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In ice cream manufacturing, control of ice crystal growth through proper formulation and storage temperature is important for stability during storage. The objective of this study was to investigate the influence of sweetener (sucrose, 20 dextrose equivalent corn syrup, 42 dextrose equivalent corn syrup, and 42 high fructose corn syrup), with and without stabilizer, on ice recrystallization in ice cream at three storage temperatures. The relationship between thermal and physical properties and ice recrystallization rate was also studied.
Mean size of ice crystals increased to the one-third power as storage time increased. Recrystallization rate increased as temperature increased for all ice creams and was highest for ice cream made with high fructose corn syrup and lowest for ice cream made with 20 dextrose equivalent corn syrup. A direct relationship was found between recrystallization rate and freezing point or amount of frozen water. Recrystallization rate did not depend uniformly on the difference between storage temperature and apparent glass transition temperature for all ice creams; specific effects of sweetener and stabilizer were observed. Stabilizer generally inhibited recrystallization, but some samples showed greater effects than others.
Abbreviation key:CS (corn syrup), DE (dextrose equivalent), DSC (differential scanning calorimeter), HFCS (high fructose CS), Tf (freezing point temperature), Tg′ (glass transition temperature), Tga′ (apparent Tg′), Ts (storage temperature), WLF (Williams-Landel-Ferry)
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Accepted: March 15, 1995
Received: September 8, 1994
© 1996 American Dairy Science Association. Published by Elsevier Inc.
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