Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production
Mihaela Ivanova1, Marcello Alinovi2, Mariya Dushkova3
1Department of Milk and Dairy Products, University of Food Technologies, 26, Maritsa Blvd., 4002 Plovdiv, Bulgaria.
Foods (Basel, Switzerland)
|October 16, 2024
Summary
Ultrafiltered (UF) sweet buttermilk enhances ice cream structure and melting resistance, offering a clean-label alternative to traditional emulsifiers and stabilizers. While improving texture, its impact on flavor requires further investigation.
Area of Science:
- Food Science
- Dairy Technology
- Ingredient Functionality
Background:
- Sweet buttermilk, a dairy by-product, is underutilized despite its potential functional properties.
- Phospholipids in buttermilk may offer technological benefits in food formulations.
- Clean-label trends necessitate alternatives to conventional emulsifiers and stabilizers.
Purpose of the Study:
- To evaluate ultrafiltered (UF) sweet buttermilk as a replacer for emulsifiers/stabilizers in clean-label ice cream.
- To investigate the techno-functional, thermo-rheological, and sensory properties of ice cream formulated with UF sweet buttermilk.
- To determine the impact of varying UF sweet buttermilk concentrations on ice cream characteristics.
Main Methods:
- Formulation of ice cream using UF sweet buttermilk at volume reduction ratios of 3 and 5.
- Analysis of functional properties, including overrun and melt resistance.
- Assessment of thermo-rheological behavior and sensory attributes (structure, consistency, aroma, taste).
Main Results:
- Increased UF sweet buttermilk concentration positively affected overrun and melt resistance.
- UF buttermilk influenced the thermo-rheological profile during ice cream melting.
- Structural and consistency attributes improved, but aroma and taste were negatively impacted by UF buttermilk addition.
- Phospholipids content likely contributed to observed techno-functional property differences.
Conclusions:
- UF sweet buttermilk shows potential as a functional ingredient in clean-label ice cream production.
- It can replace conventional additives, enhancing structural and rheological properties.
- Further research is needed to optimize flavor profiles when using UF buttermilk in ice cream.
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