The effects of selected stabilizers addition on physical properties and changes in crystal structure of whey ice cream

Dry sweet whey was used in this study at 42% to prepare a new ice cream composition. The additional aim of the research was to select the most effective stabilizers in ice recrystallization inhibition. The addition and impact of two stabilizing systems, containing LBG (locust bean gum), guar gum and respectively x- and iota-carrageenan, on physicochemical properties (density, pH, overrun, viscosity, melting time) and crystal structure of ice cream after a specified storage time of: 24 h, 1 month and 3 months were examined. It was found that whey presence increases the density and viscosity and reduces the overrun of the analyzed product. Addition of stabilizing mixes also differentiated density (higher for the samples with additives), melting time and overrun. The lowest overrun value and simultaneously the shortest melting time were recorded for iota-carrageenan addition. No influence of stabilizing systems on pH of examined ice cream was found. The stabilizing mix containing iota-carrageenan was found to be the best in recrystallization inhibition, demonstrated by the presence of crystals with the smallest diameter 28 mu m, after 3 months of storage, while for the sample without additives 68 mu m was noted.

Automated summary

Dry sweet whey was used to prepare a new ice cream composition, with the aim of selecting effective stabilizers for ice recrystallization inhibition. The study found that the stabilizing mix containing iota-carrageenan was the most effective in inhibiting ice recrystallization, resulting in crystals with the smallest diameter after 3 months of storage.