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Isolation of structural elements of food products by preparative ultracentrifugation: ice cream and ice‐cream mix *
Author(s) -
WREN J. J.,
BULLIMORE B. K.
Publication year - 1967
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1967.tb01322.x
Subject(s) - ice cream , chemistry , monoglyceride , food science , chromatography , texture (cosmology) , chemical engineering , biochemistry , fatty acid , artificial intelligence , computer science , engineering , image (mathematics)
Summary. The potential value of this technique is illustrated. With minimal risks of rearrangement or degradation it resolves a variety of food products into layers containing structural elements of different density. When ice cream was melted at 2°C and centrifuged for 90 min at 176,000 g (maximum) it yielded eight layers (other than the air layer) that were different in appearance, texture and chemical composition. The largest layer was clear serum; above this were fat‐rich layers containing some protein and below were protein‐rich layers containing some fat. Under the same conditions, icecream mix gave a somewhat different pattern of layers, which could be related to the effects of ‘fat clumping’ and air incorporation during the freezing of ice cream. Analyses indicated that the layers contained a system of lipoprotein particles of different sizes, all coated with monoglyceride, diglyceride and protein. The triglycerides of all layers of both ice cream and mix had very similar fatty‐acid compositions.