Abstract: Effects of high hydrostatic pressure (HHP) on the viscosity of ice cream mix and overrun, microstructure and sensory quality of ice cream with and without stabilizer were investigated. Ice cream mixes were prepared and aged 1, 4 or 8 hr. After aging, either 0, 100, or 300 MPa HHP were applied to the mix for 30 sec. Ice cream was packaged in pint (473 mL) containers and stored at –30 C. Treatments of 300 MPa increased viscosity of ice cream mixes, and mixes without stabilizer never reached viscosity levels of mixes with stabilizer, regardless of HHP treatment level. Under scanning electron microscopy, ice cream containing stabilizer exhibited a smooth, continuous serum phase, but ice cream without stabilizer contained a high number of tiny pores. Ice cream without stabilizer exhibited fat globules that were more randomly distributed, less agglomerated, and less uniform in size and shape than ice cream with stabilizer. Sensory evaluation revealed that ice cream containing stabilizer was more greasy, more gummy, more fluffy, less cold, less crumbly, less heavy and less coarse than ice cream lacking stabilizer. Ice cream mix treated with HHP produced and ice cream that was more crumbly than ice cream mix not treated with HHP. It was concluded that HHP affected stabilizers and milk proteins, which influenced mix viscosity, but HHP did not profoundly alter ice cream overrun, microstructure, or sensory quality. The presence or absence of stabilizer had a greater impact on ice cream properties, and under the conditions studied, HHP should not be used to replace stabilizers. Although HHP was neither beneficial nor detrimental to ice cream quality, further study to determine HHP effects on individual ice cream components is warranted.
Stephanie Clark, Anne-Chrystelle Wasselin , Lloyd O. Luedecke and Barry G. Swanson , 2004. Stabilizer Usage has Greater Impact on Ice Cream Properties than High Hydrostatic Pressure. Journal of Food Technology, 2: 41-49.