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Science
And Technology
- Danisco Invests in New Ice-cream
Optimising Freezing Technology
- Development of a Process for Manufacture and Shelf Life Extension of Brown Peda
- Danisco Invests in New Ice-cream
Optimising Freezing Technology
M/s Danisco has invested in a new low-temperature freezing technology for use in ice-cream production. The technology ensures a finer structure, better mouthfeel and creamier texture in ice cream than previously possible.
According to Mr. Finn Hjort Christensen, Group Manager, Ice Cream Application, Danisco, Brabrand, “We are very pleased that we can now offer our customers an optimised solution for the development of new types of ice cream. With this investment we can accommodate our customers’ demands and needs, which are becoming increasingly specific as a natural consequence of consumers’ growing awareness of quality food.”
The new production equipment, designed specifically for pilot production, freezes the ice cream to minus 12-15ºC compared with traditional freezing equipment, which only provides freezing temperatures of around minus 7ºC. The lower temperature optimises the air distribution in the ice cream and ensures smaller ice crystals, resulting in a better and smoother texture. This is due to a finer microstructure achieved during the colder freezing process.
The new freezing equipment is located in Danisco’s testing laboratory in Brabrand and is mainly used for making low-fat ice cream where it is difficult to obtain the same structure as in ice cream with a higher fat content.
- Development of Technology for the Manufacture of Dietetic Burfi
According to the news published in NDRI News Bulletin Vol. 12, No. 1,2, the present investigation was carried out with a prime objective to develop technology for the manufacture of dietetic burfi by reducing fat and completely substituting sugar with artificial sweeteners.
Preliminary studies were conducted for screening of the suitable fat replacers and bulking agents. The necessary modifications in the process compatible to the use of these fat replacers and sugar replacers were made. The critical compositional variables of dietetic burfi were optimized using Response Surface Methodology (RSM). Besides optimization, combined effect of these variable was studied on sensory, physicochemical, colour and textural properties of dietetic burfi.
Different high potency sweetners viz. sucralose, aspartame, neotame, acesulfame-k and saccharin were assessed for their stability. Aspartame and neotame showed poor stability of dietetic burfi. Sucralose was selected as a high potency sweetener on the basis of its most preferred sweetness profile and excellent stability in the product. Shelf-life studies revealed that vacuum packaged dietetic burfi can be stored without spoilage for 12 days at 30oC and 40 days at 5oC. Cost of production for dietetic burfi was estimated to be Rs. 62.42/kg of product. About 77 per cent of the respondents rated the newly developed product as excellent or very good and the rest as good.
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