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Effect of Locust Bean Gum and Selected Sweetening Agents on Ice Recrystallization Rates
Author(s) -
HARPER E. K.,
SHOEMAKER C. F.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05088.x
Subject(s) - locust bean gum , recrystallization (geology) , chemistry , sucrose , softening , locust , aqueous solution , fructose , food science , botany , materials science , biology , organic chemistry , xanthan gum , rheology , paleontology , composite material
A methodology has been devised to study the effects of sweeteners and a stabilizer on the rate of ice recrystallization. Aqueous solutions of sucrose, corn syrup (62 DE), and high fructose corn syrup with locust bean gum, and solutions of corn syrup with varying levels of locust bean gum were also studied. Microprocessor controlled time‐temperature experiments were performed with each sample. Average ice crystal size was measured after each heating/ cooling cycle. Effect of viscosity on ice recrystallization growth rates was also studied. This methodology is an improved technique for providing temperature control during fluctuating temperature studies. Concentration of locust bean gum showed no correlation to ice recrystallization rates. The choice of sweetener used in the aqueous solution was found to affect the rate of ice recrystallization.