Influence of fat content and mix aging on some chemical and physical characteristics of retailed-manufactured ice cream

In this study, the influence of aging on the chemical and physical characteristics of retail-manufactured ice creams has been investigated. Two groups of ice cream samples, formulated with liquid milk and cream, and having equal protein and emulsifier contents but different fat levels (4 and 8% of fat), were produced in a batch freezer, either performing or not the aging of the mix. Ice-cream mix osmolality, protein adsorption on fat globules, ice cream free fat, overrun, melting rate, and firmness were evaluated. The kinetics of protein adsorption and the protein load of fat globules during mix aging were investigated together with the fat globule particle size distribution. Significant differences were observed between the 8% and 4% fat formulations for all the parameters evaluated, while few differences, regarding only ice cream overrun and melting rate, were observed as a consequence of mix aging. The low fat ice cream mix was characterized by a lower globule mean diameter and a higher protein load. No protein desorption and a negligible level of the same, respectively, were observed during the aging of the 8% and 4% fat mixes.