-
-
-
Industry information
The role of emulsifiers and stabilizers in ice cream
Release time:
2023-06-08
The role of stabilizers in ice cream: make water form a gel structure or make it a bound water, which can make the ice cream tissue delicate and smooth; inhibit or reduce the growth of ice crystals during storage; Improve the viscosity of the material, delay and stop the melting of ice cream.
The role of stabilizers in ice cream: make water form a gel structure or make it a bound water, which can make the ice cream tissue delicate and smooth; inhibit or reduce the growth of ice crystals during storage; Improve the viscosity of the material, delay and stop the melting of ice cream.
The role of emulsion ratio: can reduce the surface tension of the material and control the accumulation of fat. It is advantageous to combine air and improve the foaming properties of the product. As a result, small bubbles in the air are more evenly distributed in the tissue structure of the ice cream, resulting in a smooth taste. It has a certain resistance to shrinkage, thereby reducing the melting rate of the product.
Gelatin belongs to the protein gum class, which has strong hydrophilic ability. It can make the surrounding water molecules and fats form a stable network structure through the homogenization and aging process, and at the same time, it produces foaming and gelling through the combination of protein and water, and the interaction between protein and protein. In the process of increasing the viscosity of the mixed material, the infiltration of air and the distribution of small air bubbles are improved. Because gelatin is sensitive to temperature and pH, it produces a gel when ice cream is frozen and hardened; prevents the growth of ice crystals; Hide less rough feeling. Improve the skeleton structure of ice cream, give thousands of ice cream soft, loose tissue and delicate shape; Improved ice cream stability and shape retention during storage. Gelatin can achieve better product results in the production of ice cream, because it must go through the physical maturity period of 8~12h, so it has certain limitations.
Konjac gum is a polysaccharide gum of grape mannan that is a polysaccharide. Its water absorption and expansion are strong. It has the effect of suspension, emulsification and stabilization. So that the ice cream in the color, aroma, shape and other aspects of the obvious improvement and improvement.
The advantages of xanthan gum are its pseudoplasticity and the stable consistency it provides. This pseudoplastic property increases the production efficiency. energy saving; The viscosity of ice cream in the mouth decreases due to the shearing effect formed by the rotation of the tongue and chewing, and there is a smooth taste; It has excellent suspension energy, force, and strong adhesion to the dispersed solids, which can prevent the dehydration and shrinkage of the colloid, and the generation and stratification of large ice crystals in ice cream. It is heat-resistant, acid-resistant and salt-resistant, and suitable for many types of ice cream.
Monoglycerides have strong emulsification, foaming and stability. The use of a stabilizer alone in food often does not get the desired effect, and the emulsifier must be combined with the stabilizer to exert a synergistic effect in order to achieve better results.
Key words:
Previous:
Previous:
TOP
China compound type edible colloid professional manufacturer
GUANGZHOU KECHENG FOOD INDUSTRY CO., LTD
Address:
No. 401, 501, and 601, Building 3, No. 16, Zhongnan Road, Jianggao Town, Baiyun District, Guangzhou City, Guangdong Province, China
Official WeChat
WeChat public account
Official Douyin
Copyright © 2023 GUANGZHOU KECHENG FOOD INDUSTRY CO., LTD