NMR assessment of mix and ice cream. Effect of formulation on liquid water and ice
The overall quality of ice creams is often related to the state of water and fat either in liquid or solid state. This work investigates the capacity of low-field NMR spectrometry in characterizing the different behaviours of water protons in mix and in ice cream. Meanwhile, different formulations (...
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| Veröffentlicht in: | International dairy journal 2005-10, Vol.15 (10), p.1064-1073 |
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| container_title | International dairy journal |
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| creator | Lucas, T. Wagener, M. Barey, P. Mariette, F. |
| description | The overall quality of ice creams is often related to the state of water and fat either in liquid or solid state. This work investigates the capacity of low-field NMR spectrometry in characterizing the different behaviours of water protons in mix and in ice cream. Meanwhile, different formulations (types of protein, fat or emulsifier) were tested. The factor which most affected the
T
2 and
T
1 relaxation time of the liquid water and ice protons was the protein type. Although this effect is well-known on the NMR behaviour of liquid water protons, it has been observed on the solid water protons for the first time. Assessing the behaviour of liquid water already gave new elements for better understanding the mechanisms responsible for the formation and aging of mix and ice cream. The corresponding relaxation time showed no correlation with rheological properties of mixes, indicating that interactions between molecules in suspension (e.g. proteins) and water protons are not involved in. Its changes during cold storage were relevant of a “non-equilibrium” behaviour, which is further discussed in the paper. |
| doi_str_mv | 10.1016/j.idairyj.2004.06.011 |
| format | Article |
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T
2 and
T
1 relaxation time of the liquid water and ice protons was the protein type. Although this effect is well-known on the NMR behaviour of liquid water protons, it has been observed on the solid water protons for the first time. Assessing the behaviour of liquid water already gave new elements for better understanding the mechanisms responsible for the formation and aging of mix and ice cream. The corresponding relaxation time showed no correlation with rheological properties of mixes, indicating that interactions between molecules in suspension (e.g. proteins) and water protons are not involved in. Its changes during cold storage were relevant of a “non-equilibrium” behaviour, which is further discussed in the paper.</description><identifier>ISSN: 0958-6946</identifier><identifier>EISSN: 1879-0143</identifier><identifier>DOI: 10.1016/j.idairyj.2004.06.011</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Aging ; Biological and medical sciences ; blended foods ; Emulsifier ; emulsifiers ; Environmental Sciences ; Fat ; Food additives ; Food industries ; food processing ; food quality ; frozen storage ; Fundamental and applied biological sciences. Psychology ; General aspects ; ice ; ice cream ; ingredients ; liquids ; Milk ; Milk and cheese industries. Ice creams ; milk fat ; milk proteins ; mixing ; NMR ; nuclear magnetic resonance spectroscopy ; Protein ; recipes ; Relaxation ; storage conditions ; stress relaxation ; Unfrozen water ; Viscosity ; water</subject><ispartof>International dairy journal, 2005-10, Vol.15 (10), p.1064-1073</ispartof><rights>2004 Elsevier Ltd</rights><rights>2005 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c397t-9b6da26b1df6a65d63914ebb8b89589f913a1bbc72c19c39cb71340630df4fea3</citedby><cites>FETCH-LOGICAL-c397t-9b6da26b1df6a65d63914ebb8b89589f913a1bbc72c19c39cb71340630df4fea3</cites><orcidid>0000-0002-1943-8067</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.idairyj.2004.06.011$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,776,780,881,3536,27903,27904,45974</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16999540$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02583383$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Lucas, T.</creatorcontrib><creatorcontrib>Wagener, M.</creatorcontrib><creatorcontrib>Barey, P.</creatorcontrib><creatorcontrib>Mariette, F.</creatorcontrib><title>NMR assessment of mix and ice cream. Effect of formulation on liquid water and ice</title><title>International dairy journal</title><description>The overall quality of ice creams is often related to the state of water and fat either in liquid or solid state. This work investigates the capacity of low-field NMR spectrometry in characterizing the different behaviours of water protons in mix and in ice cream. Meanwhile, different formulations (types of protein, fat or emulsifier) were tested. The factor which most affected the
T
2 and
T
1 relaxation time of the liquid water and ice protons was the protein type. Although this effect is well-known on the NMR behaviour of liquid water protons, it has been observed on the solid water protons for the first time. Assessing the behaviour of liquid water already gave new elements for better understanding the mechanisms responsible for the formation and aging of mix and ice cream. The corresponding relaxation time showed no correlation with rheological properties of mixes, indicating that interactions between molecules in suspension (e.g. proteins) and water protons are not involved in. Its changes during cold storage were relevant of a “non-equilibrium” behaviour, which is further discussed in the paper.