|Title of article
||THE EFFECT OF TREHALOSE ON DISPERSION OF ICE CRYSTALS AND CONSISTENCY OF LOW-FAT ICE CREAM
Landikhovskaya A., Postgraduate Student, Junior Researcher, All-Russian Scientific
Research Institute of Refrigeration Industry, email@example.com
Tvorogova A., Dr.Sci.(Eng.), Deputy Director, All-Russian Scientific
Research Institute of Refrigeration Industry, firstname.lastname@example.org
Kazakova N., Cand.Sci.(Eng.), Leading Researcher, All-Russian Scientific
Research Institute of Refrigeration Industry, email@example.com
Gursky I., Research Engineer, All-Russian Scientific Research Institute of
Refrigeration Industry, firstname.lastname@example.org
||Introduction. The research objective was to establish the effect of the complete and partial replacement of sucrose by trehalose on the dispersion of ice crystals in ice cream with a low mass fraction of fat and solids.
Study objects and methods. The present research featured three test samples of ice cream with a 3% mass fraction of fat: one with a complete replacement of sucrose (15.5%) and two with a partial replacement of 7.5% and 3%. In the control sample, the mass fraction of sucrose was 15.5%. To control the dynamic viscosity indicator of consistency, the research employed such an advanced method as rotational viscometry. Microstructure methods were used to determine the dispersion of ice crystals and the air phase.
Results and discussion. The usage of trehalose in the production of low-fat ice cream in the amounts of 3.0%, 7.5%, and 15% increased the dispersion of ice crystals and preserved it during storage. After three months of storage, most ice crystals in the test ice cream samples had a size of â‰¤ 45 Î¼m with an organoleptic sensibility of â‰¤ 50 Î¼m, while in the control sample (15.5% of sucrose) it did not exceed 60 Î¼m. The experiment determined the effect of trehalose on the consistency of ice cream according to the following indicators: dynamic viscosity, overrun, and dispersion of the air phase. 15.5% of trehalose increased the dynamic viscosity of ice cream mix by 1.2 times as compared to the sample with the same concentration of sucrose. According to the average diameter of air bubbles, trehalose helped to preserve the dispersion of the air phase during storage. After three months, Sample 1 with 15.5% of trehalose demonstrated the maximum dispersion, which was 17% higher than in the control sample with a sucrose mass fraction of 15.5%.
Conclusion. The complete (15.5%) and partial (3% and 7.5%) sucrose replacement by trehalose in low-fat ice cream increased the dispersion of ice crystals and improved its consistency. Unlike the sample with 15.5% of sucrose, samples with trehalose had smaller ice crystals, which remained the same after three months. The trehalose samples had a better dynamic viscosity and air saturation. The research requires a further study of dispersion of ice crystals after 12 months of storage.
||Finished food products, sucrose, trehalose, dynamic viscosity, dispersion, ice crystals, air bubbles
||Received May 28, 2020
Accepted July 24, 2020
Available online October 8, 2020
||Landikhovskaya AV, Tvorogova AA, Kazakova NV, Gursky IA. The Effect of Trehalose on Dispersion of Ice Crystals and Consistency of Low-Fat Ice Cream. Food Processing: Techniques and Technology. 2020;50(3):450â€“459. (In Russ.). DOI: https://
- Kodentsova VM, Vrzhesinskaya OA, Risnik DV, Nikityuk DB, Tutelyan VA. Micronutrient status of population of the
russian federation and possibility of its correction. State of the problem. Problems of Nutrition. 2017;86(4):113â€“124. (In Russ.).
- Sandrakova IV, Reznichenko IYu. Health food consumers research. Practical Marketing. 2019;274(12):22â€“27.
- Oâ€™Sullivan MG. Reduced-fat products and challenges. In: Oâ€™Sullivan MG, editor. Salt, fat and sugar reduction. Woodhead
Publishing; 2020. pp. 63â€“96. DOI: https://doi.org/10.1016/B978-0-12-819741-7.00003-1.
