Replacing Emulsifiers and Stabilizers in Ice Cream with Microbial Protein Powder
Puhakka, Anni (2024)
2024
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2024112931439
https://urn.fi/URN:NBN:fi:amk-2024112931439
Tiivistelmä
This study investigated the potential of hydrogen oxidizing bacteria (HOB) as a replacement for emulsifiers and stabilizers in ice cream production. HOB, in powdered form, has demonstrated emulsifying properties in other applications, prompting further exploration of its capacity to replace conventional emulsifiers like mono and diglycerides, which are commonly used in ice cream to mix and emulsify fat and water. Given the growing demand for additive-free ice cream, this research explores whether HOB can serve as an effective, sustainable alternative.
The research involved producing and testing ice cream formulations with HOB, HOB combined with a commercial emulsifier and stabilizer blend, and soy concentrate, each prepared and analyzed in various tests. The primary aim was to assess the impact of these ingredients on the ice creams’ structural and sensory qualities, including air incorporation (overrun), hardness, and melting resistance.
The results show that the addition of an emulsifier significantly improved the performance of HOB-based formulations, leading to higher overrun, and better melting behavior compared to both HOB alone and soy-based samples. The HOB-only formulations performed equally or slightly better than formulations with soy concentrate. HOB ice cream had a similar melting behavior than commercial dairy ice cream, which could be positive from customer perspective.
While HOB alone may not fully replace emulsifiers, its combination with an emulsifier offers comparable or superior performance to soy-based formulations. Thus, HOB could be a viable ingredient in the development of additive-free ice cream. These findings highlight the potential for future research to further optimize the formulation and explore the role of HOB in ice cream production and other applications.
The research involved producing and testing ice cream formulations with HOB, HOB combined with a commercial emulsifier and stabilizer blend, and soy concentrate, each prepared and analyzed in various tests. The primary aim was to assess the impact of these ingredients on the ice creams’ structural and sensory qualities, including air incorporation (overrun), hardness, and melting resistance.
The results show that the addition of an emulsifier significantly improved the performance of HOB-based formulations, leading to higher overrun, and better melting behavior compared to both HOB alone and soy-based samples. The HOB-only formulations performed equally or slightly better than formulations with soy concentrate. HOB ice cream had a similar melting behavior than commercial dairy ice cream, which could be positive from customer perspective.
While HOB alone may not fully replace emulsifiers, its combination with an emulsifier offers comparable or superior performance to soy-based formulations. Thus, HOB could be a viable ingredient in the development of additive-free ice cream. These findings highlight the potential for future research to further optimize the formulation and explore the role of HOB in ice cream production and other applications.