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Application of a Technofunctional Caseinate Hydrolysate to Replace Surfactants in Ice Cream
Author(s) -
Ewert Jacob,
Schlierenkamp Felix,
Fischer Lutz,
Stressler Timo
Publication year - 2019
Publication title -
chemie ingenieur technik
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 36
eISSN - 1522-2640
pISSN - 0009-286X
DOI - 10.1002/cite.201800153
Subject(s) - ice cream , hydrolysate , pulmonary surfactant , chemistry , food science , chemical engineering , chromatography , texture (cosmology) , materials science , organic chemistry , computer science , hydrolysis , engineering , biochemistry , artificial intelligence , image (mathematics)
There is a demand for a clean label of ice cream in the food industry. To meet this requirement, alternative surfactants and hydrocolloids without an additive number have to be found. Here, a caseinate hydrolysate with improved interfacial properties was investigated as such an additive. Replacing only the surfactant resulted in ice cream characteristics, comparable to using a commercial emulsifier (INS 472b). Thus, a clean labeling of the surfactant using this hydrolysate is possible. By contrast, replacing the hydrocolloid additionally led to an unfavorable ice cream texture and stability.