Ice Recrystallization in Ice Cream: Interactions Between Sweeteners and Stabilizers

¹ Department of Food Science, University of Wisconsin, Madison 53706

Recrystallization in ice creams that were made with various combinations of four sweeteners [20 DE (dextrose equivalent) corn syrup solids, 42 DE corn syrup solids, sucrose, and high fructose corn syrup], and four stabilizers (gelatin, locust bean gum, xanthan gum, and carrageenan) was investigated. Ice creams were stored at three different temperatures (–5.2, –9.5, and –15°C). For a given stabilizer, both storage temperature and sweetener type influenced recrystallization rate. For a given temperature, rates were lowest for ice creams made with 20 DE corn syrup solids and the highest for ice creams made with high fructose corn syrup at all storage temperatures. The effects of stabilizers on ice recrystallization rate were more pronounced in combinations of either lower temperature (–15°C) and lower freezing point temperature when high fructose corn syrup or sucrose was used or higher temperature (–5.2°C) and higher freezing point temperature when 20 DE corn syrup solids was used. Overall, carrageenan and locust bean gum were most effective in retarding ice crystal growth, but not in all cases. Xanthan gum and gelatin retarded ice recrystallization only at –15°C and when combined with sucrose or high fructose corn syrup.

Key Words: recrystallization • ice cream • sweetener • stabilizer

Submitted on February 5, 1996
Accepted on September 9, 1996

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