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The Use of High-Protein Preparations in Ice Cream Production
Katarzyna Kiełczewska1, Michał Smoczyński1, Marta Gutkowska1
1Dairy Science and Quality Management, Warmia and Mazury University, Oczapowskiego 7, 10-719 Olsztyn, Poland.
Foods (Basel, Switzerland)
|February 13, 2025
Summary
High-protein preparations like micellar casein concentrate (CN) and whey protein concentrate (WPC) can be used in ice cream production. While they increase protein content, WPC may negatively impact sensory attributes like fluffiness and taste.
Area of Science:
- Food Science
- Dairy Technology
- Product Development
Background:
- Increasing demand for high-protein food products.
- Exploring novel ingredients for functional food development.
- Evaluating dairy protein concentrates for food applications.
Purpose of the Study:
- To assess the feasibility of using high-protein dairy preparations in ice cream.
- To analyze the impact of micellar casein concentrate (CN), buttermilk protein concentrate (BMP), and whey protein concentrate (WPC) on ice cream properties.
- To compare these effects against a control using skimmed milk powder (SMP).
Main Methods:
- Analysis of ice cream mix properties: composition, color, and consistency index.
- Evaluation of final ice cream characteristics: overrun, melting rate, hardness, and sensory attributes.
- Comparative study using four different high-protein preparations and a control.
Main Results:
- High-protein additions increased mix protein content, consistency, and particle size (CN).
- Reduced whiteness index observed in high-protein mixes.
- Variations in ice cream hardness (highest with WPC), overrun (lowest with WPC), and melting rate (lowest with BMP, highest with WPC).
Conclusions:
- High-protein preparations modify ice cream mix and final product characteristics.
- WPC-fortified ice cream showed undesirable sensory changes (reduced fluffiness, sour taste).
- BMP and CN show potential for high-protein ice cream with fewer sensory drawbacks than WPC.
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