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PubMed2003

Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles.

The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of linoleic acid or oleic acid. The influence of the fatty acid profile of the HO milkfat relating to product properties as compared with the influence the fatty acid profile of the HL milkfat was the main focus of the research. Altering the degree of unsaturation in milkfat may affect melting characteristics and oxidation rates, leading to quality issues in dairy products. Three milkfat compositions (high-oleic, high-linoleic, and control) were obtained by modifying the diets of Holstein cows. Ice cream and butter were processed from milkfat obtained from cows in each dietary group. Butter and ice cream samples were analyzed to determine fatty acid profile and firmness. High-oleic milkfat resulted in a softer butter. Solid fat index of high-oleic and high-linoleic milkfat was lower than the control. Control ice cream mix had higher viscosity compared with high-oleic and high-linoleic, but firmness of all ice creams was similar when measured between -17 and -13 degrees C. Nutritional and textural properties of butter and ice cream can be improved by modifying the diets of cows.

Animal Feed↗
PubMed1992

Ice cream headache--site, duration, and relationship to migraine.

OBJECTIVE: To examine the characteristics of cold-induced headaches in a group of migraine patients, to compare these with their usual migraine headaches and with cold-induced headaches in a control population. DESIGN: Subjects completed a structured questionnaire recording previous headache history along with the characteristics of any headache produced during supervised palatal and pharyngeal application of ice cream. SUBJECTS: 70 consecutive patients attending the City of London Migraine Clinic, and 50 pre-clinical medical and dental student volunteers from Queen Mary and Westfield College. RESULTS: 27% of the migraine patients and 40% of the students reported previous ice cream headaches. 17% of the migraine patients and 46% of the students developed headache following palatal application or a swallow of ice cream. Typically the headache was of early onset (x = 12.5s) and short duration (x = 21s), with a tendency for anterior headache on the same side as a palatal stimulus, and bilateral headache following an ice cream swallow. However, a significant minority experienced a previously unreported headache of late onset (x = 102s) and long duration (x = 236s) which tended to occur particularly after swallowing ice cream and to be less well localised to the side of the cold stimulus. Ice cream appeared not to be a common trigger for migraine, and there was no significant correlation between site of ice cream headache and usual site of migraine. CONCLUSIONS: These findings confirm that cold stimulation of the palate or pharynx commonly produces a headache. In contrast to previous studies, our results suggest that the 'ice cream headache' is less common in migraine patients than the general population. A similar pattern of headache was produced in both migraine patients and controls, and apart from the few for whom an ice cream headache may trigger a migraine, the ice cream headache seems not to have any special significance for migraine patients.

Adolescent↗
PubMed2003

Perception of melting and flavor release of ice cream containing different types and contents of fat.

Temporal effects of dairy and vegetable fats (0 to 18%) on perception of strawberry flavor release and melting of ice cream were studied using the time intensity sensory method. Also, aroma and flavor attributes of the ice cream samples were evaluated. Only slight effects of fat on the rate of flavor release and flavor intensity were perceived. A slightly faster flavor release from the vegetable fat compared with dairy fat was noticed. Polydextrose and maltodextrin as bodying agents in the fat-free ice cream significantly increased flavor release and melting rate of the ice cream. Increasing fat content slightly retarded melting of ice cream in the mouth. No significant effect of the fat quality on perceived melting was noticed. Significant differences in aroma and flavor attributes of the fat-free and other samples were perceived. Intensity and sharpness of the strawberry aroma and flavor were greater in fat-free samples and they were perceived as nontypical. Fattiness and creaminess were highly correlated. Maltodextrin and polydextrose increased perceived fattiness and creaminess of fat-free ice cream.

Adult↗
PubMed2002

Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems.

