Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture.

This study aimed to obtain the optimum formulation for stabilizers in ice cream that could contest with blends presented nowadays. Thus, different mixtures of three stabilizers, i.e. basil seed gum, carboxymethyl cellulose, and guar gum, at two concentrations (0.15 % & 0.35 %) were studied using mixture design methodology. The influence of these mixtures on some properties of ice cream and the ...

rheological and textural attributes of ice cream containing cress seed gum

0

The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer

In this study, the effect of basil seed gum (BSG) on the stability and rheological properties of egg white albumin (EWA) emulsions was investigated. A constant amount of EWA (0.5% w/v) and different concentrations of BSG (0-0.3% w/v) were used for the manufacture and stabilization of oil-in-water emulsions (30% w/w). The results showed that by increasing BSG concentration, the storage (21 days)...

Ice cream.

Dynamic Recrystallization of Ice in Polar Ice Sheets

The deformation and recrystallization mechanisms which control the viscoplasticity of ice from polar ice sheets have been investigated. The high plastic anisotropy of ice crystals is responsible for the development of a non uniform internal stress field within the polycrystal. Strain-shadows produced by sub-grain are observed in polarized light when the rotation recrystallization regime is domi...