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Ice cream structure modification by ice-binding proteins.

Aleksei Kaleda1, Robert Tsanev1, Tiina Klesment1

  • 1Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia; Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.

Food Chemistry
|January 3, 2018
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Summary

Ice-binding proteins (IBPs) enhance ice cream texture by forming ice crystal aggregates. This improves hardness and shape preservation during melting, creating a rigid network within the ice cream.

Keywords:
Ice cream microstructureIce recrystallization inhibitionIce-binding protein (antifreeze protein)

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Area of Science:

  • Food Science
  • Biochemistry
  • Materials Science

Background:

  • Ice-binding proteins (IBPs), also known as antifreeze proteins, are known for their ability to inhibit ice recrystallization.
  • Understanding the impact of IBPs on complex food matrices like ice cream is crucial for texture modification.

Purpose of the Study:

  • To investigate the effects of fish type III IBPs on the microstructure and texture of ice cream.
  • To assess the ice recrystallization inhibition properties of IBPs in an ice cream system.

Main Methods:

  • Accelerated microscope assay to evaluate ice recrystallization inhibition in ice cream mixes.
  • Ice crystal dispersion method to study the ice cream microstructure.
  • Addition of recombinantly produced fish type III IBPs at 3 mg·L⁻¹.

Main Results:

  • IBPs significantly altered ice cream microstructure, leading to aggregates of ice crystals.
  • These aggregates entrapped mixture pockets within a rigid network, resulting in harder, more crystalline ice cream.
  • Improved shape preservation during melting was observed in ice creams containing IBPs compared to controls.

Conclusions:

  • Fish type III IBPs modify ice cream structure by promoting ice crystal aggregation.
  • A model for ice crystal aggregate formation in the presence of IBPs was proposed.
  • IBPs offer a potential avenue for improving ice cream texture and stability.