THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN ICE CREAM PRODUCTION

AMER, ABEER E. A.; SHERIF, SOAD A.; ROUSHDY, IBRAHEM M.; EL-MAGDOUB, MOHAMED N.

doi:10.21608/ejar.2009.194121

THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN ICE CREAM PRODUCTION

Document Type : Original Article

Authors

¹ Dairy Microbiology Department, Animal Production Research Institute, Agricultural Research Center, Giza, Egypt.

² Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.

10.21608/ejar.2009.194121

Abstract

The main objective of this study was to manufacture ice cream using different ratios of extracellular bioemulsifiers, which was produced by Candida utilis EMCC 120 and intracellular bioemulsifiers produced by Saccharomyces cervisiae EMCC 69. The results showed that using extracellular bioemulsifiers had slightly effect on increasing of the specific gravity and weight per gallon in the resultant ice cream, there were a slightly bioemulsifiers samples decreases in specific gravity and weight per gallon and increase in the overrun with intracellular. In addition, Extracellular bioemulsifiers reduced the rate of melting comparing to intracellular samples. Generally using of extracellular bioemulsifiers in the manufacture of ice cream improves whipping quality of the mix and gave smoother body and texture. The preferable concentration of bioemulsifiers produced by S. cereviciae EMCC 69 or C. utilis EMCC 120 was 0.2% which enhanced viscosity, freezing point and overrun, and eventually more acceptable to consumers was gained.

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