g'vsrv. .5. STUDY 8E THE EFFECT OF SEVERAL PRBWSED SIABMZERS 0N ICE CREAM THESES EUR ENE DEGREE OF M. S. IRA COULD, JR. 1933 A STUDY OF THE EFFECT OF SEVERAL PROPOSED STABILIZERS ON ICE CREAM A STUDY OF THE EFFECT OF SEVERAL PROPOSED STABILIZERS 0N ICE CREAM Thesis Respectfully submitted to the Graduate School of Michigan State College of Agriculture and Applied Science in partial fulfillment of the requirements for the degree of Master of Science. Ira figuld, Jr. 1955 THESIS ACKNOWLEDGMENTS The author expresses his sincere appreciation to Professor E. L. Anthony fer making this study possible and for his kind advice and guid- ance throughout the period during which this work was carried on, and to Professor P. 8. Lucas fer directing the study and for his aid in the cor- rection.and preparation of the manuscript. The writer also acknowledges with gratitude the helpful suggestions of Professor G. Malcolm Trout relative to the procedure of the study and to the arrangement of the thesis material. 9843"? TABLE OF CONTENTS page I INTRODUCTION 1 II SCOPE OF INVESTIGATION- 5 A Nature and Origin of Stabilizers 5 III LITERATURE REVIEW 7 6 Iv PURPOSE OF THE EXPERIMENT 18 V PROCEDURE 19 A Composition of the Mix 19 B Ii: Preparation and Freezing 20 0'. Surface Tension and Viscosity of Mixes 21 D Scoring of the Ice Cream for Quality 22 E Testing the Ice Cream for Hardness 22 F Melting Down Tests 24 VI EXPERIMENTAL RESULTS 24 A General Physical Characteristics of Stabilizers 24 B Part I l) Gum Tragacanth 26 a) Viscosity and Surface Tension 26 b) Freezing and Whipping 29 c) Quality of Ice Cream 30 (1) Chart I Showing Overrun of Mixes 52 e) Hardness of Ice Cream 34 f) Melting Down of Ice Cream 56 3) Summary of Results of Study 58 page C Part II 59 1) Cum Arabic 59 a) Viscosity and Surface Tension 59 b) Freezing and Whipping 41 c) Quality of the Ice Cream 45 d) Chart II - Showing Overrun of Mixes 46 e) Hardness of Ice Cream 50 f) Melting Down of Ice Cream 51 g) Summary of Results of Study 55 D Part III 54 l) Agar Agar 54 a) Viscosity and Surface Tension 54 b) Freezing of Mixes 57 c) Overrun of Mixes 59 (1) Chart III - Showing Overrun of Mixes 62 e) Quality of the Ice Cream 65 f) Hardness of Ice Cream 65 g) Meltitg Down of Ice Cream 67 h) Summary of Results of Study 69 E Part IV 70 1) Vegetable Stabilizers Having Trade Names 70 a) Viscosity and Surface Tension 70 1)) Separation of Whey from Mixes 75 c) Freezing and Whipping 75 d) Chart IV - Showing Overrun of Mixes Contain- ing Colace and Kelco Gel 78 6:.) Chart V - Showing Overrun of Mixes Contain- ing Krabyn and Lakoe A 79 page f) Quality of the Ice Cream 80 g) Hardness of Ice Cream I 82 h) Melting Down of Ice Cream 85 i) Summary of Results of Study 88 F Discussion of Costs and Food Value of Ice Cream Stabilizers 89 1) Costs of Stabilizers 89 2) Food Value of Stabilizers 90 VII SMARI 91 A Gun Tragacanth 91 B Gum Arabic 92 C Agar Agar 95 D Trade Named Vegetable Stabilizers 94 E Miscellaneous Results 95 VIII LITERATURE CITED 96 IX APPENDIX A Photographs 10]. B Tables Showing Overrun of Mixes 105 INTRODUCTION Ice cream consumers have for many years favored a smooth textured product, one free from an iqy, coarse, granular structure. It is neces- sary, therefore, that certain precautions in processing and handling be used by the manufacturer in order that the ice cream, when placed before the consumer, possesses the desired smoothness. Commercially manufactured ice cream is not sold immediately after the freezing process, but is stored in a hardening or cold room at low temperatures for several days before it is marketed. If the ice cream is made only from milk, cream, and sugar in normal amounts, it becomes granny lar and icy during this storage period. This is due to the formation of comparatively large ice crystals. In order to prevent this undesirable crystallization, small amounts of certain colloidal substances have been used by manufacturers to protect the ice cream from such ice formation and consequent coarseness. These colloids also serve to stabilize the ice cream, and to make it more resist- ant to melting. Gelatin.has been the most popular and widely used of any of the col- loids listed as ice cream stabilizers. Because of its source, however, many people have Opposed its use as an ingredient of ice cream. various vegetable products have been used to a small extent in the past as substitutes for gelatin, and recently many more have been placed on the market under trade names. Very little information is available as to the efficiency of these products as ice cream stabilizers. It was for the purpose of gaining additional information concerning these vegetable sub~ stances that this study was carried out. Any study made of different ice cream ingredients would not be com- plete without considering each substance from an economical and nutritional viewpoint. If one stabilizer is as efficient as others and is less expen- sive, it probably should be the one used. Also, even though only small amounts of a stabilizer are used in ice cream, the nutritional value of the product should not be entirely disregarded. It must be kept in mind, that the texture and body of ice cream is not dependent altogether on the stabilizer used, but is influenced by other factors. SCOPE OF INVESTIGATION This investigation includes a study of seven vegetable stabilizers: gum tragacanth, gum arabic, agar agar, Colace, Krabyn, Lakoe A, and Kelco Gel. Since these substances are advocated for use in a food product, it is of interest to the general public to know something of .their nature and origin. The following brief discussion, therefore, enumerates a few of their properties and tells something of their source and importance. _Eature and Origin_qf‘§flgbilizers: Lgkkggkth A_ L Gums of one type or another are used either directly for stabilizers in ice cream or are the basis for many gelatin sUbstitutes now on the mar- ket bearing various trade names. Persia and Turkey are the principal sources of gum tragacanth. The gum is obtained from the Astragalus genus of botanicals, and is secured by gashing the trunks of the shrub near the ground, from which exudes the juice or gum. It must be collected within 24 hours if it is to be of the pure white variety of highest grade. The longer it remains on the tree the darker it becomes and the grades and value are reduced accordingly. 'Gum Arabic is secured from the acacia tree in.Egypt. The gum is collected during the dry season from October to June, at which time the natives puncture the bark of the tree with a sharp instrument. The gum exudes in the form of a tear which may be collected several weeks after tapping. The process may be repeated every few weeks during the season. Locust bean gum, bearing the trade name of tragasol, is made from the seeds of the carob tree. Although the carob tree is found in the west- ern section of the United States, from which some of the gum is obtained, the largest source of supply of the gum is from the vicinity of the Medi— terranean.Basin from Spain to Palestine. This gum is coming into promi- nence as an ice cream stabilizer and furnishes the basis for several of the newer vegetable stabilizers including Krabyn and Lakoe A. Kadaya gum or Indian gum is said to come from the Sterculia genus of botanicals which grow profusely in British India. This gum has been prominent during the past few years in ice cream manufacture, being used in sherbets and ices. It is no doubt, present in some of the newer vege- table stabilizers. It is generally accepted that the active stabilizing agent for the commercial product, Colace, is a gum of some type, although the exact gum is not as yet known. Kelco Gel, another vegetable product used as an ice cream stabilizer, is said to be pure sodium alginate, a product obtained by chemical treat- ment of algae. .Its source is southern California. Although these newer type vegetable stabilizers differ in composition, those containing gums as the stabilizing agent consist principally of the same substances. These substances, however, are present in different stab— ilizers in greater or lesser amounts. Table I gives the chemical analysis of one of these vegetable stabilizers. For obvious reasons, the commercial name of the product having this analysis is omitted. Table I. Approximate Chemical Composition of Vegetable Stabilizer which Has Gum as Its Stabilizing Agent ‘_._+LAA_¥LLLkLi%i-_ig_ga kgLLkgL—LJA k AkL‘ AkLkakLL“ in i ii i Components “tannins Approximatefercentaaex in i- in Galactan, 25 Mannan 65 Pentosans 4 Albuminoids 2 Cellular Tissue 1 Mineral Matter 5 Laevulan trace i A iiNé-Eff’goefl i Agar, as pointed out later in the review of literature, is secured from algae. The red algae of the Pacific Coast furnish a large amount of the commercially used agar. Agar usually contains about 80 per cent of carbohydrate material and about three per cent of ash. The best quality agar has the lowest percentage of ash. I Gelatin, the most popular stabilizer, is an animal product, a pro- tein obtained by the processing of calf skin trimmings, pork skin, or bones. It is derived specifically by hydrolysis from the two proteins, collagen and ossein. LITERATURE REVIEW Much research has been done and considerable literature is available on the use of stabilizers in ice cream. Most of it, however, deals with gelatin. As early as 1909, Alexander (I) noted that ice cream made with gelatin was smooth and "velvety", while that made without gelatin was sandy and grainy. In general, he concluded that ice cream made with eggs, gela- tin, or some other colloidal ingredient was superior to that made without such substances, the colloid acting as an inhibitor of crystallization or as a preserver of texture. In another article (2), he pointed out that gelatin in ice cream was advisable as it made an ice cream of better COD? sistenqy. . The protective action of gelatin against ice crystallization has been mentioned by Washburn (59), Downey (l2), and others. Dahlberg (7), found that it was not due to the protective action cf the colloid that ice cream is kept smooth, but due instead to the ability of the gelatin to form a gel in.the ice cream when addedin sufficient amounts. This fact was further stressed by Dahlberg, Carpenter, and Hening (9), who pointed out that the amount of gelatin ordinarily used in ice cream is sufficient to bring about gel fermation. The most generally accepted definition of a gel is that given.by Get- man.and Daniels (15) who state that gel formation results from the "agglom— eration of the hydrated particles, forming a structure of filaments, with the free water retained in the capillary spaces between the filaments which have been likened to a brush pile, and filaments which interconnect with each other to form a honeycombed structure." Results of work done by Leighton.and Williams (4) substantiate the conclusions drawn by Dahlberg. They state that the gelatin in its pro- tective action.”merely retards the rate at which equilibrium.is established when.a solid crystallizes from solution in its presence." Sommers (55) concludes that if smoother texture is brought about by gel formation, it is due to the interference by the gel filaments with the fermation of large ice crystals, rather than because of a greater amount of the water being held in a bound form. Several investigators have studied the viscosity of mixes as influenced by gelatin.and its Jellying properties. The associates of Rogers (4) point out that ice cream mix exhibits both a structural and a basic viscosity, the structural viscosity being broken down.on.agitation. Turnbow and Milner (56), in discussing the two types of viscosity state that real viscosity is feund "in crystalloids and colloids alike which have no connection with colloidal behavior, and apparent viscosity is due to the swelling of submicroscopic solid particles in a solution." The latter type is unstable under certain conditions. They conclude that gelatin.is largely responsible for the amount of viscosity that may develop during aging. De Pew (11) observed that gt low aging temperatures a definite gel Structure is built up which is largely destrqyed by agitation. He coup cluded that gelatin.greatly increased the apparent or structural viscosity of the mix, and when excessive gelatin was used the structural viscosity could not be broken down to the same point as that obtained in mixes hav- ing a lower gelatin content. That basic viscosity applies to a value secured under specific COD? ditions and it is not a correct minimum value from the viewpoint of the lowest viscosity that might be present without fat clusters, is the opinion of Hening (18). Wright (41) found that greater basic viscosity was de- veloped in gelatin mixes when high initial temperature of 80° to 100° F. was used in the aging period. That agar is like gelatin in that it increases the viscosity by the formation of a gel is the opinion of Sommer (55) and Dahlberg (7) (8). Sommer (55) also concludes that gums increase the viscosity of ice cream mixes because of their high degree of hydration. Associates of Rogers (4) concluded that theoretically a high viscos- ity and a low surface tension should favor overrun, but that no data give results in accord with the theory. Turnbow and Raffetto (57) state that "the lower the surface tension, the faster the mix whips in the freezer." Results obtained by Reid and Russell (55) and Gebhardt (14) are contrary to this theory, however, and show no correlation between surface tension and whipping ability. Experimental results secured by Leighton and Williams and reported by associates of Rogers (4) indicate that in certain cases high basic vis- cosity favored overrun while in other cases it hindered overrun. Wright (41) reports that the whipping prOperty of the mix was decreased as viscos- ity increases. This same conception is held by Sommers (55) who states, however, that such is not always the case. DePew (11) found that mixes with high viscosity incorporated over- run more slowly and in smaller amounts than those with less viscosity. Conclusions drawn by Gregory and Manhart (17), after reviewing literature pertaining to this subject, were that under most conditions viscosity is necessary to obtain maximum overrun, but certain substances when added to the mix may increase the viscosity but decrease the ability of the mix to incorporate air. Sommers (35) concluded that "differences in the whipping ability of ice cream mixes cannot be explained on the basis of viscosity and surface tension." Gelatin is a deterrent of overrun in both time and degree, according to the associates of Rogers (4). Mortensen (50) had previously found that stabilizers did not influence the yield of ice crea.. Washburn (59) like- wiSe concluded that the swell was not affected by gelatin, gum tragacanth, or other binders. Both Downey (12), and Dahlberg, Carpenter, and Hening (9) found that variations of amounts of gelatin from 0.2 to 0.6 per cent did not influence the overrun obtained. However, although the yield was not affected, Dahl and Caulfield (10), Horrall (20), and Mortensen (50) agree that gelatin lengthens the time required to reach a desired percentage of overrun. Several tests have been devised to determine the efficiency of stab- ilizers, or more specifically, gelatin, in ice cream. Moore, Combs and Dahle (29) tested six samples of gelatin for gold number, pH, ash, and moisture content, bacterial count, swelling strength, solubility, gel strength, jelly value, and viscosity. They found no relationship to exist between these tests nor between the gel strength and amount of gelatin to use. They concluded that the amount of gelatin to be used is best judged by a standing up test at room temperature. Similar results were obtained by Serex and Goodwin (54). Lucas and Scott (27) concluded that there was high correlation between the gel strength I. . » . . . ‘ I ' t J . . q . .. , .