Proteose-peptone whey fraction as emulsifier in ice-cream preparation

In the light of the results obtained from previous studies, which demonstrated the potential emulsifying and foaming capabilities of the proteose-peptone fraction of milk, the efficacy of the functional properties of these protein components when used as ingredients in ice-cream preparation was studied. In order to compare the characteristics of ice-cream obtained from mixes containing added proteose-peptones with those of ice-cream produced without emulsifiers or with the addition of mono and diglycerides of fatty acids, analyses were conducted to evaluate the viscosity, the amount of incorporated air, the resistance to melting, as well as sensory characteristics. In every case, the ice-cream containing proteose-peptones as functional ingredients, exhibited similar if not better characteristics compared to those of the ice-cream containing classical commercial emulsifiers. As regards rheological properties, the experimental ice-cream mix with added proteose-peptones had a moderately higher consistency index compared to the commercial mix with mono and diglycerides. Finally, no effect of the proteose-peptones fraction on ice-cream flavour was observed. \ua9 2002 Elsevier Science Ltd. All rights reserved