Effect of trehalose on the glass transition and ice crystal growth in ice cream

Anthony P. Whelan; Alejandra Regand; Cesar Vega; Joseph P. Kerry; H. Douglas Goff

doi:10.1111/j.1365-2621.2006.01484.x

Effect of trehalose on the glass transition and ice crystal growth in ice cream

Anthony P. Whelan
, Alejandra Regand
, Cesar Vega
, Joseph P. Kerry
, H. Douglas Goff

School of Food and Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

The effects of trehalose and sucrose on the rate of ice crystal growth in ice cream during accelerated shelf-life were compared. Experimental and theoretical freezing curves were shown to be in good agreement. Glass transition temperatures (T_g) of maximally freeze concentrated trehalose and sucrose solutions (40% w/w) were found to be -39.5 °C and -47 °C respectively. For ice cream mixes, the T_g value increased from -46.4 °C for the 100% sucrose-based mix to -42.0 °C for the 100% trehalose sweetened ice cream. However, no differences in viscosity, nucleation rate or inhibition of ice crystal growth were observed with increasing trehalose concentration in ice cream.

Original language	English
Pages (from-to)	510-516
Number of pages	7
Journal	International Journal of Food Science and Technology
Volume	43
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2621.2006.01484.x
Publication status	Published - Mar 2008

Keywords

Glass transition
Ice cream
Ice recrystallisation inhibition
Trehalose

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10.1111/j.1365-2621.2006.01484.x

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title = "Effect of trehalose on the glass transition and ice crystal growth in ice cream",

abstract = "The effects of trehalose and sucrose on the rate of ice crystal growth in ice cream during accelerated shelf-life were compared. Experimental and theoretical freezing curves were shown to be in good agreement. Glass transition temperatures (Tg) of maximally freeze concentrated trehalose and sucrose solutions (40\% w/w) were found to be -39.5 °C and -47 °C respectively. For ice cream mixes, the Tg value increased from -46.4 °C for the 100\% sucrose-based mix to -42.0 °C for the 100\% trehalose sweetened ice cream. However, no differences in viscosity, nucleation rate or inhibition of ice crystal growth were observed with increasing trehalose concentration in ice cream.",

keywords = "Glass transition, Ice cream, Ice recrystallisation inhibition, Trehalose",

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AU - Whelan, Anthony P.

AU - Regand, Alejandra

AU - Vega, Cesar

AU - Kerry, Joseph P.

AU - Goff, H. Douglas

PY - 2008/3

Y1 - 2008/3

N2 - The effects of trehalose and sucrose on the rate of ice crystal growth in ice cream during accelerated shelf-life were compared. Experimental and theoretical freezing curves were shown to be in good agreement. Glass transition temperatures (Tg) of maximally freeze concentrated trehalose and sucrose solutions (40% w/w) were found to be -39.5 °C and -47 °C respectively. For ice cream mixes, the Tg value increased from -46.4 °C for the 100% sucrose-based mix to -42.0 °C for the 100% trehalose sweetened ice cream. However, no differences in viscosity, nucleation rate or inhibition of ice crystal growth were observed with increasing trehalose concentration in ice cream.

AB - The effects of trehalose and sucrose on the rate of ice crystal growth in ice cream during accelerated shelf-life were compared. Experimental and theoretical freezing curves were shown to be in good agreement. Glass transition temperatures (Tg) of maximally freeze concentrated trehalose and sucrose solutions (40% w/w) were found to be -39.5 °C and -47 °C respectively. For ice cream mixes, the Tg value increased from -46.4 °C for the 100% sucrose-based mix to -42.0 °C for the 100% trehalose sweetened ice cream. However, no differences in viscosity, nucleation rate or inhibition of ice crystal growth were observed with increasing trehalose concentration in ice cream.

KW - Glass transition

KW - Ice cream

KW - Ice recrystallisation inhibition

KW - Trehalose

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DO - 10.1111/j.1365-2621.2006.01484.x

M3 - Article

AN - SCOPUS:38749146907

SN - 0950-5423

VL - 43

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EP - 516

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 3

ER -

Effect of trehalose on the glass transition and ice crystal growth in ice cream

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Keywords

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