IDM | Ingredients
Pectin is an effective thickening agent for
sorbet, sherbets and water ices due to its acid
stability; it is on the other hand usually not
used as a stabilizer in ice cream with neutral
pH. Besides giving viscosity to water based
ices, pectin is also commonly used in yoghurt
ice cream because it has a protective effect on
the milk proteins. It is only HE pectin that gives
the protective functionality of milk proteins
because it can restore the repulsive interaction
that is lost below pH 5.5 when the repulsive
forces from kappa casein collapse.
Based on the above descriptions of the different
stabilizers, it is clear that that even though
they are all hydrocolloids and water binders
with natural origin, then they are also quite different
in their functional properties and the
parameters they can contribute with in an ice
cream. Which stabilizers to choose for a specific
ice cream are therefore very dependent on the
type of ice cream (ice cream, sorbet, water ice
etc.), the wanted properties (creamy, smooth,
warm-eating/cold-eating etc.) and the available
production process. Different stabilizers used in
combination are typically the way to obtain the
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optimal functional properties that gives a high
quality ice cream. It takes a lot of knowledge, testing
and time to find the optimal blend of stabilizers
and this is where the ice cream systems from
the DuPont Danisco range can be a help. The ice
cream systems, also called functional systems, are
blends of stabilizers and emulsifiers that are chosen
specifically on their functionalities in a ratio
that gives the best foundation for production of
high quality ice cream. The product range covers
functional systems tailor made for all types of ice
cream, so whether it is a premium ice cream, a
low fat ice cream, a sorbet, a water ice stick or
any other type of ice cream you want to produce,
then there is a functional system for it. The advantages
of using functional systems instead of
single ingredients is that just one powder need
to be added instead of maybe four-five different
stabilizers/emulsifiers, which reduces the risk of
errors. It also means that less time is needed for
new product development because the system
is designed to give specific properties. Another
advantage of functional systems from DuPont
Danisco is that the stabilizers/emulsifiers can be
integrated, meaning that the stabilizers are mixed
into the melted emulsifiers and spray-crystallized.
Unlike physical blends of emulsifiers/stabilisers,
integrated emulsifiers/stabilisers consist of freeflowing
beads which do not tend to create lumps
when added to water. This is because hydration
of the stabiliser part in the ice cream mix is easier
since the stabiliser component is initially less accessible
to the aqueous phase. The stabiliser part
will first be released totally into the mix when it
is heated to above 60-65°C and the emulsifier
starts to melt. In this way, more consistent ice
cream production and quality can be achieved.
The advantages of using CREMODAN Emulsifier
& Stabiliser Systems in ice cream production:
• Ideal for continuous, automatic production
• Uniform quality
• High bacteriological standard
• Direct addition without dry mixing, for instance
with sugar
• Increased effect of some of the components
• Cold dispersible, allowing addition at any
convenient stage during processing
• Good dispersion, no lump formation
• Reduced dust problems
• Easy to handle
• Single component system
The emulsifier/stabilizer systems from Du-
Pont Danisco are generally known under the
brand name CREMODAN.
Pectin
• Hot soluble
• Suitable for low pH
• Provides mix viscosity
• Mainly used for water ice, sorbet and
sherbet
Meeting Pack
Event
More than 300 trade experts from the food-packaging sector will attend Meeting Pack, 30-31 May in Valencia, whose
third edition will coincide with "Made from Plastic 2017" show, where more than 3,500 visitors participated last year.
The event, organised by Ainia Centro Tecnológico and Aimplas, will focus on "Convenience: driving barrier packaging
innovation". Dow Chemical, Danone, M&G or UBE have already confirmed their participation to this event. Topics
such as materials and equipment for packaging production, films, sheets and trays; injection, ISBM, ESBM and the latest
trends in packaging solutions" will be discussed during this two-day event. meetingpack.com