NMR signal analysis to attribute the components to the solid/liquid phases present in mixes and ice creams.
The NMR relaxation signals from complex products such as ice cream are hard to interpret because of the multiexponential behavior of the relaxation signal and the difficulty of attributing the NMR relaxation components to specific molecule fractions. An attribution of the NMR relaxation parameters is proposed, however, based on an approach that combines quantitative analysis of the spin-spin and spin-lattice relaxation times and the signal intensities with characterization of the ice cream components. We have been able to show that NMR can be used to describe the crystallized and liquid phases separately. The first component of the spin-spin and spin-lattice relaxation describes the behavior of the protons of the crystallized fat in the mix. The amount of fat crystals can then be estimated. In the case of ice cream, only the spin-lattice relaxation signal from the crystallized fraction is relevant. However, it enables the ice protons and the protons of the crystallized fat to be distinguished. The spin-lattice relaxation time can be used to describe the mobility of the protons in the different crystallized phases and also to quantify the amount of ice crystals and fat crystals in the ice cream. The NMR relaxation of the liquid phase of the mix has a biexponential behavior. A first component is attributable to the liquid fraction of the fat and to the sugars, while a second component is attributable to the aqueous phase. Overall, the study shows that despite the complexity of the NMR signal from ice cream, a number of relevant parameters can be extracted to study the influence of the formulation and of the process stages on the ice fraction, the crystallized fat fraction, and the liquid aqueous fraction.
Mariette
François
F
Cemagref, Process Engineering Technology Research Unit, 17 avenue de Cucillé, F-35044 Rennes Cedex, France. francois.mariette@cemagref.fr
Lucas
Tiphaine
T
D003460:Crystallization; D004655:Emulsions; D005504:Food Analysis / Q000379:methods*; D007054:Ice Cream / Q000032:analysis*; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D012996:Solutions
D004655:Emulsions; D012996:Solutions