-‘I r i , L . .1 _ , x \ , . . ' u 1 x 10 of gelatin as determined by the Bloom test and the melting down test. They stated that "since the resistance to melting is one measure of the colloidal properties of the stabilizer, the melting test results obtained were used as a standard against which to compare the results from other tests for quality in gelatin for ice cream." Downey (l2) and Moore, Combs, and Dahle (29) found that gelatin samples melted down less slowly than samples without gelatin. Dahlberg, Carpenter and Hening (9) noted that ice cream without gelatin began to melt first, but a frothy or foamy covering was left over the brick which seemed to insulate the brick and caused less rapid melting than that tak- ing place on samples containing a small amount of gelatin. The rate of melting of gelatin mixes was decreased as the viscosity of the mix increased, according to Wright (41), who found that the manner of melting down was also influenced by viscosity. Dahlberg, Carpenter, and Hening (9) noticed that ice cream contain? ing too small an amount of gelatin melted and flowed away in small streams and resembled thin cream or milk. A proper amount of gelatin produced a melted ice cream which, though fluid, had a viscosity comparable with heavy cream, and from which much of the air escaped as the ice cream melted. There is little available information relative to the use of gums and agar in ice cream. Washburn (59), Fisk (15), and Larson and White (25). mention that gum tragacanth is an efficient stabilizer even when used in small quantities. Fisk (15) states that the gum will absorb fifty times its weight of water. Holdaway and Reynolds (19) noted that the resulting ice cream was glossy when gum tragacanth was used, which became slimy with excessive amounts of the gum. They concluded that gum tragacanth is a filler and ll not a binder as it caused the ice cream to be smooth, but to melt faster than.that with no stabilizer when mixes were used containing high percent- ages of fat (19 and 50 per cent). In an eight per cent mix, however, the gum caused greater resistance to melting than the control sample. In all cases, the gum gave a harder ice cream than the control but not as hard as the gelatin sample. The gum samples melted faster than the gelatin samples in every instance. Turnbow and Rafetto (57) and hashburn (40) appear to be opposed to the use of gums or similar substances in ice cream to take the place of gelatin. The former agree with Holdaway and Reynolds (19) when they state that gums are fillers and not stabilizers. They comment on gums as follows: "It is the belief of the authors that these products (gum tragacanth and gum arabic) have no place in the manufacture of ice cream. They perform no func- tion, as does gelatin, ahd are comparable to it only as fillers. Gum traga- canmh.may have a place in combination with some other colloid, such as agar." In making a study of various stabilizers in sherbets and ices, Dahl- berg (8) found that gum tragacanth and India gum prevented the syrup from settling out, but the body of the sherbet was crumny and hard. Low grade gums gave a low overrun.while the high grade gums gave a high overrun. Mixtures of agar and gelatin or agar and gums (high grade gums) gave ex- cellent results, the agar inhibiting excessive overrun. Crowe (6) found that gum tragacanth and gum arabic imparted objection— able flavors to sherbets and ices, while India gum and agar gave good re- sults excepting when used in high concentration. Lucas and Scott (26) and Judkins (25) found that gum tragacanth gave objectionable flavors to sher- bets and ices. 12 That agar did not exhibit the property of reforming a gel structure at low temperature after the gel had been destroyed by agitation was pointed out by Dahlberg, Carpenter, and Hening (9). This property was shown by gelatin. They also obtained results showing that agar solutions gelatinized immediately upon cooling, and aging did not increase the strength of the gel as it did in the case of gelatin. Whipped agar gels did not regelatinize without a change in temperature. Their experiments using agar as a stabilizer in ice cream indicatet that it improved the texture, but not as much as did gelatin in the proper concentration. A crumbLy bodied ice cream resulted when agar was used. From these results they concluded the poorer bodied ice cream resulted be- cause agar did not form a gel in the frozen preduct. Dahlberg (8) found 0.15 per cent to 0.20 per cent of agar enough to form a gel in water ices, while more than this amount caused the formation of too stiff a gel for commercial purposes. Overrun obtained in these trials averaged about 10 per cent, and since this amount of overrun could be obtained with plain sugar solutions, the author stated “it is evident that agar cannot be of any value in permitting the incorporation of air." Differences in opinion as to the amount of gum tragacanth to use in ice cream occur in the literature. Holdaway and Reynolds (19) concluded that one ounce of the gum was sufficient for 20 to 50 gallons of ice cream. Washburn (59) recommends using one ounce of the gum for 10 gallons of fin? ished ice cream. Lucas and Scott (26) found that two ounces of the gum was sufficient when.used in sherbets. Five stabilizers of vegetable origin including Krabyn, Hygell, Colace, Sure Bet, and Kelco Gel, were studied by Caulfield and Martin (5). Chemical 15 analysis of the samples showed that gums in amounts ranging from 28.5 to 80.5 per cent proved to be the active stabilizing agent. Sugar was pres- ent in varying amounts from 42.5 to 54.1 per cent, "indicating that the gum content had been adjusted so that the product could be used in ice‘ cream in approximately the same proportions as gelatin." In studying the use of three of these stabilizers in ice cream, Caulfield and Martin (5) experienced no difficulty in incorporating the substances in the mix after first mixing them with sugar. Their results indicate that some of these stabilizers caused a wheying off of the mix upon allowing it to age at 40° F. for 24 to 48 hours. The gelatin samples froze and whipped in about one minute less time than the samples made from the vegetable compounds and they were all slower than the check mix. Prescott, Heifeltz, and Stanley (52) compared eight samples of 200 Bloom gelatins with four vegetable substitutes, namely, Krabyn, Tragon, Colace, and Stabilor. When 0.5 per cent solutions of the gelatins and vegetable stabilizers were prepared and photographed, the gelatin solutions were clear while the substitutes all showed material of varied sizes in suspension; The authors also noted that when suspensions were prepared of the stabilizers, the gelatin suspensions retained their homogeneous char- acter regardless of temperature, while the vegetable products became lumpy and swelled irregularly when the suspension was prepared, and on cooling tended to appear as flocculent, gummy masses. Bacteriological results of this study showed both the gelatins and vegetable stabilizers to have average counts within limits free from objec- tions, but the vegetable compounds showed a distinctly higher percentage of 14 fermenting types and liquefying types of organisms. The mold count of the gelatin samples was also superior to that of the vegetable substances. Pm'ther analysis of the results found by Prescott, Heifeltz, and Stanley (52) indicated that no marked change in acidity of the mix was in- troduced by the stabilizing agents. Freezing and whipping date, secured from varying freezing conditions, showed that the mixes containing gelatin whipped to a maximum overrun of 157.5 per cent while the average for the substitutes was 150 per cent. They assumed that if ”the gelatin and sub- stitute nines were subjected to the same freezing temperature, the desired overrun could be obtained more easily and more quickly with a gelatin mix then with a substitute mix." When the ice cream was allowed to melt down at room temperatures, these investigators found that the gelatin-containing ice cream melted down cleanly while the substitutes invariably left an umeltable gum mess behind on the screen. Judges chose the gelatin samples in every case as being swerior in texture and flavor. Contrary to this, Caulfield and Mar- tin (5) found no difference between the quality of the ice cream made from the vegetable substances as compared to gelatin and they were all superior to the unstebilized sample. They found, too, that all the samples melted down normally and showed no material difference in resistance to melting. Prescott, Heifeltz, and Stanley (52) agreed with Caulfield and Martin (5) in finding that mix made from the substitutes showed a pronounced separa- tion of whey if held at 40° F. for 48 hours. The value of gelatin from a mtrient and food standpoint is well es- tablished. Alexander (1) stated that gelatin, gums, and similar colloids had a beneficial effect on the digestion of cow's milk. He declared further 15 that “the added colloid, especially gelatin, may serve as a protective colloid in preventing the coagulation of casein, apparently an irreversible hydrosol and a normal constituent of ice cream." He concluded that gelatin renders ice cream more digestible, a view held by Downey (12) and Prescott, Heifeltz, and Stanley (52). Downqy (12) found that the addition of one per cent of gelatin to milk increased the availability of nutrients to a marked degree, produced noticeable improvement in growth rate, and prolonged well being and repro— duction. Prescott, Heifeltz, and Stanley (52) state that gelatin contains a majority of the amino acids, and Downey (12) found that gelatin was suffi- cient as the sole source of protein if the amino acids, cystine, tyrosine, and tryptophane Were added. Contrary to this, Jones and Nelson (22) found no improvement in the rate of growth to result from the addition of 20 per cent of gelatin either alone or with a mixture of 0.2 per cent cystine, 0.2 per cent tyrosine, and 0.5 per cent tryptophane to a potato~protein diet. They noticed great improvement when casein and lactalbumin were added to the diet, and concluded that casein and lactalbumin contained some essential dietany factor lacking in the potato—protein preparation and in.gelatin, which is not one of the known essential amino acids. These results were substantiated by Jackson, Sommer, and Rose (21), who found that diets in which gelatin was the main source of protein were not suitable sources of nitrogen even when supplemented with cystine, tyro— sine, and tryptophane. They stated that "attempts to improve the quality of gelatin are complicated by what appears to be a deleterious action ex- erted by the protein when fed at a 55 per cent level which is shown by the 16 early fatal outcome of many of the experiments and the frequent incidence or severe renal injury." Prescott, Heifeltz, and Stanley (52) point out that the vegetable stabilizers have some food value since they contain starch, gum, dextrin, or other carbohydrate materials. Analysis of five vegetable stabilizers by Caulfield and Martin (5) showed no starch to be present. Gortner (16) in discussing gums states that relatively little is known in regard to the exact nature of the carbohydrate groups in such com- pounds. He describes gums as "more or less glucoside-like compounds con— sisting of hexoses or pentoses (or both), combined with other substances, generally complex acids. On hydrolysis they usually yield galactose, arabinose, or xylose, either alone or in mixtures." He concluded that gum arabic is a calcium or calcium magnesium salt of arabic acid, a relatively strong acid. Narman (51) found gum arabic to consist, in general, of a nucleus acid consisting of galactose, and uronic acid, probably galacturonic acid, to which is linked arabinose by glucoside linkages. various diastases, some of which are present in the alimentary tract of animals, are capable of converting gums slightly into reducing sugars, according to Veskressensky (58). He found that rats could live on.a diet containing 50 per cent gum. Agar agar is classed as a mucilage by Gortner (29), who observes that it is a structural component of the cells of algae, and is obtained from "sea-weeds". He also points out that the animal body does not possess en~ zymes capable of digesting agar and, therefore, it cannot be utilized as a food. That it has a place in the diet to furnish bulk is mentioned by Gortner (16) and further stressed by Mitchell (28). The latter found that 17 by replacing five per cent of the starch in the standard casein diet used by Osborne and Mendel which was fed to white rats, with agar, successful reproduction resulted. He considered that agar supplied necessary bulk to the ration. Some effort has been made to displace stabilizers entirely in ice cream by increasing homogenizing pressures. Anderson, Lyons, and Pierce (5) concluded that gelatin could be reduced by increasing the homogeniza- tion pressure, and possibly eliminated entirely. Judkins (24) and Horrall (20) found that gelatin could be reduced to some extent by an increase in pressure, but could not be entirely replaced. 18 PURPOSE OF THE EXPERIMENT The purpose of this study was to determine the efficiency of vari- ous substances of vegetable origin as ice cream stabilizers, and to com— pare their ability to make a smooth textured ice cream with that of gela- tin. More specifically, the experiment was to include a study of the fol- lowing points: 1. A determination of the general physical characteristics of these proposed gelatin substitutes. 2. To learn the effect of vegetable stabilizers on the ice cream 5. To study the effect of these substances on the freezing and whipping of ice cream. 4. To compare the quality of the ice cream containing stabilizers of vegetable nature with that containing gelatin in proper amounts. 5. To study the hardness and resistance to melting of ice cream as affected by gelatin.substitutes. 19 PROCEDURE Ice cream mixes containing 12 per cent fat and 57 per cent total solids were used for the experimental trials. The ingredients used and their composition are given in Table II. The calculations for the table Table II. The Composition of the Mix. Ingredizfifififb””ii£§§§iiéfifi锑7"iéfi?‘ séihm SolEEE;**‘—ITotalfiififiiigfi- as - i z i 1 11 _ c L z a 1.13.5.2--. _. .l.b.s_-... .i. . . . . 1.512-. . _ _ _ .. 1..-- .lb.S.-..-_--._._ Skim Milk 5.9 5.785 5.785 Powder (97% s.s.) Whole Milk 47.425 1.897 4.097 5.994 (4% fat) Cream . 55.677 10.105 2.122 12.225 (50% fat) Sugar 15.000 15.000 119926 .1.____........_..._... --_..-__-_-,____-__.._._.-_-_.___i..-_ M-.- 1 a i ii 291381111 1 ll 1 1 1192-991 1-48.2999....._-_-..-.3.LQ.:.QQ.3.,.,.....__ -....5.'L~.09_2...._. were based on a 100 pound mix. The stabilizers were not included as part of the basic mix, but were added as extra substances. This would, in most cases, increase the total solids about 0.5 to 0.4 of a per cent. A 200—Bloom strength gelatin was used for the trials, and was added to the mix at the rate of 0.4 per cent. The percentages of solids and moisture in each of the stabilizers studied are given in Table III. These samples had been sealed and stored in the same room and under the same conditions for several weeks before the moisture determinations were made. 20 Table III. NOrmal Percentage of Moisture and Solids in Stabilizers (Determined by heating in oven at 1000 C. at 20 inches vacuum for 50 minutes). b—-h~——.—C—» A~ A——k~~ _ A.- k“~g__h k ~ k Stabilizer Moisture Solids ngggkg gkhg, g, L, A perflgeggwfi_g .hggkggngent Gelatin 10.85 89.17 Gum Tragacanth 11.70 88.50 Gum Arabic 15.16 86.84 Agar Agar 15.97 86.05 Colace 9.92 90.08 Krabyn 7.42 92.58 Kelco Gel 15.96 84.04 Lakoe A 11.75 88.27 ‘._L_A k_‘+~ L_. LLgk” Mammalian. satisfies ' 1.. A Eight batches of ice cream weighing 65 pounds each composed each series. At least one batch of each series, and sometimes two, contained gelatin, and there was usually the same number of batches containing no stabilizer, i. e. the control batches. The rest of the lots of the series contained various amounts of the gelatin substitute, or substitutes, under consideration. The powdered skim milk, whole milk, and cream for the series were mixed in a 50 gallon pasteurizing vat and heated to about 1100 F. Pro— portionate amounts were weighed into eight 10-gallon milk cans. these cans was added the correct amount of stabilizer. well with the necessary sugar. by ounces, each ounce equaling approximately 0.1 per cent. To each of These were mixed The stabilizers were weighed, and recorded, The sugar—stabilizer mixture was stirred into the mix and then the eight cans of mix were pasteurized at 145° F. for 50 minutes by setting them in a large water bath which was heated to the proper temperature by the use of live steam. the heating and holding periods. The mix was stirred at frequent intervals during 21 At the close of the holding period, the mixes were viscolized at 2500 pounds pressure at the pasteurizing temperature, and immediately cooled to approximately 40—450 F. by running over a tubular cooler. Sam- ples which were to be used for viscosity and surface tension measurements were taken at this point in the process, and the mixes were then stored in a cold room at about 40° F. After a 24—hour storage period, the mixes were frozen. Fifty—five pounds of each batch were frozen in a 50-quart, direct eXpansion freezer. The freezer was washed out with cold water between each batch so that all lots would be frozen under as near as possible identical conditions. Each batch was frozen to the same hardness as determined by a Draw; rite regulator, having selected a reading of six, and the batches were allowed to whip for 16 minutes after the freezing medium was shut off. Overrun determinations were taken at one minute intervals during the whip- ping period, a Mojonnier Overrun Tester being used for the determinations. Two quart samples in sealrights and one quart brick sample were taken when 100 per cent overrun was attained. These samples were stored in the hard- ening room for scoring and melting down tests. .Snrtfanei'r ensio n and Nisecgaitya The samples of mix that were taken after the mix had been cooled over the tubular cooler, were stored in the cooler for 24 hours. At this time they were tempered to 20° 0., and surface tension and viscosity measurements were made. A DuNuoy Direct-Reading Tensiometer was used for the surface tension measurements, and the viscosity was determined by using a MacMichael Vis- cosimeter. 