Effect of Locust Bean Gum and Selected Sweetening Agents on Ice Recrystallization Rates

作者：E. K. HARPER, Charles F. Shoemaker · 发表于：Journal of Food Science · 年份：1983 · DOI：10.1111/j.1365-2621.1983.tb05088.x · 被引用次数：79 · 研究领域：Freezing and Crystallization Processes、Arctic and Antarctic ice dynamics、nanoparticles nucleation surface interactions

ABSTRACT A methodology has been devised to study the effects of sweeteners and a stabilizer on the rate of ice recrystallization. Aqueous solutions of sucrose, corn syrup (62 DE), and high fructose corn syrup with locust bean gum, and solutions of corn syrup with varying levels of locust bean gum were also studied. Microprocessor controlled time‐temperature experiments were performed with each sample. Average ice crystal size was measured after each heating/ cooling cycle. Effect of viscosity on ice recrystallization growth rates was also studied. This methodology is an improved technique for providing temperature control during fluctuating temperature studies. Concentration of locust bean gum showed no correlation to ice recrystallization rates. The choice of sweetener used in the aqueous solution was found to affect the rate of ice recrystallization.