Image analysis of the ice crystal size distributions showed that LBG had provided much greater resistance to ice recrystallization under these conditions than guar. Increasing the throughput rate, reducing the residence time, in the freezer allows less time at warmer temperatures where recrystallization occurs rapidly, which leads to smaller ice crystals at the freezer exit. In AAK's new generation of low SFA fats we have used this knowledge and this is why our Akomix LS range performs so well in application. Akalın, A. S., Karagözlü, C., Ünal, G. (2007). Sucrose solutions with added anhydrous milk fat (AMF) and whey protein concentrate (WPC) were investigated. Thus, no correlation was seen between the inhibition of macroscopic phase separation by κ-carrageenan and the formation of a weak gel in solution. LBG caused serum separation at all levels in the absence of κ-carrageenan due to a depletion flocculation mechanism between micellar casein and LBG. Also, the presence of guar gum appeared to change the NMR t2 relaxation properties of the system. Much more than this and the product would be too hard; much less it would be like custard and would not cool you down on a hot day. The air incorporating capacity was enhanced resulting in narrower air cell size distributions. Characterization of ice creams produced with encapsulated beta-carotene 666 Food Sci. Goff, H. D. (2018). Scientific status summary, Structure and functionality of nanostructured triacylglycerol crystal networks, Eliciting the Sensory Modalities of Fat Reformulated Yoghurt Ice Cream Using Oligosaccharides, Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method, Soft matter food physics - The physics of food and cooking, Microstructure of Milk Fat and its Products, Functionality of freeze-dried berry powder on frozen dairy desserts, Influence of Milk Fat on Foam Formation, Foam Stability and Functionality of Aerated Dairy Products, Carbon dioxide flash-freezing applied to ice cream production, Carbon Dioxide Flash-Freezing Process Applied to Ice Cream Production, The Role of Exopolysaccharides in Microbial Adaptation to Cold Habitats, An electron-microscopic study of carrageenan and its interaction with κ-casein, Impact of flow geometry and processing parameters in ultra low temperature ice-cream extrusion (ULTICE) on ice-cream microstructure, Serum separation in soft-serve ice cream mixes, Effect of process parameters on the structure of ice cream, A low-temperature scanning electron microscopy study of ice cream. Higher viscosity was not associated with higher stability. It has also been shown that polyoxyethylene sorbitan monooleate, the most powerful destabilizing agent, reduced the amount of protein adsorbed to the fat globule surface. Blackberry powder prevented the melting of the frozen desserts, but the foam structure collapsed and lost its original shape. Ice cream is both an emulsion and a foam. This chapter reviews the formation and significance of these structural elements. It is worth noting that low, high, and ultra-high frequency (UHF) tags can be used in high water systems since water does not interfere with their signal; on the contrary, ice absorbs UHF radio signals. CRC Press Boca Raton Boston New York Washington. While in the frozen state the structure is dominated by the ice crystals after thawing the foam characteristics become important. Ice cream foam stability is correlated to the sensed creaminess and can be improved with smaller air cells and reduced coalescence. Physicochemical processes during storage can lead to loss of quality by coarsening of the ice particles, disproportionation of the air, and the loss of water from the matrix. The rheological behaviour of the protein-enriched phases indicated κ-carrageenan/casein interactions. The larger the structure (of ice cream, in this case), the longer it takes for flavor molecules to be released. Conventional formulation and processing techniques complemented by the use of specific additives such as emulsifiers and stabilizers enable some control, albeit limited, over the interfacial dynamics and stability. DOI: 10.3168/jds.s0022–0302(04)73135–5, 12. Typical food aspects from 'hard matter systems', such as chocolates or crystalline fats, to 'soft matter' in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis.