Application of Sweeteners in Food and Drinks - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 231

andmaltodextrin12DE(MD1210QS,Syral,France);and(d)oligosaccharides,e.g.,inulin(Fibruline
XL,MW>3.300,DP>20,Cosucra,Belgium),oligofructose(FibruloseF97,MW>1000,DP<20,
Cosucra,Belgium),andsolubledietaryiber(NutrioseFB06,RoquettePharma,Italy).
Theicecreammix'scompositionwas8%fat(providedasfreshcream),11%milksolidsnonfat
(MSNF),16%totalsugarsolids(providedascrystallinesucroseandpartiallyasbulksweeteners),
0.2%stabilizer(an8:2blendofxanthangumandmicrocrystallinecellulose),and0.2%emulsiier
(mono-diglyceridesoffattyacids,60%monoestercontent).Bulksweetenerswereusedaspartial
substitutesofsucrose(controlsample)atratiosof10:90and30:70.Theicecreammixeswerepre-
paredbydispersingunderagitation(at1000rpm)thestabilizer/sweeteners/emulsiier/MSNFdry
blendintotheliquidmaterialsat50°Cfor10minusingamechanicalstirrer.Themixeswerethen
batchpasteurizedat76°Cfor20minusingawaterbathand,consequently,two-stage(200and30
bars, respectively) twice homogenized using a laboratory single piston homogenizer. Then, they
wererapidlycooledto4°Candagedatthesametemperaturefor18h.Theagedmixeswerefrozen
using a batch freezer at a set draw temperature of −5.5°C, packaged into 300-mL high-density
polyethylene(HDPE)containers,hardened,andstoredinadeepfreezerunderquiescentfreezing
conditionsat−25°C(Soukoulis,Rontogianni,andTzia 2010).
Theyalsoreportedthatcreaminess,apartfromthermalproperties(glasstransitiontemperature-
Tg,icecrystaluniformity-DT mcurve ,andunfrozenwatercontentorUFW),waspoorlyrelatedwith
rheologicalandphysicalproperties.Onthecontrary,coarseness,wateriness,greasiness,andgum-
minessperceptionwerefoundtobewellcorrelatedwithrheologicalandthermalproperties,overrun,
aircellmeansize,andmeltingrate.Flavorandtastecharacteristicswereinterrelatedparticularly
withmeltingandthermalcharacteristics,overrun,andaircellmeansize.
Thestructuralelementsoficecreamcontributesigniicantlytotheperceptionpatternoftexture
andlavor(KokiniandvanAken2006).Texturequantiicationcanbeaccomplishedbythedetermi-
nationofthepropertiesthatarerelatedtothecolloidalaspectsoficecream,suchasmicrostructure,
serumviscoelasticity,emulsioncharacteristics,andthermalproperties(Herreraetal.2007;Regand
andGoff2003;MuseandHartel2004).
Thephysicalstructureoficecreamiscomposedofair,ice,fat,andanunfrozenserumphase,
which consists of proteins, emulsiiers, stabilizers, milk salts, lactose, and sweeteners within the
unfrozenwater.
Icecrystalsizeplaysanimportantroleindeterminingthequalityoficecream;smallicecrystal
sizesaredesiredtoenhanceconsumeracceptance.Duringfreezing,nucleiformationmustbepro-
motedandicecrystalgrowthandrecrystallizationminimizedtocreatemanysmallicecrystals.The
effectsofsweetenertype,drawtemperature,dasherspeed,andthroughputrateonicecrystalsize
distributionsduringfreezingoficecreamwereinvestigatedbyDrewettandHartel(2007).These
operatingvariablesaffectthemechanismsbywhichicecrystalsformandripenintothedisc-shaped
crystalsobservedexitingthefreezer.Increasingthethroughputrate,reducingtheresidencetimein
the freezer allows less time at warmer temperatures when recrystallization occurs rapidly, which
leadstosmallericecrystalsatthefreezerexit.Smallericecrystalswerealsofoundatlowerdraw
temperaturesbecausecoolanttemperatureswerereduced,increasingthedrivingforcefornucleation.
Increasedicecrystalsizeatdrawoccurredwhenfasterdasherspeedswereutilizedbecauseof
theadditionoffrictionalheatintothesystem,causingmeltingofsmallcrystals.Residencetimewas
foundtohavethemostpronouncedeffectonmeanicecrystalsizefollowedbydrawtemperature
anddasherspeed;whereas,typeofsweetenerhadnosigniicanteffect.
Anicecreammixwith12%milkfat,17%sweetener,11.5%MSNF,0.1%Polmoemulsiier,and
0.28%gelatinstabilizerwaspasteurizedfor19sat85°C,homogenizedat6895and20,684kPa,and
placedintoastoragetankat1°C-2°Cforovernightaging.
Sweeteners,28dextroseequivalent(DE)cornsyrup,sucrose,andHFCS,werechosentoobtain
awiderangeofFPdepressions(DrewettandHartel2007).