Evaluation of the effectiveness of stabilization systems in ice-cream
Evaluation of the effectiveness of stabilization systems brand, Luxis™ 3670, 6700, 8635, 8701 ("Tetra Pak", France), their impact on the quality of ice cream according to the following criteria: the overrun, viscosity before and after aging, resistance to melting, resistance during the storage is given. Indicators of effective viscosity of all samples of the mixture are within the optimum viscosity for ice cream production of 200-300 MPa Ч s. Marked high temperature resistance of all the samples of ice cream using different stabilization systems brand Luxis™. Mass fraction of melted ice cream in all samples after 60 min does not exceed 10%. A high level of dispersion of the samples of ice cream prepared with the use of stabilization systems brand Luxis™ revealed. The proportion of air bubbles smaller than 50 microns after hardening of the product ranged from 77 to 88%, which guarantees ice cream with a creamy texture. The results show that the best quality of ice cream is provided when using the system, Luxis™ 8701. The least resistance to melting and resistance during storage the sample has a stabilization system, Luxis™ 3670, which is designed for filling ice cream (cup, container, package).