NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS
The determination of the technological functionality of milk fat particles in terms of their effect on the nucleation in ice cream plombir with a mass fraction of milk fat of at least 15% was the aim of the study. this work was carried out to justify the possibility of producing ice cream without em...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2018-07-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/8 |
| _version_ | 1797878696032337920 |
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| author | T. V. Shobanova A. A. Tvorogova |
| author_facet | T. V. Shobanova A. A. Tvorogova |
| author_sort | T. V. Shobanova |
| collection | DOAJ |
| description | The determination of the technological functionality of milk fat particles in terms of their effect on the nucleation in ice cream plombir with a mass fraction of milk fat of at least 15% was the aim of the study. this work was carried out to justify the possibility of producing ice cream without emulsifiers — components that stabilize the air phase. It has been established that milk fat, with content of at least 15% in the ice cream, as a structural element of the system, positively influences the effective viscosity, which optimal value is necessary for the distribution of structural elements in ice cream. Besides the particles of milk fat in plombir are partially demulsified and there-fore are involved in the stabilization of the air phase because of their presence in a higher quantity if to compare with other types of ice cream due to its fragile protein-lipid shell. It promotes also the nucleation of ice crystals, thus ensuring their high dispersity. As stabilizers of the structure the products of physical modification are used, which firmly hold water in the structure, including after temperature fluctuations. the practical importance of the research was found in the development of ice cream plombir technology without the use of emulsifiers — a product without food additives or with a limited use of them. |
| first_indexed | 2024-04-10T02:37:16Z |
| format | Article |
| id | doaj.art-d2335075a1c844578fa3555664ec9601 |
| institution | Directory Open Access Journal |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| last_indexed | 2024-04-10T02:37:16Z |
| publishDate | 2018-07-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj.art-d2335075a1c844578fa3555664ec96012023-03-13T07:49:45ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722018-07-011241110.21323/2618-9771-2018-1-2-4-118NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERST. V. Shobanova0A. A. Tvorogova1All-Russian Scientific Research Institute of Refrigeration Industry —Branch of V.M. Gorbatov Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Refrigeration Industry —Branch of V.M. Gorbatov Federal Research Center for Food Systems of RASThe determination of the technological functionality of milk fat particles in terms of their effect on the nucleation in ice cream plombir with a mass fraction of milk fat of at least 15% was the aim of the study. this work was carried out to justify the possibility of producing ice cream without emulsifiers — components that stabilize the air phase. It has been established that milk fat, with content of at least 15% in the ice cream, as a structural element of the system, positively influences the effective viscosity, which optimal value is necessary for the distribution of structural elements in ice cream. Besides the particles of milk fat in plombir are partially demulsified and there-fore are involved in the stabilization of the air phase because of their presence in a higher quantity if to compare with other types of ice cream due to its fragile protein-lipid shell. It promotes also the nucleation of ice crystals, thus ensuring their high dispersity. As stabilizers of the structure the products of physical modification are used, which firmly hold water in the structure, including after temperature fluctuations. the practical importance of the research was found in the development of ice cream plombir technology without the use of emulsifiers — a product without food additives or with a limited use of them.https://www.fsjour.com/jour/article/view/8ce cream plombirfat phaseeffective viscositydispersity of structural elementsnucleation |
| spellingShingle | T. V. Shobanova A. A. Tvorogova NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS Пищевые системы ce cream plombir fat phase effective viscosity dispersity of structural elements nucleation |
| title | NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS |
| title_full | NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS |
| title_fullStr | NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS |
| title_full_unstemmed | NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS |
| title_short | NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS |
| title_sort | nfluence of fat phase ontechnologically important indicators of ice cream plombir without emulsifiers |
| topic | ce cream plombir fat phase effective viscosity dispersity of structural elements nucleation |
| url | https://www.fsjour.com/jour/article/view/8 |
| work_keys_str_mv | AT tvshobanova nfluenceoffatphaseontechnologicallyimportantindicatorsoficecreamplombirwithoutemulsifiers AT aatvorogova nfluenceoffatphaseontechnologicallyimportantindicatorsoficecreamplombirwithoutemulsifiers |