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Microstructural and Physical Properties of High-Protein, High-Overrun Frozen Desserts.
Samantha R VanWees1, Scott A Rankin1, Richard W Hartel1
1University of Wisconsin-Madison, Madison, Wisconsin, USA.
Journal of Food Science
|February 27, 2026
Summary
Choosing the right dairy protein impacts frozen dessert texture and stability. Understanding protein structure helps create better high-protein ice cream and desserts resistant to shrinkage.
Area of Science:
- Food Science
- Dairy Science
- Material Science
Background:
- High-protein frozen desserts often exhibit poor texture and shrinkage.
- Dairy protein structure significantly influences product quality.
Purpose of the Study:
- To investigate how different dairy protein structures affect frozen dessert properties.
- To understand the role of protein in ice crystal, air cell, and fat network formation.
Main Methods:
- Formulated frozen dessert mixes with milk protein concentrate, sodium caseinate, or whey protein isolate.
- Assessed the impact of mono- and diglycerides on physical and textural properties.
- Analyzed ice crystal size, air cell size, and fat destabilization.
Main Results:
- Mono- and diglycerides reduced ice crystal and air cell size.
- Protein type influenced fat destabilization, enhancing melt resistance.
- Interfacial activity of proteins and emulsifiers was crucial for structure development.
Conclusions:
- Dairy protein selection is key to improving physicochemical and microstructural properties of frozen desserts.
- Ingredient functionality dictates the co-development of ice, air, fat, and serum phases.
- This research offers practical applications for developing enhanced high-protein frozen dairy products.
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