Freezing Point Depression of a Mix
Calculate the freezing curve for ice cream based on a mix containing 10% NMS
Determination of Ice Cream Mix Freezing Points: A Comparison of
Mix freezing points are depressed mainly by the sugar (6) and to a lesser extent by milk solids- not-fat or whey solids (if added). Fat and protein are not in
On the Calculation of the Freezing Point of Ice-Cream Mixes and of
In this formula A represents the freezing point depression in degrees Centigrade; K the constant depending on the molecular weight of the solvent (for water
ERYLITE® Erythritol in light protein ice cream
Erythritol allulose and stevia in combination with inulin and other sweeteners were used to add bulk and sweetness and to control the freezing point depression
Effects on Freezing Point of Carbohydrates Commonly Used in
Products such as ice cream and ice milk must have a freezing point high Sweetener freezing point depression compared to sucrose. Mean molecular. Freezing ...
Effect of Ingredients in the Ice Cream Mix on its Freezing Point
He found that the ice cream mix usually froze at 31°F. Mojonnier and Troy (2) state that the greatest part of the depression in the freezing point of the ice
Effect of Ice Cream Stabilizers on the Freezing Characteristics of
¢ The aqueous phases for the 1-hr samples were unintentionally discarded. migration was computed by subtracting the initial freezing point depression of the sta
Effect of Sweetener Stabilizer
https://www.journalofdairyscience.org/article/S0022-0302(96)76420-2/pdf
Ice Recrystallization in Ice Cream: Interactions Between Sweeteners
5 feb 1996 Freezing point depression of ice cream mixes as measured by freezing point osmometer. 1DE = Dextrose equivalent CSS = corn syrup solids ...
Refrigeration Requirements for Ice Cream Freezing
ble heat for ice and unfrozen portions of mix. The equation for calculation of freezing- point depression for dilute solutions containing solutes which
Ice Cream Lab.pdf
Freezing Point Depression and Colligative Properties. Materials. 1/2 cup milk. 1/2 cup whipping cream (heavy cream) or (substitute 4 Tbsp. half-n-half).
Determination of Ice Cream Mix Freezing Points: A Comparison of
The freezing point of ice cream mixes depends upon the soluble constituents in the mix and will vary with composition (1). Mix freezing points are depressed
On the Calculation of the Freezing Point of Ice-Cream Mixes and of
In this formula A represents the freezing point depression in degrees Centigrade; K the constant depending on the molecular weight of the solvent (for water
Effect of Ingredients in the Ice Cream Mix on its Freezing Point
Mojonnier and Troy (2) state that the greatest part of the depression in the freezing point of the ice cream mix is caused by the milk and cane sugars. Bowen
Freezing Point Depression of a Mix
Calculate the freezing curve for ice cream based on a mix containing 10% NMS
Erythritol makes a difference – tasty and creamy ice cream without
It is imperative that the sugar replacement achieves a similar freezing point depression factor. In order to get a basic understanding of how erythritol
Ice Cream in a Bag
three states of matter and their molecular behaviour to the concept of freezing point depression. For the activity campers will make their own ice cream by
Reducing Sugar
include freezing-point depression (so ice cream is still scoopable) bulking
Cargill
Reduced-sugar ice creams and frozen dairy desserts are finding their way into shoppers' In ice cream sugar is what lowers the freezing point and.
