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J. Dairy Sci. 87:810-812
© American Dairy Science Association, 2004.

Short Communication: Impact of Formulation on Ice Cream Microstructures: an Oscillation Thermo-Rheometry Study

C. Granger1,2, V. Langendorff2, N. Renouf2, P. Barey2 and M. Cansell1

1 Laboratoire "Milieux dispersés alimentaires: physico-chimie, formulation et vectorisation nutritionnelle", ISTAB, Université Bordeaux 1, France
2 Degussa Food Ingredients, Business Line Texturant Systems France SAS, France

Corresponding author: M. Cansell; e-mail: m.cansell{at}istab.u-bordeaux1.fr.

Oscillation thermo-rheometry was used to underline the existence of the different microstructures in ice cream. Varying ice cream formulations illustrated the impact of each ingredient, i.e., fat, proteins, and lipid emulsifiers, and their interactions on the establishment of different networks.

Key Words: ice cream • rheology • lipid emulsifier - proteins - fat formulation






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