乳蛋白浓缩物和减钙乳蛋白浓缩物作为天然乳化剂在清洁标签高蛋白冰淇淋生产中的应用

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY
Joseph Paglia , Chloe Fung , Chi Kong Yeung
{"title":"乳蛋白浓缩物和减钙乳蛋白浓缩物作为天然乳化剂在清洁标签高蛋白冰淇淋生产中的应用","authors":"Joseph Paglia ,&nbsp;Chloe Fung ,&nbsp;Chi Kong Yeung","doi":"10.1016/j.jfutfo.2022.12.009","DOIUrl":null,"url":null,"abstract":"<div><p>Clean label food is a rising consumer trend in the food industry. Milk protein concentrate (MPC) and reduced-calcium milk protein concentrate (RCMPC) could serve as natural emulsifiers and increase the total protein content of ice cream products. The objectives of this study were to determine and compare the effects of MPC and RCMPC on ice cream composition, mix viscosity, storage stability, meltdown rate, and texture. A base formulation with 3% non-fat dry milk (NFDM) and no added emulsifiers was set as the control. Three levels of MPC or RCMPC (each powder containing 85% protein) at 1%, 2%, and 3% were incorporated by replacing equivalent amounts of NFDM and keeping other ingredients unchanged. All ice cream treatments were processed with a target overrun of 70% and hardened at −25 °C in a blast freezer. Additions of MPC or RCMPC at 1%, 2%, and 3% corresponded to increases in protein content of ice cream by 15%, 30%, and 45%, respectively. The viscosity of the ice-cream mix increased with increasing levels of MPC or RCMPC. In general, higher protein samples had slower meltdown rate and higher values of hardness and adhesiveness, but the trends were inconsistent. No shrinkage in volume was observed in any ice cream stored at −25 °C after 180 days. However, an additional storage stability study revealed that the control showed significant shrinkage after 60 days (−6.5% ± 1.5%), 90 days (−7.1% ± 1.8%), and 180 days (−7.9% ± 1.1%) in a typical household-style freezer at −13 °C. MPC at 1% also showed significant shrinkage after 180 days, while samples with RCMPC at any levels showed no shrinkage at all. Ice cream manufacturers may consider MPC and RCMPC natural alternatives to synthetic emulsifiers, with RCMPC being more effective than MPC in terms of ice cream storage stability.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"3 2","pages":"Pages 175-182"},"PeriodicalIF":5.2000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Milk protein concentrate and reduced-calcium milk protein concentrate as natural emulsifiers in clean label high-protein ice cream manufacture\",\"authors\":\"Joseph Paglia ,&nbsp;Chloe Fung ,&nbsp;Chi Kong Yeung\",\"doi\":\"10.1016/j.jfutfo.2022.12.009\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Clean label food is a rising consumer trend in the food industry. Milk protein concentrate (MPC) and reduced-calcium milk protein concentrate (RCMPC) could serve as natural emulsifiers and increase the total protein content of ice cream products. The objectives of this study were to determine and compare the effects of MPC and RCMPC on ice cream composition, mix viscosity, storage stability, meltdown rate, and texture. A base formulation with 3% non-fat dry milk (NFDM) and no added emulsifiers was set as the control. Three levels of MPC or RCMPC (each powder containing 85% protein) at 1%, 2%, and 3% were incorporated by replacing equivalent amounts of NFDM and keeping other ingredients unchanged. All ice cream treatments were processed with a target overrun of 70% and hardened at −25 °C in a blast freezer. Additions of MPC or RCMPC at 1%, 2%, and 3% corresponded to increases in protein content of ice cream by 15%, 30%, and 45%, respectively. The viscosity of the ice-cream mix increased with increasing levels of MPC or RCMPC. In general, higher protein samples had slower meltdown rate and higher values of hardness and adhesiveness, but the trends were inconsistent. No shrinkage in volume was observed in any ice cream stored at −25 °C after 180 days. However, an additional storage stability study revealed that the control showed significant shrinkage after 60 days (−6.5% ± 1.5%), 90 days (−7.1% ± 1.8%), and 180 days (−7.9% ± 1.1%) in a typical household-style freezer at −13 °C. MPC at 1% also showed significant shrinkage after 180 days, while samples with RCMPC at any levels showed no shrinkage at all. Ice cream manufacturers may consider MPC and RCMPC natural alternatives to synthetic emulsifiers, with RCMPC being more effective than MPC in terms of ice cream storage stability.</p></div>\",\"PeriodicalId\":100784,\"journal\":{\"name\":\"Journal of Future Foods\",\"volume\":\"3 2\",\"pages\":\"Pages 175-182\"},\"PeriodicalIF\":5.2000,\"publicationDate\":\"2023-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Future Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S277256692200088X\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S277256692200088X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 2

