Texturization of fermented ice cream with in situ produced exopolysaccharides
Ice cream (consumption in Germany: 8 L per person per year, https://lmy.de/zECaKWjF) is a three-phase mixture in which ice/fat crystals and air bubbles are dispersed in a liquid matrix. Its stability is determined by dissolved components in the matrix (such as sugars and thickeners) as well as emulsifiers. Industrially produced ice cream is therefore supplemented with ingredients like galactomannans, xanthan, or starches to ensure a desirable texture.
For yogurt ice cream, part of the ice cream mix is fermented with lactic acid bacteria before freezing. Some bacterial strains can produce exopolysaccharides (EPS) in situ, which, due to their high water-binding capacity, influence the product’s texture in a manner similar to commercial hydrocolloids, potentially making their use unnecessary. This principle has long been known for the fermentation of yogurt and cream cheese (https://bit.ly/45lZKRm), but has so far been insufficiently studied for ice cream.
The requested funding will support a student research group that independently develops a standard formulation for fermented ice cream and produces it reproducibly. To assess the effect of EPS, both an EPS-producing strain and an EPS-negative strain will be used. The final ice cream product will then undergo comprehensive rheological and sensory evaluation.
Financial support:
- FOSTER Funding: Student Research Activities at TUD | STUDENTRESEARCH@TUD
Project researchers and contact:
© Sven Ellger
Research Assistant
NameDr.-Ing. Carsten Nachtigall
Biomacromolecules
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© Tobias Ritz
Senior Professor for Food Engineering
NameProf. Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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