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COLLOIDAL STABILITY OF ICE CREAM MIX
1Unilever Research, Welwyn, Herts, England.
Journal of Texture Studies
|April 4, 2017
Summary
Ice cream mix stability depends on oil globule size. Smaller globules coalesce rapidly, influenced by temperature and globule count, while larger globules show slower coalescence due to increased energy barriers.
Area of Science:
- Food Science
- Colloid Science
- Dairy Technology
Background:
- Ice cream stability is crucial for texture and shelf-life.
- Oil-in-water emulsions in ice cream are subject to globule coalescence during processing and storage.
Purpose of the Study:
- Investigate the impact of oil globule size, emulsifying agents, stabilizers, and temperature on ice cream mix stability.
- Relate initial globule size to the texture of the final frozen product.
Main Methods:
- Ageing ice cream mix at 20°C to observe oil globule coalescence.
- Measuring oil globule size (dv) and number per unit volume (N).
- Analyzing the influence of temperature and stabilizer type on coalescence rates.
Main Results:
- Coalescence occurs in one or two stages based on initial globule size (dv).
- Globules < 0.95 μm coalesce rapidly until a critical size, influenced by temperature and N.
- Globules > 0.95 μm exhibit slower coalescence, attributed to increased energy barriers and a more rigid emulsifier layer.
Conclusions:
- Initial oil globule size is a primary determinant of ice cream mix stability.
- Milk protein contributes significantly to stability during slow coalescence.
- Understanding globule dynamics allows for predicting and controlling the texture of frozen ice cream.
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