title: Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review.
abstract: Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms, and perceived quality. Increasing demand for products perceived as healthier/more natural with minimal processing has identified a number of new tools to improve quality and storage stability of frozen dairy desserts. Ingredients such as dietary fiber, polysaccharides, prebiotics, alternate sweeteners, fat sources rich in unsaturated fatty acids and ice strucsturing proteins (ISP) have been successfully applied as cryoprotective, texturizing, and structuring agents. Emerging minimal processing technologies including hydrostatic pressure processing, ultrasonic or high pressure assisted freezing, low temperature extrusion and enzymatically induced biopolymers crosslinking have been evaluated for their ability to improve colloidal stability, texture and sensory quality. It is therefore timely for a comprehensive review.
authors.affiliation: a Division of Food Sciences, School of Biosciences, Sutton Bonington Campus, University of Nottingham , Leicestershire , United Kingdom.|b Environmental Research and Innovation (ERIN), Luxembourg Institute of Science and Technology, Esch sur Alzette , Luxembourg.
authors.forename: Christos
authors.initials: C
authors.lastname: Soukoulis
authors.affiliation: a Division of Food Sciences, School of Biosciences, Sutton Bonington Campus, University of Nottingham , Leicestershire , United Kingdom.
authors.forename: Ian
authors.initials: I
authors.lastname: Fisk
mesh_terms: D001704:Biopolymers; D003102:Colloids; D003451:Cryoprotective Agents; D003460:Crystallization; D004043:Dietary Fiber / Q000032:analysis; D005511:Food Handling / Q000379:methods; D063427:Food Quality; D005524:Food Technology / Q000379:methods*; D007053:Ice; D007054:Ice Cream / Q000032:analysis*; D011134:Polysaccharides / Q000032:analysis; D056692:Prebiotics / Q000032:analysis; D012677:Sensation
chemical_list: D001704:Biopolymers; D003102:Colloids; D003451:Cryoprotective Agents; D004043:Dietary Fiber; D007053:Ice; D011134:Polysaccharides; D056692:Prebiotics
keywords: Ice cream; cryoprotection; minimal processing; shelf-life; stabilizers; structuring; texture