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Influence of cellulose nanofibrils on the structural elements of ice cream
- Velásquez-Cock, J., Serpa, A., Vélez, L., Gañán, P., Gómez Hoyos, C., Castro, C., Duizer, L., Goff, H.D., Zuluaga, R.
- Food hydrocolloids 2019 v.87 pp. 204-213
- adsorption, cellulose, cellulose microfibrils, hardness, hydrocolloids, ice, ice cream, melting, rheological properties, sensory properties
- Cellulose nanofibrils (CNFs) were incorporated into low-fat and standard ice cream formulations (5 wt % and 10 wt %) at two different concentrations each (0.15 and 0.3 wt %) to determine the impact of the CNFs on the structural elements and performance variables of both the pre-frozen mix and the final frozen product. Rheological properties of the aged mixes and fat destabilization, melting rate, hardness, thermo-rheology and ice crystal size of the frozen product were assessed; sensory properties were analyzed for selected formulations. Results indicate that the effects of nanocellulose are related to its adsorption on the fat structure, therefore it varies between 5 and 10 wt % formulations. Sensory properties of low-fat samples were improved after the addition of nanocellulose, even after heat shocking the specimens.