier, J.L. Micellar casein-κ-carrageenan mixtures 1. Phase separation and ultrastructure. Carbohydrate Polymers 1999, 40, 145-157.
52. Langendorff, V.; Cuvelier, G.; Michon, C.; Launay, B.; Parker, A.; De Kruif, C.G. Effects of carrageenan type on the behaviour of carrageenan/milk mixtures. Food Hydrocolloids 2000, 14, 273-280.
53. Dalgleish, D.G.; Morris, E.R. Interactions between carrageenans and casein micelles: electrophoretic and hydrodynamic properties of the particles. Food Hydrocolloids 1988, 2, 311-320.
54. Schorsch, C.; Jones, M.; Norton, I.T. Phase behaviour of pure micellar casein/κ-carrageenan systems in milk salt ultrafiltrate. Food Hydrocolloids 2000, 14, 347-358.
55. Soukoulis, C.; Lebesi, D.; Tzia, C. Enrichment of ice cream with dietary fiber: effects on rheological properties, ice crystallization and glass transition phenomena. Food Chemistry 2009, 115, 665-671.
56. Eisner, M.D.; Wildmoser, H.; Windhab, E.J. Air cell microstructure in high viscous ice cream matrix. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2005, 263, 390-399.
57. Chang, Y.; Hartel, R.W. Development of air cells in a batch ice cream freezer. Journal of Food Engineering 2002, 55(1), 71-78.
58. Chang, Y.; Hartel, R.W. Stability of air cells in ice cream during hardening and storage. Journal of Food Engineering 2002, 55(1), 59-70.
59. Sopade, P.A.; Kassum, A.L. Rheological characterization of akamu a semi-liquid food from maize millet and sorghum. Journal of Cereal Science 1992, 15, 193-202.
60. Sofjan, R.P.; Hartel, R.W. Effect of overrun on structural and physical characteristics of ice cream. International Dairy Journal 2004, 14(3), 255-262.
61. Dubey, U.K.; White, C.H. Ice cream shrinkage. Journal of Dairy Science 1997, 80, 3439-3444.
62. Goff, H.D.; Wiegersma, W.; Meyer, K.; Crawford, S. Volume expansion and shrinkage in frozen dairy dessert products. Canadian Dairy 1995, 74(3), 12-13.
63. Goff, H.D.; Caldwell, K.B.; Stanley, D.W.; Maurice, T.J. The influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream. Journal of Dairy Science 1993, 76, 1268-1277.
64. Hagiwara, T.; Hartel, R.W. Effect of sweetener, stabilizers, and storage temperature on ice recrystallization in ice cream, Journal of Dairy Science 1996, 79, 735-744.
65. Buyong, N.; Fennema, O.R. Amount and size of ice crystals in frozen samples as influenced by hydrocolloids. Journal of Dairy Science 1988, 71, 2630-2639.
66. Caldwell, K.B.; Goff, H.D.; Stanley, D.W. A low temperature scanning electron microscopy study of ice cream. I. Techniques and general microstructure. Food Structure 1992, 11, 1-9.
67. Caldwell, K.B.; Goff, H.D.; Stanley, D.W. A low temperature scanning electron microscopy study of ice cream. II. Influence of selected ingredients and processes. Food Structure 1992, 11, 11-23.
68. Faydi, E.; Andrieu, J.; Laurent, P. Experimental study and modeling of the ice crystal morphology of model standard ice cream. Part I: direct characterization method and experimental data. Journal of Food Engineering 2001, 48, 283-291.
69. Sutton, R.; Wilcox, J. Recrystallization in ice cream as affected by stabilizers. Journal of Food Science 1998, 63, 104-110.
70. Sutton, R.; Wilcox, J. Recrystallization in model ice cream solutions as affected by stabilizer concentration. Journal of Food Science 1998, 63, 9-11.
71. Flores, A.A.; Goff, H.D. Ice crystal size distribution in dynamically frozen model solutions and ice cream as affected by stabilizers. Journal of Dairy Science 1999, 82, 1399-1407.
72. Harper, E.K.; Shoemaker, C.F. Effect of locust bean gum and selected sweetening agents on ice recrystallization rates. Journal of Food Science 1983, 48(6), 1801-1803.
73. Muhr, A.H.; Blanshard, J.M.V. Effect of polysaccharide stabilizers on the rate of growth of ice. Journal of Food Technology 1986, 21, 683-710.
74. Flores, A.A.; Goff, H.D. Recrystallization in ice cream after constant and cycling temperature storage conditions as affected by stabilizers. Journal of Dairy Science 1999, 82, 1408-1415.
75. Kouassi, K.; Jouppila, K.; Roos, Y.H. Effects of κ-carrageenan on crystallization and invertase activity in lactose-sucrose systems. Journal of Food Science 2002, 67(5), 2190-2195.
76. Shipe, W.F.; Roberts, W.M.; Blanton, L.F. Effect of ice cream stabilizer on freezing characteristics of various aqueous systems. Journal of Dairy Science 1963, 46, 169-175.
77. Budiaman, E.R.; Fennema, O. Linear rate of water crystallization as influenced by temperature of hydrocolloid suspensions. Journal of Dairy Science 1987, 70, 534-546.
78. Budiaman, E.R.; Fennema, O. Linear rate of water crystallization as influenced by viscosity of hydrocolloid suspensions. Journal of Dairy Science 1987, 70, 547-554.
79. Miller-Livney, T.; Hartel, R.W. Ice recrystallization in ice cream: interactions between sweeteners and stabilizers. Journal of Dairy Science 1997, 80, 447-456.
