Physical Characteristics of Frozen Desserts Made with Cream, Anhydrous Milk Fat, or Milk Fat Fractions

A. M. Abd El-Rahman, S. A. Madkor, F. S. Ibrahim, Arun Kilara

Research output: Contribution to journalArticle

40 Citations (Scopus)

Abstract

Vanilla ice creams (10% fat) were prepared with or without emulsifier and by substituting anhydrous milk fat, a low melting milk fat fraction, and a very high melting milk fat fraction for cream. Viscosity of the ice cream mixes was affected by the source of milk fat and the addition of emulsifier. Ice cream mixes that were made with a very high melting milk fat fraction had the highest solidified fat, and mixes made with a low melting milk fat fraction had the lowest solidified fat. Rates of solidification were faster in the presence of emulsifier. The amount of adsorbed protein at the surface of fat globules in ice cream mixes in the presence of emulsifier was higher than when no emulsifier was used. The use of the very high melting milk fat fraction led to decreased adsorption of protein. More fat was agglomerated in ice cream made with emulsifier than in ice cream without emulsifier. Hardness of the ice creams made with different milk fat sources were not significantly different. Ice cream made with emulsifier was significantly harder than ice cream made without emulsifier. Meltdown of the samples made with the very high melting fraction was slower than meltdown of ice creams made with other milk fat sources. The results suggested that frozen dessert could be made using low melting and very high melting milk fat fractions in place of cream and that the ice cream made with the very high melting fraction was especially practical for use in warm climates.

Original languageEnglish (US)
Pages (from-to)1926-1935
Number of pages10
JournalJournal of dairy science
Volume80
Issue number9
DOIs
StatePublished - Jan 1 1997

Fingerprint

frozen desserts
anhydrous milk fat
ice cream
cream
Ice Cream
milk fat
emulsifiers
Milk
melting
Fats
Freezing
lipids
solidification
fat globules
Vanilla

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology
  • Genetics

Cite this

Abd El-Rahman, A. M. ; Madkor, S. A. ; Ibrahim, F. S. ; Kilara, Arun. / Physical Characteristics of Frozen Desserts Made with Cream, Anhydrous Milk Fat, or Milk Fat Fractions. In: Journal of dairy science. 1997 ; Vol. 80, No. 9. pp. 1926-1935.
@article{06f469319e904bcc85442ac237c99a97,
title = "Physical Characteristics of Frozen Desserts Made with Cream, Anhydrous Milk Fat, or Milk Fat Fractions",
abstract = "Vanilla ice creams (10{\%} fat) were prepared with or without emulsifier and by substituting anhydrous milk fat, a low melting milk fat fraction, and a very high melting milk fat fraction for cream. Viscosity of the ice cream mixes was affected by the source of milk fat and the addition of emulsifier. Ice cream mixes that were made with a very high melting milk fat fraction had the highest solidified fat, and mixes made with a low melting milk fat fraction had the lowest solidified fat. Rates of solidification were faster in the presence of emulsifier. The amount of adsorbed protein at the surface of fat globules in ice cream mixes in the presence of emulsifier was higher than when no emulsifier was used. The use of the very high melting milk fat fraction led to decreased adsorption of protein. More fat was agglomerated in ice cream made with emulsifier than in ice cream without emulsifier. Hardness of the ice creams made with different milk fat sources were not significantly different. Ice cream made with emulsifier was significantly harder than ice cream made without emulsifier. Meltdown of the samples made with the very high melting fraction was slower than meltdown of ice creams made with other milk fat sources. The results suggested that frozen dessert could be made using low melting and very high melting milk fat fractions in place of cream and that the ice cream made with the very high melting fraction was especially practical for use in warm climates.",
author = "{Abd El-Rahman}, {A. M.} and Madkor, {S. A.} and Ibrahim, {F. S.} and Arun Kilara",
year = "1997",
month = "1",
day = "1",
doi = "10.3168/jds.S0022-0302(97)76133-2",
language = "English (US)",
volume = "80",
pages = "1926--1935",
journal = "Journal of Dairy Science",
issn = "0022-0302",
publisher = "Elsevier Limited",
number = "9",

}

Physical Characteristics of Frozen Desserts Made with Cream, Anhydrous Milk Fat, or Milk Fat Fractions. / Abd El-Rahman, A. M.; Madkor, S. A.; Ibrahim, F. S.; Kilara, Arun.

In: Journal of dairy science, Vol. 80, No. 9, 01.01.1997, p. 1926-1935.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Physical Characteristics of Frozen Desserts Made with Cream, Anhydrous Milk Fat, or Milk Fat Fractions

AU - Abd El-Rahman, A. M.

AU - Madkor, S. A.

AU - Ibrahim, F. S.

AU - Kilara, Arun

PY - 1997/1/1

Y1 - 1997/1/1

N2 - Vanilla ice creams (10% fat) were prepared with or without emulsifier and by substituting anhydrous milk fat, a low melting milk fat fraction, and a very high melting milk fat fraction for cream. Viscosity of the ice cream mixes was affected by the source of milk fat and the addition of emulsifier. Ice cream mixes that were made with a very high melting milk fat fraction had the highest solidified fat, and mixes made with a low melting milk fat fraction had the lowest solidified fat. Rates of solidification were faster in the presence of emulsifier. The amount of adsorbed protein at the surface of fat globules in ice cream mixes in the presence of emulsifier was higher than when no emulsifier was used. The use of the very high melting milk fat fraction led to decreased adsorption of protein. More fat was agglomerated in ice cream made with emulsifier than in ice cream without emulsifier. Hardness of the ice creams made with different milk fat sources were not significantly different. Ice cream made with emulsifier was significantly harder than ice cream made without emulsifier. Meltdown of the samples made with the very high melting fraction was slower than meltdown of ice creams made with other milk fat sources. The results suggested that frozen dessert could be made using low melting and very high melting milk fat fractions in place of cream and that the ice cream made with the very high melting fraction was especially practical for use in warm climates.

AB - Vanilla ice creams (10% fat) were prepared with or without emulsifier and by substituting anhydrous milk fat, a low melting milk fat fraction, and a very high melting milk fat fraction for cream. Viscosity of the ice cream mixes was affected by the source of milk fat and the addition of emulsifier. Ice cream mixes that were made with a very high melting milk fat fraction had the highest solidified fat, and mixes made with a low melting milk fat fraction had the lowest solidified fat. Rates of solidification were faster in the presence of emulsifier. The amount of adsorbed protein at the surface of fat globules in ice cream mixes in the presence of emulsifier was higher than when no emulsifier was used. The use of the very high melting milk fat fraction led to decreased adsorption of protein. More fat was agglomerated in ice cream made with emulsifier than in ice cream without emulsifier. Hardness of the ice creams made with different milk fat sources were not significantly different. Ice cream made with emulsifier was significantly harder than ice cream made without emulsifier. Meltdown of the samples made with the very high melting fraction was slower than meltdown of ice creams made with other milk fat sources. The results suggested that frozen dessert could be made using low melting and very high melting milk fat fractions in place of cream and that the ice cream made with the very high melting fraction was especially practical for use in warm climates.

UR - http://www.scopus.com/inward/record.url?scp=0347052937&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0347052937&partnerID=8YFLogxK

U2 - 10.3168/jds.S0022-0302(97)76133-2

DO - 10.3168/jds.S0022-0302(97)76133-2

M3 - Article

VL - 80

SP - 1926

EP - 1935

JO - Journal of Dairy Science

JF - Journal of Dairy Science

SN - 0022-0302

IS - 9

ER -