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Rheological and Thermophysical Properties of Model Ice Cream Mixtures

Vesna Hegeditšić, Vlasta Piližota* and D. Šubarić*


Faculty of Food Technology and Biotechnology Pierottijeva 6, 41000 Zagreb, Croatia

*Faculty of Food Technology, Vijenac I. Meštrovića 7, 54000 Osijek, Croatia

Article history:
Received June 15, 1994 

Accepted September 25, 1994

Summary:

World production and consumption of ice cream is constantly increasing. At the same time the assortment is expanding and new ingredients as well additives are being used. As the quality of the ice cream is, primarily, characterized by certain organoleptic properties, it is necessary to investigate the influence of additives used in the production on these characteristics, especially consistency. Therefore, in this work the temperatures of phase transitions (freezing, thawing) as well as rheological properties of some model ice cream mixtures prepared by mixing of eggs, sucrose, sorbitol, glycerol, milk powder and water, were investigated. Temperatures of phase transition were determined by differential thermal analysis, and rheological properties in rotational rheometer Rheotest 3. It zvas pointed out that glycerol addition decreases freezing as well as thawing temperatures of ice cream mixtures, while other ingredients did not exhibit such effect. However, some of the compounds, like egg yolk and glycerol, had much greater influence on the rheological properties of ice cream mixtures. Viscosity of mixtures increased with temperature decrease, especially below 0 °C. 

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