Effets de la formulation et des conditions de foisonnement et congélation sur la rhéologie et la structure de la crème glacée

Abstract : Ice cream benefits from consumer's acceptance thanks to their unique texture, which is the image of a complex structure where coexist ice crystals, air bubbles, an emulsion of fat globules, and a concentrated solution of sugars, proteins and stabilisers. This structure is built up during the two key operations of the fabrication process, namely foaming and freezing, which are studied separately, in a specific device called rheo-reactor. It was conceived to carry out the foaming and freezing steps and to allow an in situ rheological follow-up while products are transformed. Foaming is also studied visually. In parallel, fat globule emulsion was studied in terms of particle sizes. Its participation in structure, texture, and sensory properties of different formulations of ice cream is discussed. We analysed the effect of the amount and the nature of stabilisers (guar gum and xanthan gum) and emulsifiers (Tween 80 and monoglycerides), as well as the processing conditions on rheology, structure and quality of the mix, the aerated mix and the ice cream. Stabilisers determine principally rheological properties of products, while emulsifiers are more involved in the destabilisation of the fat globule emulsion taking place during freezing.
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Bruno Edgar Chavez Montes. Effets de la formulation et des conditions de foisonnement et congélation sur la rhéologie et la structure de la crème glacée. Alimentation et Nutrition. Institut National Polytechnique de Lorraine, 2002. Français. ⟨NNT : 2002INPL038N⟩. ⟨tel-01749879⟩

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