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Richard W. Hartel - One of the best experts on this subject based on the ideXlab platform.
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the microstructural melting rheological and sensorial properties of high overrun Frozen Desserts
Journal of Texture Studies, 2019Co-Authors: Samantha R Vanwees, Scott A Rankin, Richard W. HartelAbstract:Air incorporated during dynamic freezing influences the development of the microstructure and the final texture of Frozen Desserts. Frozen Desserts were manufactured with 100-175% overrun from a constant ice cream mix formulation. Microstructural elements (fat, air, and ice phases) of the Frozen Desserts were then investigated and related to the melting, rheological, and sensory properties of the product. Mean ice crystal and air cell size were found to decrease with increasing overrun, and the extent of fat destabilization increased. Frozen Desserts manufactured with higher overrun had slower drip-through rate and better shape retention after melting at ambient conditions, demonstrating that fat destabilization and the interplay of fat, air, and serum phases affect the melting behavior. Structural elements also influenced the rheological behavior, as measured by oscillatory thermo-rheometry. Frozen Desserts had similar rheological properties at temperatures below the freezing point due to the presence of ice, and the values of G' and G'' (solid-like and viscous-like character, respectively) increased with increasing overrun above the freezing point, corresponding to a more solid-like structure. Slight differences in sensory denseness and breakdown were detected, but sensory texture was not significantly different for the Frozen Desserts studied. This study provided insights into the role of air in ice cream and Frozen Desserts, and its influence on product texture.
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A 100-Year Review: Milestones in the development of Frozen Desserts
Journal of dairy science, 2017Co-Authors: Richard W. Hartel, Scott A Rankin, R L BradleyAbstract:ABSTRACT Ice cream has come a long way since the first snow cone was made. Innovations in a variety of areas over the past century have led to the development of highly sophisticated, automated manufacturing plants that churn out pint after pint of ice cream. Significant advances in fields such as mechanical refrigeration, chilling and freezing technologies, cleaning and sanitation, packaging, and ingredient functionality have shaped the industry. Advances in our understanding of the science of ice cream, particularly related to understanding the complex structures that need to be controlled to create a desirable product, have also enhanced product quality and shelf stability. Although significant advances have been made, there remain numerous opportunities for further advancement both scientifically and technologically.
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Analyzing Frozen Desserts
Ice Cream, 2012Co-Authors: H. Douglas Goff, Richard W. HartelAbstract:Testing of product attributes and quality occurs for a number of reasons: routine quality control, in which chemical composition and microbiological quality are perhaps the most relevant tests; formulation modifications or new product development, in which sensory and other non-microbiological quality attributes such as meltdown rate become important; or research, in which the effects of novel ingredients on functionality, for example, become important. Functionality of ingredients can be measured through structural attributes such as fat destabilization, ice crystal size, air bubble size, or other structural measures. For quality control purposes, it is important that no product be shipped that has not met the specifications of the manufacturer. These specifications should be established when the product line is developed. The tests usually are dictated by regulations, either chemical compositional or microbiological, quality considerations and economic considerations. Specifications are set based on achievable and detrimental levels of important attributes or potential deficiencies in a product. Fat and total solids content should vary from the target by no more than 0.2 % and 0.5 %, respectively. In addition to compositional specifications, products must be stable during the shelf life of the product and meet consumer expectations or there will be no return purchase, thus the importance of measuring structural and physical quality attributes. Therefore, producers of ice cream and suppliers of ingredients use and depend upon specific procedures for analysis and evaluation of finished products. This chapter describes the major chemical, microbiological, physical, and sensory characteristics of ice cream and selected methods for their analysis.
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Mix Processing and Properties
Ice Cream, 2012Co-Authors: H. Douglas Goff, Richard W. HartelAbstract:To manufacture ice cream and Frozen dairy dessert of the highest quality, it is essential to have ingredients of excellent quality, a mix that is formulated and balanced to provide proper function of each component, and excellent processing, freezing, and hardening processes. However, the selection of high-quality ingredients is, without doubt, the most important factor in successful manufacture of Frozen Desserts. The clean, fresh, creamy flavor desired in ice cream can be achieved only by the use of ingredients that have been carefully produced and handled and are themselves of excellent flavor quality. Frozen Desserts can be made with a wide variety of ingredients, which can be grouped by category (fat sources, milk solids-not-fat (MSNF) sources, water sources, sweeteners, stabilizers, and emulsifiers). The functions and limitations of the components of mixes were described in Chap. 2. This chapter will focus on the sources and selection of the mix ingredients to supply the major components. To manufacture ice cream and Frozen dairy dessert of the highest quality, it is essential to have ingredients of excellent quality, a mix that is formulated and balanced to provide proper function of each component, and excellent processing, freezing, and hardening processes. However, the selection of high-quality ingredients is, without doubt, the most important factor in successful manufacture of Frozen Desserts. The clean, fresh, creamy flavor desired in ice cream can be achieved only by the use of ingredients that have been carefully produced and handled and are themselves of excellent flavor quality. Frozen Desserts can be made with a wide variety of ingredients, which can be grouped by category (fat sources, MSNF sources, water sources, sweeteners, stabilizers, and emulsifiers). The functions and limitations of the components of mixes were described in Chap. 2. This chapter will focus on the sources and selection of the mix ingredients to supply the major components.