Ice crystal growth and microstructure of sugarsolutions prepared with stabilizers (carboxymethyl cellulose [CMC], xanthan gum, locust bean gum [LBG], and gelatin) with or without milk solids-nonfat (MSNF) after freezing in a scraped surface heat exchanger and temperature cycling (5 cycles from -6 degrees C to -20 degrees C) were studied. Ice crystal growth was calculated from brightfield microscopic images acquired from samples before and after cycling. Freeze-substitution and low-temperature embedding (LR-Gold resin) were sample preparation techniques utilized for structure analyses by light microscopy and transmission electron microscopy. Differential staining for carbohydrates and proteins allowed the identification of stabilizer gel-like structures in LBG, gelatin, and gelatin/MSNF solutions. In the absence of milk proteins, xanthan and LBG were the most effective at retarding recrystallization, while in their presence, only xanthan had an effect. Cryo-gelation of the LBG was observed but is not the only mechanism of stabilizer action. Thermodynamic incompatibility between biopolymers was observed to promote localized high concentrations of milk proteins located at the ice crystal interface, probably exerting a water-holding action that significantly enhanced the stabilizer effect. Qualitatively, solution heterogeneity (phase separation) was directly proportional to ice crystal growth inhibition. It is suggested that water-holding by stabilizer and proteins, and in some cases steric hindrance induced by a stabilizer gel-like network, caused a reduction in the kinetics of the ice recrystallization phenomena and promoted mechanisms of melt-regrow instead of melt-diffuse-grow recrystallization, thus resulting in the preservation of the ice crystal size and in a small span of the ice crystal size distribution.

Animals↗
PubMedDate not supplied

A novel method for the determination of synthetic colors in ice cream samples.

A simple method has been developed for the extraction, separation, and determination of synthetic colors in ice cream samples. The process involves the breakdown of emulsion by neutral detergents (Triton X-100 and Tween 20) followed by extraction with petroleum ether for removal of fat. The aqueous colored solution obtained is treated with 5% acetic acid, and the uptake of color is carried out by a wool-dyeing technique. The color is eluted from the wool with 5% ammonia solution, the solution is evaporated to dryness, and the residue is dissolved in 60% ethanol for paper chromatography using trisodium citrate-ammonia-water (2 + 5 + 95, w/v/v) as the mobile phase. The colored spots from the paper chromatogram are cut and eluted with 60% ethanol, and the absorbance is measured at the respective lambda maximum corresponding to the Rf value of the appropriate standard. The recoveries of 6 colors, including sunset yellow FCF (SSYFCF), tartrazine, carmoisine, ponceau 4R, brilliant blue FCF (BBFCF), and fast green FCF from spiked samples with either detergent were found to be >90%. However, recoveries of erythrosine were 21 and 65% with Triton X-100 and Tween 20, respectively. Indigo carmine could not be recovered at all because of its fugitive property in 5% ammonia solution, which is used to strip the color from the wool. The sensitivity of the method with the use of Tween 20 is 1 ppm (1 microg/g) for the colors in spiked ice cream samples. With this method, we analyzed samples of 20 branded colored ice cream. The results showed the presence of tartrazine (8.4-43.3 ppm), SSYFCF (23.5-117.6 ppm), carmoisine (traces-53.2 ppm), erythrosine (3.5 ppm), and BBFCF (4.1 ppm) in the ice cream samples. Apart from 2 samples of tuttifruity, all of the ice cream samples showed the presence of permitted synthetic colors below the permissible level of 100 ppm established by the Prevention of Food Adulteration Act of India.

Chromatography, Paper↗
PubMed1975

Inhibition by ice cream of the antidotal efficacy of activated charcoal.

A study was conducted to determine if ice cream and sherbet interfered with the adsorption of aspirin onto activated charcoal both in vivo and in vitro. An aqueous suspension of 20 g activated charcoal decreased the absorption of 1 g aspirin by 65%; the same dose of activated charcoal with 50 g of ice cream reduced aspirin absorption by only 42% under otherwise identical conditions. In vitro tests showed that different ice creams and sherbet decrease the adsoprtion of aspirin onto activated charcoal. Thus, although ice cream is useful for preparing palatable suspensions of activated charcoal, it decreases appreciably the antidotal efficacy of the adsorbent.

Adult↗
PubMed1994

The role of home-made ice cream as a vehicle of Salmonella enteritidis phage type 4 infection from fresh shell eggs.

