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Polysorbate frozen expansion - Ice cream stabilisers emulsifiers function characteristics

Technical information Food refrigeration and freezing Functional Additives (Stabilisers, Emulsifiers)

Functional Additives (Stabilizers, Emulsifiers)

Ice cream stabilizers group of hydrocolloid ingredients (as a rule, polysaccharides)used in ice cream recipes for the production of smoothness of the body and texture and delay or reduce the growth of ice and lactose crystals in storage, especially in periods of temperature variations, known as the " heat shock". Thus, by physical means, they effectively increase the storage time of ice-cream. They also increase the viscosity of the mixture, assistance in suspension flavor of particles in a semi-frozen ice cream, create a stable foam with easy cut-off and stiffness per barrel freezer for packaging, slow down the migration of moisture from the product packaging or air in a frozen state, and contributes to the prevention, reduction of the volume of the product during storage. Stabilizers is typically used include: locust bean (carob) gum, guar gum, sodium carboxymethyl cellulose, sodium alginate, oil, gelatin. Each stabilizer has its own characteristics and often two or more of these stabilizers are used in combination to lend synergetic properties each other and improve their overall effectiveness.

Carrageenan is a secondary hydrocolloid used to prevent the separation of serum in the mix, which usually promotes and other stabilizers. Hence it is contained in most stabilizer mixtures

Small molecules surfactants, emulsifiers) are usually integrated with stabilizers in proprietary blends, but their functions and acts very different from those stabilizers. They are used for: a) improvement of aeration properties of the mixture; (b) the production of ice cream in extrusion good shape retention properties (referred to as the " dryness"), to facilitate the casting, fantasy extrusion and novelty of the product manufacture; (c) produce a smooth body and texture of the finished product; and (d) to produce a product with good shape-keeping properties during melting. Their mechanism of action, can be summarized as follows: they are less fat is the surface tension of water in the mixture, resulting in the displacement of protein from the surface of a fatty layer, which, in turn, reduces the stability of a fatty layer, partial merger, which occurs in the process of whipping and freezing the process leading to the formation of the United fat patterns in the frozen product, which strongly affects the texture and melt properties. Emulsifiers used in the production of ice cream are two basic types: mono - and diglycerides and sorbitan esters. Last, Polysorbate 80 is a very strong promoter of fat destabilization in ice cream and used in many commercial stabilizer/emulsifier mixtures.

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