CHAPTER IV PHYSICAL AND SENSORY MEASUREMENTS OF
characteristics have been obtained primarily by freezing point depression (Lindamood. 1989). Freezing point of an ice cream mixture is directly
[PDF] Freezing Point Depression of a Mix
Calculate the freezing curve for ice cream based on a mix containing 10 NMS 2 whey solids 12 sucrose 4 42DE CSS and 60 water (40 total solids) From
On the Calculation of the Freezing Point of Ice-Cream Mixes and of
In this formula A represents the freezing point depression in degrees Centigrade; K the constant depending on the molecular weight of the solvent (for water
[PDF] Freezing Point Depression aka ICE CREAM LAB
Freezing Point Depression aka ICE CREAM LAB PROBLEM: To lower the freezing point of water sufficiently enough to freeze an ice cream base
Determination of Ice Cream Mix Freezing Points
In this study ice cream mixes were prepared that varied in composition and freezing points Our objective was to evaluate and compare the formula and osmometer
Controlling the hardness of ice cream gelato and similar frozen
18 mar 2021 · Freezing point depression Pure water at standard pressure (101 325 kPa) freezes at 0°C Addition of sugar e g sucrose will lower the
The Science of Ice Cream - Freezing Point Depression
Ice cream is not just one big block of ice because of the 'freezing point depression' Start understanding how ice cream works to improve you recipes
[PDF] Ice Cream in a Bag
For the activity campers will make their own ice cream by hand to demonstrate freezing point depression and to see the phase transition from a solid to a
[PDF] managing-key-ice-cream-properties-using-the-freezing-profile
3 déc 2020 · Data showing the amount of water frozen in ice cream at various temperatures Effect of solutes known as Freezing Point Depression
[PDF] The Relation of Different Ingredients of Ice Cream to its Freezing and
It is known that when any substance is dissolved in water the resulting solution will re- quire a lower temperature to freeze and as the solution is further
Viscosity and freezing point of a reduced fat ice cream mix as related
The freezing point depression for the 42DE corn syrup containing mixes averaged -2 05 degreesC while the inulin containing mixes averaged -1 7 degreesC
What is the freezing point of depression ice cream?
Freezing point depression is a colligative property, meaning that the effect is observed regardless of the specific identity of the solute—all that matters is how many moles are dissolved. A typical batch of ice cream will freeze at -3 °C (27 °F), due to the presence of all the dissolved solutes.- The perfect temperature you should leave your ice cream in storage is between -10 F and -20 F. Frozen treats in storage should never go above freezing point and should always feel hard.
Determination of lee Cream Mix Freezing Points:
A Comparison of Methods 1
ROBERT J. BAER and KIM R. KEATING 2
Dairy Science Department
South Dakota State University
Brookings 57007-0647
ABSTRACT
Ten batches of ice cream mix, varying
in composition, were prepared. Mix freezing points were calculated by a for- mula method, determined by an osmome- ter, and the results of two methods were compared. Mix freezing points calcu- lated by the formula method ranged from -2.36 to -3.59°C (-2.741°C mean); freezing points determined by the os- mometer ranged from -2.40 to -3.53°C (-2.745°C mean). Comparative results of these methods differed by an average of .04 -+ .02°C. The correlation coefficient between the two methods was .996, and there was no significant difference between them.INTRODUCTION
The freezing point of ice cream mixes
depends upon the soluble constituents in the mix and will vary with composition (1). Mix freezing points are depressed mainly by the sugar (6) and to a lesser extent by milk solids- not-fat or whey solids (if added). Fat and protein are not in solution and therefore have an indirect effect on freezing point. Increased amount of fat or protein in a mix results in replacement of water, which lowers the mix freezing point (6).A formula method was developed to predict
the freezing point of frozen dessert mixes before processing (5). The freezing point osmometer also has been used to determine the freezing point of ice cream mixes (7). AnReceived June 25, 1986.
Accepted October 16, 1986.
