Efeito da adição de cloreto de cálcio na estabilidade da gordura em sorvetes

Abstract

The objective of this work was to investigate the effect of calcium chloride addition over the coalescence of fat globules in ice cream. Were prepared ice creams with and without κ-carrageenan 0.025%, 0.15% emulsifi er (80% of mono- and di-glycerides plus 20% polysorbate 80) and calcium chloride content (0, 40 and 80 mM). Colloidal particles present in drops of melted ice cream were analyzed and its size and distribution determined using the Mastersizer 2000 equipment. According to the results it was possible to verify that in the samples without calcium chloride measurements did not vary. However the addition of emulsifi er led to an increase of destabilization of the fat globules, as observed in the samples with 40 and 80 mM of calcium chloride and those values were minimized by the presence of k-carrageenan. It was concluded that the addition of calcium chloride is extremely detrimental for the stability of emulsions such as ice cream.