INFLUENCE OF FAT CONTENT ON RHEOLOGICAL PROPERTIES OF MOLTEN ICE CREAM COMPOUND COATINGS AND THICKNESS OF SOLIDIFIED PRODUCTS
Flow properties of nine ice cream compound coatings having different total fat contents were studied with the coaxial geometry in the shear rate range 520–1,200/s. The resulting rheograms were best fit by the Casson-Steiner model, with good values of the coefficient of determination (R2). These coatings were used in the melt state to enrobe ice cream bars by means of an electro-pneumatic system used in lab-scale to reproduce industrial conditions (controlled dipping rate and time). Fat content was seen to determine significantly the coating flow properties and its solidification characteristics. The plastic viscosity and the yield stress were well correlated to the coating thickness and the draining time, which would aid to a better control of the coating process in industry. PRACTICAL APPLICATIONS
In the food industry, the achievement of the formulation step in product development needs a good understanding of the techno-functional properties of the ingredients employed. Important quantities of vegetable fats play a part in the formulation of ice cream compound coatings, but their role in the determination of the coating qualities is not well clarified. The aim of this work was to evaluate the influence of fat content on the rheological properties of ice cream compound coatings used to enrobe ice cream bars and to examine the relationships with thickness after dip coating.
Document Type: Research Article
Publication date: February 1, 2011