1Published with approval of the Director of the
South Dakota Agricultural Experiment Station as Pub- lication Number 2139 of the Journal Series. =Mississippi State University, Dairy Science De- partment, Mississippi State 39762. osmometer method that directly determines (no formulas or dilutions are necessary, except to convert osmolality to freezing point) the freezing point of an ice cream mix has been developed (3). This method is rapid, simple, and can be used as a quality control test to measure mix freezing points after processing.In this study, ice cream mixes were prepared
that varied in composition and freezing points.Our objective was to evaluate and compare the
formula and osmometer methods for determi- nation of ice cream mix freezing points.MATERIALS AND METHODS
Mix Ingredients, Formulation, and Processing
Ten (9.072 kg) batches of ice cream mix
(Tables 1 and 2), varying in composition, were prepared. Mix ingredients were cream (separated from milk produced at the South Dakota StateUniversity Dairy Production Unit), medium
heat NDM (Associated Milk Producers, Inc.,Freeman, SD), sucrose (Great Western Sugar
Co., Denver, CO), sweet whey powder (Dairy-
land Products, Inc., Savage, MN), anhydrous glucose (J. T. Baker Chemical Co., Phillipsburg,NJ), 36 and 42 dextrose equivalent (DE) corn
syrup solids and 62 DE corn syrup (AmericanMaize Products Co., Hammond, IN), high fruc-
tose corn syrups (HFCS) that contained 42 and55% fructose (A. E. Staley Mfg. Co., Decatur,
IL), and distilled water. Moisture contents of
dry ingredients were 3% for NDM, 4% for sweet whey powder, 5% for 36 and 42 DE corn syrup solids, 18.2% for 62 DE corn syrup, 29% forHFCS (42% fructose), and 23% for HFCS (55%
fructose). Fat content (by Mojonnier method) (2) of creams were determined, and quantities of ingredients added to mixes were calculated (1) and weighed to the nearest .1 g by using aMettler PC 2200 balance (Mettler Instrument
Corp., Highstown, NJ). Dry inj~redients were
incorporated into mixes at 38vC, and mixes were pasteurized at 72°C for 30 min, then1987 J Dairy Sci 70:555--558 555
556 BAER AND KEATING
stored at 4°C until analysed. Mixes contained no stabilizers, emulsifiers, or flavorings.Analyses
Duplicate fat and total solids content of ice
cream mixes were determined by the Mojonnier method (2). Freezing points of mixes in at least triplicate were obtained by the osmometer method (3). A Fiske OS freezing point osmom- eter was calibrated with the following NaC1 standards (Fiske Associates, Needham Heights,MA): 100 mOs/kg H20 (-.186°C), 1000
mOs/kg H20 (--1.858°C), and 2000 mOs/kgH20 (-3.72°C). The low range (0 to 2000
mOs/kg H20) of the osmometer was used.Osmometer readouts were converted to freezing
point: °C = mOs/kg H20 x -.001858 (9). Os- mometer sample tubes were coated with about .004 g of USP talcum powder (Fisher ScientificCo., Fair Lawn, NJ) before .25-ml sample addi-
tion. Freezing points of mixes also were calcu- lated by a formula method (5).In mix 3, lactose in the milk solids-not-fat
portion of the NDM was hydrolyzed by recon- stitution of NDM in distilled water, then addition of .1% (wt/wt) lactase (EC 3.2.1.23) from Candida pseudotropicalis (Pfizer Chemical Div., Milwaukee, Wl). The reconstituted NDM was incubated at 41°C for 48 h. Osmometer readings of the reconstituted NDM before and after incubation were recorded, converted from mOs/kg H20 to °C, and amount of lactose hydrolyzed was determined by using the freezing point depression (4). The remaining ingredients were added to the mix. The percent lactose was then estimated by using .545% lactose for each 1% milk solids-not-fat in the mix, and the percent of lactose hydrolysis was determined.RESULTS AND DISCUSSION
The desired and actual fat and total solids
content of mixes were similar (Table 1), con- firming that mix ingredients were added at the desired quantities and were properly prepared.Mixes 1 to 4 were all formulated with sucrose
as the sole sweetener (Table 2). Mix 2 had 25% of the milk solids-not-fat replaced with sweet whey, and its freezing point was slightly lower than mix 1 (Table 3). Whey powder contains more lactose than milk solids-not-fat; thus, the greater percentage of lactose will lower the freezing point. Mix 3, which had 77.71% of the lactose hydrolyzed, exhibited a lower freezing point than mix 1. Hydrolysis of lactose will lower the freezing point (4) because the number TABLE1. Composition of ice cream mixes.
