Beruflich Dokumente
Kultur Dokumente
a
Kellogg Co., 2 Hamblin Avenue East, Battle Creek, MI 49017, USA
Department of Food Science, University of Wisconsin, Madison, WI 53706, USA
Abstract
Air is an important component in ice cream, affecting both physical properties and storage stability. The objective of this study
was to measure the effects of air incorporation in ice cream, at overrun levels of 80%, 100% and 120%, on the growth of air cells
and ice crystals, as well as on the hardness and melt-down rate of the product. Ice creams with different overruns were stored either
in bulk containers (at 10 C with normal refrigeration cycling) or on microscope slides (at 6 C, 10 C or 20 C) for analysis. In
bulk storage, mean air cell size initially increased during hardening, decreased during the early stages of storage and ultimately
increased to larger sizes at longer (up to 3 months) storage times. Initial air cell size was smaller in ice creams with higher overrun,
potentially due to the higher shear stresses during manufacture. Ice creams with lower overruns (80%) were harder than those made
with 120% overrun but melted more rapidly. For samples stored on the microscope slide, lower storage temperature (20 C)
limited the mobility and solubility of air cells within the serum phase so that disproportionation was inhibited and primarily
coalescence occurred for air cells in close proximity. At high storage temperature (6 C or 10 C), disproportionation and
coalescence were enhanced due to the higher mobility of the serum phase. Higher overrun led to slightly more stable air cells during
storage.
r 2003 Elsevier Ltd. All rights reserved.
Keywords: Ice cream; Overrun; Air cells; Ice crystals; Hardness; Melting rate
1. Introduction
Air in ice cream provides a light texture and inuences
the physical properties of melt down and hardness.
However, it is not just the amount of air incorporated,
or overrun, but also the distribution of sizes of the air
cells that inuences these parameters. The manufacture
of high quality ice cream requires careful control of both
overrun and air cell size distribution. However, very
little attention has been paid to the air cell size
distribution during manufacture and storage of ice
cream.
There are numerous factors that inuence development of air cells in ice cream (Marshall & Arbuckle,
1996). Upon freezing, shearing forces during mixing
break larger bubbles into smaller ones. To break air cells
*Corresponding author. Tel.: +1-608-263-1965.
E-mail addresses: rosalina.sofjan@kellogg.com (R.P. Sofjan),
hartel@calshp.cals.wisc.edu (R.W. Hartel).
0958-6946/$ - see front matter r 2003 Elsevier Ltd. All rights reserved.
doi:10.1016/j.idairyj.2003.08.005
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30
80%
100%
120%
25
20
15
10
0
Draw
Hardened
3 days
cycled
9 days
cycled
2 weeks
cycled
4 weeks
cycled
8 weeks
cycled
9 weeks
cycled
Storage Time
Fig. 1. Comparison of mean air cell sizes in ice creams with 80%, 100%, and 120% overrun upon drawing (draw), after storage at 30 C for 8 days
(hardened), after hardening and storage at 10 C for 3 days (3 days cycled), 9 days (9 days cycled), 2 weeks (2 weeks cycled), 4 weeks (4 weeks
cycled), 8 weeks (8 weeks cycled), and 9 weeks (9 weeks cycled).
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259
100
80%
100%
120%
90
80
70
60
50
40
30
20
10
0
Draw
Hardened
3 days
cycled
2 weeks
cycled
4 weeks
cycled
7 weeks
cycled
9 weeks
cycled
Storage Time
Fig. 2. Comparison of mean ice crystal sizes in ice creams with 80%, 100%, 120% overrun. See Fig. 1 for description of storage conditions.
200
180
80% overrun
100% overrun
120% overrun
160
140
120
100
80
60
40
20
0
0
10
20
30
40
50
60
Time (minutes)
Fig. 3. Meltdown of ice creams with 80%, 100%, and 120% overrun after storage at 30 C for 8 days and 1 day at 14 C.
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made with 80% overrun had larger air cells and ice
crystals after hardening (Figs. 1 and 2) than the ice
creams made with 100% and 120% overrun, and
perhaps these factors inuenced melt down rates.
Another potential cause of the slower melt down with
higher overrun may be the difference in heat transfer
rate due to the greater presence of air. Air is a good
insulator and undoubtedly slowed the rate of heat
transfer into the ice cream with higher overrun.
260
40
34.4
28.7
30
27.6
22.9
20
10
0
fresh-drawn
-6C
-10C
-20C
Fig. 5. Comparison of the mean air cell sizes of ice cream with 80%
overrun upon drawing from the continuous freezer at 6 C (fresh
drawn), after storage on thin slides at different temperatures (6 C,
10 C, and 20 C) for 3 h.
100
80
60
fresh-drawn
3 hours at-6C
3 hours at - 10C
3 hours at - 20C
40
20
0
0
10
20
30
40
50
60
70
80
90
100
Diameter (m)
Fig. 4. Comparison of the air cell size distributions of ice cream with 80% overrun stored on thin slides at different temperatures (6 C, 10 C, and
20 C) for 3 h.
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50
80%
100%
120%
45
40
35
28.7
30
25
22.9
21.8
21.5
22.8
18.9
20
15
10
5
0
Draw
3 hours
Storage Time
Fig. 6. Comparison of the mean air cell sizes of ice creams with 80%,
100%, and 120% overrun upon drawing from the continuous freezer
at 6 C (draw) and after storage on thin slides at 6 C for 3 h.
100
80
60
261
80%_draw
80%_3h
100%_draw
40
4. Conclusions
100%_3h
120%_draw
20
120%_3h
0
0
10
20
30
40
50
60
70
80
Diameter (m)
50
40
80%
100%
120%
37.7
37.7
34.4
30
22.9
20
25.4 24.5
27.0
25.4
22.8
21.5
23.5
18.9
10
0
Draw
3 hours
24 hours
Storage Time
3 days
Fig. 8. Comparison of the mean air cell sizes of ice creams with 80%, 100%, and 120% overruns upon drawing from the continuous freezer at 6 C
(draw), after storage on the thin slides at 20 C for 3 h, 24 h, and 3 days.
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Acknowledgements
The assistance of the UW Babcock Hall Dairy Plant
staff with production of ice cream is gratefully acknowledged. This project was funded in part by a Hatch grant.
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