22 In many cases, both the apparent and real viscosities were taken. The apparent viscosity was taken on a sample of the mix that had been held for the 24—hour period, carefully tempered, and poured into the re- ceptacle of the viscosimeter without any previous agitation. The real or basic viscosity was taken on a sample of mix which had been shaken for 10 minutes in a shaking machine, a length of time which had previously been found sufficient to break down the structural viscos- ity of exceedingly heavy mixes. A standardized No. 50 wire was used for the normal mixes, but in abnormally viscous ones, a No. 26 wire was substituted. The ice cream samples taken at the freezer were stored in the harden— ing room at approximately -5° to «10° F. They were scored after storage periods of one week and three weeks by Prof. P. 3. Lucas and the author. The body and texture of the ice cream was particularly criticized, and the official score card allowing 25 points for perfect body and texture was used as the basis of scoring. Any off-flavors due to the stabilizer pres— ent were also noted. lestigelajheil on screen f9}: hardness: The hardness of the ice cream after storing was determined by the use of the Hardness Tester shown in Figure I. The determination of the hardness of the ice cream is made by noting the depth the blunt needle will penetrate into a brick of ice cream, the force back of the needle being the same in each case. An explanation of the manipulation of the tester is as follows: The plunger, 1/8 inch in diameter, with its frame, is held above the brick of 25 ice cream by an electro-magnet which secures;its current from two dry cells, providing, of course, the switch of the circuit is closed. When the brick is in place, the switch is thrown off. With no current, the magnetic force ceases, and the plunger is released and strikes the brick. The platform holding the brick is adjustable so that the upper surface of each brick is the same distance from the electro-magnet. This being the case, the plunger falls the same distance each time, and, also, with the same force since the weight of the frame and plunger is kept constant. It can be noted that the frame holding the plunger is so constructed that addi- tional weights may be added if more penetration is desired. The plunger is calibrated into equal units of about one millimeter 'each, and the number of units it penetrates can be secured directly by us- ing the swinging pointer. This pointer can be so adjusted that it will point directly at the marker after the plunger strikes the brick and the reading can be quickly made. Obviously, the distance the plunger sinks in- to the brick of ice cream is dependent upon the firmness or hardness of the ice cream. A machine of this type was designed because it was thought to give ac— curate and uniform determinations due to its elimination of friction. Before the readings were made on any series of ice cream, the machine was cooled by allowing it to remain in the cooler (56—400 F.) for not less than one hour. The measurements were made 1h the Cooler at the same tem- perature, and the bricks were brought out of the hardening room one at a time so that no softening of the ice cream would occur before the readings were obtained. At least six measure-eats were made on each brick, and an average was taken of these neasurenents. W: After the bricks of ice crean were tested for hardness, they were weighed and placed on pieces of cardboard of approximately the sane size as the bricks. A mil protruded through the cardboard which kept the brick tron slipping tron the board after it began to salt. The bricks were then placed on a coarse wire screen ani kept at roon temperature. Under each brick was placed a tared pan which caught the melted portion. In lost trials the pans were weighed at one-half hour intervals during the melting period of five hours. EXPERIMENTAL 333st s c c 3 cs of 8 b s s: Several of the gelatin substitutes nade decidedly opaque or nilky colored suspensions when efforts were do to get then into a aurora aqueous solution. It was noticed, also, that some of these suspensions, when heated and then cooled, showed the presence of acre or less floccu- lent masses of nterial which either separated out on cooling or had failed to disappear throughout the heating process. he following table (Table IV) gives the general appearances of the stabilizers in their original powdered form, and after suspensions had been made of then. Ifable 17. General Appearance of the Stabilizers in Original Powdered Form and in a 0.5 Per Cent later Suspension in which They lore Heated to 185° F. and Allowed to Cool Slowly. A_‘ kA-A_HJAAHAA—.‘A4AA AAA-A44_AA_A A AHA—A A4 + Description of A bescription 3? 631.6 6.5%.; ser 8 national“ mainline- all- a Gun Tragacanth Fine, white powder Opaque with white precipitate and in eone cases flocculent masses of nterial. Gun Arabic Fairly fine, white Clear powder. Agar Agar Grayish-white pow- Very slightly Opaque, practically dare 31m 0 Gelatin Light-brown Clear mmMe Colace Fairly fine, white Opaque with white flocculent pre- powder. cipitate. Krabyn lhitish—powder, Slightly opaque with small anount speckled with brown of fine white precipitate. material: Lakes 1 Like Krabyn but mt Opaque with large clunps of floccu- so nary brown specks.lent materials. Kelco Gel Dark khaki brown Free fron precipitate but dark brown very finely divided. in color. -_A_‘ AAAA“ A#‘.‘-LAA4AHAAA_.JLALA.‘_‘“A_LJAAA4AA_444‘A_‘h—AAA#+LJ-g4 WAgAA—kuk The table shows that gun arabic, agar, and gelatin gave the clearest liquid dispersion of an of this group. Of the stabilizers in the powdered fora, it appears that only three night be cpen to criticisms as to their ap- pearance, these three beim Irabyn, Lakoe l, and Kelco Gel. babyn and Lakes 1 show undesirable dark brown specks which are the seed coats, and Kelco Gel possessed an abhor-ll brown color. The stabilizers as a whole showed no undesirable odors with the possible exceptions of agar and Kelco Gel which had distinct 'weedy' or vegetable arena. Bone of the stabilizers showed great lvdration power as denoted by! their ability to take on water and to thicken considerable quantities of it. Gun tragacanth, Lakes A, and Kelco Gel all swelled to a large extent when placed in water and showed great affinity for it. Krabyn and Colace were inferior to these neutioned above in this respect, while gun arabic showed practically no iflibition and hydration property. Agar agar and gelatin exhibited their natural property of gel form- in, with the agar having the ability to fern a gel at a lower concentra- tion than the gelatin. PART I W In order to deternine the preper must of gun tragacanth to use in ice crean to give results conparable with gelatin, anounts varying fron 0.5 ounce to seven ounces were added to 65 pounds of the sdx. lo difficulty was experienced in incorporating the gun into the nix after it was first nixed well with the sugar. Lots 1 to III contained batches having fron 0.5 ounce to three ounces of the gun. Batches in Lot IV contained three and four ounces of the vege- table stabilizer. Iiscellaneous batches were processed containing fron four to seven ounces of the gun. The results fron these particular batches are tabulated throughout the study in the averaged results, but no individual lot data are given since these were but single trials, and served only as tentative guides to determine the effect on the ice crean of exorbitant anounts of gun tragacanth. 7 cos a f ce e o 3 Gun tragacanth showed great ability to increase the viscosity of the ice crean nix. Table V shows the viscosity of three series having the gun present in amounts varying from 0.5 to three ounces. As a rule, the lot contaifing two and one-half ounces of gun tragacanth had a viscosity greater than the gelatin sample, which contained 4.16 ounces (0.4%) of gelatin. .. .. ' I c ' A- , I ’ C I 1 . J . . . W ' \ '9 ’ a l . . n I C D I D 7 ‘ , i ‘ ": A I v .‘s- I . ’ \ . .‘ .7 I. ‘ . A , t h t O I D . ‘ s ‘ h 'v' I O n.— . . ' a . . l. .. .. . . . . . , . ‘ l I ‘ ' ‘ g . , V- . . .. . 5 , , __ '1 "- . . . O , I ‘ v’ . .' . ‘ ‘ 5 . I. J . \ . .4 . - . lo. . -- . . . . . .. . . n t 7‘. . ‘ -_ .‘- ' . ‘ l , W . . . .. . , . . t , . l. . . 4'. ,_. ' ( . :' p" \ . y "I, n . I ._ _ _ g . \L, g ‘- \ . ' . . . ‘ ‘ ‘ I .. I _ " ' ' ‘ -‘ Q . ) .x s I I Q U ' O . ' ‘w ' -.», . | .‘ I . ‘ r‘ , ‘: ... w . , . . - . . ,,. C u r . c . . . . A ~ 3‘ ‘ ' ' - ,' ~ . .. a . .‘ . . .'. ' I ’ ' b c I ‘ ‘ ‘ ... L .L‘ J c . . ‘ . . A . , . u " ‘ . o -; l s . - . ( _ x \ o ' C I I C a ' -. . . t ‘ . . Q _ 1,, . A , . ‘ - . I ‘ t C . . n , w . . - . . t 3 a it - ‘ r‘, . r I . 3 _ . ' O .‘ 0 . . oK ' O \ - ’ . . s‘ .- A . . . . .-_ c ’ . v A ‘ , A l c v a - . . .. is. a - A -i . - &, V. . . . .... . u . e 4 ‘ . . . ~ 1 n . u . _, ,‘ '.l l‘ " 1. A a. x *zl‘ . . . '. - . . ‘ - V l‘ e K') b i ‘ v V A‘ -a x - ‘r _ .. a . e ax .. , l ‘ v e ’ l - v- . ‘ I ‘ I . ‘ I .p s " . - n ...- -, . . t ,. _ . , ‘ '- v a . n s ‘ ‘ ' o ‘ ‘ I " “.' .1 ‘ ‘ , s ' .; -‘ .. ) ._, . l' 2 u .. . -. 27 Table V. Viscosity in Centipoises of Ice Crean lines Containing Three Ounces or Less of Gun Tragacanth. I -. #— H‘Lu ALA—AAA A A_‘_i‘_-JA‘A‘ 444M4#A44 AW+A ‘JA will!“ T—LOt I - Lot II Lot III Average Us Y secs 7 as 7 co V s s 0.5 0!. Gun 27.3 26.6 57.7 57.5 100 oz. Gill 7909 “.4 7500 660‘ 1.5 030 6“ 58c]. 57c? 95.2 89.7 2.0 08. Gill 107.5 79.9 97.8 95.0 2.5 OI. G“ 115.7 88.7 125.0 109.1 500 03c Gu- 127.9 15501 2‘505 168e8 4.1 08. Gelatin 36.9 79.9 181.9 109.3 Control 1809 2606 “e‘ 50.0 A—LA AALAA4gAWLAwA444AAAAAA4AJAA—L—‘L—A—‘JAJJAAAAALAJ4‘JJA#AAAAMAg9 Although Lot III gives the sane general tred in viscosity as do the other series, it showed higher readings throughout. Difficulties were experienced during the processing of these three trials in keeping the tenperature of the nix uniforn durizg viscolization. lo doubt, the higher viscosities of Lot III are due to viscolizing at lower tenpera- tures than those nornally used. As shown by this table (Table 7), ad, as would be expected, the greater the anount of gun used the higher becomes the viscosiw. It was found that when six ad seven ounces of the gun were used the nix becane massively thick ad viscous, and nuch loss occurred during the process- ing due to the high adhesiveness of the 1:11. Six ounces of the gun gave a nix viscosity of 1945 centipoises, and the viscosity readim for seven ounces was about 2859 centipoises. The viscosity and surface tensions of nines containing three ad four ounces of gun tragacanth are given in Table VI. The results of this table indicate that the nixes containing gun in these quantities show con- siderable structural or apparent viscosity. ‘- -n- A . . - . . . J . . u x' ‘ ‘ , s . 1 a ‘7 .I I .L . ' . . . ' I . I 1. « ..‘ a‘ l I A . u - ‘ u I .O - ‘ .\ " . . . . . - o n . < I k 'I _ 1 . . . l . u v ‘ ‘ ~ b. I <‘ r ‘ I n ' l I o . ‘ ‘\ . . . . 'I , u l p} l . u ) 1 .. l r, ‘. ‘ u . ) - . ‘ . e ' p _ . ~) . . ‘ u . i ,. i . 28 Table VI. Apparent ad Basic viscosities, ad Surface Tensions of Mixes Containing Three and Four Ounces of Gun Tragacanth. Stabilizer Apparent Basic Average Surface and Anount Viscosity Viscosity Basic Tension lengthwise (22);- r -raaaawuliacssitll law an. an i 3 03. Ga 59000 24100 4705 5 oz. Gun 581.0 257.0 46.0 47.5 5 030 G“ 41600 26000 47.5 4 050 G“ 75400 46500 4805 4 oz. Gun 854.0 528.0 461.0 48.5 4 0‘0 Gill 77200 59100 48.0 401 0.0 6.1 “‘- 7600 76.0 4505 -_‘_A WkLALA AAAAAAMgL;A_AALFF‘LL-Ak‘44LAL L dd; WLAALA‘AAkAL 4AA; As a general rule, the surface tension of these nixes varied directly with the viscosity, providing the viscosity changes were conparatively large. The surface tension did not appear to very directly with slight changes in viscosity. This is nore clearly shown in the following table (Table VII) , which gives the surface tension for the series whose viscosities were given in Table 7. These results idicate a general increase in surface tension. with the increase in gun and viscosity, but the results are not constant. There appear to be other factors nore important than the stabilizer in in- fluencing the surface tension of the nix. Table III. Surface Tensions of Ice Crean lixes Containdzg Three Ounces or Less of Gun Tragacanth (In dynes). MAHAAUALWLQA t . . t . A“, ‘ App“; Stabilizer Average ad Amount Surface Surface Surface Surface Use ideal - W 0.5 030 G. 4401 4407 4505 4408 100 030 G“ 4502 4500 4500 4501 105 020 G“ 4500 4504 4601 4505 2.0 030 Gun 4500 4700 4700 46.0 205 030 Gill 4500 4700 4707 ‘606 500 050 Gill 4501 4802 4705 4609 401 050 Gelatin 4705 4502 4608 4604 Control 44.4 45.2 45.7 44.4 A_AA_AJ;.._.A_A._A_A AA—AL-LHJ‘AA A gH HAAL. . k‘ L4 A A A A__A AAALALLLA—AJkLkALLHkA A L‘gA 44 A g . . . -. ..- . . . I . . u. I 8 ' - . -i _ . . 0L 4 I O ‘s ‘1 : i) .A' I . . . . . A ‘. . . .l . ‘ I x.‘ . . . at~ . ‘ e lhi of c th es: The addition of gum tragacanth to the ice cream did not have aw noticeable effect on the time of freezing, as shown in Table VIII. Even when as high as seven ounces of the gun were used no deleterious action n8 mtedm Table VIII. Average Freezing Time of Ice Cream lixes Containing Vary- ing Annunts of Gun Tragacanth (Time in minutes and seconds). Gelatin Control is v.1 of --.; Us 3 o: a: ‘ v«z-_.:. _ 0.5 oz. 4:55 5:00 5:00 1.0 oz. 4:57 5:00 5:00 1.5 oz. 4:75 5:00 5:00 2.0 oz. 4:74 5:00 5:00 2.5 oz. 4:58 5:00 5:00 5.0 oz. 4:40 5:00 5:00 4.0 oz. 2:28 2:55 5:00 5.0 oz. 2:25 2:55 5:15 6.0 oz. 2:26 2:51‘ 5:05 7.0 oz. 2:50 2:51 5:05 QAMLAWAA‘AkAAH‘AAA HALAWHwLLA—AALLL—AlA LL‘kLAA‘kHALAAAgk‘ LAL Ice cream containing four ounces or less of gun tragacanth imorpo- rated air with as much ease as did the gelatin sample. There is a direct relationship between the amount of gum used and the quickness with which the overrun is obtained; 1. e., as the concentration of gum increased, the time to secure 100 per cent overrun is also increased. Table II gives the average results of the overrun determinations, and Tables 1.11 to LII? give the overruns by batches for Lots I, II, III and IV. The results shown point out that the samples containing three ounces of gum or less whipped considerably more rapidly than the gelatin sample, with the control sample being superior in this respect to am of the samples containing a stabilizer. There was practically no difference among these samples as to the mxinun amount of air that could be whipped into then. However, when more than five ounces of the gum were used, the mximun amount of air incorporated was decreased, while the sample containing seven ounces of gum.failed to secure 100 per cent overrun.in.16 minutes of whipping. Chart I is plotted from the data given.in'Table IX and illustrates the deterrent effect on overrun of larger amounts of gum tragacanth. In the pre- ceding discussion, it was noted that the gum.greatly increased the viscosity of the mix. It is, prdbably, the enormous viscosity of mixes containing more than.four ounces of the gun that hinders the incorporation.of air rather than the effect of the gum itself. 0 cs Or Is e aca : In.the study of gum.tragacanth, the first consideration was to find the amount of the gun that would make an ice cream of equal quality with that made with.gelatin. Three series were processed in which the amounts of gum varied from.0.5 ounce to three ounces. The scores for these three trials are given in the following table, which notes also the comparative quality of the samples after the one week and three week storage periods. 51 Table II. Average Overrun'hy linntes of Ice Cream.lixes Containing Gum Tragacanth in‘Varying Amounts. ” 5W;i:j;;::j LIL};‘fidfijioillififfkf”fif‘;::if W+ch~ AZAALWgc~AlAA 8 9 0 78 69 59 55 28 25 20 61 69 1 84 79 54 49 42 42 57 66 80 2 97 89 76 69 64 64 58 78 90 5 102 101 97 88 84 77 68 90 106 4 109 105 112 105 100 85 75 102 111 5 115 110 115 111 107 95 77 111 118 6 115 116 122 121 120 100 77 117 125 7 122 125 128 128 120 105 85 126 128 8 128 128 150 155 120 107 85 128 152 9 154 128 158 154 129 109 87 150 155 10 152 150 155 155 150 112 87' 150 155 11 154 152 155 152 150 118 90 152 150 12 155 154 156 152 155 118 91 152 128 15 155 154 155 151 151 119 92 151 128 14 150 155 155 152 151 118 98 150 126 15 150 155 151 151 150 118 97 129 127 6 127 55 5 8 96 8 mm W 1 1 oz. Gum.Tragacanth 2 2 oz. Gun Tragacanth 5 5 oz. Gum Tragacanth 4 4-02. Gum.Tragacanth 5 5 oz. Gum Tragacanth 6 6 oz. Gum Tragacanth 7 7 oz. Gum Tragacanth 9 Control l|£ : . i . . . . i . u A 0 . a . I i I c p I I 1 l o . . a . . . w , w . H .. . . . . ) _. . x I. u y n u I, . - . , . I > v « , . u . 0 I l . . : x x ‘ . v 0 e 1 a ; 4 C I 1 I F l 7' 1 \ o n Y . . . . I . I I v .‘a c l v .I a . y . i . - I . I I I a I | . . , 0 v u ‘n A , . . . . , I , . u s l _‘ ‘ I . . . a u . , u v MICHIGAN STATE COLLEGE 52 ‘ . " ' 0 I u A W“ “.' (. 'iAH".".‘-.".