Chemistry Reference
In-Depth Information
III. Significance of Lactose in Ice Cream
H. Douglas Goff
III.1.
Overview of Ice Cream Ingredients and Manufacture
This section will present a brief review of the sources and functionality of
lactose in ice cream. The major issues surrounding lactose in ice cream include
freezing point depression, lactose crystallization and lactose digestibility.
Readers are referred to previous chapters on ice cream in the Advanced
Dairy Chemistry series for specific information related to proteins (Goff,
2003) and lipids (Goff, 2006) or to more general references on ice cream
technology (Berger, 1997; Marshall et al., 2003; Goff and Tharp, 2004) for
further information.
The term ''ice cream'' in its generic sense is used here to include all
whipped dairy products that are manufactured by freezing and are consumed
in the frozen state, including ice cream that contains either dairy or non-dairy
fats, premium, higher fat versions, light , lower fat versions, ice milk, sherbet
and frozen yogurt. Ice cream mix formulations specify the content of fat, milk
solids-non-fat (MSNF), sweeteners, stabilizers, emulsifiers and water that are
desired (Figure III.1). Dairy and other ingredients used to supply these
components are chosen on the basis of availability, cost, legislation and
desired quality. Common ingredients include cream, butter or vegetable
fats, as the main sources of fat; condensed skim or whole milk, skim milk
powder and/or whey powder or whey protein products, as the sources of
concentrated MSNF; sucrose and/or corn starch hydrolysates as the sweet-
eners; polysaccharides, such as locust bean gum, guar gum, carboxymethyl
cellulose and/or carrageenan, as the stabilizers; mono- and di-glycerides and
H.D. Goff
Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1,
Canada, e-mail: dgoff@uoguelph.ca.
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