Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review

Soukoulis, Christos and Fisk, Ian D. (2016) Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review. Critical Reviews in Food Science and Nutrition, 56 (15). pp. 2543-2559. ISSN 1549-7852

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Abstract

Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms and perceived quality. Increasing demand for products perceived as healthier / more natural with minimal processing has identified a number of new tools to improve quality and storage stability of frozen dairy desserts. Ingredients such as dietary fibre, polysaccharides, prebiotics, alternate sweeteners, fat sources rich in unsaturated fatty acids and ice structuring proteins have been successfully applied as cryoprotective, texturizing and structuring agents. Emerging minimal processing technologies including hydrostatic pressure processing, ultrasonic or high pressure assisted freezing, low temperature extrusion and enzymatically induced biopolymers crosslinking have been evaluated for their ability to improve colloidal stability, texture and sensory quality. It is therefore timely for a comprehensive review.

Item Type: Article
Additional Information: This is an Accepted Manuscript of an article published by Taylor & Francis in Critical Reviews in Food Science and Nutrition on 04 Mar 2014, available online: http://www.tandfonline.com/10.1080/10408398.2013.876385
Keywords: ice cream; cryoprotection; structuring; texture; stabilisers; texture; shelf-life; minimal processing
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number: 10.1080/10408398.2013.876385
Depositing User: Fisk, Dr Ian
Date Deposited: 06 Jul 2017 14:26
Last Modified: 06 Jul 2017 16:58
URI: http://eprints.nottingham.ac.uk/id/eprint/35196

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