(‘S 35 Table I. Texture Scores of Ice Cream Containing Three Ounces or Less of Gum Tragacanth. Stabilizer LO‘b I Lot II Lat III and Amount Score Score Score flag 1 veg 5 was; ; wag 5 wag 1 veg]; 5 week 0.5 02. Cum 20.5 20.5 21.0 21.0 21.0 20.0 100 030 Gill 2200 2105 2105 2200 2100 2100 105 030 G“ 2205 2105 2200 2200 2105 2100 2.0 050 GUI 2205 2200 2205 2205 2105 2105 205 050 thl 2500 2200 2205 2205 2500 2500 5.0 030 G“ 2500 2205 2500 2505 22075 2500 Gelatin (04‘) 2500 2500 2500 2200 2205 2500 0031:1131 33.0 21.0 19.0 20.0 19.0 19.0 HWLAJA‘LLWA*;WA+¢LAA~L#ALLALA gkLAALkLA .‘k kAl LQLL A—Ak‘ “LAAlA‘AAhh The criticism for the scores is as follows: Score 25 or above ..... excellent, smooth. Score 22.5 to 25 ..... satisfactory, good. Score 22.0 to 22.5 ..... slightly coarse. Score 21.0 to 22 ..... coarse, friable, weak bodied. Score under 21 ..... very coarse and icy. These results show that, in general, the samples made with about three oumes of the gum compare favorably with those made with gelatin. They were characterized as being smooth textured and showing perhaps more firmness and cohesion than did the gelatin samples. It my also be noted that they possessed comparatively good quality even after three weeks of storage. In every case, the check or control samples were inferior in body and texture to those containing a stabilizing substance. In no case was any abnorml or foreign flavor detected in the samples containing gum. Further trials were ads with gum tragaca nth to verify the prelimi- nary results and to find the ‘effect of large amounts .of gum on the quality of the ice cream. The scores and criticisms for these trials are shown in Table II. . 0000 O ‘ . 0000 . . . . . ‘ , . . . . . V A ‘\ . , . ‘. I ~ . . g. . n " A 4 ‘ . . ‘1 A A, . .P ' . “ I . T . ,. . ‘ . . I I ' I ‘ . l Table II. Scores and Criticisms of’Body and Texture of Ice Cream Containing Three Ounces or lore of Gum Tragacanth. -.AkAAALA—ALkAAAAALALAkaAAAALg A L AkAAkJ Akkgfi .kaLAA_HAAA was lllll immuw all Or is cismsl lllllllllll l 5 on. Cum 22.75 Smooth, desirable. 4 oz. Gum 25.00 Exceedingly smooth, excellent body. 5 oz. Cum 25.00 very smooth, a1. gummy, questionable taste. 6 030 am 22.50 Slippery, hard, .Off hate'0 7 oz. Cum 22.00 Slippery, hard, 'off taste". Gelatin.(.4$) 22.75 Smooth, desirable. Control 21.00 Coarse, friable, lacks cohesion» A-ALAAAAALAALAA‘AAAAAA—A-kLHA—LLAA LLAk‘AWkkAkLLLAAAAH-‘jALLLL‘AgAW The results given.in.this table are far ice cream stored for a one week period. There appeared to be no difference in the scores after stor- ing the ice cream.for three weeks in the hardening room. The results of all organoleptic tests on the gum tragacanth samples indicate that samples containing three to feur ounces of the gum have a body and texture equal, or perhaps superior, to that possessed by ice cream containing the correct amount (0.4 per cent) of gelatin. These samples al- so possessed desirable dipping qualities. The taste of the ice cream.was not affected by the gum until five ounces or more of the gum were used. These amounts of gum.also gave an unp desirable slipperiness or sliminess to the ice cream. 33 Tests 0 Tr aca t les: Results obtained.hy the use of the Hardness Tester on the gum traga- canth samples, show that an.increase in the amount of gum.increases the hard- ness of the ice cream. The average readings of the various trials are given in.Table III. The gun ihen.present in normal amounts, 1. e. three or feur ounces, makes an ice cream that is practically of the same hardness as that containing gelatin. Table 111. Average of Hardness Tests on Ice Cream Containing Vary- ing Amounts of Gum Tragacanth. “AAA—AAAJLAAAAAAJAAAJJkJ‘ ALA—AHJA4AAAJAAAAL‘4‘L gAHA#-4A_AFLAA Degrees of Degrees of Penetration Penetration WA - ”‘4 A ”not: Elmer gaggles of Eager 0.5 oz. Gum 15.5 4.0 oz. Gum 8.9 1.0 oz. Gum 15.4 5.0 oz. Gum 9.0 105 0‘0 Gill 1500 600 020 G“ 804 2.0 0'0 Gill 1205 7.0 030 G“ 700 205 030 G“. 1008 Gelatin (04%) 1.1.7 500 030 Gill 1006 conml 1508 kAA‘A#_“JA LA H4!+A_AAAJJAJJ_LAA4L‘A4“J# ##LALAAA AgJJJAJAAAAJAAJAJJ‘ Although an increase in hardness is not constant with every specific increase in gum, these average results show the general trend of the ac- tion of increased amounts of this stabilizer. The average results are much more consistent than were the hardness tests obtained on each individual lot. Table XIII gives the hardness tests secured on batches containing three and four ounces of the gum, (Lot IV), and shows the variations in these measurements that occur in batches containing the same amount of the stabilizer. Apparently, although the gum does influence the hardness, there are other important factors which influence the normal variations in the hardness of ice cream. Table 1111. Results of Hardness Tests on Ice Cream Samples of Lot IV. WLAMAAJAJALJHAJAAJAALAméAA-LA4444AAA—A‘AA#AHA;‘AAJAAH#LA 4 AL J#A— Degrees Penetration Average Degrees will all-”letrlanaarlliwammlW 5 030 an. 909 - 5 050 G1“ 904 9045 5 oz. Gum 9.0 - 4 050 G“ 806 '- 4 050 G“ 805 7097 4 oz. Gum 7.0 - 0.41 Gelatin 8.8 8.80 Contra]. 1500 13.00 “LAAAAJJAJAAFA444JJAJJ AAA;A_A_4;4A+AJ JL‘AL‘Aé 4__A_A A+A4 AAA‘L‘AAL-._‘_. 56 These results verify those of Table III, in showing that the gelatin samples are not greatly different in hardness from those containing three ounces of gum, although in these results the ice cream containing gelatin was slightly harder than those containing three ounces of gum, while in Table III it was slightly less resistant to the plunger. The control sample in every instance was inferior to the stabilized samples from the standpoint of hardness. D0 of sec 00 tai Tra can : lormal amounts of gum tragacanth exhibits little effect on the melting resistance of ice cream. Tables XIV and IV show that ice cream containim gum tragacanth in amounts of three ounces or less melts faster than the sam- ples containing gelatin. lhen the gum is present in amounts of from one and one-half to three ounces, the samples melt faster than the samples containing no stabilizer. The control sample melts more rapidly than do the gum samples for the first hour, but thereafter the control shows more stability than the gum—stabilized lots. In fact, the control sample was practically equal in stability to the gelatin sample at the end of the first half of the melting period. The influence of more than three ounces of gum tragacanth is shown in Table IV. The results verify the preceding ones relative to samples contain— im three ounces of gum, and show that the four and five ounce samples were but slightly better. The addition of six and seven ounces of the gum made an ice cream more resistant to melting than that made with gelatin. However, the ice cream in these cases were abnormal, and failed to melt down even after the total five- hour meltim period had elapsed. 37 111‘11<1111{1J‘1‘1‘1“11‘1‘11141“‘414 0.00 0.00 0.00 02.0 0.00 0.00 0.00 0.5 0.0...” Hahn—boo 0.00. 0.00. 0.00. 0.00 0.00 0.00 0.5 0.8 .10 0.3300 00.0 0.3. 0.00 0.00 0.00 0.0..“ 0.0 0.0 0.0 0.0 55 .00 0.0. 0.00 0.00 0.00 0.00 0.00 0.0a 10 5.0 0.0 0:0 .eo 0.0 M1.3 0.0a 0.3. 0.00 0.00. 0.00 9.00 0.19. 0.0 _ 50 .00 0.0 .100 .100 .100. «.00. 022. 0.00 0.00 0.00 0.0 .50 .00 03v 0.00 «.00 0.00 0.00 0.00. 0.00 0.00 0.00 0.: .50 .3 0.0 .3 m o . . . o . . . n o . o . N o . t . «fitqalttlwwwmmwdmfl wlwl i 11 11 - -1111 l- 11% 1111111-?11111111li .3890: 00.300930 00 0330905 5.03009»..— Ioc no one: no 0355 0939 05003000 mode—80 53.6 00H «0 3.9000 swan 0330! 00334 .>N 0.300. 0.00 0.00 10.0 0.00 0.00 0.00 0.0.9. 0.0..” 0.0 H9308 5.3. 0.2. 0.00 0.00 0.00 0.50 0.3“ 0.0 0.0 0.3300 00.0 0.00 0.00 .10» 0.00. .100 0.00 0.00 p.00 02—. I90 .uo 0.0 040 028 «.00 0.00. 100 0.00 .100 0.3 0.0 .50 .00 0.0 0.00 0.00 0.00. .100 0.00 100 029 0.00 0.0 0:0 .no 0.0 040 023 0.00. «.2. 0.0» «.00 «.00 04.0 0.0 I50 .no 0...” 0.00. 0.00. 0.3. 0.00 0.00 0.00 0.00 0.0.” 0...” IE0 .ao 04 0.00 0.00 0.00 0.00 «.00 p.00 0.00 0.0..” 0.0 I50 .ao 0.0 111 4 <1fl‘11 1“ 1‘11J‘1 1(411‘11T1111T11 111‘11!‘11‘4‘lqw41MT1‘W‘1‘4‘11‘1‘W1‘11 1111‘11411lltlj 11 4 1 11‘l‘lfiw1114‘14‘j 111111111“ ‘11 1141‘111111111“11“‘l1“l(1+11“1‘11“‘J111J €33. $3588 8 03430.3 £93qu :8 no 003 no 00050 0930. 0303000 moan-30 loono 00H no 3?QO 559 0.0.3.3: 03.034 .E 0.309 I t A . . D . v ‘ ‘ I . O on I I .‘l u u , 11' 1 k I . r! > v 58 These samples were umeltable masses of very thick, snooth naterial resedaling clabbered milk. The other samples all melted down nor-ally, leaving practically no residue on the screen. The controls usually left a layer of real on the board. Figures 2 and 5 show the appearances of ice cream containing three, four, and five ounces of gun at the end of the one and one-half hour and the three hour period. It my again be noticed in Table IV that the control sample, though starting to melt first, nelted at a slower rate than did the samples contain- ing normal amounts of gun, and practically as slowly as did the gelatin sample. The drippings from all the samples, with the exception of those contain- ing six and seven ounces of gun, did not appear to be abnornal. In some cases in which the samples were held for several Innths in the hardening room, all lots containing stabilizers showed a curdled condition in the melted portion. The control lot did not show this peculiarity. In all the cases, also, the . control drippings showed less team than did the drippings from ice cream con- taining stabilizers, and its nelted portion was considerably less viscous and resembled a fairly rich nilk. of 8 ts of G 8 2 Gun tragacanth is efficient in increasing the viscosity of the nix. In general, the surface tension of the mixes increased with an increase in vis- cosity, although the results were consistent. Three ounces (approximately 0.5 per cent) of the gun lads ice cream comparable in smoothness and quality to that made with gelatin. The gun samples were about the sane hardness as those stabilized with gelatin, but melted more rapidly. 59 PART II. ab c Gun arabic was used in amounts varying from one to ten ounces for 65 pounds of mix, or in approximate amounts of 0.1 per cent to 1.0 per cent. Lots I and II contained fron one to six ounces of gun, Lots III and IV contained fron seven to ten ounces of the gun, and Lots V and ‘1 contained from two to ten ounces of gun. In the last two series, the variation of the anount of gun between batches was two ounces, while in the first four lots the variations were by one ounce amounts. Gun arabic was somewhat easier to incorporate in the nix than was gun tragacanth, and showed less tendency to lump. Large anounts of the gun gave no abnormal appearance or flavor to the mix. V as ace e o . The viscosity and surface tension neasurenents for Lots I-IV are given in Ifables XVI and XVII, with the average results tabulated in Table XVIII. The ability of this gun to increase the viscosity of the nix is comparatively snail. is great a concentration as ten ounces (1%) failed to increase the viscosity greatly. Gelatin sanples of these lots possessed loch higher viscosities. Table XVI. Viscosity and Surface Tension of Ice Cream llixes Contain- ing Gun Arabic (Lots I and II). ‘_‘_‘.-A_.AA .--.._L_._4_A_A_AL. AALAJA‘WAAJAAALJAA#4AA L A AA-_-4 iiu-iu _-U-Li-iu-ii.ru- _ t --i -Tiiu_ Viscosity Surface Viscosity Surface Batch Apparent Basic Tension Apparent Basic Tension 19..--.. in - £me 1 27.6 24.7 45.6 26.1 24.7 44.7 2 55.4 29.1 44.5 27.6 26.2 45.2 5 2901 2601 4401 -" .- 4406 4 54.9 26.1 44.1 56.5 55.4 45.2 5 42.2 54.9 45.5 51.9 50.5 45.0 6 47.9 45.6 45.7 57.8 56.5 45.5 7 456.1 266.2 46.8 171.5 98.8 44.0 8 50.5 29.1 44.0 25.5 25.5 45.4 LM-AUAw44AALA#AAA4LAJAJ‘JALAA‘AAAJAAJAJA_-_AJ_AAA_LA_AA_AJ-W‘AJALAA‘ -ALg Batches 1—6 contain gun arabic in amounts from one to six ounces; each succeeding batch containing an increase of one ounce of the gun. Batch 8 contains no stabilizer. Table XVII. Viscosity and Surface Tension of Ice Green Iixes Contain- ing Gun Arabic .(Lots III and IV). _.ii.--ii U- -i.------_.-----i. 1-xr-----i--4‘ Viscosity Surface Viscosity Surface Batch Apparent Basic . Tension Apparent Basic Tension £0; .. - - - -- ”WW 1 42.2 55.4 44.2 40.5 56.5 46.6 2 45.1 45.1 44.4 42.2 56.5 46.9 5 50.9 47.9 44.4 45.1 42.2 46.9 4 71.2 55.2 44.6 58.1 52.5 47.2 5 71.2 58.1 44.4 548.8 260.2 48.5 6 20.4 20.4 45.9 20.1 20.0 48.4 H4M-A-A;4_AJA_AA A AA-#A‘A4LA_A‘A_‘_J_AAA-JJJA“‘A‘A_LA‘AA LJA‘J-‘_4#‘AA_L_-L_‘A+A“J Batches 1-4 contain gun arabic in amounts from seven to ten ounces; each succeeding batch containing an increase of one ounce of the gun. Batch 5 contains 0.4 Gelatin. Batch 6 contains no stabilizer. . . - l ..- 7 J . ‘ 1-- ‘ q ’ v. . ' ' 4 . O ‘I Q I O . ‘ . O O I O .0 ' I D O D O O .- . - .-. O O ‘ .7 a ‘ . c u o , ‘ o - . O . . 1 l - . . A ., . . n 7 \ g . _ \ . Table IVIII. Average Viscosities and Surface Tensions of lixes Con- taining Gun Arabic (Lots I-IV). Average Visco sin Average Amunt Apparent Basic Surface Tension zer c - WIWJAQELHA ”new 1 03. G“. 26.9 2401 4402 2 0‘. G“ 50.5 2707 “.8 5 0‘0 G'III 2901 2601 “0‘ 4 on. Gun 55.6 29.8 44.7 5 OIe Gu- 57a]. 5207 45e5 6 03a Gill 4209 59e9 4505 7 oz. Gun 41.5 54.9 45.4 - 8 030 GUI ‘50? 40.7 4507 9 Ole G“ 4800 45.1 450? 10 030 G“ 6407 5508 45e9 0041 Gelatin 256e9 ' 17008 46e5 Control 25.6 25.2 44.9 HALAAAA AJLAJJAHAL Hw MMLL‘JALAJ‘ AHA AWL—AAAAA‘A—A_“ A.-- Surface tensions of these mixes showed no abnormalities. peared, in general, to increase with an increase in viscosity, although the results are not consistent. ities, also showed higher surface tensions. ee nd Gu- arabic does not influence the time of freezing. effect are shown in Table III. noticeable difference in the freezing time of the gun, gelatin, or control was. Samples of ice cream containing gun arabic whipped nore rapidly than those containing gelatin. LIV to LB inclusive. XII. ofG less The gelatin samples, with higher viscos- Results of this The averages of the trials do not show any Specific data for the trials are shown in Tables Average results are presented in Table 111 and Table They ap- Table III. The Freezing fines of Ice Cream Mixes Containing Gun Arabic in Varyirg Amounts. (Recorded in linutes and Seconds). ”4” 55531-3“ lots A 1.3%; ’4’ 571.3? ” 5‘13? 7 L66? wgagggg Qand I! I - IEAAAUUUI,--HA MEANIM-nll Batch Freezing Freezing Average Freezing Freezixg Average a. £1; :1” L4 44 Ag; W AAAIAE ,l, , , . ,m—n_.&_ 1 2:05 2:50 2:28 — — -- 2 5:08 2:55 5:02 -- 4:50 4:50 5 2:50 2:55 2:45 -- -- -- 4 5:00 2:40 2:50 4:25 4:25 4:25 5 2:45 2:50 2:58 -- -- - 6 2:50 2:25 2:58 4:17 4:25 4:21 7 2:40 2:46 2:45 -- - -- 8 2:25 5:05 2:45 4:25 4:50 4:28 9 2:55 2:55 2:44 -— - ~- 10 2:55 2:49 2:42 4:25 5:48 4:07 11 2:45 2:48 2:46 4:19 5:55 5:57 12 5:01 2:45 2:55 5:05 4:55 4:50 W W 1 1 oz. Gun Arabic 2 2 oz. Gun Arabic 5 5 oz. Gun Arabic 4 4 oz. Gun Arabic 5 5 oz. Gun Arabic 6 6 oz. Gun Arabic 7 7 oz. Gm: Arabic 8 8 oz. Gun Arabic 9 9 oz. Gun Arabic 10 10 oz. Gun Arabic 1]. 004% Gelatin 12 Control ., . . - . ' I a A,‘ n . . ‘ O I . I I .y . . - u x . e . t .4 I . ‘. a ' I v 0. en .7-.-4 - n . u 5.1; e I .‘ . 1. ,‘!_ a u an 1 L .-.t a I .. e . . I . . A . . u I. )l a '0 5 U .u l . \.‘;. I. .. I \I ‘9 CO -A 1 ‘. O ._._ - 7’. ---_. ---.--.a e n I .. r-. -4 . o .. U . ‘- . ‘ A p 5 v '7. ‘ e . nay-4 ,_--, Chart II is plotted from the average data. Results show gum arabic samples to whip to 100 per cent swell fron one to two minutes sooner than do the gelatin samples, a saving in whipping time of from twenty to forty per cent. Even though large amounts of the gun (one per cent) were used in some cases, no deleterious effect on the, efficiency of whipping was observed. The control samples whipped as rapidly as did the gun stabilized batches. In new trials, also, the gun samples incorporated a greater percentage of maxim swell than the gelatin stabilized mixes. e of b c es: Gun arabic appears to be so inconsistent as to be of little value as a means of improving the texture and body of ice cream. Taqu XIII and mu, having data from Lots I-IV, show that a wide difference 1. scores occurred, and there was no correlation between an increase in smothness of the ice cream and an increase in the amount of the gum used. A sample with less gun was sometimes chosen as being another than one with a larger anount. Table II. The Average Per Cent of Overrun by linutes of Ice Cream lixes Containing Gum Arabic in Varying Amounts (Lots I-IV). #4 A ALLQ—AAA“‘-l‘ COQQOO'IIFOINPO L15 12 15 14 15 -1 A 11 11 A A; A BatchJo U A All 11 11151 MAL- 2g 5 ngg 5 6A 7 6 9 10 Ag 76 60 59 56. 57 52 56 55 52 .52 54 6O 91 72 75 75 67 57 66 66 65 65 59 75 102 92 91 91 87 86 87 86 82 85 75 97 105 110 105 105 106 104 108 106 104 105 87 110 109 116 112 115 111 115 118 115 112 115 100 118 112 122 120 119 116 121 126 127 120 121 110 129 116 126 122 125 125 128 158 156 150 125 119 155 116 154 125 125 126 127 145 155 154 155 128 154 1.16 156 151 155 128 152 146 141 142 156 150 155 117 155 127 155 155 152 142 158 142 140 151 157 116 154 126 150 152 152 141 159 141 140 152 152 117 155 129 126 150 152 141 159 142 158 152 152 116 155 126 127 150 152 140 159 159 158 154 150 116 151 128 .129 150 152 140 157 157 157 152 150 116 151 150 151 150 152 156 157 154 155 152 150 116 150 ‘152 152 129 152 158 156 154 155 155 150 115 150 150 152 129 152 158 156 154 155 152 150 16 9A.... kw #H—LkgLA4#-¥L ALkA*kALLkAHkaAH wag—‘1 Batches i-lO inclusive contain gum arabic in amounts varying from one ounce to ten ounces, each succeeding batch having an increase of one ounce of the gum. Batch 11 contains 0.4% Gelatin. Batch 12 contains no stabilizer. HLAMH O- u . . . A . , e . . . A . . a . A g l x o n . e . . . . . . r v. 7 e , . _ . . . . . n U o .r u I ‘ ’ 0 I .l . . . 