80. Regand, A.; Goff, H.D. Effect of biopolymers on structure and ice crystallization in dynamically-frozen ice cream model systems. Journal of Dairy Science 2002, 85, 2722-2732.
81. Bolliger, S.; Wildmoser, H.; Goff, H. D; Tharp, B.W. Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream. International Dairy Journal 2000, 10, 791-797.
82. Martin, D.R.; Ablett, S.; Darke, A.; Sutton, R.L.; Sahagian, M. Diffusion of aqueous sugar solutions as affected by locust bean gum studied by NMR. Journal of Food Science 1999, 64(1), 46-49.
83. Hagiwara, H.; Hartel, R.W.; Matsukawa, S. Relationship between recrystallization rate of ice crystals in sugar solutions and water mobility in freeze-concentrated matrix. Food Biophysics 2006, 1(2), 74-82.
84. Hagiwara, T.; Sakiyama, T.; Watanabe, H. Estimation of water diffusion coefficients in freezeconcentrated matrices of sugar solutions using molecular dynamics: correlation between estimated diffusion coefficients and measured ice-crystal recrystallization rates. Food Biophyics 2009, 4(4), 340-346.
85. Patmore, J.V.; Goff, H.D.; Fernandes, S. Cryo-gelation of galactomannans in ice cream model systems. Food Hydrocolloids 2003, 17, 161-169.
86. Fernandez, P.P.; Martino, M.N.; Zaritzky, N.E.; Guignon, B.; Sanz, P.D. Effect of locust bean, xanthan and guar gums on the ice crystals of sucrose solution frozen at high pressure. Food Hydrocolloids 2007, 21, 507-515.
87. Regand, A.; Goff, H.D. Structure and ice recrystallization in frozen stabilized ice cream model systems. Food Hydrocolloids 2003, 17, 95-102.
88. Tanaka, R.; Hatakeyama, T.; Hatakeyama, H. Interaction between polymer molecules in locust bean gum-water systems during cooling and freezing processes. In Gums and Stabilisers for the Food Industry, Vol. 9; Williams, P.A.; Philips, G.O., Eds.: IRL Press: Oxford, UK, 1998a; 43-47.
89. Tanaka, R.; Hatakeyama, T.; Hatakeyama, H. Formation of locust bean gum hydrogel by freezing-thawing. Polymer International 1998, 45, 118-126.
90. Smith, D.E.; Bakshi, A.S.; Gay, S.A. Changes in electrical energy requirements to operate an ice cream freezer as a function of sweeteners and gums. Journal of Dairy Science 1985, 68, 1349-1351.
91. Trgo, C.; Koxholt, M.; Kessler, H.G. Effect of freezing point and texture regulating parameters on the initial ice crystal growth in ice cream. Journal of Dairy Science 1999, 82, 460-465.
92. Wildmoser, H.; Jeelani, S.A.K.; Windhab, E.J. Serum separation in molten ice creams produced by low temperature extrusion processes. International Dairy Journal 2005, 15, 1074-1085.
93. Muse, M.R.; Hartel, R.W. Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science 2004, 87, 1-10.
94. Donhowe, D.P.; Hartel, R.W.; Bradley, R.L. Determination of ice crystal size distributions in frozen desserts. Journal of Dairy Science 1991, 74, 3334-3344.
95. Yanes, M.; Duran, L.; Costell, E. Effect of hydrocolloid type and concentration on flow behaviour and sensory properties of milk beverages model systems. Food Hydrocolloids 2002, 16, 605-611.
96. Akhtar, M.; Stenzel, J.; Murray, B.S.; Dickinson, E. Factors affecting the perception of creaminess of oil-in-water emulsions. Food Hydrocolloids 2005, 19, 521-526.
97. Akhtar, M.; Murray, B.S.; Dickinson, E. Perception of creaminess of model oil-in-water dairy emulsions: influence of the shear-thinning nature of a viscosity-controlling hydrocolloid. Food Hydrocolloids 2006, 20, 839-847.
98. Cook, D.J.; Hollowood, T.A.; Linforth, R.T.S.; Taylor, A.J. Correlating instrumental measurements of texture and flavor release with human perception. International Journal of Food Science and Technology 2005, 40, 631-641.
99. Aime, D.B.; Arntfield, S.D.; Malcolmson, L.J.; Ryland, D. Textural analysis of fat reduced vanilla ice cream products. Food Research International 2001, 34, 237-246.
100. Moore, L.J.; Shoemaker, C.F. Sensory textural properties of stabilized ice cream. Journal of Food Science 1981, 46, 399-402.
101. Akoh, C.C. Fat replacers. Food Technology 1998, 52(3), 47-53.
102. Baer, R.J.; Krishnaswamy, N.; Kasperson, K.M. Effect of emulsifiers and food gum on nonfat ice cream. Journal of Dairy Science 1999, 82, 1416-1424.
103. Schaller-Povolny, L.A.; Smith, D.E. Sensory attributes and storage life of reduced fat ice cream as related to inulin content. Journal of Food Science 1999, 64(3), 555-559.
104. Smith, D.E.; Bakshi, A.S.; Lomauro, C.J. Changes in freezing point and rheological properties on ice cream mix as a function of sweetener system and whey substitution. Milchwissenschaft 1984, 39, 455.
105. Akali{dotless}n, A.S.; Karagözlü, C.; Ünal, G. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. European Food Technology 2008, 227, 889-895.