Aleong J M, Frochot S, Goff H D
Department of Food Science, University of Guelph, Guelph, ON, Canada.
J Food Sci. 2008 Nov;73(9):E463-8. doi: 10.1111/j.1750-3841.2008.00954.x.
The effectiveness of propylene glycol monostearate (PGMS) to inhibit ice recrystallization was evaluated in ice cream and frozen sucrose solutions. PGMS (0.3%) dramatically reduced ice crystal sizes in ice cream and in sucrose solutions frozen in a scraped-surface freezer before and after heat shock, but had no effect in quiescently frozen solutions. PGMS showed limited emulsifier properties by promoting smaller fat globule size distributions and enhanced partial coalescence in the mix and ice cream, respectively, but at a much lower level compared to conventional ice cream emulsifier. Low temperature scanning electron microscopy revealed highly irregular crystal morphology in both ice cream and sucrose solutions frozen in a scraped-surface freezer. There was strong evidence to suggest that PGMS directly interacts with ice crystals and interferes with normal surface propagation. Shear during freezing may be required for its distribution around the ice and sufficient surface coverage.
在冰淇淋和冷冻蔗糖溶液中评估了单硬脂酸丙二醇酯（PGMS）抑制冰重结晶的效果。PGMS（0.3%）显著减小了在刮板式冷冻机中冷冻的冰淇淋和蔗糖溶液在热冲击前后的冰晶尺寸，但对静态冷冻的溶液没有影响。PGMS通过促进更小的脂肪球尺寸分布，分别增强了混合料和冰淇淋中的部分聚结，显示出有限的乳化剂特性，但与传统冰淇淋乳化剂相比水平要低得多。低温扫描电子显微镜显示，在刮板式冷冻机中冷冻的冰淇淋和蔗糖溶液中的晶体形态高度不规则。有充分证据表明，PGMS直接与冰晶相互作用并干扰正常的表面生长。冷冻过程中的剪切力可能是其在冰周围分布并实现足够表面覆盖所必需的。
