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The Effects of Certain Salts on the Physical Properties of Ice Cream Mixes

New York Agricultural Experiment Station, Geneva, N. Y.

ABSTRACT

The addition of sodium citrate, potassium oxalate, (poisonous) and di-sodium phosphate to ice cream before pasteurization and homogenization reduced their viscosity and caused them to whip easier. The size of the fat globule clumps in these mixes were smaller. There appeared to be a relationship between the size of fat globule clumps and viscosity. Calcium lactate increased the viscosity and size of fat clusters and made it more difficult to whip. The addition of these salts after homogenization did not have a marked effect on viscosity or size of fat globule clumps but in some cases did affect the ease of whipping the mixes.

A natural increase of lactic acid to approximately 0.30 per cent or the addition of lactic or citric acid to ice cream mixes before pasteurization and homogenization caused them to curdle slightly at the time of homogenization and become very viscous and difficult to whip. The ice creams made from these mixes were hard and crumbly. Oxalic acid added either before or after homogenization or citric or lactic acid added after homogenization did not have this effect. The exceptional action of oxalic acid was attributed to the observed precipitation of calcium.

The addition of sodium bicarbonate and sodium hydroxide to mixes of normal acidity caused them to be less viscous and to whip easier than the control. Calcium hydroxide did not have this effect. Sodium bicarbonate and sodium hydroxide in comparison with calcium hydroxide when used to neutralize ice cream mixes with a titratable acidity of 0.28 to 0.30 per cent produced less viscous and easier whipping mixes. Sodium bicarbonate produced a better flavored ice cream than that produced by the other neutralizers.

The mixes prepared with unsalted butter, skimmilk powder, skimmilk or water were unusually viscous but they all whipped very easily. These mixes, high in acid when pasteurized and homogenized, whipped even better than those of normal acidity. They whipped so well the sodium salts had no effect in this respect but the calcium lactate reduced the ease of whipping.

As a result of these studies it appears probable that the relative amounts of sodium and calcium salts in the ice cream mix made from normal dairy products varies sufficiently to affect the whipping properties of the mix. The mixes prepared from dairy products secured from the same source of supply are not entirely uniform, but when difficult whipping was encountered it was uniformly corrected and a less viscous mix resulted by the addition of 0.1 per cent baking soda prior to pasteurization.