Journal of Dairy Science
Volume 91, Issue 6 , Pages 2165-2174 , June 2008

Effect of Calcium Chloride Addition on Ice Cream Structure and Quality

  • F.F. Costa

      Affiliations

    • Department of Food Science, University of Guelph, Guelph, Ontario, Canada, N1G 2W1
    • Federal University of Lavras, CEP 37200-000, Lavras, Minas Gerais, Brazil
    • ,
  • J.V. Resende

      Affiliations

    • Federal University of Lavras, CEP 37200-000, Lavras, Minas Gerais, Brazil
    • ,
  • L.R. Abreu

      Affiliations

    • Federal University of Lavras, CEP 37200-000, Lavras, Minas Gerais, Brazil
    • ,
  • H.D. Goff

      Affiliations

    • Department of Food Science, University of Guelph, Guelph, Ontario, Canada, N1G 2W1
    • Corresponding Author InformationCorresponding author.

Received 18 December 2007 ,Accepted 15 February 2008.

  • Image Result

    Transmission electron micrographs of ice cream with or without κ-carrageenan and calcium chloride (A, κ-carrageenan and calcium chloride; B, κ-carrageenan only; C, calcium chloride only; D, without κ-

    Transmission electron micrographs of ice cream with or without κ-carrageenan and calcium chloride (A, κ-carrageenan and calcium chloride; B, κ-carrageenan only; C, calcium chloride only; D, without κ-carrageenan or calcium chloride). Bar = 2μm; a = air bubble; f = fat globule; i = ice crystal.

  • Image Result
    Transmission electron micrographs of ice cream with or without κ-carrageenan and calcium chloride (A, κ-carrageenan and calcium chloride; B, κ-carrageenan only; C, calcium chloride only; D, without κ-

    Transmission electron micrographs of ice cream with or without κ-carrageenan and calcium chloride (A, κ-carrageenan and calcium chloride; B, κ-carrageenan only; C, calcium chloride only; D, without κ-carrageenan or calcium chloride). Bar = 1μm; a = air bubble, CM = casein micelle; f = fat globule.

  • Image Result
    Transmission electron micrographs of the serum phase from ice cream with or without κ-carrageenan and calcium chloride (A, κ-carrageenan and calcium chloride; B, κ-carrageenan only; C, calcium chlorid

    Transmission electron micrographs of the serum phase from ice cream with or without κ-carrageenan and calcium chloride (A, κ-carrageenan and calcium chloride; B, κ-carrageenan only; C, calcium chloride only; D, without κ-carrageenan or calcium chloride). Bar = 500nm; a = air bubble; CM = casein micelle; f = fat globule.

  • Image Result
    The effect of calcium chloride concentration on casein micelle diameter (with trendline and corresponding regression equation) in the presence (■) and absence (▴) of 0.025% κ-carrageenan as measured b

    The effect of calcium chloride concentration on casein micelle diameter (with trendline and corresponding regression equation) in the presence (■) and absence (▴) of 0.025% κ-carrageenan as measured by dynamic light scattering at 25° C.

PII: S0022-0302(08)71166-4

doi: 10.3168/jds.2007-0932

Journal of Dairy Science
Volume 91, Issue 6 , Pages 2165-2174 , June 2008

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