Effects of Milk Protein Concentrate and Stabilizer Type on Shrinkage in Low Fat Ice Creams

Open Access
Gallegos, Dariann
Graduate Program:
Food Science
Master of Science
Document Type:
Master Thesis
Date of Defense:
March 02, 2021
Committee Members:
  • Robert F Roberts, Thesis Advisor/Co-Advisor
  • John Neil Coupland, Committee Member
  • Greg Ziegler, Committee Member
  • Robert F Roberts, Program Head/Chair
  • High Protein Ice Cream
  • Tamarind Seed Gum
  • Locust Bean Gum
  • Shrinkage
  • Milk Protein Concentrate
The MPC samples were assessed for differences in composition and functionality. The rmMPC was significantly lower in calcium and phosphorous content when compared to the MPC sample. The rmMPC was more readily soluble than the MPC; the MPC needed 30 minutes of heating (42°C) to reach the same level of solubility. After production, the ice cream mix and frozen ice cream was assessed. The dynamic viscosity and kinematic viscosity were significantly lower in the samples prepared with no stabilizers compared to the samples prepared with TSG and the blend of TSG-LBG. The low-fat ice creams met the target parameters for composition and overrun. The samples prepared with no stabilizers had significantly lower draw temperatures than the stabilized treatments. Samples prepared with the stabilizer blend of TSG-LBG had significantly lower meltdown rates than the non-stabilized and TSG stabilized treatments. Initial sensory analysis revealed no significant differences. Month 3, 6, and 9 analysis could not be completed due the Covid-19 pandemic. The density of the product held at -30°C did not vary over time. Storage conditions were an important variable in reducing shrinkage in ice cream. Ice cream stored in -30°C temperatures did not shrink over the 9-month testing period, while ice cream stored in -17°C temperatures showed shrinkage in all treatments.