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Soft-Frozen Dairy Desserts
Ice Cream, 2012Co-Authors: H. Douglas Goff, Richard W. HartelAbstract:Soft-Frozen dairy Desserts appeal to many consumers because of their creamy and smooth texture. These dessert products are typically Frozen on the retail premises from manufactured and distributed mix and are consumed in the soft-Frozen state soon after being prepared, without hardening, in the form of cones, sundaes, parfaits, banana splits, milk shakes, and related items. Soft-Frozen Desserts remain popular with customers of shops focusing on these products and in fast-food-style restaurants. Less capital is needed by the retailer to get into the soft-serve ice cream business than to make and sell hard-Frozen ice cream. Although vanilla is by far the most common flavor, chocolate or other flavors are also available and opportunities to add flavored syrups and/or mix-ins and to enrobe cones with chocolate have greatly increased the consumer’s options for soft-serve products. Soft-Frozen Desserts include ice cream, light or low-fat ice cream, ice milk, Frozen custard, and Frozen yogurt. Milk shakes are also included in this category, as most foodservice operations would operate a milk shake freezer to make shakes from a prepared dairy mix in much the same way as they would for soft-serve cones. This chapter reviews production and consumption statistics for soft-Frozen products, soft-serve mix composition, operation of freezers for soft-serve and shakes, and cleaning and sanitizing soft-serve freezers. It also reviews state-of-the-art equipment offered by the major equipment manufacturers.
H. Douglas Goff - One of the best experts on this subject based on the ideXlab platform.
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Ullmann's Encyclopedia of Industrial Chemistry - Ice Cream and Frozen Desserts
Ullmann's Encyclopedia of Industrial Chemistry, 2015Co-Authors: H. Douglas GoffAbstract:The article contains Sections titled: 1. Introduction and Classification 2. Quality Specifications and Analyses 3. Mix Ingredients 3.1. Fats 3.2. Milk Solids-Not-Fat and other Protein Sources 3.3. Sweeteners 3.4. Stabilizers and Emulsifiers 4. Manufacture of Mix 5. Freezing Mix to Produce Ice Cream 5.1. Dynamic Freezing 5.2. Quiescent Freezing 5.3. Flavoring Ingredients 5.4. Impulse/Hand-held/“Novelty”/Fancy-molded Products 6. Physical Structure and Properties 7. Storage and Transportation 8. Legal Aspects 9. Economic Aspects Abstract Frozen Desserts in the meaning assumed here are emulsions that are Frozen while being whipped to incorporate air and are consumed while still Frozen, usually as a scooped product or as a single-serving item. Mix ingredients typically include sources of fat, protein, sweeteners, stabilizers, and emulsifiers. Further classification depends on the presence of nonfat dairy ingredients as the protein source, to make Frozen dairy Desserts, and the presence and quantity of milk fat, to make ice cream. Frozen Desserts are manufactured by the production of a mix, via blending of ingredients, pasteurization and homogenization, freezing that mix dynamically to incorporate air and produce small and discrete ice crystals, incorporation of discrete flavoring particulates (fruits, nuts, etc.) and either packaging and further freezing (hardening) the semiFrozen ice cream product or shaping it into novelty or hand-held products (with or without stick insertion) followed by hardening. Quality is often defined by chemical and microbial composition, quantity of air incorporated, and size of the major structural elements (ice crystals and air bubbles). Maintenance of quality post-manufacturing depends heavily on temperatures of storage and distribution.
