Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review
Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms and perceived quality. Increasing demand for products perc...
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| Format: | Article |
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Taylor & Francis
2016
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| Online Access: | https://eprints.nottingham.ac.uk/35196/ |
| _version_ | 1848795025790468096 |
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| author | Soukoulis, Christos Fisk, Ian D. |
| author_facet | Soukoulis, Christos Fisk, Ian D. |
| author_sort | Soukoulis, Christos |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms and perceived quality. Increasing demand for products perceived as healthier / more natural with minimal processing has identified a number of new tools to improve quality and storage stability of frozen dairy desserts. Ingredients such as dietary fibre, polysaccharides, prebiotics, alternate sweeteners, fat sources rich in unsaturated fatty acids and ice structuring proteins have been successfully applied as cryoprotective, texturizing and structuring agents. Emerging minimal processing technologies including hydrostatic pressure processing, ultrasonic or high pressure assisted freezing, low temperature extrusion and enzymatically induced biopolymers crosslinking have been evaluated for their ability to improve colloidal stability, texture and sensory quality. It is therefore timely for a comprehensive review. |
| first_indexed | 2025-11-14T19:25:32Z |
| format | Article |
| id | nottingham-35196 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T19:25:32Z |
| publishDate | 2016 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-351962020-05-04T20:05:41Z https://eprints.nottingham.ac.uk/35196/ Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review Soukoulis, Christos Fisk, Ian D. Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms and perceived quality. Increasing demand for products perceived as healthier / more natural with minimal processing has identified a number of new tools to improve quality and storage stability of frozen dairy desserts. Ingredients such as dietary fibre, polysaccharides, prebiotics, alternate sweeteners, fat sources rich in unsaturated fatty acids and ice structuring proteins have been successfully applied as cryoprotective, texturizing and structuring agents. Emerging minimal processing technologies including hydrostatic pressure processing, ultrasonic or high pressure assisted freezing, low temperature extrusion and enzymatically induced biopolymers crosslinking have been evaluated for their ability to improve colloidal stability, texture and sensory quality. It is therefore timely for a comprehensive review. Taylor & Francis 2016 Article PeerReviewed Soukoulis, Christos and Fisk, Ian D. (2016) Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review. Critical Reviews in Food Science and Nutrition, 56 (15). pp. 2543-2559. ISSN 1549-7852 ice cream; cryoprotection; structuring; texture; stabilisers; texture; shelf-life; minimal processing http://www.tandfonline.com/doi/full/10.1080/10408398.2013.876385 doi:10.1080/10408398.2013.876385 doi:10.1080/10408398.2013.876385 |
| spellingShingle | ice cream; cryoprotection; structuring; texture; stabilisers; texture; shelf-life; minimal processing Soukoulis, Christos Fisk, Ian D. Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review |
| title | Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review |
| title_full | Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review |
| title_fullStr | Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review |
| title_full_unstemmed | Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review |
| title_short | Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review |
| title_sort | innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review |
| topic | ice cream; cryoprotection; structuring; texture; stabilisers; texture; shelf-life; minimal processing |
| url | https://eprints.nottingham.ac.uk/35196/ https://eprints.nottingham.ac.uk/35196/ https://eprints.nottingham.ac.uk/35196/ |