Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure

P. P. FERNÁNDEZ ,; M. N. MARTINO; N. E. ZARITZKY; B. GUIGNON; P.D. SANZ

FOOD HYDROCOLLOIDS

Elsevier

Lugar: Oxford, UK; Año: 2007 vol. 21 p. 507 - 515

0268-005X

Hydrocolloids are added in ice-creams and frozen desserts to produce smooth texture and protect the product during its storage. The high-pressure freezing techniques also aimed to enhance product qualities. In this work, both the hydrocolloid and the high-pressure processing actions are combined. A 0.3% (w/w) of guar gum (viscous solution) or of locust bean gum plus xanthan gum (gel) was mixed in sucrose solutions (16% w/w) to analyze whether water mobility affected ice crystal formation. Sucrose solutions with or without hydrocolloids were frozen by high-pressure assisted freezing (HPAF) at 100MPa and by high-pressure shift freezing (HPSF) from 210MPa to 0.1 and 100 MPa, to compare their effects on the ice crystal characteristics. Ice crystal sizes were determined from images obtained by low temperature scanning microscopy (LT-SEM). Ice crystals were smaller after HPSF than after HPAF, due to greater supercooling following expansion and to shorter phase transition times. As regards the hydrocolloids, ice crystals were smaller when the mixture of locust bean and xanthan gums were added irrespective of the freezing method. The formation of a gel-like structure at ambient temperature strengthened by a cryo-gelation effect in the frozen state may limit water molecule diffusion and ice crystal growth.