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Analyzing Frozen Desserts
Ice Cream, 2012Co-Authors: H. Douglas Goff, Richard W. HartelAbstract:Testing of product attributes and quality occurs for a number of reasons: routine quality control, in which chemical composition and microbiological quality are perhaps the most relevant tests; formulation modifications or new product development, in which sensory and other non-microbiological quality attributes such as meltdown rate become important; or research, in which the effects of novel ingredients on functionality, for example, become important. Functionality of ingredients can be measured through structural attributes such as fat destabilization, ice crystal size, air bubble size, or other structural measures. For quality control purposes, it is important that no product be shipped that has not met the specifications of the manufacturer. These specifications should be established when the product line is developed. The tests usually are dictated by regulations, either chemical compositional or microbiological, quality considerations and economic considerations. Specifications are set based on achievable and detrimental levels of important attributes or potential deficiencies in a product. Fat and total solids content should vary from the target by no more than 0.2 % and 0.5 %, respectively. In addition to compositional specifications, products must be stable during the shelf life of the product and meet consumer expectations or there will be no return purchase, thus the importance of measuring structural and physical quality attributes. Therefore, producers of ice cream and suppliers of ingredients use and depend upon specific procedures for analysis and evaluation of finished products. This chapter describes the major chemical, microbiological, physical, and sensory characteristics of ice cream and selected methods for their analysis.
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Mix Processing and Properties
Ice Cream, 2012Co-Authors: H. Douglas Goff, Richard W. HartelAbstract:To manufacture ice cream and Frozen dairy dessert of the highest quality, it is essential to have ingredients of excellent quality, a mix that is formulated and balanced to provide proper function of each component, and excellent processing, freezing, and hardening processes. However, the selection of high-quality ingredients is, without doubt, the most important factor in successful manufacture of Frozen Desserts. The clean, fresh, creamy flavor desired in ice cream can be achieved only by the use of ingredients that have been carefully produced and handled and are themselves of excellent flavor quality. Frozen Desserts can be made with a wide variety of ingredients, which can be grouped by category (fat sources, milk solids-not-fat (MSNF) sources, water sources, sweeteners, stabilizers, and emulsifiers). The functions and limitations of the components of mixes were described in Chap. 2. This chapter will focus on the sources and selection of the mix ingredients to supply the major components. To manufacture ice cream and Frozen dairy dessert of the highest quality, it is essential to have ingredients of excellent quality, a mix that is formulated and balanced to provide proper function of each component, and excellent processing, freezing, and hardening processes. However, the selection of high-quality ingredients is, without doubt, the most important factor in successful manufacture of Frozen Desserts. The clean, fresh, creamy flavor desired in ice cream can be achieved only by the use of ingredients that have been carefully produced and handled and are themselves of excellent flavor quality. Frozen Desserts can be made with a wide variety of ingredients, which can be grouped by category (fat sources, MSNF sources, water sources, sweeteners, stabilizers, and emulsifiers). The functions and limitations of the components of mixes were described in Chap. 2. This chapter will focus on the sources and selection of the mix ingredients to supply the major components.
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Soft-Frozen Dairy Desserts
Ice Cream, 2012Co-Authors: H. Douglas Goff, Richard W. HartelAbstract:Soft-Frozen dairy Desserts appeal to many consumers because of their creamy and smooth texture. These dessert products are typically Frozen on the retail premises from manufactured and distributed mix and are consumed in the soft-Frozen state soon after being prepared, without hardening, in the form of cones, sundaes, parfaits, banana splits, milk shakes, and related items. Soft-Frozen Desserts remain popular with customers of shops focusing on these products and in fast-food-style restaurants. Less capital is needed by the retailer to get into the soft-serve ice cream business than to make and sell hard-Frozen ice cream. Although vanilla is by far the most common flavor, chocolate or other flavors are also available and opportunities to add flavored syrups and/or mix-ins and to enrobe cones with chocolate have greatly increased the consumer’s options for soft-serve products. Soft-Frozen Desserts include ice cream, light or low-fat ice cream, ice milk, Frozen custard, and Frozen yogurt. Milk shakes are also included in this category, as most foodservice operations would operate a milk shake freezer to make shakes from a prepared dairy mix in much the same way as they would for soft-serve cones. This chapter reviews production and consumption statistics for soft-Frozen products, soft-serve mix composition, operation of freezers for soft-serve and shakes, and cleaning and sanitizing soft-serve freezers. It also reviews state-of-the-art equipment offered by the major equipment manufacturers.
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Major Advances in Fresh Milk and Milk Products: Fluid Milk Products and Frozen Desserts
Journal of Dairy Science, 2010Co-Authors: H. Douglas Goff, M. W. GriffithsAbstract:Major technological advances in the fluid milk processing industry in the last 25 yr include significant improvements in all the unit operations of separation, standardization, pasteurization, homogenization, and packaging. Many advancements have been directed toward production capacity, automation, and hygienic operation. Extended shelf-life milks are produced by high heat treatment, sometimes coupled with microfiltration or centrifugation. Other nonthermal methods have also been investigated. Flavored milk beverages have increased in popularity, as have milk beverages packaged in single-service, closeable plastic containers. Likewise, the Frozen dairy processing industry has seen the development of large-capacity, automated processing equipment for a wide range of products designed to gain market share. Significant advancements in product quality have been made, many of these arising from improved knowledge of the functional properties of ingredients and their impact on structure and texture. Incidents of foodborne disease associated with dairy products continue to occur, necessitating even greater diligence in the control of pathogen transmission. Analytical techniques for the rapid detection of specific types of microorganisms have been developed and greatly improved during this time. Despite tremendous technological advancements for processors and a greater diversity of products for consumers, per capita consumption of fluid milk has declined and consumption of Frozen dairy Desserts has been steady during this 25-yr period.
