USE OF MIXTURE DESIGN AND FLOW CHARACTERISTICS TO FORMULATE ICE CREAM COMPOUND COATINGS

• Published in: Journal of food process engineering Vol. 33; no. 5; pp. 919 - 933
• Main Authors: GHORBEL, DORRA, DOUIRI, IMEN, ATTIA, HAMADI, TRIGUI, MOEZ
• Format: Magazine Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.10.2010; Wiley
• Subjects: agitation; Biological and medical sciences; Chocolate; Coatings; Dependent variables; equations; experimental design; Flow characteristics; Food industries; food quality; functional properties; Fundamental and applied biological sciences. Psychology; Ice cream; lipid content; lipids; manufacturing; Mathematical analysis; Milk and cheese industries. Ice creams; physicochemical properties; Shear rate; Solidification; statistical analysis; Steady state; viscosity; Design; Dairy product; Coating; Ice cream; Use; Mixture
• ISSN: 0145-8876; 1745-4530
• DOI: 10.1111/j.1745-4530.2008.00315.x

ABSTRACT Flow properties of three industrial formulas of ice cream compound coatings were studied in the steady state regime with the coaxial geometry. Flow curves showed shear‐thinning thixotropic behavior. As for molten chocolate, the Casson–Steiner equation was used to fit the compound coating rheograms in the shear rate range 380–1,000 s −1 . The effects of agitation rate and time applied during coating preparation were studied. A new formula of coating was realized using a mixture design and, as dependent variables, the apparent viscosities at different shear rates. Results showed that the flow properties of molten compound coatings could be reproduced by this statistical method, but subsequent research on the influence of fat content and nature, and on the rheological parameters controlling the solidification of coatings, should be carried out to improve their formulation. PRACTICAL APPLICATIONS Formulation of food materials using the scientific (and not the traditional) method is essential in predicting the quality of the final product and reducing the period and cost of developing. This method is based on the use of statistical experimental design and needs the understanding of the techno‐functional properties of the food materials (such as physicochemical properties and rheological behavior). The aim of this research was to use this scientific method in developing a new coating formula. This work illustrates the importance of the mixture design and the rheological properties of molten compound coatings in their formulation. In practice, we showed that the dependent variables used in the mixture design would be chosen with great attention, with respect to the fat contained in coatings. The fat nature and content has a great influence on the functional properties of the coatings used in ice cream manufacture, which is the subject of a forthcoming paper.