Food and Fermentation Industries >

2024 , Vol. 50 >Issue 6: 359 - 366

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034920

Effect of partial coalescence of fat globules on quality of ice cream

  • CHEN Xue ,
  • LIU Lizeng ,
  • LIU Aiguo ,
  • JIN Huajin ,
  • XU Ying ,
  • XU Jun
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  • 1(College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China)
    2(Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China)
    3(Yili Yinuo Technology (Shanghai) Co.Ltd., Shanghai 200245, China)

Received date: 2023-01-17

  Revised date: 2023-02-22

  Online published: 2024-04-17

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Abstract

Ice cream is a complex food colloid system and is different from ordinary emulsions, its emulsion is required to be stable under static conditions.With the decrease in temperature, the ice cream formed the appropriate proportion of solid fat during the ageing process.During the beating and freezing, the partial coalescence mediated by fat crystals formed the three-dimensional structure, which was conducive to the formation of the sensory quality and structural characteristics of ice cream.Different compositions, external environments, and processing methods of ice cream will affect the adsorption of protein on the surface of the fat sphere and the change of the crystallization characteristics of the fat sphere, resulting in the degree of partial coalescence of the fat sphere, and further affect the texture of the ice cream.Therefore, it is necessary to control the agglomeration of fat pellets in the process of ice cream production.This paper reviews the mechanism of emulsion instability and the effects of emulsifier, fat, protein, shear rate, and processing methods on the partial coalescence of fat globules and the partial coalescence of fat globules as one of the key factors affecting the quality of ice cream.

Key words： partial coalescence; emulgator; fat; protein; ice cream

Cite this article

CHEN Xue , LIU Lizeng , LIU Aiguo , JIN Huajin , XU Ying , XU Jun . Effect of partial coalescence of fat globules on quality of ice cream[J]. Food and Fermentation Industries, 2024 , 50(6) : 359 -366 . DOI: 10.13995/j.cnki.11-1802/ts.034920

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