C. L. M. Silva - One of the best experts on this subject based on the ideXlab platform.
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Sucrose in the Concentrated Solution or the Supercooled “State”: A Review of Caramelisation Reactions and Physical Behaviour
Food Engineering Reviews, 2010Co-Authors: M. A. C. Quintas, J. F. Fundo, C. L. M. SilvaAbstract:Sucrose is probably one of the most studied molecules by food scientists, since it plays an important role as an ingredient or preserving agent in many formulations and technological processes. When sucrose is present in a product with a concentration near or greater than the saturation point—i.e. in the supercooled state—it possesses high potentialities for the food industry in areas as different as pastry industry, dairy and Frozen Desserts or films and coatings production. This paper presents a review on critical issues and research on highly concentrated sucrose solutions—mainly, on sucrose thermal degradation and relaxation behaviour in such solutions. The reviewed works allow identifying several issues with great potential for contributing to significant advances in Food Science and Technology.
R L Bradley - One of the best experts on this subject based on the ideXlab platform.
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A 100-Year Review: Milestones in the development of Frozen Desserts
Journal of dairy science, 2017Co-Authors: Richard W. Hartel, Scott A Rankin, R L BradleyAbstract:ABSTRACT Ice cream has come a long way since the first snow cone was made. Innovations in a variety of areas over the past century have led to the development of highly sophisticated, automated manufacturing plants that churn out pint after pint of ice cream. Significant advances in fields such as mechanical refrigeration, chilling and freezing technologies, cleaning and sanitation, packaging, and ingredient functionality have shaped the industry. Advances in our understanding of the science of ice cream, particularly related to understanding the complex structures that need to be controlled to create a desirable product, have also enhanced product quality and shelf stability. Although significant advances have been made, there remain numerous opportunities for further advancement both scientifically and technologically.
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Determination of Ice Crystal Size Distributions in Frozen Desserts
Journal of Dairy Science, 1991Co-Authors: D.p. Donhowe, Richard W. Hartel, R L BradleyAbstract:Abstract Formation of the ice crystal size distribution during manufacture of Frozen Desserts plays an important role in determining textural characteristics. A crystal size distribution with a large mean size and wide variation results in a coarse product. A new methodology has been developed to characterize the ice crystal size distribution accurately. An optical microscope was used to produce photomicrographs of ice crystals in Frozen products. The microscope was housed in a refrigerated glove box, which provided excellent temperature control and allowed samples to be analyzed at various stages of manufacture. The photomicrographs were analyzed using a digitizing board connected to a microcomputer. Several ice cream and ice milk formulations were analyzed to test the methodology. Ice crystal size was inversely related to the total solids of the formulations. Ice crystal size also increased substantially between draw and hardening and during the first 7 wk of storage at –20°C. Further Frozen storage did not result in any significant change in crystal size. These results agree with previous data and with theoretical considerations.
Marciane Magnani - One of the best experts on this subject based on the ideXlab platform.
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Probiotic non-dairy Frozen dessert: Technological and sensory aspects and industrial challenges
Trends in Food Science & Technology, 2021Co-Authors: Tatiana Colombo Pimentel, Louise Iara Gomes De Oliveira, Rafaela Carvalho De Souza, Marciane MagnaniAbstract:Abstract Background Probiotics are living microorganisms, which when administered in adequate amounts, confer health benefits to the host. Non-dairy Frozen Desserts are promising matrices for the incorporation of probiotic strains. Scope and approach This review provides an overview of the technological effects of adding probiotics to non-dairy Frozen Desserts. In addition, the factors that influence the probiotic survival are discussed. Key Findings and Conclusions The raw material and ingredients used and the processing steps (overrun, freezing and Frozen storage) can impair the probiotic viability in non-dairy Frozen Desserts, making it necessary to carefully verify the compatibility of the ingredients with the probiotic culture, select the probiotic strain, and evaluate the processing steps. The effect of probiotic addition on the technological and sensory properties of the products was dependent on the raw material, probiotic strain, probiotic concentration, and form of probiotic addition, however, suitable characteristics were observed for probiotic non-dairy Frozen Desserts from vegetable extracts or fruits. There were no reports on the health effects after consumption of non-dairy probiotic Frozen Desserts, which demonstrate the need of studies in this area.
