foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-2-182-187foodsyst-479Research ArticleСтатьиThe use of xanthan gum in a milk-containing ice cream with the whey protein microparticulateИспользование ксантановой камеди в молокосодержащем мороженом с микропартикулятом сывороточных белковhttps://orcid.org/0000-0001-5881-2309ЛандиховскаяА. В.LandikhovskayaA. V.

Ландиховская Анна Валентиновна — кандидат технических наук, научный сотрудник, лаборатория технологии мороженого.

127422, Москва, ул. Костяков, 12

Тел.: +7–495–610–83–85

Anna V. Landikhovskaya - Candidate of Technical Sciences, Researcher, Ice Cream Technology Laboratory, All-Russian Scientific Research Institute of Refrigeration Industry.

12, Kostykova str, Moscow, 127422

Tel.: +7–495–610–83–85

anna.landih@yandex.ruhttps://orcid.org/0000-0001-7293-9162ТвороговаА. А.TvorogovaA. A.

Творогова Антонина Анатольевна — доктор технических наук, доцентзаместитель директора.

127422, Москва, ул. Костякова, 12

Тел.: +7–495–610–83–85

Antonina A. Tvorogova - Doctor of Technical Sciences, Docent, Deputy Director, All-Russian Scientific Research Institute of Refrigeration Industry.

12, Kostykova str, Moscow, 127422

Tel.: +7–495–610–83–85

antvorogova@yandex.ruhttps://orcid.org/0000-0002-6599-1744КочневаС. Е.KochnevaS. E.

Кочнева Светлана Евгеньевна — инженер, лаборатория технологии мороженого.

127422, Москва, ул. Костякова, 12

Тел.: +7–495–610–83–85

Svetlana E. Kochneva - Engineer, Ice Cream Technology Laboratory, All-Russian Scientific Research Institute of Refrigeration Industry.

12, Kostykova str, Moscow, 127422

Tel.: +7–495–610–83–85

skochneva01@mail.ruВсероссийский научно-исследовательский институт холодильной промышленностиРоссияAll-Russian Scientific Research Institute of Refrigeration IndustryRussian Federation20241507202472182187Copyright © Landikhovskaya A.V., Tvorogova A.A., Kochneva S.E., 20242024Ландиховская А.В., Творогова А.А., Кочнева С.Е.Landikhovskaya A.V., Tvorogova A.A., Kochneva S.E.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/479

Hydrocolloids of stabilization systems are necessary components in ice cream production. They influence viscosity, stabilization of structural elements and melting rate. Their role is especially important in production of ice cream with the low content of fat and nonfat milk solids. Today, specialized stabilization systems for production of such ice cream are absent. Moreover, when choosing stabilization systems, there are problems of economic character that are linked with an increase in prices on the effective polysaccharide — locust bean gum. The aim of the research was substantiation of the composition of the effective formulation of hydrocolloids using their available variety, xanthan gum, to use in production of milk-containing ice cream (with the reduced content of fat and dry nonfat milk substances). To achieve the best quality indicators, a whey protein microparticulate was introduced into milk-containing ice cream. Based on the synergetic properties of hydrocolloids in terms of dynamic viscosity, the composition of four formulations was determined with the content of xanthan gum of 8.6% (in samples 1 and 2), 16% (in sample 3) and 3% (in sample 4). Ice cream with the complex stabilization system of the trademark Cremodan 334 was produced as a control sample. The following indicators were determined in all samples: dynamic viscosity, viscoelastic characteristics (hardness, adhesion strength, gumminess), melting rate, condition and dispersity of the air phase and ice crystals. All developed formulations were superior to the control sample in terms of viscosity by 1.2–2 times. It has been found that replacement of the kappa-carrageenan fraction with iota-carrageenan in combination with guar gum and xanthan gum in an amount of 50% leads to a decrease in viscosity by 1.3 times. A reduction of visco-elastic characteristics was noted in the samples of hydrocolloid formulations under study. When using iota-carrageenan (samples 2 and 4), a notable reduction of thermal stability of ice cream was revealed in sample 4. Furthermore, a decrease in dispersity of the air phase was observed; the content of air bubbles with a size of 50 µm reduced by almost 30%. Based on the results of the investigations, it has been established that the formulation of hydrocolloids of ice cream sample 1, which consists of mono- and di-glycerides of fatty acids, guar gum, xanthan gum and kappa-carrageenan, allows obtaining a product with technologically necessary quality indicators and the most cream-like consistency.

Гидроколлоиды стабилизационных систем являются необходимыми компонентами в производстве мороженого. Они влияют на вязкость, стабилизацию структурных элементов и скорость таяния. Особенно важна их роль в производстве мороженого с низким содержанием жира и сухого обезжиренного молочного остатка. В настоящее время специализированные стабилизационные системы для изготовления такого мороженого отсутствуют. Кроме того, при выборе стабилизационных систем существуют проблемы экономического характера, связанные с увеличением цены на эффективный полисахарид — камедь рожкового дерева. Целью исследования являлось обоснование состава эффективной композиции гидроколлоидов с использованием доступной их разновидности ксантановой камеди с целью применения в производстве молокосодержащего мороженого (с пониженным содержанием жира и сухих обезжиренных веществ молока). Для достижения наилучших показателей качества в молокосодержащее мороженое был внесен микропартикулят сывороточных белков. На основании синергетических свойств гидроколлоидов по показателю «динамическая вязкость» был определен состав 4 композиций с содержанием ксантановой камеди 8,6% (в образцах № 1 и № 2), 16% (в образце № 3) и 3% (в образце № 4). В качестве контрольного образца было выработано мороженое с комплексной стабилизационной системой торговой марки Cremodan 334. Во всех образцах были определены следующие показатели: динамическая вязкость, вязкоупругие характеристики (твердость, адгезионная сила, клейкость), скорость таяния, состояние и дисперсность воздушной фазы и кристаллов льда. Все разработанные композиции по показателю «вязкость» превосходили контрольный образец в 1,2–2 раза. Было установлено, что замена фракции каппа-каррагинана в количестве 50% на йота-каррагинан в сочетании с гуаровой и ксантановой камедями приводит к снижению вязкости в 1,3 раза. В образцах с испытуемыми гидроколлоидными композициями произошло снижение вязкоупругих характеристик. При использовании йота-каррагинана (образцы № 2 и № 4) было выявлено заметное уменьшение термоустойчивости мороженого в образце № 4. Кроме того, наблюдалось снижение дисперсности воздушной фазы (содержание воздушных пузырьков размером до 50 мкм сократилось почти на 30%). На основании результатов исследований было установлено, что композиция гидроколлоидов образца мороженого № 1, состоящая из монои диглицеридов жирных кислот, гуаровой камеди, ксантановой камеди и каппа-каррагинана, позволяет получать продукт с технологически необходимыми показателями качества и с наиболее кремообразной консистенцией.

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The authors declare that there are no conflicts of interest present.