Effect of Double Emulsion Technique and Utılızatıon of Buttermilk Powder as Emulsifier on Ice Cream Quality

Abstract

Ice cream product is a remarkably intricate physicochemical system emerges, comprising partially frozen foam, ice crystals, emulsified oil, a blend of true and colloidal solutions, and a liquid phase. This multifaceted composition holds direct significance for the consumer. Quality factors of ice cream such as shape retention, melting rate, color and volume increase are the leading factors. The formulation of the ice cream and the specific processing conditions employed have a substantial impact on these microstructural components, influencing factors like melting and sensory attributes. Emulsifiers play an important role in improving the aeration characteristics of ice cream and supporting the interaction between oil and water, providing the desired creaminess and resistance to melting.

Conventional emulsion technique such as homogenization process is used to break down fat globules into smaller sizes, enhancing their dispersion. In recent years, utilization of multiple/double emulsion techniques that offer the potential to enhance the structural integrity in food gain attention.

This study intends to conduct a comparative analysis between the widely employed emulsifier and a natural alternative, buttermilk powder, with regards to their impact on the quality attributes of ice cream. Furthermore, the study seeks to investigate the influence of various processing methods, including homogenization pressure and overrun values, on the quality of the final ice cream product. Additionally, the research delves into enhancing emulsion effectiveness through the implementation of the double emulsion technique and assesses its effects on the quality of ice cream throughout its shelf life.

The initial phase of this study encompassed four distinct ice cream mix formulations, each assessed under varying homogenization (150, 250 bar) conditions and with three different overrun levels (40, 70, 100%). These formulations were analyzed, with a specific focus on comparing recipes that incorporated buttermilk powder against those featuring mono-/di-glycerides. Then, in the second stage of the experiments, the most adequate quantities of buttermilk powder-based recipe were determined, and this recipe was subjected to double emulsion process at three different overrun levels.

Examination of the rheological properties of the mix reveals that high shear conditions significantly affect the viscosity and consistency coefficient across all recipes (p<0.05). Notably, the double emulsion process employed in leads to an increase in viscosity and consistency coefficient, which in turn has a beneficial impact on the melting properties. The presence of lactose plays a crucial role in resistance to heat shock; Lactose crystallization was detected sensory in heat shock tests in recipes containing high levels of buttermilk powder. By adjusting the lactose content through a reduction in milk solids nonfat helped to control of lactose crystallization, further enhancing the similarity of sensory attributes between commonly used emulsifiers and buttermilk powder. Under double emulsion processing conditions, the recipe containing 6.5% skim milk powder and 4% buttermilk powder showed satisfactory quality properties in terms of properties such as melting, hardness, sensory properties, and resistance to temperature fluctuations at overrun levels of 40% and 70%.

This research could offer significant benefits to ice cream manufacturers aiming to enhance product quality through the creation of cleaner-label ice cream formulations using a two-step double emulsion process. On the other hand, cost in use of butter milk powder is higher than common emulsifiers. In order to balance the operational and recipe cost that will be incurred in the transition to this recipe structure and production model, it would be appropriate to evaluate recipe optimization studies and as well as having production at higher overrun levels.