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Journal of Dairy Science Vol. 46 No. 3 169-175
© 1963 by American Dairy Science Association ®
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Effect of Ice Cream Stabilizers on the Freezing Characteristics of Various Aqueous Systems

W. F. Shipe1

Department of Dairy and Food Science, Cornell University, Ithaca, New York

W. M. Roberts and L. F. Blanton2

Department of Food Science, North Carolina State College, Raleigh

ABSTRACT

The freezing characteristics of aqueous systems were shown to vary with the nature of the components present. The freezing-point plateaus were shorter for pure solutions, such as sucrose, than for milk. The addition of ice cream stabilizers to either of these lengthened the freezing-point plateaus and decreased the rate of temperature rise after seeding. This effect became more pronounced as the concentration of stabilizer increased. The changes in freezing characteristics were also found to be associated with changes in viscosity and the rate of migration of solutes through dialyzing membranes.

It was postulated that there was a relationship between freezing characteristics, viscosity, and migration of solutes. The differences in freezing characteristics were attributed to differences in the rates of heat transfer and crystallization. Both the rate of heat transfer, by convection, and migration of solute were influenced by viscosity. Migration of solute was believed to influence the rate of crystallization.

FOOTNOTES

1 This study was conducted while the senior author was on sabbatical leave at North Carolina State College.

2 Present address: Dairy Department, Berea College, Berea, Kentucky.

3 Fiske Associates, Inc., Bethel, Connecticut.






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Copyright © 1963 by the American Dairy Science Association ®.