Linear Rate of Water Crystallization as Influenced by Viscosity of Hydrocolloid Suspensions

Abstract

The linear rate of water crystallization at −3°C was measured in various hydrocolloid suspensions, each at several different viscosities. For any given hydrocolloid suspension, the linear rate of water crystallization decreased as viscosity was increased, but it differed among hydrocolloid suspensions adjusted to the same viscosity. Thus, viscosity, over the range studied, is not a good predictor of a hydrocolloid's ability to inhibit crystallization. When studied at −3°C and a viscosity of 3.0 Pa·s, locust bean and guar gum were the most effective crystallization retardants among the five hydrocolloids studied; however, all hydrocolloids on a molar basis were far less effective than sucrose. The beneficial effects of hydrocolloids on the texture of frozen desserts may arise from some attribute other than control of crystal size. © 1987, American Dairy Science Association. All rights reserved.