</description><subject>Aging</subject><subject>Biological and medical sciences</subject><subject>blended foods</subject><subject>Emulsifier</subject><subject>emulsifiers</subject><subject>Environmental Sciences</subject><subject>Fat</subject><subject>Food additives</subject><subject>Food industries</subject><subject>food processing</subject><subject>food quality</subject><subject>frozen storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>ice</subject><subject>ice cream</subject><subject>ingredients</subject><subject>liquids</subject><subject>Milk</subject><subject>Milk and cheese industries. Ice creams</subject><subject>milk fat</subject><subject>milk proteins</subject><subject>mixing</subject><subject>NMR</subject><subject>nuclear magnetic resonance spectroscopy</subject><subject>Protein</subject><subject>recipes</subject><subject>Relaxation</subject><subject>storage conditions</subject><subject>stress relaxation</subject><subject>Unfrozen water</subject><subject>Viscosity</subject><subject>water</subject><issn>0958-6946</issn><issn>1879-0143</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqFkEtLHTEUgENpobfWn1DMxkUXMz1nMpOZrETE1sKtgo91OJOH5jIPm1xt_ffN7Wi7FAKBnO8Lh4-xTwglAsovmzJYCvFpU1YAdQmyBMQ3bIVdqwrAWrxlK1BNV0hVy_fsQ0obAGxBqBW7PP9xySkll9Lopi2fPR_Db06T5cE4bqKjseSn3jvzd-jnOD4MtA3zxPMZws-HYPkv2rr4In1k7zwNye0_33vs5uvp9clZsb749v3keF0YodptoXppqZI9Wi9JNlYKhbXr-67v8q7KKxSEfW_ayqDKiulbFDVIAdbX3pHYY5-Xf-9o0PcxjBSf9ExBnx2v9e4NqqYTohOPmNlmYU2cU4rO_xMQ9C6i3ujniHoXUYPUOWL2DhfvnpKhwUeaTEj_ZamUamrI3MHCeZo13cbM3FxVgAIQKiFll4mjhXA5yWNwUScT3GScDTG31XYOr-zyB16WkoI</recordid><startdate>20051001</startdate><enddate>20051001</enddate><creator>Lucas, T.</creator><creator>Wagener, M.</creator><creator>Barey, P.</creator><creator>Mariette, F.</creator><general>Elsevier Ltd</general><general>Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0002-1943-8067</orcidid></search><sort><creationdate>20051001</creationdate><title>NMR assessment of mix and ice cream. Effect of formulation on liquid water and ice</title><author>Lucas, T. ; Wagener, M. ; Barey, P. ; Mariette, F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c397t-9b6da26b1df6a65d63914ebb8b89589f913a1bbc72c19c39cb71340630df4fea3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Aging</topic><topic>Biological and medical sciences</topic><topic>blended foods</topic><topic>Emulsifier</topic><topic>emulsifiers</topic><topic>Environmental Sciences</topic><topic>Fat</topic><topic>Food additives</topic><topic>Food industries</topic><topic>food processing</topic><topic>food quality</topic><topic>frozen storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>ice</topic><topic>ice cream</topic><topic>ingredients</topic><topic>liquids</topic><topic>Milk</topic><topic>Milk and cheese industries. Ice creams</topic><topic>milk fat</topic><topic>milk proteins</topic><topic>mixing</topic><topic>NMR</topic><topic>nuclear magnetic resonance spectroscopy</topic><topic>Protein</topic><topic>recipes</topic><topic>Relaxation</topic><topic>storage conditions</topic><topic>stress relaxation</topic><topic>Unfrozen water</topic><topic>Viscosity</topic><topic>water</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lucas, T.</creatorcontrib><creatorcontrib>Wagener, M.</creatorcontrib><creatorcontrib>Barey, P.</creatorcontrib><creatorcontrib>Mariette, F.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>International dairy journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lucas, T.</au><au>Wagener, M.</au><au>Barey, P.</au><au>Mariette, F.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>NMR assessment of mix and ice cream. Effect of formulation on liquid water and ice</atitle><jtitle>International dairy journal</jtitle><date>2005-10-01</date><risdate>2005</risdate><volume>15</volume><issue>10</issue><spage>1064</spage><epage>1073</epage><pages>1064-1073</pages><issn>0958-6946</issn><eissn>1879-0143</eissn><abstract>The overall quality of ice creams is often related to the state of water and fat either in liquid or solid state. This work investigates the capacity of low-field NMR spectrometry in characterizing the different behaviours of water protons in mix and in ice cream. Meanwhile, different formulations (types of protein, fat or emulsifier) were tested. The factor which most affected the
T
2 and
T
1 relaxation time of the liquid water and ice protons was the protein type. Although this effect is well-known on the NMR behaviour of liquid water protons, it has been observed on the solid water protons for the first time. Assessing the behaviour of liquid water already gave new elements for better understanding the mechanisms responsible for the formation and aging of mix and ice cream. The corresponding relaxation time showed no correlation with rheological properties of mixes, indicating that interactions between molecules in suspension (e.g. proteins) and water protons are not involved in. Its changes during cold storage were relevant of a “non-equilibrium” behaviour, which is further discussed in the paper.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.idairyj.2004.06.011</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-1943-8067</orcidid></addata></record> |
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| source | Elsevier ScienceDirect Journals |
| subjects | Aging Biological and medical sciences blended foods Emulsifier emulsifiers Environmental Sciences Fat Food additives Food industries food processing food quality frozen storage Fundamental and applied biological sciences. Psychology General aspects ice ice cream ingredients liquids Milk Milk and cheese industries. Ice creams milk fat milk proteins mixing NMR nuclear magnetic resonance spectroscopy Protein recipes Relaxation storage conditions stress relaxation Unfrozen water Viscosity water |
| title | NMR assessment of mix and ice cream. Effect of formulation on liquid water and ice |
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