Effect of trehalose on the glass transition and ice crystal growth in ice cream

Abstract

The effects of trehalose and sucrose on the rate of ice crystal growth in ice cream during accelerated shelf-life were compared. Experimental and theoretical freezing curves were shown to be in good agreement. Glass transition temperatures (Tg) of maximally freeze concentrated trehalose and sucrose solutions (40% w/w) were found to be -39.5 °C and -47 °C respectively. For ice cream mixes, the Tg value increased from -46.4 °C for the 100% sucrose-based mix to -42.0 °C for the 100% trehalose sweetened ice cream. However, no differences in viscosity, nucleation rate or inhibition of ice crystal growth were observed with increasing trehalose concentration in ice cream. © 2007 Institute of Food Science and Technology Trust Fund.