1 e r e c . e I A . 7 . ‘ . . l . y l I n . n . k . k _ . a . 9 . J. 7 . e . 7 I . . .1 . — L 7 , , . , , 74 ‘ I V I I 7. l u . . A . o ‘ . u . . . . n l A u e 4. . . J . . » o n u l y . . _ t . . . o u ' B I 45 Table III. The Average Per Cent of Overrun by linutes of Ice Cream fixes Containing Gum Arabic in Varying Amounts (Lots 741) . “+7 ‘ W::i:::: :fffj‘gfiénffiifflf :T::T7:;;;L Marriage;Humane” 41451151455611w -1 O 78 74 74 71 67 70 79 l 88 81 so 77 75 72 85 2 108 94 90 88 .86 80 94 5 118 104 105 101 99 87 106 4 129 117 114 109 114 95 116 5 156 125 126 120 125 102 155 6 140 152 128 154 151 111 154 7 141 142 - 158 157 141 120 144 8 144 142 141 142 141 127 148 9 145 142 145 148 144 152 145 10 144 144 145 148 146 155 145 11 145 145 145 148 144 155 142 12 141 140 159 144 140 154 159 15 141 141 159 140 140 154 157 14 140 158 157 140 159 154 157 15 159 158 157 140 158 155 157 16 159 158 157 140 158 152 157 W WW 2 Used 1 2 oz. Gum Arabic 2 4 oz. Gum Arabic 5 6 02. Gun Arabic 4 8 oz. Gum Arabic 5 10 oz. Gum Arabic 6 004% Gelatin 7 Control MICHIGAN STATE COLLEGE 46 0 v . o f" f . ». 4-44... +6.“.— — I u u a na- . ‘rx ‘ I . 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VA... 50 Lots V and VI scored similarly to those of the previous lots, as shown in Table XXIV. Although some batches were as good with gun as with gelatin, the majority of the gum samples were inferior. With the consideration of the available data, it would appear that gum arabic shows inconsistently in its ability to inprove the body and texture of ice cream, and as a rule, an inferior product would result from its use as an ice cream stabilizer. ect of abic on e as of co Ore : This gum apparently has no effect on the hardness of the ice cream. Table m , although showing variations throughout, gave results indicating no general trend toward an increase in hardness with an increase in gun. These trials show slight difference in hardness between the control, gelatin, or gum samples, all of than giving about the same average penetra- tion of the plunger. One per cent (approximately ten ounces) of gum arabic ' gave an ice cream no firmer than the sample containing only 0.1 per cent (about one ounce) of the gum. The gelatin samples on an average, were some- what more firm. These results again show as in Part I that other factors than the stabilizer play an important part in determining the hardness of the ice cream, as illustrated by the variations that occur among individual samples in Table m. I}. 51 Table m. Results of Hardness Tests on Ice Cream Containing Varye ing Amounts of Gum Arabic (Lots I-IV). ._A ALA‘la A L#A_A_A4AA_A.‘_~A_A .AA L‘AA‘ Lots I and III Lots II and IV Average Amount Penetration of Plunger Penetration of Plunger Penetration gmbgizerg ; U A A in Degrees AAAAA in ngggees in Daggees 1 02. Gun 1204 1205 12.45 2 oz. Gun 15.? 15.6 15.65 5 030 G“ 1304 1207 15.05 4 02. Gun 1405 1504 15095 5 oz. Gum 12.2 14.6 15.40 6 oz. Gum 12.4 15.5 12.85 1 OZ. Gill 1505 1204 12095 8 02. Gun 1201 1008 11.45 9 030 G“ 1501 1408 15.95 10 oz. Gum 14.2 12.6 15.40 Control 11.9 14.9 15.40 A+Ag‘kAAAA4A_A_A4AAAAAA‘_4 +AAA4A_A‘_‘AA_‘_kAA‘ AAAAAAAA—A AAA-AJAAH.AA_~LAé—4A L_‘—‘ These variations are so great in many cases, and there is such a lack of correlation between similar samples, that results obtained by the use of the Hardness Tester appear to be of little value. Indications are that com- parative firmness of ice creams cannot be measured accurately by apparatus of this type. lt es s o b c Sa les: Gum arabic shows no influence toward increasing the resistance to melt- ing of the ice cream containing it as a stabilizer. This holds true, even though comparatively large amounts of the gum may be used, as shown in the average melting down results (Table XXVI) . Samples containing the gum start to melt as quickly as samples contain- ing no stabilizers, and an increase in gum did not retard the rate of melt- ing. About 15 to 20 per cent of the total weight of the brick had melted by the end of the first hour in the case of gum stabilized samples and the con- trols, while only about two per cent had melted of the gelatin samples. e I a O e i . I. n \ e e 'v —e- o u o 52 l1“‘4\“‘11 ‘4 ‘ ‘1‘1‘114 0.65 r.m& p.00 m.Nm m.mm m.p¢ w.a¢ o.mN n.5fi Honflmoo o.m§ o.mh n.mo H.¢m o.dv ~.Hm «emu m.» H.” dupmHoo “v.0 $.mm ¢.nw 0.05 m.mb H.05 ¢.mm ¢.cm H.mn «.0H :56 .no OH Hem» Heb» H.mh H.50 n.¢o H.m¢ heme moon n.5H Ina .mo 9 p.mo o.mh v.0» H.6o «.mo m.b¢ m.m¢ 0.0N «.mH 356 one Q v.mb H.m> n.05 p.mo $.Nm n.n¢ poafl ¢.mm p.¢H Inc .mo 5 m.mh p.mh o.n> $.mm m.mw m.mm N.>v $.0N «.md i=6 .uo @ H.m> v.05 m.dh 0.06 «.om o.¢m N.b¢ «.QN m.mH I56 .No m ¢.mo b.mo n.uo ¢.Om o.¢m N.b¢ n.0e >.mN m.hH 356 .NO e N.Hm m.om h.mb H.05 m.Hw H.¢m m.o¢ ¢.om m.mH new .no n «.ms H.ob m.mm 9.00 m.mn «.md m.hn ~.NN m.nH Ina .uo w v.am o.mm H.Hm H.¢m N.h¢ N.o¢ n.nn v.aH N.HH I56 .ao H .2. wahwimihfiW was e :3 N 111‘11111 .Hneeuee e5 1 $33. 53323 e. e338: .382 see no ensue-4 weaken» manage...» 50.5 08” so canon. econ 3.3.3: «o weds—om omega: .E 0.38. 53 The gum—stabilized ice cream melted rapidly throughout the period of melting, while the gelatin samples did not begin to melt rapidly until about two hours had elapsed. The gelatin samples melted down more cleanly than the gum samples. The ice cream from both the gum and control lots left con- siderable foam on the screen after melting. The melted portion of the gum samples was foam and coarse in appear- ance, showing large air cells, an undesirable feature which the gelatin batches did not possess. Figures II and III show the rapidity of melting which samples contain- irg large amounts of gum arabic exhibit. It may be noted that the gelatin stabilized sample is much more resistant. of Re 8 of a S : Gum arabic showed little influence on the viscosity and surface tension of ice cream mixes. limes stabilized with this an whipped to 100 per cent overrun from one to two minutes faster than the gelatin samples. The gum appeared to be unreliable as a stabilizer since it did not make a smooth textured ice cream uniformly even though used in ten-ounce amounts. The gum samples melted at a much more rapid rate than the gelatin samples. l .m "3 r. ,-‘ PART III. m Amounts of powdered agar agar varying from one to six ounces were used in the mixes.” lo extra precautions were used to incorporate this stabilizer in the mix, and when it was properly mixed with the sugar be- fore addixg it to the warm mix no difficulty was experienced. Lots I and II contained batches stabilized with from one to six ounces of agar, as well as the gelatin and control samples. Six batches containing two ounces of agar were studied in Lot III, while Lot IV con- tained six batches with three ounces of agar as the stabilizing agent. Lots III and IV each contained two batches stabilized with gelatin, and two con- taining no stabilizer. Viscosig 59g mface Tegiog: The viscosity and surface tension measurements of two series of mixes containing from one to six ounces of agar are given in Table mII, with the average results of the trials being given in Table XXVIII. Agar agar shows great ability to thicken the mix, and two ounces of it gave a mix'with a viscosity somewhat greater than the same mix with about four ounces of gels- tin. A large amount of structural-viscosity is created by agar, especially noticeable when as high as three ounces or more of the vegetable product is used. 55 Table XIVIII. Average Viscosity and Surface Tension of Ice Cream Iixes Containing Varying Amounts of Agar Agar (Lots I and II). A—‘AAA‘AAA‘AAAF‘LA-A 44. h. HA A_.A AAA—AAA 4‘ AA.._A__ Average Viscosity Average Stabilizer and p# ‘ Lg Ceptipgises , A Surface m .4. in- i #JAQQQrgnt ; A 4+, Basicfl L“ -4 # #Tension LE 1 oz. Agar 79.8 66.6 44.7 2 oz. Agar 186.4 155.5 45.2 5 oz. Agar 501.7 221.9 45.7 ‘ OZ. Agar 82503 48506 46.0 5 030 ‘8” 155906 75405 4604 6 oz. Agar 2591.4 1571.0 47.5 0.4$ Gelatin 195.5 155.1 44.5 Control 59.9 59.9 45.6 A A ‘4 4_‘_ALA-A4_4A_‘_AAA_AAHA; AWH 44 A4!L‘_‘A‘A Ag4J4_A A #4‘_4__ Agar batches, in general, show a. greater surface tension than the gelatin samples, with all of them giving a higher value than the control. Again, it may be noted that the surface tension increases with an increase in viscosity although not uniformly. Four to six ounces of agar caused such great viscosity that great loss was experienced in handling the mix due to it clinging to the tubular cooler, pipes, and other processing equipment. It also gave a somewhat granular appearance when flowing over the cooler, although it was smooth to the touch and to the taste. Fm'ther viscosity and surface tension measurements were made on agar batches containing two and three ounces of the stabilizer. The results of these readings are shown in Table XXII. It is again shown that two ounces of agar give a viscosity to the mix slightly higher than that of the gela— tin-mix, although the difference is so slight as to be negligible. In Lot IV, when the viscosities of both the gelatin and the agar were high, the surface tension was also higher. In Lot III, the viscosities were consid- erably lower, and coincidentally there was practically no difference between '4ch 44114 4|4 ‘11141114 ‘4‘} 4111144 11411411141J141{11 4 Iii 4‘1‘Jli 11‘4141111 J1 1114 1111* 1‘11! who Gram N H0538 98 DAN N Hohfiuoo H.me o.maa m careers me.o o.ee 5.82 m careers ue.o m.re a.oo~ o heme .ee n m.oe a.es e heme .ee 5 Jessamine 134884941 .33 1 so... a secede- -1 1 5331.41535me 4 1.. 5.311: e 5.. 006mg Oflmdm .HO .02 Ed Hmnaflgm GOthflm 0.“me .HO 02 if: 1 - 1-5. 53W - i r 111411943 58 - - i 1- 8m tides...” jj141+1 11 11441 I!“ A [4 114111114 ‘14 {1111411 JJ‘leilllJll‘J jtj|4411144|41+4 {1‘11} 11] .83 Home no moonso manna He 25. we.“ nuance mounds nacho 00H Mo mafia fl.“ GAR—”30H. momma—m Ed mmmdgflfls dd Pdmgmdb eNHMN OHQdH are 8.8 8....» #3. e5. 3.... H858 13 863 «$5 23 58H «65 recedes «to «.3 353 8.55 2.3 253 285 .35 .8 e 8.3. «.8» H.815 8.3 2.62. x 5.53 .35 .ee 8 8.8 «.8» 22¢ 8.3 .31.. 2rd. .85 .5 e 23 «.8» 23» one «.62 255 .35 .3 m. 8.3 12H «63 ode 8.2.: «63 .32 .ee 5 or... due 22. 2...... 22. 2.8 .35 .8 H 0 mac moon b moon >11 333m 083 vacuumed oeemusm canon unmanned . it} - 1 flulofiiyl 1 - iiiliifllfl.» 1:- 111 11 Hagan...» .53 .32 no 3384 25gb we.“ Inflow—coo sea mevo 00H no mocha a.“ seduce“. enema—m use mondafisoo 3 53603.; 1an 333. §£Il 57 the surface tension of the stabilized and unstabilized samples. Although efforts were made co ntimously throughout the study to con- trol all coalitions relative to processing, it appeared impossible to con- trol factors so that the gelatin lots would have approximately the same vis- cosity. Differences in cooling or slight variations in the aging tempera- ture appeared to have a marked effect on the gelatin stabilized mixes. However, it is to be remembered that comparisons should not be made between series but between members of the same series. Effect of gar Agar cg Freezing: Preliminary examination of the effect of agar on the time of freezing was made on series of mixes containing the stabilizer in varying amounts. These results are tabulated in Table m. Table 111. Freezing Time of Ice Cream Ilixes Containing Different Amounts of Agar Agar. k gkLL—ALAAA ._L Aégg g; LQALAg kA _ FAAL‘AQA LA AAA—.LLWAA‘ Stabilizer and fieezig Time in jinntes and Secondswk u L L ‘ _ mt Usedg g 9g Lotilfigék Lot I_I_: Average 1 oz. Agar 5:05 2:20 2:42 2 oz. Agar 2:45 2:22 2:53 5 oz. Agar 2:48 2:20 2:52 4 oz. Agar 2:05 2:22 2:14 5 oz. Agar 2:55 2:19 2:57 6 oz. Agar 2:55 2:20 2:28 0.4$ Gelatin 2:25 2:28 2:27 Control 5:00 5:00 5:00 wL¥--AA‘A‘AAAL.AALA~LALA AAA A—AAkLkAAkLAkkA A..~.~k #AkkL—kkLAgggL hkk These results would seem to indicate that the agar had no effect on the freezing of the ice cream, even though used in large amounts. The con- trol sample appeared to be the slowest to freeze in both trials, although the difference in time was slight. The average results show the control to require frmm 20 to 40 seconds longer to freeze than do the samples contain- ing stabilizers. 58 Somewhat different results were obtained when.several batches were frozen.which contained two and three ounces of agar. these freezing times are recorded in Table XIII, and although the results are not constant, it would seem.that the gelatin.samples freeze in shorter time than do those containing agar. The averages show quite conclusively that gelatin freezes from one minute to one-half’minute more quickly than.the agar samples, a saving of from 1.10 to 20 per cent of the freezing time. The lagging in the freezing of the control samples which was noted in.the preliminary trials was not constant in these trials, although it was noticeable in Lot III. The difference in the freezing time of [agar and gelatin samples was not detected in.the preliminary trials (Table III) probably because of the rapidity with which these lots were frozen. they were frozen.in.approxi- mately one—half the time required for the final trials, the difference being due to changed conditions in the freezer and in the freezing medium. Appar- ently, the longer freezing time made conditions more ideal for detecting freezing-time differences. Table XXII. Freezing Time of Ice Cream.lixes Containing Two and Three Ounces of Agar (Recorded in Iinutes and Seconds). MQLAW LA; RA‘AAQkA‘- k Lg. LA‘MLE +-_AE‘_+ Ag AAA Akgkk if A; k -th..- Lot III Lot IV Stabilizer and Freezing Stabilizer and Freezing _4 - Amuntilw elaulllrwlmlt “Willi 11!; all 2 oz. Agar 4:50 5 oz. Agar 5:55 2 oz. Agar 4:55 5 oz. Agar 4:20 2 oz. Agar 5:05 5 oz. Agar :20 2 oz. Agar 4:57 5 oz. Agar 4:45 2 oz. Agar 5:10 5 oz. Agar 5:50 2 oz. Agar 5:05 5 oz. Agar 5:45 0.41 Gelatin 5:50 0.4% Gelatin 5:50 0.4% Gelatin 4:00 0.4% Gelatin 5:40 Control 4:55 Control :40 C mg, g 4- _ 5:50 k H kkkkkk 499%;ng 55 L “A Lot III Ayerage Freezigg 2139 Lot IV 2 oz. Agar 4:54 5 oz. Agar 4:06 0.4% Gelatin 5:55 0.4% Gelatin 5:55 Control 5:05 Control 5:70 59 fleet of Agg on ngm: The average overrun of the series containing from one to six ounces of agar is given in Table XXIII. The original data are tabulated in Tables LEI and LIIII (Appendix). Batches containing three ounces of agar whipped to 100 per cent overrun as rapidly as did the gelatin samples. The less the amount of agar used, the faster the mix whipped, with the sample containing one ounce being very similar to the control, both of which whipped more rap- idly than an of the other batches. The sample containing four ounces of agar was practically identical in whipping ability with the gelatin' sample, being but slightly slower in reaching the standard overrun. However, when five and six ounces of the vegetable stabilizer were used, the ability of the mix to incorporate air was greatly reduced. All lots but those containing exorbitant amounts of agar appeared to have approximtely equal ability to incorporate the maxim amount of air. Chart III is taken from the data given in this table, and illustrates the effect of various amounts of agar on the swell. Further studies to determine the effects of normal amounts of agar agar on overrun gave results showing that two and three ounces of agar gave a mix that whipped more rapidly than the gelatin mix. The lots containing these amounts of agar whipped to 100 per cent overrun in about two minutes, while about four minutes were required for the gelatin samples to reach the same point. The results are tabulated in Tables LIXIII and 1.1117, with the average overruns shown in Table XIIIII . The two-ounce agar batches whipped somewhat faster than the control, while there was little difference between the control and the three-ounce agar samples from this standpoint. In all cases, the control whipped more rapidly than did the gelatin mixes. Table XXIII . The Average Per Cent of Overrun by linutes of Ice Cream Hires Containing Agar Agar (Lots I and II, Part III). AAgWAkA—A—‘Fk A A in MA A.--._.__4.4L_A_ g‘ugy AUWUWUBatch .Ag _WHAUA ”A #k_ ml ll _i 2 ”AL 11 14 it Li 116-1% 47 LAMB i o 34 42 40 30 32 27 43 37 1 33 53 55 49_ 43 44 31‘ 39 2 90 77 77 39 35 33 74 33 3., 107 99 95 37 30 74 91 103 4 113 113 109 102 33 33 ' 105. 