摘要

清洁标签食品是食品行业中日益增长的消费趋势。浓缩乳蛋白(MPC)和降钙乳蛋白(RCMPC)可以作为天然乳化剂,提高冰淇淋产品的总蛋白质含量。本研究的目的是确定和比较MPC和RCMPC对冰淇淋成分、混合物粘度、储存稳定性、融化速率和质地的影响。将含有3%脱脂奶粉(NFDM)且不添加乳化剂的基础配方设定为对照。通过替换等量的NFDM并保持其他成分不变,掺入1%、2%和3%的三个水平的MPC或RCMPC(每个粉末含有85%的蛋白质)。所有冰淇淋处理都以70%的目标溢出率进行处理,并在−25°C的鼓风冷冻室中硬化。添加1%、2%和3%的MPC或RCMPC对应于冰淇淋的蛋白质含量分别增加15%、30%和45%。冰淇淋混合物的粘度随着MPC或RCMPC水平的增加而增加。一般来说,较高的蛋白质样品熔化速度较慢,硬度和粘附性较高,但趋势不一致。在−25°C下储存180天后,未观察到任何冰淇淋的体积收缩。然而,另一项储存稳定性研究显示,在−13°C的典型家用冰箱中,对照组在60天(−6.5%±1.5%)、90天(−7.1%±1.8%)和180天(−7.9%±1.1%)后出现显著收缩。1%的MPC在180天后也显示出显著的收缩,而任何水平的RCMPC样品都没有显示出任何收缩。冰淇淋制造商可能会考虑MPC和RCMPC作为合成乳化剂的天然替代品,在冰淇淋储存稳定性方面,RCMPC比MPC更有效。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Milk protein concentrate and reduced-calcium milk protein concentrate as natural emulsifiers in clean label high-protein ice cream manufacture

Clean label food is a rising consumer trend in the food industry. Milk protein concentrate (MPC) and reduced-calcium milk protein concentrate (RCMPC) could serve as natural emulsifiers and increase the total protein content of ice cream products. The objectives of this study were to determine and compare the effects of MPC and RCMPC on ice cream composition, mix viscosity, storage stability, meltdown rate, and texture. A base formulation with 3% non-fat dry milk (NFDM) and no added emulsifiers was set as the control. Three levels of MPC or RCMPC (each powder containing 85% protein) at 1%, 2%, and 3% were incorporated by replacing equivalent amounts of NFDM and keeping other ingredients unchanged. All ice cream treatments were processed with a target overrun of 70% and hardened at −25 °C in a blast freezer. Additions of MPC or RCMPC at 1%, 2%, and 3% corresponded to increases in protein content of ice cream by 15%, 30%, and 45%, respectively. The viscosity of the ice-cream mix increased with increasing levels of MPC or RCMPC. In general, higher protein samples had slower meltdown rate and higher values of hardness and adhesiveness, but the trends were inconsistent. No shrinkage in volume was observed in any ice cream stored at −25 °C after 180 days. However, an additional storage stability study revealed that the control showed significant shrinkage after 60 days (−6.5% ± 1.5%), 90 days (−7.1% ± 1.8%), and 180 days (−7.9% ± 1.1%) in a typical household-style freezer at −13 °C. MPC at 1% also showed significant shrinkage after 180 days, while samples with RCMPC at any levels showed no shrinkage at all. Ice cream manufacturers may consider MPC and RCMPC natural alternatives to synthetic emulsifiers, with RCMPC being more effective than MPC in terms of ice cream storage stability.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
5.80
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信