A family outbreak of Salmonella enteritidis PT4 infection is described in which home-made ice cream was identified as the vehicle of infection. The ice cream contained approximately 10(5) S. enteritidis PT4 organisms per gm and was probably contaminated by an infected shell egg containing between 10(5)-10(8) organisms. The continued relevance of the Chief Medical Officer's warning on the use of raw shell eggs is highlighted. Home-made ice cream using the same recipe as ice cream that had been incriminated as the cause of the family outbreak of S. enteritidis PT4 infection was used to study the growth of the organism that might have occurred in the 3-4 h it took to prepare the product. When the inoculum was in the stationary phase, as it would be from shell or other cross contamination, there was a lag phase of 3 h before growth occurred at room temperature. Even when actively multiplying organisms were introduced, as may be found in an infected egg, there was less than 3 log(10) increase in the salmonella count in 4 h at room temperature. It was, therefore, given the high S. enteritidis count, unlikely that the ice cream was cross-contaminated. By contrast, raspberry sorbet at pH 3.73 proved to be lethal to a large inoculum of S. enteritidis and may be a relatively safe raw egg containing product.

Animals↗
PubMed1985

Ice cream preference: the relationship of cost and quality.

Junior high students showed a preference for inexpensive ice cream while adults preferred more expensive ice cream; university students were in a middle position. It appears that taste for more expensive ice cream is associated with age, but it is not clear whether this is learned although it appears to be inasmuch as it is not universal across the various groups.

Adult↗
PubMed1999

Isolation of Yersinia enterocolitica from cases of acute appendicitis and ice-cream.

Seventy (70) appendiceal specimens and 80 ice-cream samples were analysed to detect Yersinia enterocolitica using three different media. Both Y. enterocolitica and Citrobacter freundii were recovered in appendiceal specimens (17.1% and 8.6%) and ice-cream (26.25% and 18.75%) respectively. Thioglycollate medium was more selective and productive in isolating Yersinia. Y. enterocolitica was the major causative agent of acute appendicitis (11/25, 44%). It was sensitive to chloramphenicol, gentamicin, tetracycline and trimethoprim- sulfamethoxazole.

Acute Disease↗
PubMed1998

Salmonella enteritidis contamination of ice cream associated with a 1994 multistate outbreak.

Nine ice cream sample containers, representing three production lots involved in a 1994 outbreak of salmonellosis, were obtained from the manufacturer's distribution warehouse and from consumers. Single 100-g samples from each container were tested initially, with analyses beginning seven weeks after the ice cream was produced. Quantitative salmonella analysis of these samples was performed 14 weeks after the production date using a three-replicate, three-dilution most probable number (MPN) procedure using 100-, 10-, and 1-g samples. The MPN/g estimates ranged from 0.004 to 0.46 Salmonella enteritidis per g with six of nine samples showing an MPN value of 0.093 S. enteritidis per g. The 95% confidence interval for S. enteritidis among these samples was < 0.001 to 2.4 cells/g. The 95% upper limit of S. enteritidis per g was 0.38 for five of six consumer samples. Based on this, the number of S. enteritidis cells per serving (65 g) was 25. Based on the consumption of a single sundae cone (73 g, prepackaged), which caused severe illness in an eight-year-old boy and moderate to mild illness in the adult parents, the infective dose would appear to be no more than 28 cells.

Adult↗
PubMed1993

Ice cream preference: gender differences in taste and quality.

69 college women showed a preference for expensive ice cream while 53 college men preferred the less expensive ice cream. Analysis indicates the taste for more expensive ice cream is linked to gender, but it is not clear whether this is learned or not.

Female↗
PubMed2006

Modeling and optimization of biopolymer (polyhydroxyalkanoates) production from ice cream residue by novel statistical experimental design.

Polyhydroxyalkanoates (PHAs) are thermoplastic polyesters synthesized by Ralstonia eutropha and other bacteria as a form of intracellular carbon and energy storage and are accumulated as lipid inclusions in the cytoplasm of these bacteria. The modeling and optimization of PHA production by fermentation from industrial waste (ice cream residue) was studied by employing statistical experimental design methods. A series of iterative experimental designs was used to find optimal factor conditions (medium components and fermentation process time) in the order of fractional factorial design, path of steepest ascent, and full factorial augmented with axial design (rotational central composite design). An optimal range characterized by lipid (15 mg/mL) and % lipid (88%) values was found and further investigated to verify the optimal conditions for PHA production from ice cream (56.68 mL of ice cream or 56.68% ice cream in water [v/v], 5.03 mL of buffer, 1 mL of mineral salts solution, 100 muL of trace element solution, 100 mL of seed culture, and 213.76 h of fermentation time).

