The ingredients for ice cream bases are supplied to manufacturers as semi-processed solids in order to make them safe and easy to storage. However, the powders have particle size and flow properties significantly different as well as varying degrees of hygroscopicity and thermal sensitivity. This determines the onset of some problems, that could be avoided by the transformation of these powders in granular form. The purpose of this work was to obtain, from miscellaneous powder ingredients, aggregates with more favorable characteristics to industrial processes, without changing the recipe, the ice cream process and the related sensory properties. Experimental trials, by means of a traditional wet granulation method, were performed to evaluate the impact of binder type and concentration, process time and temperature, and treatment speed. The results allowed to recognize and determine the parameters to optimize the technique and constituted a significant starting point for the industrial granulation process, as evidenced by subsequent tests performed on pilot equipment.
Dordoni, R., De Faveri, D., De Faveri, D. M., Granulation of powder bases for ice creams, Poster, in BIT's Annual World Congress of SQ Foods - 2012, (Shenzhen, 01-03 November 2012), Information Research Center of International Talents, China - China Medicinal Biotech Association, Shenzen 2012: 33-33 [http://hdl.handle.net/10807/41317]
Granulation of powder bases for ice creams
Dordoni, Roberta;De Faveri, Dante Marco
2012
Abstract
The ingredients for ice cream bases are supplied to manufacturers as semi-processed solids in order to make them safe and easy to storage. However, the powders have particle size and flow properties significantly different as well as varying degrees of hygroscopicity and thermal sensitivity. This determines the onset of some problems, that could be avoided by the transformation of these powders in granular form. The purpose of this work was to obtain, from miscellaneous powder ingredients, aggregates with more favorable characteristics to industrial processes, without changing the recipe, the ice cream process and the related sensory properties. Experimental trials, by means of a traditional wet granulation method, were performed to evaluate the impact of binder type and concentration, process time and temperature, and treatment speed. The results allowed to recognize and determine the parameters to optimize the technique and constituted a significant starting point for the industrial granulation process, as evidenced by subsequent tests performed on pilot equipment.
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