Application of a Technofunctional Caseinate Hydrolysate to Replace Surfactants in Ice Cream

There is a demand for a clean label of ice cream in the food industry. To meet this requirement, alternative surfactants and hydrocolloids without an additive number have to be found. Here, a caseinate hydrolysate with improved interfacial properties was investigated as such an additive. Replacing o...

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Bibliographic Details
Published inChemie ingenieur technik Vol. 91; no. 7; pp. 1024 - 1031
Main Authors Ewert, Jacob, Schlierenkamp, Felix, Fischer, Lutz, Stressler, Timo
Format Journal Article
LanguageEnglish
Published 01.07.2019
Subjects
Caseinate
Clean label
Hydrolysates
Ice cream
Surfactants
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Summary:There is a demand for a clean label of ice cream in the food industry. To meet this requirement, alternative surfactants and hydrocolloids without an additive number have to be found. Here, a caseinate hydrolysate with improved interfacial properties was investigated as such an additive. Replacing only the surfactant resulted in ice cream characteristics, comparable to using a commercial emulsifier (INS 472b). Thus, a clean labeling of the surfactant using this hydrolysate is possible. By contrast, replacing the hydrocolloid additionally led to an unfavorable ice cream texture and stability. Surfactants in ice cream have an additive number, perceived as unnatural by consumers. Hydrolysates can act as a replacer (clean label). This study investigates the application of a sodium caseinate hydrolysate with increased technofunctionality as an additive in ice cream, which results in a comparable product to ice cream with a commercial surfactant.
ISSN:0009-286X
1522-2640
DOI:10.1002/cite.201800153