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Ice Recrystallization Inhibition in Ice Cream by Propylene Glycol Monostearate
Author(s) -
Aleong J.M.,
Frochot S.,
Goff H.D.
Publication year - 2008
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.1750-3841.2008.00954.x
Subject(s) - ice crystals , ice cream , clear ice , recrystallization (geology) , polyvinyl alcohol , chemistry , amorphous ice , scanning electron microscope , antifreeze protein , sucrose , chemical engineering , materials science , mineralogy , chromatography , food science , geology , composite material , crystallography , sea ice , meteorology , arctic ice pack , amorphous solid , biochemistry , antarctic sea ice , petrology , physics , oceanography , engineering
The effectiveness of propylene glycol monostearate (PGMS) to inhibit ice recrystallization was evaluated in ice cream and frozen sucrose solutions. PGMS (0.3%) dramatically reduced ice crystal sizes in ice cream and in sucrose solutions frozen in a scraped‐surface freezer before and after heat shock, but had no effect in quiescently frozen solutions. PGMS showed limited emulsifier properties by promoting smaller fat globule size distributions and enhanced partial coalescence in the mix and ice cream, respectively, but at a much lower level compared to conventional ice cream emulsifier. Low temperature scanning electron microscopy revealed highly irregular crystal morphology in both ice cream and sucrose solutions frozen in a scraped‐surface freezer. There was strong evidence to suggest that PGMS directly interacts with ice crystals and interferes with normal surface propagation. Shear during freezing may be required for its distribution around the ice and sufficient surface coverage.