Browsing by Subject "fat structure"

The purpose of this study was to investigate the structure of ice cream, especially the effects of temperature, sugar composition and stabilizer-emulsifier concentration on the melt down, hardness and moulding properties of ice cream. The aim was to produce a soft and easily mouldable ice cream that suits the intended purpose. A sensory evaluation was conducted to the ice creams with desired structural properties. The literature review deals with ice cream ingredients, manufacturing process and factors affecting ice cream structure. For the experimental study, 16 ice creams with different compositions were made. The ice creams contained 12 or 6 % fat, different types of sugar compositions (A, B, C, D, E, F) and different concentrations of two types of stabilizer and emulsifier blends (A, B). Ice creams were stored at different temperatures. The hardness of ice cream was measured with a Texture Analyser, the melting rate was determined and the moulding properties were analysed with a moulding test. The two ice creams with desired structure were compared to a commercial ice cream in a sensory evaluation. The results of the hardness measurements revealed, that temperature and sugar composition affected hardness the most. Stabilizer and emulsifier concentration and type did not have an effect. The softest ice creams were those stored at higher temperatures and those made with sugar composition C, D, E and F. The slowest melting ice creams were the ones containing greater amounts of stabilizers and emulsifiers. The ice cream made with sugar composition D melted the fastest. For the moulding test, the softer ice creams were the easiest to mould. The ice cream made with sugar composition D was found to be too soft, almost runny, and the ones made with sugar composition A and B were found to be too hard. The ice creams made with sugar composition C, E and F were found pleasing. The batches containing a greater amount of stabilizer and emulsifier were found to be a bit gummy. In the sensory evaluation there were only one difference in sweetness found between the study ice creams and the commercial one. There were no differences found in creaminess and over all liking. From this can be concluded that the study ice creams are accepted by the consumers as well.