Mix Fat 1 Fat a MSNF 3 Whey Sugar TS 4 TS s
1 10.5 10.6 10.5 0 15.0 36.0 36.2
2 10.5 10.5 7.9 2.6 15.0 36.0 36.2
36 10.5 10.6 10.5 0 15.0 36.0 36.9
4 16.0 16.0 10.5 0 15.0 41.5 41.5
5 10.5 10.5 10.5 0 16.0 37.0 37.4
6 10.5 10.6 10.5 0 16.0 37.0 37.0
7 10.5 10.6 10.5 0 16.0 37.0 37.4
8 10.5 10.8 10.5 0 17.0 38.0 38.1
9 10.5 10.6 10.5 0 18.0 39.0 39.5
10 10.5 10.5 10.5 0 18.0 39.0 39.0
1 Desired fat content of mix.
2 Actual fat content of mix by Mojonnier method.
3 Milk solids-not-fat.
4 Desired total solids (TS) of mix.
s Actual TS of mix by Mojonnier method.6 Lactose hydrolyzed mix.
Journal of Dairy Science Vol. 70, No. 3, 1987
FREEZING POINT METHODS
TABLE 2. Sweeteners used in ice cream mix formulations. 557Sweetener
Mix Sucrose Glucose CSS t CSS 2 CSS 3 HFCS 4 HFCSS1 100 o 0 0 0 0 0
2 ~ 100 0 0 0 0 0 0
31 100 0 0 0 0 0 0
48 100 0 0 0 0 0 0
5 75 25 0 0 0 0 0
6 75 0 25 0 0 0 0
7 75 0 0 25 0 0 0
8 65 0 0 0 35 0 0
9 50 0 0 0 0 50 0
10 0 0 50 0 0 0 50
a Indicates 36 dextrose equivalent (DE) corn syrup.2 Indicates 42 DE corn syrup.
3 Indicates 62 DE corn syrup.
4 High fructose corn syrup, 42% fructose.
SHigh fructose corn syrup, 55% fructose.
Indicates 25% of milk solids-not-fat in mix replaced with sweet whey.1 Lactose hydrolyzed mix.
s Indicates 16% fat mix. of molecules is increased. Mix 4 was high in fat (16%) and total solids (41.5%). Fat indirectly influences freezing point by replacing water in a mix; thus, increased fat concentration wiU concentrate the other soluble constituents and lower the freezing point. This is evident when freezing points of mixes 1 and 4 are compared (Table 3).The diversities, combinations, and percent-
ages of sweeteners used in mixes 5 to 10 are given in Table 2. When mix composition is varied, particularly the type, combination, and quantity of sweetener, the freezing point may change. Glucose and three DE corn syrups (36,42, and 62) were used in mixes 5, 6, 7, and 8
(Table 2). Monosaccharides such as glucose, fructose, and galactose lower a mix freezing point more than disaccharides, because lower molecular weights result in more molecules per unit weight of saccharide addition. Therefore, higher DE corn syrups would depress mix freez- ing point more than low DE corn syrups. Mix 5, which contained glucose, had a lower freezing point than mixes 1, 6, 7, and 8 (Table 3). Mixes6, 7, and 8 had progressively lower freezing points, which supports the statement that
higher DE corn syrups depress freezing points more than low DE corn syrups.High fructose corn syrups are composed
mainly of the monosaccharides fructose and glucose, which lower the freezing point more than disaccharides or oligosaccharides. As expected, mixes 9 and 10 had the lowest freezing points (Table 3) of all mixes, because they were formulated with HFCS as 50% of the sweetening agent. Freezing points of most ice cream mixes vary between -2.2 to --2.8°C (6).Therefore, mixes 9 and 10 have abnormally low
freezing points, which may cause them to be too soft when frozen, have increased suscepti- bility to "heat shock", or have a shorter shelf life.Mix freezing points calculated by the formula
method (5) ranged from -2.36 to -3.59°C, and freezing points determined boy the osmome- ter ranged from -2.40 to -3.53 C with means of -2.741°C and -2.745°C, respectively (Table3). Thus, a wide range of freezing points in the
mixes were obtained by our varying mix composition. Freezing points calculated by theJournal of Dairy Science Vol. 70, No. 3, 1987
5 58 BAER AND KEATING
TABLE 3. Comparison of formula and osmometer methods for determination of ice cream mix freezing points.
