In an ice cream mix, this instability, or creaming, is seen as the milk fat globules rising to the top during the ageing stage of production. Creaming, flocculation, coalescence, and Ostwald ripening are the four main types of instability. All food emulsions are thermodynamically unstable systems, meaning that, after a while, the oil and water will separate. An oil-in-water emulsion consists of two immiscible liquids (oil and water), with one of the liquids (oil) being dispersed as small spherical droplets in the other (water) ( 2). 1.1 The enhancement of partial coalescence These beneficial effects result from the enhancement of partial coalescence of fat globules during the whipping and freezing stage. Why are emulsifiers used in ice cream?Įmulsifiers are used in ice cream to produce a drier ice cream with smoother body and texture, to increase the resistance to rapid meltdown during consumption, and to increase the resistance to shrinkage during storage ( 1). 2.5.2 Functional Properties of sweet cream buttermilkġ.2.3.1 How much of an emulsifier blend to use?.2.1.1 Saturated or unsaturated monoglycerides.1.1 The enhancement of partial coalescence.1% – 2% egg yolk is required to induce sufficient partial coalescence.Glycerol monostearate at 0.3% can be used to advantage in low fat ice cream to provide similar textural qualities as regular ice cream.Distilled unsaturated monoglycerides (glycerol monooleate) at the optimum dosage of 0.3% promotes more partial coalescence and shows better meltdown performance than a mono- and diglyceride and polysorbate 80 blend.A blend of 20% polysorbate 80 and 80% mono- and diglycerides at 0.2% – 0.3% of the total mix weight produces better functional properties than when either emulsifier is used separately.Lello 4080 Musso Lussino Ice Cream Maker – A Comprehensive ReviewĬuisinart ICE-100 Ice Cream Maker – A Comprehensive Review The best ice cream maker 2020 – A comprehensive review If you’re short on time, you can skip to the summary 🙂 You might also like to read: In addition, it will cover the most commonly used synthetic (namely mono- and diglycerides, polysorbate 80, and glycerol monooleate) and natural (namely egg yolk and sweet cream buttermilk) emulsifiers, as well as their recommended quantities in ice cream. This post will provide a comprehensive review of why emulsifiers are used in ice cream.
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