Functional properties of frozen dairy systems and their relation to ice cream texture: a review

Functional properties of frozen dairy systems and their relation to ice cream texture: a review

Ice cream is a colloidal dispersion that consists of one disperse phase, immer­sed in a continuous phase of high visco­sity. The disperse phase has three main components that provide its structure: air bubbles, ice crystals and emulsified and dispersed fat globules. The liquid phase is, in turn, com...

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Main Authors: Pintor-Jardines, María Aurora, Totosaus-Sánchez, Alfonso
Format: Online
Language:eng
Published: Universidad Autónoma de Tamaulipas 2013
Online Access:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/15
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spelling oai:ojs.pkp.sfu.ca:article-152015-09-30T10:10:25Z Functional properties of frozen dairy systems and their relation to ice cream texture: a review Propiedades funcionales de sistemas lácteos congelados y su relación con la textura del helado: una revisión Pintor-Jardines, María Aurora Totosaus-Sánchez, Alfonso Functional properties dairy systems ice cream texture. Propiedades funcionales sistemas lácteos helado textura. Ice cream is a colloidal dispersion that consists of one disperse phase, immer­sed in a continuous phase of high visco­sity. The disperse phase has three main components that provide its structure: air bubbles, ice crystals and emulsified and dispersed fat globules. The liquid phase is, in turn, composed by sugar, milk protein and hydrocolloids dissolved in non-frozen water. This paper reviews the effect of the functional properties of the different ingredients on the sta­bility of this complex mix, and on the formation of the tridimensional struc­ture of the disperse phase, influencing the microscopic size and dispersion of the air bubbles, the fat globules and the ice crystals that macroscopically give the creamy taste of ice cream. El helado es una dispersión coloidal que consta de una fase dispersa, que se en­cuentra inmersa en una fase continua de alta viscosidad. La fase dispersa está compuesta por tres componentes princi­pales que le dan su estructura: burbujas de aire, cristales de hielo y glóbulos de grasa emulsionados y dispersados. La fase líquida está compuesta a su vez por azúcares, proteínas de leche e hidrocoloides disueltos en agua no congela­da. En este artículo se hace una revisión del efecto que tienen las propiedades funcionales de los diferentes ingredien­tes en la estabilidad de esta compleja mezcla, así como en la formación de la estructura tridimensional de la fase dispersa, influenciando en el tamaño mi­croscópico y dispersión de las burbujas de aire, los glóbulos de grasa y los cris­tales de hielo, que macroscópicamente dan esa sensación cremosa al helado. Universidad Autónoma de Tamaulipas 2013-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/15 10.29059/cienciauat.v7i2.15 CienciaUAT; Vol. 7 No. 2: January-June 2013; 56-61 CienciaUAT; Vol. 7 No. 2: Enero-Junio 2013; 56-61 2007-7858 2007-7521 eng https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/15/18
institution CIENCIA UAT
collection OJS
language eng
format Online
author Pintor-Jardines, María Aurora
Totosaus-Sánchez, Alfonso
spellingShingle Pintor-Jardines, María Aurora
Totosaus-Sánchez, Alfonso
Functional properties of frozen dairy systems and their relation to ice cream texture: a review
author_facet Pintor-Jardines, María Aurora
Totosaus-Sánchez, Alfonso
author_sort Pintor-Jardines, María Aurora
title Functional properties of frozen dairy systems and their relation to ice cream texture: a review
title_short Functional properties of frozen dairy systems and their relation to ice cream texture: a review
title_full Functional properties of frozen dairy systems and their relation to ice cream texture: a review
title_fullStr Functional properties of frozen dairy systems and their relation to ice cream texture: a review
title_full_unstemmed Functional properties of frozen dairy systems and their relation to ice cream texture: a review
title_sort functional properties of frozen dairy systems and their relation to ice cream texture: a review
description Ice cream is a colloidal dispersion that consists of one disperse phase, immer­sed in a continuous phase of high visco­sity. The disperse phase has three main components that provide its structure: air bubbles, ice crystals and emulsified and dispersed fat globules. The liquid phase is, in turn, composed by sugar, milk protein and hydrocolloids dissolved in non-frozen water. This paper reviews the effect of the functional properties of the different ingredients on the sta­bility of this complex mix, and on the formation of the tridimensional struc­ture of the disperse phase, influencing the microscopic size and dispersion of the air bubbles, the fat globules and the ice crystals that macroscopically give the creamy taste of ice cream.
publisher Universidad Autónoma de Tamaulipas
publishDate 2013
url https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/15
work_keys_str_mv AT pintorjardinesmariaaurora functionalpropertiesoffrozendairysystemsandtheirrelationtoicecreamtextureareview
AT totosaussanchezalfonso functionalpropertiesoffrozendairysystemsandtheirrelationtoicecreamtextureareview
AT pintorjardinesmariaaurora propiedadesfuncionalesdesistemaslacteoscongeladosysurelacionconlatexturadelheladounarevision
AT totosaussanchezalfonso propiedadesfuncionalesdesistemaslacteoscongeladosysurelacionconlatexturadelheladounarevision
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