Foods, Vol. 14, Pages 2184: The Effect of β-Glucans from Oats and Yeasts on the Dynamics of Ice Crystal Growth in Acidophilic Ice Cream Based on Liquid Hydrolyzed Whey Concentrate

Foods doi: 10.3390/foods14132184

Authors:
Artur Mykhalevych
Galyna Polishchuk
Agata Znamirowska-Piotrowska
Anna Kamińska-Dwórznicka
Maciej Kluz
Magdalena Buniowska-Olejnik

Improving the texture and shelf-life of whey-based ice cream remains a key challenge in clean-label food formulation. This study investigated the effects of different stabilizing ingredients—including Cremodan SI 320 (0.6%), oat β-glucan (0.25–0.5%), and yeast β-glucan (0.25–0.5%)—on the physicochemical properties and freezing dynamics of ice cream made from liquid hydrolyzed demineralized whey concentrate. Compared to Cremodan, oat β-glucan significantly lowered the freezing point, improved overrun, and enhanced melting resistance. Yeast β-glucan led to the smallest initial ice crystals (8.49 ± 0.37 μm) and minimal growth after one month (9.52 ± 0.16 μm), outperforming the control and Cremodan samples in crystal stability. The chemical composition and textural properties of each formulation were also evaluated. These findings demonstrate that oat and yeast β-glucans function as natural stabilizers, offering clean-label potential and improved structural integrity in frozen dairy desserts.

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Artur Mykhalevych www.mdpi.com