Sensory properties as well as melt-down properties were evaluated for samples without and with exposure to heat-shock. The meltdown properties were analysed at a controlled temperature of 25°C over 90 minutes. In order to obtain an ice cream with high overrun and a homogeneous air cell distribution it was necessary to apply higher shear in the freezer i.e. the dasher speed in the continuous freezer was increased. Higher shear also means higher degree of churning out in the freezer and hence stronger air cell walls and higher stability of the created ice cream structure. This was also confirmed in the melt-down and heat-shock tests. Figure 4 shows the melt down curves of 6% fat ice creams with 185% overrun. Results for ice cream stored at constant temperatures as well as heat-shocked ice cream are shown. For comparison also melting properties of a 6 % fat ice cream with 100 % overrun are included. Both ice creams are stabilized with Palsgaard® ExtruIce 260. Palsgaard® Lactem 410 was further added to the high overrun ice cream. From figure 4 it can be seen that only 4 % if the 100 % overrun ice cream stored at constant temperature had melted. If this ice cream was exposed to heat-shock 6 % of the ice cream was melted during the 90 min. test period. The ice creams with 185% overrun were very stable and no drips from either of the ice creams were noticed during the melt-down tests. Shrinkage wasn’t observed in any of the samples. High shear benefits Figure 4. Melt-down curves of 6 % fat ice creams with 100 % and 185 % overrun. the ice cream. Adding Lactem facilitates production of high overrun ice cream with an excellent and stable structure. Furthermore, it enhances the sensory properties by creating a creamy and full bodied ice cream even in ice creams with 6 % fat. Even high overrun ice cream exposed to heat-shock had a creamy and smooth mouthfeel without iciness. The high overrun ice creams were softer but still melted slower compared to a standard ice cream. modifying their existing recipes e.g. by using Palsgaard® Lactem 410 together with Palsgaard® ExtruIce 260 they can produce an ice cream with high overrun while still keeping a creamy, smooth and full bodied texture and mouthfeel. As the product also has excellent storage stability the ice cream still satisfies the consumers. Should you like to know more about manufacturing ice cream with high overrun please contact Product Manager Hanne K. Ludvigsen at hkl@palsgaard.dk or Tel: +45 7682 7665. Conclusion In conclusion it can be said that the ice cream factories now have a new cost cutting tool. By slightly Figure 5. Melt-down tests Using lactic acid esters The addition of the lactic acid ester of mono- and diglycerides to the recipe had a tremendous effect on both processing and melting as well as sensory qualities of Palsgaard Technical Paper - October 2011 Manufacturing high quality ice cream with high overrun 4
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