HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Goff, H. D. Articles by Jordan, W. K. Search for Related Content PubMed Articles by Goff, H. D. Articles by Jordan, W. K.

Influence of Various Milk Protein Isolates on Ice Cream Emulsion Stability

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

The adsorption of protein to the fat globule surface in an emulsion such as ice cream mix has a large influence on the resulting emulsion stability and on the fat destabilization process that occurs upon whipping and freezing the mix into ice cream. The performance of several milk protein preparations in an ice cream system have been examined. Enhanced levels of whey proteins at the fat globule surface, arrived at through either a selective homogenization process or an enhancement of the whey protein:casein ratio in the mix by addition of whey protein concentrate (36% protein), contributed to a decrease in the lipid-serum interfacial tension, a slight increase in mix viscosity, an increase in ice cream dryness upon freezing, and an increase in the amount of fat destabilization in the frozen ice cream. However, 95% whey protein isolate contributed more to desirable properties in the ice cream mix and frozen product. Several caseinates were also examined and sodium caseinate contributed to enhanced overrun in the ice cream but resulted in an emulsion that was too stable to produce the desired degree of fat destabilization upon ice cream manufacture.

¹ Present address: Dept. of Food Science, University of Guelph, Guelph, Ontario, Canada, N1G 2W1, to whom all correspondance should be addressed.

This article has been cited by other articles:

				V. B. Alvarez, C. L. Wolters, Y. Vodovotz, and T. Ji Physical Properties of Ice Cream Containing Milk Protein Concentrates J Dairy Sci, March 1, 2005; 88(3): 862 - 871. [Abstract] [Full Text] [PDF]

				P. R. Ruger, R. J. Baer, and K. M. Kasperson Effect of Double Homogenization and Whey Protein Concentrate on the Texture of Ice Cream J Dairy Sci, July 1, 2002; 85(7): 1684 - 1692. [Abstract] [Full Text] [PDF]