Study Cards on sucrose, edta, emulsifiers
You first suggest to replace sucrose with aspartame, an artificial sweetener (MW 294, ~ 200 times sweeter than sucrose, for the same mass). However, a colleague warns you that it may impact the texture of the ice cream. Which defects can indeed be expected, and why?
On Figure 5 of this article (Goh et al., 2006), the emulsion droplet diameters in melted ice cream are shown. Explain why there is a difference for some samples depending on whether SDS/EDTA was added to the samples before measurement.
Hint: you may be interested in having a look at this paper: Zulim Botega et al. (2013), J. Food Sci. 78(9), C1334.
- Use oleogels as the oil phase (i.e., a solid-like fat phase made from liquid (unsaturated) oil in the presence of structuring agents); see for instance the paper of Zulim Botega et al. (2013), J. Food Sci. 78(9), C1334.
- Use unsaturated lecithins as the low molecular weight emulsifier.
Explain what is the role of low-molecular weight emulsifiers in ice cream made through conventional processes. You may use a scheme to support your explanation.
- Higher grades + faster learning
- Don't study anything twice
- 100% sure, 100% understanding