114 s 125 120 114 11.1 94 92 113' 115 3 127 123 119 114 97 99 122 122 7 129 129 124 123 101 101 123 123 3 131 135 129 125 105 105 123 127 9 131 133 123 125 105 104 129 127 10 150 132 123 125 107 103 127 125 11 129 131 123 125 107 103 127 124 12 129 130 123 124 103 107 127 125 13 123 150 125 124 103 103 127 123 14 123 150 124 124 103 103 127 123 15 127 129 125 124 107 107 127 122 13 127 129 123 124 ‘ 107 103 127 122 A_A—A ; kkLLL tch . W 1 oz. Agar 2 oz. Agar 5 oz. Agar 4 oz. Agar 5 oz. Agar 6 oz. Agar 004% Gelatin Control mammhmmw AyLALL-AA-AgLAkFAkkakAA—ALAALkL kALkLkLngkkMM—AgLLA‘LALLLH Table 111111. The Average Per Cent of’Overrun by linmtes of Ice Cream Iixes Containing Agar Agar (Lot III, Part III). #kyAAL L_._L ##LALLLAL AAAAgL¥._A__‘A LALA ; kkk HAL—.h Lot III Lot IV ”£930.11? “All- “a 4 ejectshjoa _ L : We. 4 11,151-211 115-111-” 11111114414 2 A 154114111 0 75 60 7O 64 56 75 1 85 67 80 74 62 79 2 100 79 91 88 74 90 5 110 90 105 104 84 104 4 119 105 114 117 94 111 5 124 111 113 124 104 122 6 150 120 128 154 115 129 7 158' 129 154 141 121 155 8 145 155 141 145 129 144 9 145 140 145 151 155 151 10 147 140 147 155 140 155 11 148 140 142 155 142 155 12 146 141 140 155 145 154 15 144 159 158 154 145 148 14 145 158 157 152 145 148 15 141 157 156 150 145 148 16 141 157 155 147 145 147 Lot III I W tab zer Used 1 2 oz. Agar 2 0.4% Gelatin 5 Control Lot IV 1 5 oz. Agar 2 0.4% Gelatin 5 Control MICHIGAN STATE COLLEGE 62 [CI ____._1 DEPARTM [NT OF MATHEMAT 65 These results also indicate that the agar-containing mixes reach a higher maximum swell than the gelatin lots. fleet of Agar Agar on 9199.21.31 of Ice (Egg: The back and texture of ice cream containing two ounces (approximate- ly 0.2%) of agar was as smooth and desirable as that made with the standard amount of gelatin, as indicated in Table XXIIV. It appears, too, that as a general rule, the samples containing three ounces of the vegetable product were superior to the gelatin stabilized lots. The agar samples were firm and smooth and possessed excellent dipping qualities. 0n the contrary, the gelatin samples, after the three-week period, were criticized as being spongy and gully. The control samples were the poorest of the series. As high as five and six ounces of agar did not give ary off-flavor to the ice cream, and did not cause a sliminess as was the case with large amounts of gum tragacanth. The samples containing these large amounts of agar were usually criticized as being too hard for norml conercial ice cream. The results of organoleptic tests on Lots III and IV which contain two ani three ounces of agar respectively are shown in Table XXIV. Although .two ounces gave a product equal or somewhat superior to gelatin, the samples containing three ounces of agar were generally criticized for being crumbly. fact of ar 0 as of co Cr : It was observed during the scoring of ice cream containing agar that the samples appeared harder and showed more resistance to the trier than the gelatin samples. Trials in which the Hardness Tester was used on the samples showed this to be generally, though not uniformly, true. 64 ‘1‘1‘41‘1‘ ‘14 )J‘151‘41451)jl 111‘ j l t 1‘11 41144‘1‘41 j) J‘ll‘ H888 8 3538 $6 > .35 .8 8 8 H83 .80 8 8 Head .80 Q a. .83 .80 r. n 35 .80 .3. .5. .35 .8 H a comb men n m we - .on s modmohoo a 08806 has» 00.8 omneoo bob 8.8 3800 3.3 08.300 “3»de 8.5 m .508 5828 so 53 .588 8.5 85 8 5.8 825 >538 .588 825 8 88 .5828 8.5 > 85 33 58.58.88 5.... £5 .88 >.3> 8.5 8.58 53> 8.5 Ed 53> .5838 825 be» 388388 8.5 8 85 8... 585348 88.88 53> 8.5 85 53> 8.5 so 53> .5818 825 who 8.3» .5088 8.5 8 wowed? you 5.3 85 .. 88 8.5 >3» .88 8.5 838 :3 53> 8.5 88 53> 825 8 98.33% you 5M 85 .. 88 8.5 to» .88 8.5 588 825 85 53> 8.5 8 moaned now Inn 85 .. 88 8.5 .83» .88 8.5 8.38 .3. 8.5 88 8.5 5 08800 cot—N 08800 3.3 oonsoo :3 00.5.. 08.300 .Ho .5 case.” .n 883m .2939 +Hoofi7aai 7 1 1 187830378939 11111111173 888.38 5238 88.3.8 5838 588 8H .38 H 58 .Aswd .8er no 88584 53...: 538538 598 SH .3 883.325 8. 8888 8538 8.. 888 .E .28 r . I-.t . (. ‘ .+.v. - . Q n . .. I. . . u x ‘ ‘ Q . , .0 . . . I I . ... . . O . m . ~ , . . ‘. .r . .. 3 a; - a . . ‘ . . . |l If u I _ u 3'. . u .u . 'l. I . . . . . D u . 3 . u: . v ‘ . ~ Table XXIV. AAAJAJ Bach and Texture Scores and Criticism of Ice Cream Con- taining Agar Agar (Lots III and IV). -.-..A_‘ A—AA 4AA‘A AA;A_LAAAAAAA+44 .4 Q# AA4#A#AAAJ‘A_.AH A A4 Batch _I_.p £9. Scores Criticisms 1 2 OWN! 10 AA— 25.00 25.00 22.50 22.50 25.00 25.00 22.50 22.50 21.00 21.00 A—A AAA—ALAAA—AAAAAAAA W Excellent Excellent 31. crumbly Sl. crumbly Very good Very good Gum. spongy Gum. spongy Very coarse Very coarse mm ALAAAALJAAA_LAL_AAA writiuiihiu Scores Criticisms 22.50 Smooth, crumbly 22.75 Snooth, sl.crunb1y 22.50 Smooth, crumbly 22.50 Smooth, crumbly 22.50 Smoth, crumbly 22.50 Slooth, crlmblly 22.50 Very smooth, gnaw 22.50 Very smooth, gumw 21.00 Very coarse 21.00 Very coarse A—‘AL‘ AA AéAA#A#_—L_L LAAA AA+A _444 Batches 1 - 6 contain 2 oz. Agar Batches 7 - 8 contain 0.4% Gelatin Batches 9 - 10 contain no stabilizer Let. IV Same as Lot III with exception Batches 1 to 6 contain 5 oz. Agar 65 A—- 66 These results are given in Table XXXVI and Table XXXVII. Table XXXVI shows that although the general trend is an increase in hardness with an increase in agar, variations occur which cannot be ignored. The azerage penetration of the plunger holds more nearly to what would be ex- pected than do the trials on the individual samples. These average re- sults indicate samples containing two ounces or more of agar are firmer than are samples containing gelatin, and all stabilized samples are harder than are the controls. V Table mvn gives results on similar trials made on samples of ice cream containing two and three ounces of agar. Again variations may be observed in the hardness tests on individual samples. The average results, however, verify those of Lots I and II, showing that two and three ounces of agar make a harder bodied ice cream than does the regular amount of gelatin. Table mm. Results of Hardness Tests on Ice Cream Containing Varying Amounts of Agar Agar (Lots I and II). L#-A‘A;AAAA_AAAA_A__A_A_.A4AAAAAJAAAJAJLAAAWAAAAAAtAAJJMA_A_AAWA 4 JJLA m Lot I 1.01; II Average haunt Penetration of Plunger Penetration of Plunger Penetration fixabgizer an Degrees AAAAAA An Qegrees - -4 - A in Degrees 1 oz. Agar 18.0 14.5 16.1 2 080 ‘8” 1501 1‘01 1406 5 oz. Agar 16.5 15.8 15.1 4 oz. Agar 16.0 12.2 14.1 5 050 Agar 1208 705 1002 6 03. ‘8” 15.0 900 1100 0.4$ Gelatin 18.8 15.5 16.2 Central 17.1 17.3 17.2 HA—LAAA-AAAAAAAJAAA AAJA—A-AMWAAL‘AAgHA L—A AAJAAA AAAAAJAAALJAJ4LJA‘JJA 67 Table mm. Results of Hardness Tests on Ice Cream Containing Two and Three Ounces of Agar Agar (Lots III and IV). L—kAhbkAAJAHAA4_‘ AJAAAAAA A#A‘A_‘_AAA -gAAA # Lgné A AAA—444.- A_A 44A.— Lot III Lot IV Penetration Penetration Amount of Plunger Amount of Plunger Stabiéizer 33 Degree; “A“ Agg A A A ASAtangilizer “in Degrees 2 oz. Agar 14.6 5 oz. Agar 15.0 2 oz. Agar 14.5 5 oz. Agar 14.5 2 oz. Agar 1500 5 02o Agar 14.5 2 oz. Agar 15.5 5 oz. Agar 12.0 2 oz. Agar 15.5 5 oz. Agar 12.2 2 oz. Agar 15.5 5 oz. Agar 12.8 0.4% Gelatin 14.0 0.45 Gelatin 14.0 0.45 Gelatin 17.0 0.4% Gelatin 16.5 Control 19.6 Control 21.0 #‘LJJAW‘A‘ALAAAAJ“A 44H4M AA—Lh‘ AA AA_A A ALAA—BA—AH‘A‘AL— Table XXXVIII. Average of Hardness Tests on Ice Cream Containing Two and Three Ounces of Agar Agar (Lots III and IV). WA A‘AAAAL;AJ LA‘ALAA.A_AAA_‘+LA4-AALAEA_A AAAéAAAAA.A_¥._A AQAAA _AJAAk LA; not III Lot was Degree pf Penetratigng AMA, - *Deggee of Penetrat on 2 oz. Agar 15.8 5 oz. Agar 15.2 0.4f Gelatin 15.5 0.4$ Gelatin 15.5 Control 18.0 Control 20.0 Do sets o co Contai ar ar Samples of Ice cream containing four ounces or less of agar melted down much faster than samples stabilized with gelatin. In fact, the ice cream containing two ounces or less of agar began melting more rapidly than the unstabilized samples, and the batches containing three ounces melted almost as rapidly. The average of these results are given in Table XXIII. . - o . . ‘ O O O I . ‘ . . O C o O ' ‘ . O V . V . ,. I - . . . O . O ‘ U W. . . ~ . .. l . . . . o .1- 7-. - _ . O ' ‘ . O ' C I m ‘ J v , T . . . . , Q . ,,. C ‘, . . o I ' . . , r . . 68 9N» 0.8 v.0“ o.nm n60 .73 $33: 543088 2. “.3335 .QHH gm .HH 98 H 395 .33 .32 Mo ago—.4 unwrap measfiflnoo 55.8 can :0 3mm“. ESQ 3.33: no 3.93m cussed .uHHNN 0.3mm. 69 At the end of one and one-half hours, the check samples showed supe- riority in resistance to melting to samples containing four ounces or less of agar. The batches containing five and six ounces of agar were more stable than the gelatin samples, but these samples stood up abnormally for almost two hours, and resembled a smooth curd which had been set with rennet. How- ever, once they began to melt they disappeared very rapidly. The gelatin samples melted at about the same rate as the lots containing five and six ounces of agar for the entire melting period. Figure IV shows a series containing agar agar after expo sure to room temperatures for two hours. Agar samples melted down cleanly, but the melted portion was usually coarse and foam in appearance. of e to of ar St : The viscosity of the mix was greatly increased by small amounts of agar agar. Again, as in the previous parts of this study, the surface ten- sion varied directly with the viscosity. Agar Agar in two ounce amounts made a very smooth ice cream, and one which scored as high as the gelatin samples. Three ounces of the agar gave a smooth ice cream but one which was characterized in several trials as being crumbly. The agar-stabilized samples melted more rapidly than samples containing gelatin when exposed to room temperatures. 70 PART IV. A Stag! of Vegetable Stabilizers Havigg Trade names Feur stabilizers are included in this part of the study. Lot I contained Colace, Lot II Kelco Gel, Lot III Krabyn, and Lot IV was made up with Lakes A. Each lot consisted of a series of eight batches of mix, the first five stabilized with recommended amounts of the above mentioned vegetable products, two stabilized with gelatin, and the eighth batch served as the control. Kelco Gel was the only stabilizer of the group which affected the appearance of the mix. Due to its brown.color, it imparted a tint of brown.to the mix which was not noticeable, however, in the finished ice cream. Viscosity and fiurface Tension: Viscosities and surface tensions of each of these lots are given iJITebles IL - ILIII. The average results are tabulated in.Table XLIV. Lakes A shows great ability to increase the viscosity of the mix, and normal amounts of it gave a viscosity from three to four times greater than.that obtained with the use of the other stabilizers, including gelatin. Colace samples had about the same apparent viscosity readings as the gelatin-stabilized mixes. Bewever, the basic viscosity of the gelatin samples were considerably lower, since Colace did not show any tendency _ to form.a gel structure. In fact none of the vegetable stabilizers showed the tendency to form structural viscosity to any great degree. 4. Table XL. Viscosities and Surface Tensions of Mixes Containing Colace (Lot I, Part IV). Surface Amount vgscositz gg Centipoises Tension Stabilizer _ggggg‘ggflggApparentggg‘Ag Jggdgasicdggdgg Ag 19:21nes 0.4% Colace 126.4 120.6 47.2 0.4% Colace 120.6 116.2 47.1 004% 601803 11505 11602 47.0 0.4% Colace 119.1 119.1 47.5 0.4% Gelatin 158.0 88.6 47.5 0.4% Gelatin 129.5 81.4 47.2 Control 25.2 25.2 46.4 Table XLI. Viscosities and Surface Tensions of Mixes Containing Kelco Gel (Lot II, Part IV). Surface Amount Vgscosi in Ge oises Tension Stabilizer ,1J.-gg ‘11.Appa:§nt A -11 Baggc .,.,11 igzyznes 0.5% Kelco Gel 94.4 90.1 47.1 0.5% K9100 G61 8806 81.4 4701 005% K9130 G91 9404 9001 4701 0.5% K3100 G91 8806 “es ‘700 0.5% Kelco Gel 94.4 87.2 47.1 0.4% Gelatin 10705 72e7 4705 0.4% Gelatin 120.6 95.9 47.5 contrOJ. Slog 50e5 4608 “_4 _ ##AAAAAJ A 4 - AJAgA A A4444.‘ ‘4‘; A_. A— Table XLII. Viscosities and Surface Tensions of Mixes Containing Krabyn (Lot III, Part IV). ALkLLé Ag A.-_k LA~A.L.~LALAALL;LAA1;‘_A k L.___‘_LA AlgkkA‘Ak L Surface Amount Vgscositz in Centimises Tension Warheaawmem- - 1-1359191 unaiamnea- 005$ tram 6205 5801 4604 0.5% Krabyn 72.7 65.4 46.7 005% Irabyn 6608 5906 4604 005% nab” 650‘ 5906 4607 005% habyn 6907 5801 4607 0.4% Gelatin 71.2 58.1 47.0 0.4% Gelatin 69.7 55.2 46.7 Control 21.8 18.9 45.9 Table ILIII. Viscosities and Surface Tensions of lixes Containing Lakoe A (Lot IV, Part IV). Surface Amount Viscosig; ig Cemgmises Tension We: ......... We: ......... B99101 111114121999. 005% W9 A 42702 59009 4806 0.5% Lakoe A 451.2 409.7 48.6 0.5% Lakoe A 420.4 405.9 48.7 0.5% Lakoe A 427.0 595.2 48.5 0.5% Lakes A 544.4 516.6 48.5 0.4% Gelatin 155.5 114.8 47.8 0.4% Gelatin 82.8 69.7 47.2 Control 24.7 24.7 45.2 ##kAL‘LkLAAAAk ALLLLLAA‘ ;ALLA¥AAAL~LL AA; LLL¥‘— 75 Table ILIV. Average Viscosity and Surface Tension of lixes Contain~ ing Different Vegetable Stabilizers. .lALA LALLAk‘ .4 AL;._ L AAA—1 .4 gAALkAAkkhkA kkLLiLLH .__L A; 44L ##1## Surface Amount ' Viscos in Cent ises Tension Wining 1422319111211 -111 1- Basicg- 11111.11 fine, 8 . , 004% 001300 12107 12005 4702 0.5% Kelco Gel 92.1 86.6 47.1 0.5% Krahyn. 67.4 60.1 46.6 0.5% Lakoe A 412.5 585.5 48.6 0.4% Gelatin 109.4 82.8 47.5 Control 25.4 24.5 46.1 AAA—A....LLAQLALL‘LLkakkLLLLklkAkkkka4_-mgg~ A hag ##kAELAA‘ AL.‘ Surface tension results did not show any striking changes nor ab- normalities in.any of the lots. They do show, however, that the surface tension tends to increase with an increase in viscosity. The average figures show the mix having the highest viscosity (Lakes A mixes) to have also the greatest surface tension. Sepgggtiogiof Egg! fron_!ixes Containing Vegetable Stabilizers: Other investigators have observed that several of the commercially used vegetable stabilizers caused a separation of whey from the mix if the mix was stored fer two days at 40° F. In.the preliminary trials of this study, it was observed that only Colace samples showed wheying off when stored for 72 hours at 56° F. Howe ‘ ever,'ihen several of the mixes made with other stabilizers were allowed to set at room temperature for about two days, considerable separation.of whey occurred in some. Further trials were made to determine the effect of different stor- age temperatures on the separation.of whey. Mixes containing these various stabilizers were stored at 54-56° F. and at 42-45° F. fer several days. The results are shown in Table XLV. The samples were stored in 100 cc. gradup 74 ated cylinders, so that the results could be tabulated in cubic centi- "terse Table ILV. Wheying Off of Ilixes Containing Vegetable Stabilizers when Stored at Different Temperatures. (Tabulated as cc. of whey) WLQH A¥AHAA LAELkAM¥A_ k L__A_A—~ “gm—1*;— 11111 - gASAtpg-gage Periods and gemratures - 41. 1111 Stabilizer A 1 H1433. 11.118311- _4, _ 112 has. 96 hrs. 295A 1 111 - - - - 1- - 15.591- -11 Afiofiai -11 1153131- - 1141111.- - 1 .5, , ,o. , . .3392- 0.41 Colace 0 1 9; 5 s 10 0.5% Kelco Gel 0 0 0 0 0 0 0.5% Krabyn 0 0 0 0 0 0 0.5% Lakes A 0 0 O 0 0 2 0.4% Gelatin 0 0 0 0 0 0 Control 0 0 0 0 0 0 #LkLWkkkmMAAAAAkM~LkQ~kkLkLkaLALAAAAA-1AAALALQLgnAAALLLLAAL The results indicate that the samples containing Colace begin to whey off at the end of 48 hours when the storage temperature was 45° F. This was considerably more pronounced when held for 72 hours. The Lakes A mix showed slight separation of the whey at 96 hours when held .at the higher temperature. The lower storage temperatures limit the rapidity with which the whey separates. This is shown in the results of the Colace mix. The lower temperature not only reduced the rapidity of whey formtion, but reduced the extent of the total amount of separation. lhen a sample, in which the whey separation occurs, is examined, the curd appears pithy as in a badly gassy condition. He doubt, the stabilizers causing this trouble affect the casein. Although Kelco Gel mixes did not show wheying off, they showed a brown discoloration in the bottom of the cylinder. The mix appeared to be curdled in the region of the discoloration. ._1- 0.. 75 The discoloration.of’lelco Gel samples and also the wheying off of mixes containing the other vegetable stabilizers are shown.in.Figure V. The samples in.this photograph were stored fer one week at the higher stor- ing temperature, and it is interesting to note the extent to which the Colace mix has shown.the separation of whey. es and of es Co 1 Vs stable Stab zers: lo uniform difference in freezing time was noticed for any one of the four stabilizers studied. Results for each lot are given inflTable ILVII, with the average appearing in.Table XLVI. Table XLNI. Average Freezing Times of Mixes Containing Different Vegetable Stabilizers. £Recorded in.minutes and seconds) WkA‘ALAAAkakaLk-LALMAL‘LLgLA‘LAAALLL4‘_A._A_A._A_AL AIL-_k. Timegof Freezing,g,_ ggpggrresponding Time of Freezing Vegetable Stabglizers LLLLLLLLLLLLLLL slat n as Control as Colace 2:52 2:45 2:45 Kelco Gel 2:48 2:27 5:55 Iranyn. 2:09 2:57 5:20 Lakoe A. 2:54 5:09 5:46 “AkkgkkAAL+kA_LALLA_kkA_AH¥FLL LkA‘ gLL ‘ .AA .A. . _ A%L#A gggAAL LAA‘A‘ The average results indicate that all mixes when compared to gelatin samples, freeze in about the same length of time. It is true, the control samples in most cases required somewhat longer to freeze to the proper hard» ness. However, so few of the control mixes were studied that evidence cone earning the slight difference in.freezing time should not be considered conclusive. 76 Table ILVII. Freezing Times of Ice Cream Iixes Containing Various Commercial Vegetable Stabilizers (Lots I—IV). (Recorded in.flinutes and Seconds) Batch A A AA A AAAA A eezigT Tm W111 1 11 £2-AAA:J&J;awaahflgLfliiiJJflg. lemma 1 2:52 2:54 1:45 2:10 2 2 57 2:52 2:05 2:54 5 2:40 2:42 2:12 2:12 4 2:20 2:44. 