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Ice cream and frozen desserts nutrient compositions: current trends of researches

https://doi.org/10.21323/2618-9771-2021-4-2-74-81

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Abstract

The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of European Union and Eurasian Union. Taking into account that ice cream and frozen desserts are multicomponent products, the correction of their composition may have different effect on their quality indices. In particular, replacing sucrose by substitutes can lead to a change of traditional taste, consistency and structure. In this connection, aspects of the usage of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose) and by dry matter (food fibers and polyols) are considered. In particular, the authors of researches note that the application of polyols changes the ice cream consistency to be firmer. The researchers pay attention to the impact of some components, introduced into ice cream and frozen desserts, on the cryoscopic temperature of mixture. The enrichment of ice cream and frozen desserts with pro- and prebiotics and application of milk with the increased nutritional value (sheep and goat milk) has been noted to be a trend in research. The attention is drawn to the practical use of enzymes. For people with lactose intolerance, the reason of which in ice cream is Nonfat milk solids (MSNF) it is proposed to hydrolyze it by different methods. In this review the experience of some scientists on the use of transglutaminase enzyme for changing properties of milk proteins, in particular, increasing their water- holding capacity is reflected. Researchers pay great attention to the increasing of nutritional value of ice cream and desserts by growth of mass fraction of protein and introduction of easily digestible proteins (concentrates of whey proteins, including the hydrolyzed proteins). Taking into consideration the growth of people who do not consume products of animal origin, some researches on replacement of milk protein to vegetable one, in particular, soy are noted.

About the Authors

A. V. Landikhovskaya
All-Russian Scientific Research Institute of Refrigeration Industry
Russian Federation

Anna V. Landikhovskaya — Postgraduate Student, Junior Researcher, Ice cream technology laboratory

12 Kostyakova str., 127422, Moscow



A. A. Tvorogova
All-Russian Scientific Research Institute of Refrigeration Industry
Russian Federation

Antonina A.  Tvorogova — doctor of technical sciences, docent, acting Director

12 Kostyakova str., 127422, Moscow



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Landikhovskaya A.V., Tvorogova A.A. Ice cream and frozen desserts nutrient compositions: current trends of researches. Food systems. 2021;4(2):74-81. (In Russ.) https://doi.org/10.21323/2618-9771-2021-4-2-74-81

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