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Feb
Some Observations on the Basic Viscosity of Ice Cream Mixes. A positive correlation was found between mix viscosity and sensory greasiness.
In the ice cream mix viscosity study an inverse correlation was found between mix viscosity and sensory iciness.
Viscosity of ice cream mix. The Viscosity of Ice Cream Mix Made with Plain and Superheated Condensed Skim Milk. Journal of Dairy Science 1938 21 9 569-573. Some Observations on the Basic Viscosity of Ice Cream Mixes.
Thus ice cream mix viscosity is an impor- tant parameter in determining flow behavior and many factors contribute to the viscosity of an ice cream mix. Hydrocolloids play an im- portant role and their interactions with water and other solutes are complex. The viscosity value that is critical for determining flow be- havior in the holding tube of a continuous pasteurizer is at an.
The viscosity of ice cream mix and its influence on the freezing prop- erties and quality of the finished ice cream has been studied by a number of investigators. Leighton and Williams 4 first showed that ice cream mix had an apparent viscosity after proper aging and that agitation such as is given the mix in the freezer reduced this to a lower value which they termed basic viscosity. Following the work of.
A simple and rapid method for determining the viscosity of ice cream mixes is described as follows. The mix is filled into sample jars at the cooler and placed in a cold store at 40F. After the required time of aging the samples are agitated for 90 sec.
With a motor-driven agitator the platform on which the sample jars stand being raised and lowered continuously. The viscosity is then. Leighton and Williams 1927 showed that two kinds of viscosity exist in an ice cream mix namely the apparent viscosity or that present after aging the mix without agitation and the viscosity which remains after the mix has been thoroughly agitated which they termed basic viscosity.
In the ice cream mix viscosity study an inverse correlation was found between mix viscosity and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy when formulated with higher mix viscosity. A positive correlation was found between mix viscosity and sensory greasiness.
These results indicate that fat structures and mix viscosity have significant effects. Ice cream mixes and frozen ice creams at milk fat levels of 12 8 6 6 plus a protein-based fat replacer and 6 plus a carbohydrate-based fat replacer were evaluated for viscoelastic properties by dynamic testing with sinusoidal oscillatory tests at various frequencies. Ice cream mix requires 6 elements since an additional elastic modulus E 2 and a second viscosity π 2 are associated with retarded elasticity.
These additional elements are attributed to globules of 05 μ or less which are separated by only a few Angstroms after flocculation rather than the 50 Å or more separating larger globules. Extrusion technology provides the possibility to work with ice cream drawn at much lower temperature where the viscosity of the ice cream is high due to more water being frozen into ice crystals. This generates ice creams that are both smoother due to smaller ice crystals and creamier due to higher churning of fat compared to moulding and filling technologies.
The higher viscosity also offers the. Ice cream mixes and frozen ice creams at milk fat levels of 12 8 6 6 plus a protein-based fat replacer and 6 plus a carbohydrate-based fat replacer were evaluated for viscoelastic. By adjusting the formulation of ice cream the degree of fat destabilization FD mix viscosity MV and overrun can be controlled within a certain range which in turn presents different meltdown behaviors for study.
In addition to the dripthrough test the shape of ice cream as it melts was recorded as height change to further investigate ice cream meltdown. Mix viscosity at 50 s. I will be noted that in ice cream made from mixes homogenized at 53 C the viscosity decreases through 05 per cent gelatin.
Actually later experiments showed it to decrease through 075 per cent gelatin with a slight viscosity increase at 10 per cent gelatin. Investigated the relationship between ice cream mix viscoelasticity and ice cream crystal growth in ice cream as a function of stabilizer addition. They obtained the minimum ice.
The ice cream mix in all groups was 10 fat 18 sucrose 12 MSNF milk non-fat solids 08 stabiliser and 04 emulsifier. The use of yogurt instead of milk decreased the viscosity of ice cream. Apparent viscosity was determined for ice cream mixes at 80C using shear rate sweeps in a Carri-Med rheometer.
Mixes varied in fat percentage milk SNF sweetener content type of polysaccharide guar locust bean gum carboxymethyl cellulose xanthan polysaccharide concentration and blended proprietary stabilizer type and concentration. The effect of dissolution time was also studied. The effect of locust bean gum guar gum sodium carboxymethylcellulose and carrageenan on the viscosity of an ice cream mix has been investigated over a range of shear rates.
The effect of temperature on mix viscosity was also determined. This includes tests for viscosity during mix processing and possibly even yield stress determination of final ice cream product to simulate consumer experience. Ice cream mix is essentially a combination of dairy milk with sugar salt flavorings and other.
Common stabilizers used in ice cream such as guar gum carob bean gum and cellulose gum function to reduce the degree of ice crystal growth by influencing viscosity and other rheological.