2:10 2:27 5 2:09 2:48 2:10 2:29 6 2:52 2:22 2:58 2:54 7 2:58 2:52 2:55 5:20 8 2:45 _ 5:55 5:20 5:46 5.91% 19.13.11. £911.11. £231.21 19.12.11 1-5 Colace Kelco Gel Krahyn. Lakes A 6-7 Gelatin. Gelatin Gelatin Gelatin 8 Control Control Control Control Table XLVIII gives the average overrun.results obtained from.these trials. Specific data for each stabilizer are given.in.TablesJLIIV - LIXVIII.The average figures show Lakes A stabilizer to be the only'vegee table stabilizer to have a deleterious effect on whipping. At that, how» ever, batches containing this stabilizer whipped to 100 per cent overrun in.practically the same time as did the gelatin samples. The mixes con- taining Colace, Krabyn, and Kelco Gel whipped in.about the same length of time, all of them reaching 100 per cent swell approximately one minute sooner than the Gelatin.or Lakes A mixes. . . , . _ . . . |1 'I .. I 'i ;_ . . . . . . ) _-V.--. \ . ‘, _ 4 x . ... v . . 0 . , , r, O 77 Table XLVIII. The Average Per Cent of Overrun by Minutes of Ice Cream Mixes Containing Different Vegetable Stabilizers (Lots I-IV). gALA AALAAgkL—LA A; I_AL;—‘;L A kaLMkLkLgé _g‘ 0616c. K6166 G61 Krabyn Lakes A 661E616 ” Control giggtes Lot I Lot ;1 Lot ;11 Lot IVAAAA11 _Lots A 1111.036 . A a ‘ A.‘¥A__ 0 60 67 so 54 62 71 1 66 70 77 55 66 74 2 77 80 85 66 76 85 5 90 95 94 77 86 100 4 106 107 105 89 96 110 5 114 117 110 105 106 121 6 122 126 115 115 115 151 7 150 156 121 120 121 155 a 156 145 126 125 125 157 9 156 145 129 129 150 140 10 156 149 152 155 155 141 11 155 147 154 154 155 158 12 155 145 154 154 155 155 15 154 146 155 154 . 152 154 14 155 145 154 155 150 154 15 155 145 155 152 150 152 16 151 145 152 151 128 150 kALALkA+¢A k ELLALLALQLLA—‘LLLLgALALkLL‘LLLLL .kLAkkAAALk g A Ak‘_A_LA The control lots, on the average, assumed the normal amount of swell in from one to two minutes less time than am of the stabilized mixes. Charts IV and V show the rapidity with which the different batches incor- porated air. ‘ MICHIGAN STATE COLLEGE 78 DEPARTM ENT OF MATH EMATICI MICHIGAN STATE COLLEGE 79 06r>++<4~q A- . ..+4_. I .- DIPARTM [NT OF MATH IMATICI 80 The Kelco Gel batches possessed more ability to hold air, reaching a maximum swell of 149 per cent. This value is about eight per cent more than the average for the control mixes, and some 15 per cent more than.that Obtained by the other stabilized samples. gag: and Team-me ermine cream Co ntaining. Ensemble 16125111113913. The scores and criticisms of the four lots included in the study are listed in Tables XLIX - LII. As a general rule, the samples containing the recommended amounts of vegetable stabilizers were Just as satisfactory as those made with gelatin. Practically all the stabilized samples were charu acterized as being either good or excellent at the end of the first week of storing, and it was impossible for the judges to differentiate between the gelatin'batches and those containing the vegetable substances. Table XLII. Body and Texture Scores and Criticisms of Ice Cream.Con~ taining Colace (Let I, Part IV). HLkAAA‘ALHAALLkLALF¥AAA¥LA 4.1 kg LAAAagkagk L4# _A_AA__. 1-111 1111-181tgring Bearings 1 1 11 1-1 Amount AAA- SHELFsekAAAAA A AAAAAA A Three weeksAAA- StabilizerAA AAA AAgggresdug _ Criticisms Scores Criticgsgs 0.4% Colace 25.00 A Excellent 22.00 81. coarse 0.4% Colace 25.00 Excellent 22.50 Good 0.4% Colace 25.00 Excellent 22.25 Good 0.4% Colace 25.00 Excellent 22.25 Good 0.4% Colace 25.00 Excellent 22.50 Good .0045 Gelatin 22.00 81. coarse 22.50 81. coarse 0.4% Gelatin 25.00 Excellent 22.75 Excellent Control 21.00 Coarse 20.50 Very coarse MkAAAALLkL #gkLAALLLLWHALAgAfl—AAA AAALk k; kbg- H k A A -A.__ There appeared to be no unif0rm difference between the stabilized samples at the end of the three weeks storage period. Only in the case of Lakoe A (Table LII) did the gelatin-stabilized ice cream score uniformly higher. 81 Table L. Body and Texture Scores and Criticisms of Ice Cream Containing Kelco Gel (Lot II, Part IV). MALAAMA‘A‘ LAkAkALg LknLL+A ._ L#.L. A—*kk‘_“‘.g¥ A A—AAkL AAA AAA AA AAA§At9rAiA§g PeripdsAAAAA AAAA AAAAAAAA Amount AAAAAAAAQneAfleAekAAA AAAAAAA A A AThreAeA AWAeAeksA A StabgizerAAA AA A ASAcoArAeAsA A ACAritiAcismAs A AA ASA ones A CArAiAticisms 0.5% Kelco 0.1 22.50 Good 22.00 61. coarse 0.5% Kelco GB]. 22.00 81. coarse 22.25 Good 0.5% Kelco Gel 22.50 Good 22.75 Eccellent 0.5% Kelco Gel 22.50 Good 22.50 Good 0.5% Kelco Gel 22.50 Good 25.00 Excellent 0.4% Gelatin 22.50 Good 22.75 Encellent 0.4% Gelatin 22.50 Good 25.00 Excellent Control 21.50 Coarse 21. 50 Coarse Table LI. Body and Texture Scores and Criticisms of Ice Cream Containing Irabyn (Lot III, Part IV). AALLkA-Q‘ln A. .__L;L__.__A 4 FA A LLQ -A‘AAkLJA A‘Lg‘k“ kaklkk ##— AAAA AAAAAA StoArAipgAPeriods AA A AA Amount AAA AQnAeA fieekA AA A AA AAA ThreAAeA Weeks StabiliAerArA AAA A AAA SporesA AACAriticisgs ScoresA “Criticiwf 0.5% Krabyn 22.00 81. coarse 21.50 Coarse 0.5% Hrabyn 22.50 Good 22.00 31. coarse 0.5% Krabyn 22.75 Good 22.00 81. coarse 0.5% Krabyn 22.50 Good 22.50 Good 0.5% Krabyn 22.50 Good 22.50 Good 0.4% Gelatin 22.75 Good 22.00 81. coarse 0.4% Gelatin 22.75 Good 22.00 81. coarse Control ‘ 21.50 Coarse 20.50 Very coarse LJ‘LkALA‘LLL¥kLALkLL#AAAAAkALAA AAAkkkgA...g AkLk AAMA ELLAkkigmniAg 82 Table LII. Body and Texture Scores am Criticisms of Ice Cream Con- taining Lakoe A (Lot IV, Part IV). ##AALA—AA‘MA L AkLALAALLAHLuWA LLLL A Lk; AgA‘LAAL-‘M. L‘LAkkH AAAAAAA AAAAAAAAAStor Periods A A A AAAAAAAAAAAA Amount nAAAAA_A--9neAIeAe_kAA AA A WAIAAA A- _ThreeAjeechsAAii S b zer AA A AA A Scores Critic sms A AAA AAA Scores Criticisms 0.5% Lakoe A 22.50 Smooth 22.00 81. coarse 0.5% Lakoe A 25.00 Excellent 22.00 81. coarse 0.5% Lakes A 25.00 Excellent 22.25 81. coarse 0.5% Lakes A 25.00 Excellent 22.00 81. coarse 0.5% Lakoe A 25.00 Excellent 22.00 81. coarse 0.4% Gelatin 25.00 Excellent 22.50 Spong, smooth 0.4% Gelatin 22.50 Good 22.50 Spongy, smooth Control 21.00 Very coarse 21.50 Very coarse -_A_AALkL+AAA¥A_—~LAAkLALMLLAALkAkA¥L kkLLkL¥kkaLAAAAAAk¥A;LLL Akkkg‘AkkA‘; In all the trials, the controls were coarse and icy, and scored less than did any of the stabilized samples. Effect of Vegetable Stabgzers on Engages; AoArA Ice Gregg: Again in these trials, as in the previous ones, the results obtained by the use of the Hardness Tester were of such variations as to appear worth- less. In samples of ice cream containing the same stabilizer present in equal amounts, the Tester gave widely different results. The results for each of the trials are given in Table LIII, and the average figures are tabulated in Table LIV. Table LIII. Results of Hardness Tests on Ice Cream Containing Different Vegetable Stabilizers (Tabulated as Degrees Penetration of the Plunger). HAAAAAAAk‘kkAAA-AkL—‘A*AALLL‘AL- n....kLL LkLkLkgLAAkAAALL‘AA A ‘k‘ALL—‘~ a AA __A--HA---.A.III..A-A..Etch, IRO.0A-M.A...-..IA...-A......AUA44 WeIAWilAHAIAAAian.nau4aarnaa-h_tAAaaUnn In“ nlnAUIH - 25.8 22.6 26.0 21.2 19.2 16.8 24.0 12.6 12.9 11.2 9.5 12.0 12.5 11.2 15.2 11.7 12.7 12.5 14.7 14.8 8.9 10.0 11.5 8.4 7.5 8.5 9.1 7.7 7.5 7.5 8.5 MAAQ~AA AAA—A—‘L --A4Wk;AL._A_Lk~AA.L_.~A4 . POINH ALA—kaLALL-w#- kAALLA A 85 Table LIV. Average Results of Hardness Tests on Ice Cream Containing Different Vegetable Stabilizers. (Tabulated as Degrees Penetration of the Plunger) 4“; _n_A-g...LLHkLALALLL;A+AAkak¥;L4AgA AL+AL¥L¥¥k4¥ALLAA4Lk A+ Amount Penetration Penetration Stabilizer AAAAAAAAA APenetration {legtin) (Control) 0.4% Colace 25.9 18.0 24.0 003‘ Kelco G81 1106 1109 1502 005‘ babyn 1502 905 1105 0.5% Lakoe A 802 705 8.5 gkA—ng‘lWLLLLHLHLkAkkAAAAAk LkALkMQLAhFQ‘LHALLA. A kALA; Mk; If the average results are any indication, the gelatin stabilized samples were practically of equal hardness as those containing Lakes A and Kelco Gel, and somewhat more firm than.the ice cream stabilized with Colace and Krabyn. However, the wide variations which occur among members of the same series (Table LIII) indicate that the results obtained by the ‘use of this type of Hardness Tester are not reliable. Wyn A'I'AeAsAts AonA Ice Cream ngtainigg Vegetable Stabilizers; Lakes A was the only one of the feur vegetable stabilizers to com— pare with gelatin ingmaking the ice cream.resistant to melting. This is shown.in Table LVIII and in the average results in.Table LIX. In Table LNIII, the Lakoe A stabilized ice cream appeared to melt but slightly faster than.the gelatin.samples, hhile in.the average results it appears somewhat more stable. This difference is due to the fact that the gelatin results fer all trials were averaged, while the Lakoe A results of one series only were averaged. This makes the gelatin.stabilized samples ap— pear sometimes high and sometimes low in the average results when they are compared to the individual lot measurements. 4. Although the average melting down results show the trend in all cases, the individual trials are superior in giving accurately the dif- ference between the melting times of the gelatin and the gelatin substi- tute samples. Colace is somewhat inferior to Lakoe A in making the ice cream stable, but is superior to the other two vegetable stabilizers in this respect. These results are shown in Tables LIX, but more clearly in Table LV. Tables LVII and LVI show the results of the melting down of lots containing Krabyn and Kelco Gel respectively. The samples containing these two stabilizers melted even more rapidly than the unstabilized batches and they melted from three to four times more rapidly than the gelatin samples for the first hour. From the standpoint of stability of ice cream, the samples containing Kelco Gel were the least stable of any studied. The appearance of these vegetable stabilized samples after two hours exposure is shown in Figure VI. The control samples melted considerably more rapidly at first than did the batches containing Lakes A and Colace. However, samples contain- ing Colace left a mass of residue on the screen which did not melt down even though the samples were left at room temperatures over night. All of the other samples melted down normally. As usual, the controls left a layer of foam on the screen, a feature also shown by the Krabyn samples. The melted portion of Kelco Gel appeared to be the coarsest and most foamy of am in this group, although drippings of Krabyn were somewhat coarse in appearance. I. 85 1 111'!“ H.55 m.mh J41‘Wl)l)11)11\ o.oc ‘1‘9T1l1 +141‘J1T1‘1‘ ‘I11‘114l4 T 111‘41“ 111114‘111411‘4 «.3 «.«« «.3 9o« 9«« «8on8 has «.3 «.3 «.«a. «.«n «.3 .3... 99.. «.3 finance «9o «.8 «.3 «.8 «.2. «.8 95 9a» «.3 «3 finance 56 13 «.8 «.3 «.3 «.3 «.2. 93 93 «.3 3o Sane «9o «.3 9.3 93 93 «.2. «.8 93. «.«« 95 3o 833 «9o «.3 H3 «.8 «.3 98 «.2. «.3 an» «.«« 3c oo3e and 93 93 93 93 93 3.3. «.3 . 93 «.n« 3... 83. «9o «.8 a. 8 «.8 a. 8 «.«n «.2. 3.» 93 93 3o 8:3 36 .an a: .an «a. - .an «11.3mm? As «3 «swam .mnn« 1-3M. - .an a? 1-313% 11-11111111)11111311111111 manowundwiuflflllllwwll- .1111 1. HONfiHHDSm .Auopaoa omepuoonmm mm copmdunmav . 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On. Houflqnsm 1 1%)}{11‘1 1‘1l1“ 111‘ 1‘11lA1 1|‘14 .1“ .AeOpHos owsasoonem nu copsdsnmav .E” «a8 .««« «o5 cannon 833:8 596 on« no «anon «son 833: «o 3388 .35 ««.3 .v‘ 87 111132.111 1.11. o {1‘11 111‘1‘1 {l4 ‘1 «.8 «.2. 92. «.«« «.8 «.«« «.8 «.«« 2«« «8.88 «.8 «.«« «.«« «.«« «.«« «.«« «.«« «.«« «.« c338 ««.« «.«« «.«« «.8 98 «.«« «.«« «.«« «.«« «.« 4 cog ««.« 98 98 98 «.«« «.2. «.8 «.«« «.8 «.«« «.35 ««.« «.8 «.8 «.8 «.8 «.«« «.««. «.3 «.8 «.«« «no oo«o« ««.« «.«« «.2. «.8 o.«« «.8 «.«« «.8 «.«« «.2. ««.«8 ««.« new all; ........... -1 1.111 -131. i:11:--1-1:..11831H 6833258 «3388 82.53 83.388 338 oo« «o 338.. son 833: «885. .«S ««.3 88 of St of Co rc Ve stable Stab zers: Lakoe A was the only one of the group to greatly increase the vis- cosity and surface tension. However, the whipping of mixes containing this stabilizer was slower than.the whipping of the other stabilized samples with the exception.of gelatin. All stabilized samples of ice cream, re- gardless of the stabilizer, appeared to be of equal quality. leasurements of the hardness of the ice cream by the Hardness Tester used in this study appear to be of little value. Iflxes made with.Colace showed wheying off in about 48 hours at 43° F. The sale peculiarity was shown in Lakes A samples stored at the same temperature for 96 hours. Colder storage temperatures retarded the separation.of whey. Ice cream containing Irabyn and Kelco Gel melted down faster than.any of the other stabilized samples and also more rapidly than.the controls. Lakes A was the only vegetable stabilizer which, in.the melting test, comp pared favorably with gelatin. 1s 89 COMPARISON OF COSTS OF ICE CREAM STABILIZERS USED IN STUDY AND A DISCUSSION OF THEIR FOOD VALUE Costs of b ze s: A great variation in costs exists among the various stabilizers included in this study. The complete costs are given in Table LI. Table LI. Prices of Ice Cream Stabilizers and the Comparative Costs When They Are Used in Ice Cream in PrOper Amounts. Ad—A‘AA#AAALA‘+‘AA4A—‘AAA_AHA‘A H‘AL#‘AA+LFBA#A ;_._‘L4A HA4; Bane Price Recommended Cost per of per Amount to 1000 lbs. 3 b nenseuuuurlionndhnrh- gypseuhl ”Minunzlgaw Gelatin $0.52 0.4% $2.08 Gum Tragacanth 0.95 0.5% 2.85 G“ Arabic 0040 cc. eeee Agar Agar 2.50 0.2% 4.60 Colace 0.25 0.4% 1.00 Kelco Gel 0.95 0.5% 2.85 Krabyn 0.29 0.5% 0.87 Lakes A 0.25 0.3% 0.75 LAPMAA‘AAA#AW4AALAA#;AAA AAA-‘_AL-A_‘AAA.‘_A_A-A‘ A.‘AA_A_44A__AA_AA AA.— These figures show gelatin to be less expensive than agar agar, gum tragacanth, and Kelco Gel, but at least twice as costly as Colace, Krabyn, and Lakoe A. The cost of agar agar is so high as to practically eliminate this substance from consideration as an ice cream stabilizer. Also, the normal efficiency of gum tragacanth and Kelco Gel does not warrant their extra expense. The econonw of Krabyn, Colace, and Lakes A is a factor which can- not be entirely ignored. 90 Zoog Vglue of Sgbygzers: Gelatin has long been given high consideration from a nutritive standpoint. It contains a majority of the necessary amino acids, and while there is some doubt as to its ability to furnish all the protein of a diet with good results, most authorities agree that it can be used successfully to furnish a large part of the protein required. Gelatin, also, is credited, when present, with aiding in the assimi- lation of milk and milk products by its emulsifying and protective action which prevents the coagulation of casein. A The gums and other similar stabilizers are not entirely lacking in food value. They, like gelatin, are listed by some authorities as being protective against the coagulation of casein. Also, gums and gum stabi- lizers, contain carbohydrate materials which can be used to some extent by the body. Agar agar has no food value as it is not assimilated by the body but passes through the digestive system unused. Agar is used in some cases to add bulk to the diet. It is doubtful if Kelco Gel, being an ash product of algae, has am food value. 91 W l) Gum tragacanth possessed great ability to increase the vis- cosity of the ice cream mix. Three ounces gave a viscosity somewhat greater than the gelatin stabilized mixes. 2) Surface tension of the mixes containing gum tragacanth appeared to increase with an increase in viscosity although the results were not consistent. A mix containing three ounces of gum had a greater average surface tension than did the mix containing gelatin. 5) Three ounces of the gum made an ice cream as smooth as that con- taining gelatin, even after storing the ice cream for three weeks. 4) Not until at least five ounces of gum tragacanth were used did it impart an objectionable flavor to the ice cream. 5) Hardness tests on the ice cream were not consistent but indicated that only normally large amounts of the gum affected the hardness to am noticeable degree. There appeared to be a general tendency for the ice cream to become harder with each increase in gum. 6) lixes containing three ounces or less of gum tragacanth whipped slightly more rapidly than the gelatin samples, and those with four and five ounces whipped just as rapidly. 7) When’six ounces or more of the gum were used the whipping ability of the mix was greatly retarded, and samples containing seven ounces failed to reach 100 per cent swell in 16 minutes of whipping. 8) The failure of mixes to whip when containing more than five ounces of the gun is probably due to the enormously high viscosity and correspond- 92 ing]: high surface tension, created by these amounts of the stabilizer. 9) Control samples usually whipped more rapidly than those cone taindng stabilizers. 10) Samples containing normal amounts of the gum.melted down.more rapidly than.the gelatin samples but somewhat more slowly than the control samples for the first hour. After the first hour of melting, the control sample appeared superior to the gum samples in this respect. W l) The viscosities and surface tensions of mixes were but little increased by the addition of gun arabic, even though the gum was used in amounts as high as eight to ten.ounces (0.8% to 1.0%). 2) Gum.arabic mixes whipped to 100 per cent overrun.in from.20 to 40 per cent less time than the gelatin samples, and in.about the same time as the controls. An increase in.the amount of gum did not affect the ever— run. Gum.samples usually whipped to a greater maximum swell than the gela- tin.lots. _ . 