Mix Freezing point I Freezing point 2 Difference
(°C) SD -~1 --2.38 --2.403 .005 .02
2 --2.43 --2.493 .004 .06
3 --2.77 --2.723 .01 .05
4 --2.59 --2.664 .02 .07
5 --2.88 --2.884 .01 .00
6 --2.36 --2.424 .01 .06
7 --2.43 --2.463 .003 .03
8 --2.78 --2.744 .01 .04
9 --3.59 -3.534 .01 .06
10 --3.20 -3.154 .02 .05
Mean (overall) --2.741 s --2.745 s .01 .04
1 Calculated by formula method.
2Averages determined by osmometer where: °C = mOs/kg H 20 × (--.001858).
an= 3. 4n=4. s Not significantly different (/'<.01). two methods were highly correlated (r = .996) and did not differ significantly (P<.01) (8).Both freezing point methods can provide
data useful to the ice cream manufacturer. The formula method is useful when mixes are initially formulated to assure that the freezing point of the mix is acceptable to produce a quality product. The osmometer is then used as a rapid quality control instrument to assure a manufacturer that adequate amounts of soluble ingredients have been incorporated into the mix. The osmometer and formula methods will yield similar results if a mix is properly prepared.ACKNOWLEDGMENTS
The authors thank the corn sweetener
manufacturers for supplying product samples.REFERENCES
1 Arbuckle, W. S. 1986. Ice cream. 4th ed. AVI Publ.
Co., Inc., Westport, CT.
2 Atherton, H. V., and J. A. Newlander. 1977. Chemistry and testing of dairy products. 4th ed.
AVI Publ. Co., Inc., Westport, CT.
3 Baer, R. J., and T. P. Czmowski. 1985. Use of the
osmometer for quality control of ice cream mix. J.Food Prot. 48:976.
4 Baer, R. J., J. F. Frank, and M. Loewenstein. 1980.
Freezing point measurement of lactose hydrolysis
in acid whey and lactose solutions. J. Assoc. Offic.Anal. Chem. 63:587.
5 Bradley, R. L., Jr., and K. Smith. 1983. Finding
the freezing point of frozen desserts. Dairy Rec.84(6):114.
6 Keeney, P. G., and M. Kroger. 1974. Frozen dairy
products. B. H. Webb, A. H. Johnson, and J. A.Alford, ed. Pages 897, 899 in Fundamentals of
dairy chemistry. 2nd ed. AVI Publ. Co., Inc.,Westport, CT.
7 Smith, D. E., A. S. Bakshi, and C. J. Lomauro.
1984. Changes in freezing point and rhelogical
properties of ice cream mix as a function of sweetener system and whey substitution. Milchwis- senschaft 39:455.8 Steel, R.G.D., and J. H. Torrie. 1980. Principles
and procedures of statistics: a biomedical approach.2nd ed. McGraw-Hill Book Co., New York, NY.
9 Weast, R. C., M. J. Astle, and W. H. Beyer. 1984.
Handbook of chemistry and physics. 65th ed. CRC
Press, Inc., Boca Raton, FL.
Journal of Dairy Science Vol. 70, No. 3, 1987
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