Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

The work is devoted to the study of the functional and technological properties of oat beta-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan (R) SI 320. beta-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan (R) SI 320 in the same amount (decrease by 0.166 degrees C vs. 0.078 degrees C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from 5 to 10 degrees C. Microscopy of ice cream samples after freezing and hardening shows the ability of beta-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat beta-glucan to suppress the growth of ice crystals more effectively than Cremodan (R) SI 320. Oat beta-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat).

Automated summary

The study focuses on oat beta-glucan in low-fat milky ice cream and compares it with the stabilization system Cremodan (R) SI 320. Oat beta-glucan has a greater effect on the freezing temperature and inhibits the freezing process of free water in ice cream. Microscopy and analysis of ice cream samples show that oat beta-glucan forms more energy bonds and suppresses the growth of ice crystals better than Cremodan (R) SI 320. Oat beta-glucan also enhances the taste, overrun, and resistance to melting of ice cream, making it more similar to full-fat versions.