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Effects of Homogenization on Sensory Characteristics of Vanilla Ice Cream¹

University of Minnesota, Department of Food Science and Nutrition, 1334 Eckles Avenue, St. Paul 55108

ABSTRACT

Nine different batches of ice creams that contained no emulsifier and that had been processed at various homogenization pressures were compared with a reference ice cream batch that was processed by commercial techniques (an emulsifier added and homogenized double-stage at 140.74 and 35.18 kg/cm² (2000 and 500 psi), first and second stage, respectively). The samples were compared for seven sensory attributes: chewiness, greasy mouthcoating, iciness, vanilla flavor intensity, loss of shape, wheying off, and curdling. Data showed differences in loss of shape and vanilla flavor intensity in some of the samples when compared with the reference sample. Vanilla flavor intensity was more pronounced in experimental samples, which indicated that the emulsifier in the reference mix in some way suppressed vanilla flavor intensity.

¹ Published as Paper Number 15,274 of the Scientific Journal series of the Minnesota Agricultural Experiment Station on research conducted under Minnesota Agricultural Experiment Station Project Number 18-24, supported by Hatch funds. The University of Minnesota Computer Center also supplied funding for the research.

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