- Tvorogova AA, Shobanova TV, Landikhovskaya AV, Zakirova RR. Milk ice cream composition and structure
improvement. Food Processing: Techniques and Technology. 2018;48(2):109â€“116. (In Russ.). DOI: https://doi.org/10.21603/2074-
- Deosarkar SS, Khedkar CD, Kalyankar SD, Sarode AR. Ice cream: uses and method of manufacture. In: Caballero B,
Finglas PM, Toldra F, editors. Encyclopedia of food and health. Academic Press; 2016. pp. 391â€“397. DOI: https://doi.org/10.1016/
- Hartel RW, Rankin SA, Bradley RL. A 100-Year Review: Milestones in the development of frozen desserts. Journal of
Dairy Science. 2017;100(12):10014â€“10025. DOI: https://doi.org/10.3168/jds.2017-13278.
- Olsson C, Swenson J. Structural comparison between sucrose and trehalose in aqueous solution. Journal of Physical
Chemistry B. 2020;124(15):3074â€“3082. DOI: https://doi.org/10.1021/acs.jpcb.9b09701.
- Ohtake S, Wang YJ. Trehalose: current use and future applications. Journal of Pharmaceutical Sciences.
2011;100(6):2020â€“2053. DOI: https://doi.org/10.1002/jps.22458.
- Sussich F, Skopec CE, Brady JW, CesÃ ro A. Water mobility in the dehydration of crystalline trehalose. Food Chemistry.
2010;122(2):388â€“393. DOI: https://doi.org/10.1016/j.foodchem.2009.08.014.
- Soukoulis C, Rontogianni E, Tzia C. Contribution of thermal, rheological and physical measurements to the determination
of sensorially perceived quality of ice cream containing bulk sweeteners. Journal of Food Engineering. 2010;100(4):634â€“641. DOI:
- Lammert AM, Schmidt SJ, Day GA. Water activity and solubility of trehalose. Food Chemistry. 1998;61(1â€“2):139â€“144.
- Liu J, Chen C, Li W. Protective mechanisms of Î±,Î±-trehalose revealed by molecular dynamics simulations. Molecular
Simulation. 2017;44(2):100â€“109 DOI: https://doi.org/10.1080/08927022.2017.1342126.
- Whelan AP, Regand A, Vega C, Kerry JP, Goff HD. Effect of trehalose on the glass transition and ice crystal growth
in ice cream. International Journal of Food Science and Technology. 2008;43(3):510â€“516. DOI: https://doi.org/10.1111/j.1365-
- Walmagh M, Zhao R, Desmet T. Trehalose analogues: Latest insights in properties and biocatalytic production.
International Journal of Molecular Sciences. 2015;16(6):13729â€“13745. DOI: https://doi.org/10.3390/ijms160613729.
- Kudryashov LS, Kudryashova OA. The phosphate and trehalose use in the sausages production from PSE pork. Food
Industry. 2017;2(1):38â€“44. (In Russ.).
- Stefanello RF, Machado AAR, Pasqualin Cavalheiro C, Bartholomei Santos ML, Nabeshima EH, Copetti MV, et al.
Trehalose as a cryoprotectant in freeze-dried wheat sourdough production. LWT â€“ Food Science and Technology. 2018;89:510â€“517.
- Zhang B, Cao H-J, Lin H-M, Deng S-G, Wu H. Insights into ice-growth inhibition by trehalose and alginate
oligosaccharides in peeled Pacific white shrimp (Litopenaeus vannamei) during frozen storage. Food Chemistry. 2019;278:482â€“490.
- Goff HD. The structure and properties of ice cream and frozen desserts. In: Melton L, Shahidi F, Varelis P, editors.
Encyclopedia of food chemistry. Elsevier; 2019. pp. 47â€“54. DOI: https://doi.org/10.1016/B978-0-08-100596-5.21703-4.
- Sitnikova PB, Tvorogova AA. Physical changes in the structure of ice cream and frozen fruit desserts during storage.
Food Systems. 2019;2(2):31â€“35. DOI: https://doi.org/10.21323/2618-9771-2019-2-2-31-35.