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Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

Basil seed gum as a novel stabilizer for structure formation and reduction of ice... Basil seed gum (BSG), as a novel source of hydrocolloid, was used at two concentrations (0.1% or 0.2%) to stabilize ice cream, and its impact on selected physical and structural properties, especially ice crystal size, was compared to a commercial blend of carboxymethyl cellulose and guar gums (0.1% or 0.2%) and to an unstabilized control. Samples were temperature cycled at subzero temperatures and ice crystal size was measured before and after cycling. There was no significant difference in ice crystal size after hardening, but the presence of BSG reduced ice recrystallization compared to commercial gums and no stabilizer. The addition of BSG reduced the rate of ice crystal growth by 30–40% compared to the commercially stabilized ice creams. BSG also decreased the meltdown rate and increased the particle size, thus suggesting that BSG produced a different structure compared to the controls, possibly by lowering the air and fat interfacial tensions. More studies are needed to understand the mechanisms of action of BSG in cryoprotection and its role as a stabilizer and as an emulsifier in ice cream. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

Dairy Science & Technology , Volume 93 (3) – Mar 22, 2013

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Publisher
Springer Journals
Copyright
Copyright © 2013 by INRA and Springer-Verlag France
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-013-0122-9
Publisher site
See Article on Publisher Site

Abstract

Basil seed gum (BSG), as a novel source of hydrocolloid, was used at two concentrations (0.1% or 0.2%) to stabilize ice cream, and its impact on selected physical and structural properties, especially ice crystal size, was compared to a commercial blend of carboxymethyl cellulose and guar gums (0.1% or 0.2%) and to an unstabilized control. Samples were temperature cycled at subzero temperatures and ice crystal size was measured before and after cycling. There was no significant difference in ice crystal size after hardening, but the presence of BSG reduced ice recrystallization compared to commercial gums and no stabilizer. The addition of BSG reduced the rate of ice crystal growth by 30–40% compared to the commercially stabilized ice creams. BSG also decreased the meltdown rate and increased the particle size, thus suggesting that BSG produced a different structure compared to the controls, possibly by lowering the air and fat interfacial tensions. More studies are needed to understand the mechanisms of action of BSG in cryoprotection and its role as a stabilizer and as an emulsifier in ice cream.

Journal

Dairy Science & TechnologySpringer Journals

Published: Mar 22, 2013

References