Effect of mix homogenization and aging on retail-manufactured ice cream produced with cream or coconut oil

Retailed-manufactured ice-cream samples formulated with 8% fat (milk cream) were produced in triplicate in a batch freezer, either with and without mix homogenization (16MPa) and aging (24h). For comparison, 8% vegetable fat (coconut oil) - based ice cream samples were also produced in triplicate using both aged and non aged homogenized mixes. Fat globule particle size distribution and the kinetics of protein desorption during mix aging were investigated together with ice-cream overrun, firmness, free fat and melting properties. Mix aging did not affect the level of adsorbed protein and the physical characteristics of cream-based ice cream when homogenization was not applied, as traditionally done by ice-cream artisan producers. On the contrary, aging of both cream or coconut oil homogenized formulations caused protein desorption, and ice-cream free-fat reduction and melting rate increase. The level of adsorbed proteins per unit fat globule surface was almost double when vegetable fat was used in homogenized mixes. However, those proteins were quickly desorbed during mix aging. The protein desorption phenomenum was quite less evident in cream-based formulations. No significant effect of mix aging and homogenization were observed on ice cream overrun and firmness.