Effects of Aging and High Hydrostatic Pressure Treatment of Ice Cream Mix Upon Ice Cream Quality
High Hydrostatic Pressure, Formulation and Aging of Ice Cream Mix Affect Ice Cream Microstructure
Research by:
Stephanie Clark, Anne-Chrystelle Wasselin, Kristin Ogle, Lloyd Luedecke
and Barry Swanson
ABSTRACT
Ice cream mixes made with and without a stabilizer/emulsifier blend (S/E) were aged 0, 4 or 8 hours and treated with 100 or 300 MPa prior to freezing. Aging and HHP treatments increased viscosity and overrun of ice cream mixes containing S/E more profoundly than ice cream mixes lacking S/E. Electron micrographs of S/E ice creams exhibited a smooth, continuous serum phase containing small air cells (up to 40 um). In contrast, samples without S/E contained a high number of very small pores and intermediate-sized air cells (40-100 um). Fat globules in ice cream without S/E were more randomly distributed, less agglomerated, and less uniform in size and shape than samples with S/E. Agglomeration appeared to increase with aging for ice cream made either with or without S/E. HHP treatment of ice cream mixes neither improved nor reduced the sensory quality of ice creams produced. Further study to determine HHP effects on individual ice cream components is warranted.
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