JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 79 No. 5 735-744
© 1996 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Hagiwara, T.
Right arrow Articles by Hartel, R. W.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Hagiwara, T.
Right arrow Articles by Hartel, R. W.

Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream

Tadashi Hagiwara 1 and Richard W. Hartel 2

1 Snow Brand Milk Products Co., Ltd., Tokyo, Japan
2 Department of Food Science, University of Wisconsin, Madison 53706

In ice cream manufacturing, control of ice crystal growth through proper formulation and storage temperature is important for stability during storage. The objective of this study was to investigate the influence of sweetener (sucrose, 20 dextrose equivalent corn syrup, 42 dextrose equivalent corn syrup, and 42 high fructose corn syrup), with and without stabilizer, on ice recrystallization in ice cream at three storage temperatures. The relationship between thermal and physical properties and ice recrystallization rate was also studied.

Mean size of ice crystals increased to the one-third power as storage time increased. Recrystallization rate increased as temperature increased for all ice creams and was highest for ice cream made with high fructose corn syrup and lowest for ice cream made with 20 dextrose equivalent corn syrup. A direct relationship was found between recrystallization rate and freezing point or amount of frozen water. Recrystallization rate did not depend uniformly on the difference between storage temperature and apparent glass transition temperature for all ice creams; specific effects of sweetener and stabilizer were observed. Stabilizer generally inhibited recrystallization, but some samples showed greater effects than others.

Key Words: recrystallization • formulation • storage temperature • ice cream

Submitted on September 8, 1994
Accepted on March 15, 1995




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
M. R. Patel, R. J. Baer, and M. R. Acharya
Increasing the Protein Content of Ice Cream
J Dairy Sci, May 1, 2006; 89(5): 1400 - 1406.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
A. Regand and H. D. Goff
Effect of Biopolymers on Structure and Ice Recrystallization in Dynamically Frozen Ice Cream Model Systems
J Dairy Sci, November 1, 2002; 85(11): 2722 - 2732.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
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]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1996 by the American Dairy Science Association ®.