Ice cream properties affected by lambda-carrageenan or iota-carrageenan interactions with locust bean gum/carboxymethylcellulose mixtures

Pintor A., . and Totosaus A., . Ice cream properties affected by lambda-carrageenan or iota-carrageenan interactions with locust bean gum/carboxymethylcellulose mixtures. pp. 1409-1414. ISSN 2231-7546

The effect of the interaction of iota-carrageenan (ICG) or lambda-carrageenan (LCG) with locust bean gum and carboxymethylcellulose on the properties of ice cream was studied employing a mixture design approach. A model formulation was employed with of 5 (w / w) of hydrocolloids like stabilizers. Hydrocolloids mixture effect on ice cream properties (base viscosity ice-cream overrun hardness first drop and melting rate) was determined. The mixtures with LCG presented higher viscosity values than ICG at the same proportion. However mixtures with higher ICG proportion resulted in a softer texture enhancing melting properties (longer first drop time and lower melting rate). The interaction between ICG with locust bean gum and carboxymethylcellulose modified the formation of ice crystals during ice cream manufacture improving the texture and characteristics of melting of the formulated ice cream.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(04)%202012/16%20I...

Abstract

The effect of the interaction of iota-carrageenan (ICG) or lambda-carrageenan (LCG) with locust bean gum and carboxymethylcellulose on the properties of ice cream was studied employing a mixture design approach. A model formulation was employed with of 5 (w / w) of hydrocolloids like stabilizers. Hydrocolloids mixture effect on ice cream properties (base viscosity ice-cream overrun hardness first drop and melting rate) was determined. The mixtures with LCG presented higher viscosity values than ICG at the same proportion. However mixtures with higher ICG proportion resulted in a softer texture enhancing melting properties (longer first drop time and lower melting rate). The interaction between ICG with locust bean gum and carboxymethylcellulose modified the formation of ice crystals during ice cream manufacture improving the texture and characteristics of melting of the formulated ice cream.

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Item Type:	Article
AGROVOC Term:	Icecream
AGROVOC Term:	Lambda-cyhalothrin
AGROVOC Term:	Locust bean gum
AGROVOC Term:	Carboxymethylcellulose
AGROVOC Term:	Texture
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22221

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