Ice recrystallization inhibition effect of cellulose nanocrystals: Influence of sucrose concentration

Stabilizers are commonly used to inhibit the ice recrystallization process that leads formation of large crystals, decreasing consumer acceptance cream. However, inhibition (IRI) effect stabilizers is very dependent on measurement conditions. The cause this dependence not clear, which imposes problems in comparing IRI activity and understanding mechanism stabilizers. This study investigated influence sucrose concentration cellulose nanocrystals (CNCs), newly identified active materials. A splat assay a sandwich were determine activities CNCs at concentrations from 2.0% 49.0% w/w incubation temperature ?8 °C for 30 min. higher low concentrations, almost disappeared medium restored slightly high concentrations. correlated with ratio between unfrozen phase total surface area crystals. area-related was also observed guar gum, locust bean poly(vinyl alcohol). It strong evidence an ice-binding These research findings offer new perspective condition-dependent stabilizers, could potentially benefit cream industry developing materials recipes control recrystallization.