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KMID : 1024420070110040248
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Food Engineering Progress
2007 Volume.11 No. 4 p.248 ~ p.252
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Change in Young’s modulus of LBG-added model ice cream under storage condition for ice recrystallization
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Song Dae-Il
Lee Seong-Ju
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Abstract
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Young’s modulus of locust bean gum (LBG)-added model ice cream has been analyzed according to a storage condition inducing ice recrystallization. To differentiate recrystallization degree, commercial stabilizer (LBG) has been differently added (0%, 0.1%, 0.2%, 0.3%) into model ice cream. Critical glass transition temperature (Tg’) of model ice cream has been detected by DSC at which model ice cream has been stored for 48 hours to make maximally recrystallized structure. According to LBG concentration, the modulus has been decreased until 0.2%, whereas at 0.3% the modulus has been increased. It suggested a potential change that the added LBG prohibits recrystallization structurally making weak gel in model ice cream.
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KEYWORD
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model ice cream, ice recrystallizaton, Young’s modulus, locust bean gum
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