在过去的十年里,冰淇淋制造商已经对关键成分和加工的功能有了深刻的理解,为结构形成剂之间的联系制定有效的解释,稳定机制,和感知质量。对被认为是更健康/更自然且加工最少的产品的需求不断增加,已经确定了许多新工具来改善冷冻乳制品甜点的质量和储存稳定性。膳食纤维等成分,多糖,益生元,替代甜味剂,富含不饱和脂肪酸和冰结构蛋白(ISP)的脂肪来源已被成功用作冷冻保护,纹理化,和结构化代理。新兴的最小处理技术,包括静水压力处理,超声波或高压辅助冷冻,低温挤出和酶诱导的生物聚合物交联已被评估为他们的能力,以提高胶体稳定性,质地和感官质量。因此,进行全面审查是及时的。
Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms, and perceived quality. Increasing demand for products perceived as healthier/more natural with minimal processing has identified a number of new tools to improve quality and storage stability of frozen dairy desserts. Ingredients such as dietary fiber, polysaccharides, prebiotics, alternate sweeteners, fat sources rich in unsaturated fatty acids and ice strucsturing proteins (ISP) have been successfully applied as cryoprotective, texturizing, and structuring agents. Emerging minimal processing technologies including hydrostatic pressure processing, ultrasonic or high pressure assisted freezing, low temperature extrusion and enzymatically induced biopolymers crosslinking have been evaluated for their ability to improve colloidal stability, texture and sensory quality. It is therefore timely for a comprehensive
review.