The Influence of Hydrocolloids on Storage Quality of 10% Dairy Fat Ice Cream
¹Competence Center of Food and Fermentation Technology, Akadeemia tee 15B, 12618, Tallinn, Estonia; e-mail: tiina.klesment@gmail.com, jelena.lillo@gmail.com
²Tallinn University of Technology, Ehitajate tee 5, 80035, Tallinn, Estonia; e-mail: katrin@tftak.eu
Abstract:
In the present study, texture and flavour attributes were used to evaluate hydrocolloids (guar gum, carrageenan, xanthan gum and locust bean gum) and their blends on the crystallization of ice cream during a 13 month storage period. Only certain stabilizers retard ice crystal growth. Guar gum and xanthan gum blends attained the better stabilizing effect, improving textural and taste quality. Locust bean gum and carrageenan blends remarkably deteriorated ice cream shelf life.
Key words:
crystallization, hydrocolloids, ice cream