Ice Cream Mix Homogenization for Low-Fat Creaminess and Melt Resistance
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Solution Overview
Problem
Existing methods for reducing fat content in ice cream result in negative impacts on organoleptic properties such as creaminess and mouthfeel, and increased susceptibility to melting.
Innovation Solution
A high-pressure homogenization process at pressures above 8 MPa (80 bars) is applied to ice cream mixes with a fat content of at least 11% by weight, combined with a pasteurization step at elevated temperatures (84-92°C), to increase fat globule size and improve creaminess perception while reducing fat content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional homogenization at low pressure is used, then fat globule size remains large, but creaminess and mouthfeel are poor
Solution Approach 1:
The patent applies high-pressure homogenization (changing the pressure parameter from conventional low pressure to high pressure above 8 MPa) to reduce fat globule size while maintaining or improving creaminess and mouthfeel in low overrun ice creams
Solution Approach 2:
The patent utilizes the spherical nature of fat globules and their size reduction through homogenization to create a uniform distribution that enhances creaminess perception and mouthfeel properties
2Quantity of substance
If fat content is reduced in ice cream, then health benefits increase, but meltdown resistance deteriorates
Solution Approach 1:
The patent changes the physical state parameters of fat through high-pressure homogenization and high-temperature pasteurization, creating a fat structure that provides improved meltdown resistance even at reduced fat content levels
3Ease of operation
If high pressure homogenization is used to reduce fat globule size, then creaminess improves, but process complexity increases
Solution Approach 1:
The patent optimizes the pressure parameter to above 8 MPa for homogenization, which effectively improves creaminess perception while managing process complexity through parameter optimization rather than complex equipment design
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process maintains or enhances creaminess and reduces melting susceptibility in low overrun ice creams, allowing for a reduced fat content without compromising quality.
Implementation Method 1
increasing the pressure in a homogenization step decreased the diameter of the fat globules
Implementation Method 2
a step of pasteurization of the mix
Data Source
AI summary
Methods of making a homogenized and pasteurized mix for making low overrun ice cream are disclosed. The methods include a high-pressure homogenization step and/or a high temperature pasteurization step to improve creaminess and/or melt resistance in an ice cream. Mixes and ice creams made using the methods described are also disclosed.