Analysis of Variance↗
PubMed2002

Flow behavior characteristics of ice cream mix made with buffalo milk and various stabilizers.

Ice cream made with buffalo milk, using optimum levels of various stabilizers of plant origin, was evaluated for its flow behavior characteristics, with the objective of producing an acceptable quality product. The minimum variation in the viscosity of mix was observed at three rates of shear (348.88, 523.33 and 1046.66 S(-1)) for all ice cream mixes. The flow behavior index (n) of all the mixes having optimum levels of various stabilizers was observed to be less than 1; indicating their pseudoplastic nature. Consistency coefficient (m) of sodium alginate was found to be 1.19; highest among all the stabilizers, followed by gelatin (1.17), karaya (1.08), guar gum (0.75), acacia gum (0.70), ghatti gum (0.36), and the control (0.29). The consistency coefficient (m) signifies the apparent viscosity of the pseudoplastic fluid. The viscosity of the mixes having various stabilizers (optimum levels) was found to be in descending order: Sodium alginate, gelatin, karaya, guar gum, acacia, ghatti and control.

Alginates↗
PubMed1998

Sensory and physical properties of ice creams containing milk fat or fat replacers.

The purpose of this research was to determine the relative effects of milk fat, nonfat milk solids, or each of three whey protein type fat replacers on the flavor and texture attributes of vanillin-flavored ice cream. Descriptive sensory analyses disclosed that ice creams containing 4.8% of any of the fat replacers in place of milk fat had no demonstrable effect on vanillin flavor but increased the intensities of whey flavor, syrup flavor, and cooked milk flavor. Compared with each substitute, milk fat significantly reduced the syrup, whey, and cooked milk flavors and increased the fresh milk and cream flavors of the ice cream. Results emphasized the importance of fat as a flavor modifier and the importance of certain fat replacers as aids in improving texture.

Animals↗
PubMed1997

Effects of Microfluidizer technology on Bacillus licheniformis spores in ice cream mix.

We studied the effect of Microfluidizer technology (sometimes referred to as "microfluidization"), a new ultra-high pressure homogenization process, on spores of Bacillus licheniformis in ice cream mix. Four batches of pasteurized ice cream mix were preheated to 33, 36, 44, or 50 degrees C, and spores of B. licheniformis were added to yield an inoculum of 2.0 x 10(4) spores/ ml of mix. Samples were treated at 50,000, 100,000, 150,000, and 200,000 kPa. Respective percentages of spore destruction ranged from 6 to 68%. As process pressure in the Microfluidizer system increased, the temperature of the product also increased. At the Microfluidizer system outlet, temperatures ranged from 46 to 88 degrees C. Therefore, a combination of forces, including high pressure and temperature, likely had a multiplier effect on spore destruction during Microfluidizer processing of ice cream mix. Data suggest that it might be possible to design a pasteurizer-Microfluidizer system that would inactivate most bacterial spores in dairy foods without the extreme heat treatment currently required in commercial processing operations.

Bacillus↗
PubMed1986

[Development and survival of Yersinia enterocolitica in pasteurized milk and ice cream].

Studied were the laboratory development and survival of Yersinia enterocolitica organisms in pasteurized milk and ice-cream that had been contaminated with varying amounts of microbial cells. The milk was kept at 4 degrees, 9 degrees, and 21 degrees C for 120 days, and the ice-cream--at--18 degrees and --23 degrees C for 8 months. Yersinia development and survival were found to be dependent on temperature as well as on the numbers and activity of microflora. When milk was kept at temperatures below 10 degrees C the organisms retained viability for more than 120 days, while at room temperature (20 degrees--22 degrees C) they remained active for up to 30-60 days. The presence of coliform bacteria inhibited the development of Yersinia, its replication and survival rates being reduced. These were dependent in ice-cream on the amount of viable cells in the initial raw material. When contamination was at 10-15 cells per cu. cm Yersinia organisms remained viable up to the 45th day, and at 100 cells per cu. cm--up to the 90th day. At 1000 cells/cu. cm and more viable cells could be found up to the eighth month, their count over a 6-month period being reduced from 84.2 up to 98.5 per cent.

Animals↗