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Basic Volume
Application Volum
Kind of Emulsifiers
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 Ice cream
Concerning the manufacturing process of ice cream, a liquid form
mixture of raw materials is prepared and homogenized by a high pressure
homogenizer. After short period of high-temperature sterilization,
the homogenate is stabilized by letting stand for several hours
at a temperature below 5°C.
Soft cream is produced by foaming in a freezer at -2 to -9°C,
and pouring into a small container followed by rapid freezing.
Oils or fats, one of the major components of ice cream, form fat
balls by emulsification and their surfaces are covered with emulsifiers
and are further surrounded by milk-protein like casein. By combining
with an emulsifier, the fat balls become fine and stable.
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Homogeneous fat balls present in ice cream, start to associate in
a row during aging, and aggregate like a bunch of grapes. Then,
fat balls densely adsorbed on air bubbles surface to make fat ball
membranes.
Then, a part of fat balls become unstable and the ball surface is
broken, resulting in oil droplet aggregations, growth of ice crystals
and destruction the foam.
These conditions are called de-emulsification. It is said that these
components produced by moderate de-emulsification can be mixed with
the foams which is surrounded by stable fat balls to make a skeleton
like structure.
As the degree of de-emulsification varies with the amount of fat
used and the kind of emulsifier, it is necessary to select an appropriate
combination.
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The effects of addition of an emulsifier are:
• The progress of uniform fat emulsification is stimulated.
• Stable overrun is obtainable.
• An emulsifier participates in the formation of a dry and
firm
structure of ice cream leading to smooth texture.
• Heat shock resistance is obtainable.
• Shape keeping ability is enhanced.
Rikemal MI-8(V), MI-2(V), Type P(V) and Type PM are suitable for
ice cream.
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