5) The time of freezing was not affected.hy gum arabic. 4) The Hardness Tester gave such wide variations of readings on.the gum samples that the results appear valueless. However, in.general, the gum did not appear to influence the hardness of the ice cream. 5) The gum arabic did not consistently make an ice cream comparable with gelatin, even though used in one per cent amounts. It is unreliable as an ice cream stabilizer. 6) The samples containing the gum.me1ted much more rapidly than.those containing gelatin, and practically as fast as the controls. 95 7) An.increase in gum.arabic did not retard the rate of melting. 8) The gum.samples left a layer of team on.the screen after melt- ing, and the melted portion appeared coarse and foamy in comparison.to the gelatin stabilized samples. AEEEAAEEEL l) Agar agar greatly increased the apparent and basic viscosities of ice cream mixes when.present in more than.two ounce amounts. The sur- face tensions were increased accordingly and were higher than those of the gelatin mixes. 2) Agar mixes, in.general, froze in.about the same length of time as the gelatin and control mixes. 5) The mixes containing agar in less than.four ounce amounts whipped more rapidly than the gelatin samples, and slightly slower than.the controls. 4) When.five and six ounces of the agar was used, the ability of the mix to whip was greatly hindered. 5) Agar samples containing three ounces of the stabilizer appeared to be somewhat harder than.the gelatin samples. However, many variations occurred in the individual trials, and the Hardness Tester used did not give accurate enough results throughout so that definite conclusions could be drawn. _ 6) Samples containing from.two to three ounces of agar scored as high as did the gelatin samples. Hewever, the ice cream.containing three ounces of agar was criticized for being somewhat crumbly. The controls were char- acterized in every trial as being coarse and undesirable. 7) Agar samples melted more rapidly than the gelatin samples. Ihen two ounces or less of agar were used the samples melted somewhat more rapidly than the controls. The melted portion of the agar mixes was generally coarse in appearance. Ewer Vgegble fimbilizegg: 1) Ho difficulty was experienced in incorporating these stabilizers inthe mix. KelcoGelwastheonly one ofthefourtoimpartaw color or flavor to the mix. It gave the mix a brown shade which was so slight as not to be detectable in the finished ice cream. 2) Lakoe A greatly increased the viscosity of the ice cream mix, a property not shown to am large extent by the other stabilizers of this 81'0“?- 5) The nix containing this stabilizer whipped more slowly than that made with Kelco Gel, Krabyn, and Colace, and approximately as rapidly as the gelatin samples. The control lots whipped to 100 per cent swell in less time than the stabilized mixes. 4) lines containing these stabilizers when stored for 96 hours at 45° 1". , showed considerable whey separation in samples containing Colace, and a small amount in those containing Lakes A. This wheying off was re- tarded when the samples were stored at about 55° F. 5) Although Kelco Gel mixes did not whey off, they showed a brown discoloration and curdlirg at the base of the cylinder in which they were stored. 6) Ice cream containing Kelco Gel and Krabyn melted considerably faster than the gelatin samples and even more rapidly than the controls. 95 7) Lakoe A was the only one of the stabilizers in this group to make an ice cream comparable with that containing gelatin from the stand- point of resistance to melting. 8) The melted portion from the Kelco Gel samples was extremely coarse in.appearance. Krahyn.also showed this coarseness in the melted ice cream, but to a less degree. 9) All of the samples excepting Colace melted down.cleanly. Colace left a mass of unmeltable material on.the screen'which did not melt down even.after exposing to room.temperatures overnight. sce eous* l) Agar, gum tragacanth, and Kelco Gel are more expensive than gela- tin, and appear to be no more efficient. 2) Krahyn, Lakes A, and Colace cost less than.one—half as much as gelatin. 5) 1Little comparison.can be made between.the nutritive properties of gum stabilizers and of gelatin, until more is learned of the true food value of guns. Present information in.this respect favors gelatin. 4) Agar agar, though not assimilated by the body as food, is of some benefit in certain.foods by adding bulk to the diet. DoUbtless this preper— ty is valueless in.ice cream. The food value of'Kelco Gel is not exactly known,but its source and properties indicate that it is practically worth— less excepting from.its action.as an emulsifier. 5) In general, there appeared to be a direct relationship between the surface tensions and viscosities of mixes. There was no correlation, however, between these factors and the whipping ability of normal mixes. l. 2. 5. 4. 5. 6. 7. 8. 9. 10. 96 IITEZRATU'BE CITED Alexander, J. 1909 Protective Effects of Colloidal Binders and Fillers Against the Growth of Ice Crystals Jour. Soc. Chem. Indus. 282284-285 Alexander, J. 1909 The Effect of Colloids on Crystallization Z. Chem. Ind. Iolloide 4, 86 Chem. Abstracts, 531515 Anderson, E. 0., Lyons, T. A., and R. L. Pierce 1950 Gelatin Percentage Can Be Reduced Ice Cream Trade Jour. 26, 11381-5 Associates of Rogers 1928 Fundamentals of Dairy Science Monologue Series No. 41, pp. 255-8 The Chemical Catalogue Compary, Inc., N. Y. Caulfield, I. J. and llartin, W. H. 1952 The Use of Vegetable Stabilizers in Ice Cream Proc. 27th Convention Am. Dairy Sci. Assoc., p. 69 Crows, Le I. 1928 Sherbet Crustation Remedies Ice Cream Trade Jour., 24, 2 Abs. on Manufacture and Distribution of Ice Cream International Assoc. of Ice Cream Hfgrs. Dahlberg, A. C. ' 1925 The Texture of Ice Cream Tech. 8111. No. 111, N. I. State Agr. Exp. Sta., pp. 20, 21-7 Dahlberg, A. C. 1926 A Study of the llanufacture of Water Ices and Sherbets B1110 556, He 1. me up. Sta. Dahlberg, A. C., Carpenter, D. C., and J. C. Hening 1928 Grading of Commercial Gelatin and Its Use in the Manufacture of Ice Cream Vol. II Reprint from: Industrial and Eng. Chem. Vol. 203516 Dahle, C. D., and W. J. Caulfield 1926 Factors Affecting Time , Temperature, and Overrun in Freezing Ice Cream Bul. 204, Pa. State College 12. 15. 14. 15. 16. 17. 18. 19. 20. 97 DePew, H. F. 1928 Viscosity in Ice Cream Mixes Tech. Bul. 58, H. H. Agr. Exp. Sta., pp. 1.2-4 mm, To B. 1925 Gelatin Textbook - The Edible Gelatin Research Society, pp. 18, 26-57 Fisk, W. W. 1919 The Book of Ice Cream First Edition, pp. 54-5 The Macmillan Compary, H. I. Gebhardt, Be Te 1928 II. S. Thesis, University of Wisconsin Reported in 'Theory and Practice of Ice Cream Making", by Sommers, H. E. First Edition, pp. 201-2 The Olsen Publishing Company, Iilwaukee. Gemn, 1'. He am Daniels, Fe 1951 Outlines of Theoretical Chemistry Fifth Edition, pp. 255-4 Wiley and Sons, Publishers, R. I. Gortmr, Re As 1929 Outlines of Biochemistry First Edition, pp. 557, 560-2 Wiley 8m Sons, 'e Ie Gregory, He 'e am Ianhart, V. Ce 1924 Factors Affecting the Iield of Ice Cream Me 287, Purdue Agr. Exp. Stac’ pp. 22“!) Hening, J. c. 1951 Some Observations on the Basic Viscosity of Ice Cream lixes Jour. Dairy Sci. Vol. XIV, 1384-91 HOIdaW, Ce We alfl Reymlds, Re Re 1916 Effects of Binders Upon the Melting and Hardness of Ice Cream Bul. 211, Va. Exp. Sta. Horrall, B. E. 1950 Gelatin Will Not Be Replaced Ice Cream Trade Journal 26, 11380-1 Chem. Abs. 2531918 ,O 22. 25. 24. 25. 26. 27. 28. 29. 98 Jackson, R. 11., Sommer, B. B., and W. C. Rose 1928 The Nutritive Properties of Gelatin ' Jour. Biol. Chem. 80, 167-66 Chem. Abs. 253418 Jones, D. B. and Nelson, E. I. 1951 Nutritive Value of Potato Protein and of Gelatin Jour. Biol. Chem. 91, 705-15 Chane Abs. 2534028 Judkins, H. F. 1928 Some Fundamental Rules to Follow when flaking Sherbets and Ices Ice Cream Trade Jour. 24, 6. Abs. on Manufacture and Distribution of Ice Cream International Assoc. of Ice Cream Ilfgrs. Vol. 23157 Judkins, H. F. 1928 Is Your Homogenizing Process, Always Effective? Report of Proceedings of International Assoc. of Ice Cream Manufacturers V01. 2345 Larsen, C. and White, W. 1914 Dairy Technology First Edition, pp. 148-9 "119’ am Sons, He Io, PubliSheI'S Lucas, P. S. ani Scott, E. C. 1929 A Study of the Use of Gums in Sherbets Mich. Agr. Exp. Sta. Unpublished. has, Po Se ad SCOtt, Ee Ce 1928 A Stunt of Gelatins and Their Effect on Ice Cream Tech. Bul. 94, Rich. Agr. Exp. Sta., pp. 15, 25 Mitchell, H. S. 1925 Reproduction on Synthetic Diets when Purified Agar Is Added to the Mixture he Joure PMSiOle 62:557-8 Chem. Abs. 1731272 loore, H. 0., Combs, W. B., and C. D. Dahle 1925 Relation Between Gold Number of Gelatin and Its Value in the Ice Cream Mix Jour. Dairy Sci. 83500-11 1. e e " . Q' . _p- ‘ A . . ’ . . . . . . 1 e‘ 0 .' . ' I e e e- ‘ .\ . l I l , . A ' ' ' . . . . C. I I - ea 0 .‘ g. I‘ , e e ’ h ' J _ 0 e _ . , 37' .‘ I -‘ .. e . O . - 1 .. . . . D O O . . ' e' r 11 0.. I‘ . '1‘ ’. . o O V . ll 1 e ' ' . . . Q 0 O O . . ,. . ‘ . . . . o o . O ‘ . 1 1‘ ‘ ‘ . 3 .- O ‘ e . . ‘ . . . 1 e. O ' . m 0 ’° . ' l 1. . . . . u ' . . 51. 52. 55. 55. 57. 59. 99 Iortensen, II. 1918 Factors Which Influence the Yield and Consistency of Ice Cream Elite 180, 10“ State We EXPe Stae, ppe 264.5 mmn, 1e Ge 1929 The Chemical Constituents of Guns. I. The Nature of Gun Arabic and the Biochemical Classification of the Guns Biochem. J. 253 524-55 Chem. Abs. 2534842 Prescott, S. C., Heifeltz, A., and D. S. Stanley 1952 A Study of Ice Cream Stabilizers lass. Institute of Technology Dept. of Public Health, pp. 5, 22-6 Reid, I. Be Ee, all! Russel—1, Le Be 1950 be me Me Stae Me 154 Serex, P. and Goodwin, I. W. 1927 Commercial Gelatins, Their Jelly Strength, Gold Number, and fidrogen Ion Concentration Sommers, H. H. 1952 The Theory and Practice of Ice Cream flaking First Edition, pp. 195-8, 218, 284-5 Olsen Publishing Compary, Iilwaukee, Wis. Turmo', Ge De am Killer, Fe We 1927 The Role of Gelatin in Ice Cream Joure Dairy Seie v01e X, 55202-9 Turnbow, G. D. and Raffetto, L. A. 1928 Ice Cream First Edition, pp. 150-5 Wiley and Sons, Publishers, N. I. Voskressensky, A. 1924 Digestion of Gums by Organisms and Enzymes - Digestion of Cherry Gum in Vitro Bfle SOCe Chen. BiOle 63226.50 Chen. AbBe 133.54% 'thburn, Re no 1910 Principles and Practice of Ice Cream flaking Bul. 155, University of Vermont and State Agr. College, pp. 42-5 WEShbm‘n, Re I. 1952 Why Gelatin in Ice Cream The Ice Cream Review, Vol. 15, 10346-8 Wright, I. E. 1950 The Effect of Initial Cabling Temperatures on Gelatin in the Aging of the Ice Cream Nix Joure Dairy SCie V01. XIII, 534.06 100 APPENDIX 101 FIGURE I. Ice Cream Hardness Tester Used in this Study. 102 FIGURE II. Ice cream samples containing gum tragacanth and gum arabic after exposure at room temperature for 1% hours. Ice. 1 to 4 inclusive contain.gum.arabic in.amounts varying directly from.seven to ten ounces, and Nos. 5 to 7 inclusive contain.from.three to five ounces of gum tragacanth. Sample Ho. 8 contains 0.4% Gelatin. FIGURE III. e "\ . \‘ . ’ Hf ‘ ' '4 "" J! .-. 3'2. . ' v “1' ' -. 1. , . f ‘f . r91 1 \ . \ . - 0,! z 4 4 ,f :41 ‘1 ‘ . . .' .‘ . -’ _. . .11.: . 1 . .\. , -.' t 1.‘ -. . ' .‘ L‘ . 1- ‘ . , «7. Same as above after three hours exposure to melting temperature. 105 Samples of ice cream containing various amounts of agar agar after exposure at room temperature for two hours. Res. 1 to 6 contain agar in amounts varying from one to six ounces; lo. 7 contains gelatin, and lo. 8 is the control. FIGURE V. Samples of ice cream containing different vegetable stabilizers after exposure at room temperatures for two hours. He. 1 contains Colace, lo. 2, Lakes A, He. 5, Kelco Gel, lo. 4, Krabyn, lo. 5, Gelatin, ani Ho. 6 is the control. 104 lheying off of ice cream mixes containing vegetable stabilizers, after storing for one week at 45° 1‘. Ho. 1 contains Colace, lo. 2, Lakoe A, Do. 5, Kelco Gel, Ho. 4, Krabyn, Ho. 5, Gelatin, and Ho. 6 is the control. Note the dark discoloration and curdling at the base of the cylinder containing Kelco Gel. 105 Table LXI. The Per Cent Overrun by Minutes of Ice Cream Mixes Containing Gum Tragacanth (Lot I, Part I). 5‘ ‘ ‘“ ”ii “ if; ‘ :11: i T 4. 7.5212911 Imiwn “:17.-- 2:: I Minutemen 1121 2A 25 A41 14-45.21 4.6.11.4... 3 O 65 65 64 66 61 71 64 77 l 85 85 79 78 76 79 77 84 2 98 100 102 90 99 90 84 94 5 106 102 106 107 107 100 94 98 4 116 109 114 105 115 105 102 101 5 120 115 121 112 115 110 108 106 6 121 115 128 121 116 115 109 111 7 155 150 126 124 120 114 115 115 8 151 155 126 156 129 117 116 115 9 129 140 156 151 128 154 117 116 10 129 140 129 151 128 152 120 125 11 127 157 150 151 128 152 120 128 12 '127 157 129 151 128 152 120 128 15 127 156 128 150 128 152 120 - 127 14 126 155 128 129 126 152 120 127 15 126 155 128 129 126 150 121 127 16 126 155 128 129 126 150 121 127 etc . ,Stabilizergqsed 1 0.5 oz. Gum Tragacanth 2 1.0 oz. Gum.Tragacanth 5 1.5 oz. Gum Tragacanth 4 2.0 oz. Gum Tragacanth 5 2.5 oz. Gum Tragacanth 6 5.0 oz. Gum Tragacanth 7 0.4% Gelatin 8 Control 106 Table L111. The Per Cent Overrun by Minutes of Ice Cream Mixes Containing Gum Tragacanth (Lot II, Part I). “44:57::LLZ‘:Zen::::fia£tc’fier§ci.jjwf;:iA“:if; Minutes 12442 211 115i”, 4M“,L.54ww6.eml.7u Audi 0 74 79 77 71 69 7O 72 - 1 85 85 86 77 76 72 80 - 2 91 95 ' 99 86 87 75 89 - 5 98 102 101 94 96 76 105 - 4 104 102 108 100 105 87 102 - 5 108 112 107 108 104 89 109 - 6 115 111 108 108 114 94 110 - 7 119 112 117 121 118 94 111 - 8 119 121 117 118 115 99 117 - 9 122 128 ' 124 125 121 105 117 — 10 125 128 129 125 128 104 115 - 11 125 129 152 151 127 111 119 - 12 129 129 151 152 151 115 122 - 15 129 128 156 156 150 110 121' - 14 125 127 155 158 150 115 121 - 15 125 150 152 155 129 115 119 - 16 120 125 152 154 129 116 118 - B, a. teh. .210. . Stabilize; Used 1 0.5 oz. Gum Tragacanth 2 1.0 oz. Gum Tragacanth 5 1.5 oz. Gum Tragacanth 4 2.0 oz. Gum Tragacanth 5 2.5 oz. Gum Tragacanth 6 5.0 oz. Gum Tragacanth 7 0.4% Gelatin 8 Control Table LIIII. 107 The Per Cent Overrun by Minutes of Ice Cream Mixes Containing Gum Tragacanth (Lot III, Part I). All.“ Batch N9- AAAAAAAAAAAAAAAAAAAAAA A Mimtesuelnwualue 15114144412154”..-161 A jun A 16A 0 68 77 76 7O 58 67 68 77 1 80 86 87 81 68 77 75 89 2 9O 97 98 90 82 91 85 98 5 95 102 105 102 89 100 92 105 4 102 117 110 110 95 107 99 109 5 105 115 115 111 100 109 102 110 6 119 118 120 118 105 118 106 117 7 112 125 120 125 107 126 109 118 8 118 151 127 150 115 125 115 125 9 122 155 125 150 115 140 118 151 10 125 156 155 154 116 159 118 151 11 125 159 152 154 119 154 120 129 12 125 157 155 156 125 155 119 126 15 126 157 155 152 125 154 120 125 14 124 152 156 155 125 154 120 125 15 125 152 154 155 127 156 121 125 16 122 129 155 152 125 155 121 125 Batch NO. Stabilizer;flsed l 0.5 oz. Gum Tragacanth 2 1.0 oz. Gum Tragacanth 5 1.5 oz. Gum Tragacanth 4 2.0 oz. Gum Tragacanth 5 2.5 oz. Gum Tragacanth 6 5.0 oz. Gum Tragacanth 7 0.4% Gelatin 8 Control 108 Table LIIV. The Per Cent Overrun by Minutes of Ice Cream Mixes Containing Gum Tragacanth (Lot IV, Part I). I A #71:;‘i‘iiii‘ 12::QLBjefic‘Ii‘lioiimfm A fiiéflf Migrate; 3.2.1 “2222“ -5424“ 4“”“25‘1242 “6“ ““11 ““4822. O 55 4O 57 55 59 47 60 61 l 52 56 51 49 55 59 62 7O 2 72 78 74 67 77 78 76 86 5 95 94 96 88 92 90 87 105 4 120 115 114 106 105 99 100 116 5 158 115 115 110 112 100 115 122 6 150 124 125 120 126 107 120 156 7 152 126 155 150 155 106 126 155 8 150 150 156 140 155 111 150 145 9 146 141 152 141 154 109 150 158 10 146 144 152 141 154 110 128 159 11 145 140 151 141 128 111 150 155 12 145 145 150 152 154 109 151 154 15 145 142 129 150 152 112 150 155 14 140 155 150 152 151 115 151 129 15 158 151 129 155 150 116 128 129 16 158 152 150 150 150 114 128 127 Batch Nb. .SLSOLLiEQALUSSQ 1 5 oz. Gum Tragacanth 2 5 oz. Gum Tragacanth 5 5 oz. Gum Tragacanth 4 4 oz. Gum Tragacanth 5 4 oz. Gum Tragacanth 6 4 oz. Gum Tragacanth 7 0.4% Gelatin 8 Control 109 Table LIV. The Per Cent of Overrun.by Minutes of Ice Cream Mixes Containing Gum Arabic (Lot I, Part II). ‘I‘J‘I. ‘ A “I; Irngfie‘iélijfigjb 7:17: LA- I 7:21: minutealrlrerl‘ 2 “#51 4424224251 1 41611142221 222412811 0 76* 65 65 62 60 54 50 57 1 90 75 79 76 69 69 58 71 2 104 94 92 92 86 87 75 94 5 105 111 109 107 105 102 89 109 4 105 117 114 120 y 109 115 100 119 5 115 125 125 125 117 121 106 125 6 118 151 124 126 125 127 111 128 7 118 156 128 150 125 126 117 155 8 115 155 151 156 128 152 118 155 9 115 156 128 159 152 154 121 154 10 117 154 128 155 150 154 125 152 11 117 155 129 128 150 154 125 150 12 114 155 127 128 150 154 127 150 15 114 155 128 150 151 154 126 150 14 114 154 129 155 151 155 128 150 15 115 154 129 154 152 154 129 151 16 111 154 150 154 152 154 129 151 etc No. S bil zer Used 1 1 oz. Gum Arabic 2 2 oz. Gum Arabic 5 5 oz. Gum Arabic 4 4 oz. Gum Arabic 5 5 oz. Gum Arabic 6 6 oz. Gum Arabic 7 0.4% Gelatin 8 Control * Batch frozen too hard which may account for low maximum overrun. 110 Table LIVI. The Per Cent of Overruxlby Minutes of Ice Cream Mixes Containing Gum Arabic (Lot II, Part II). I“ ‘ ”iii; rfIlfiséichflici'LI A T L “All A: : Mdmmes, 1. 2 _, 5 U ,4, ngjp AQLUJLJ 2§11l_ O 79 57 54 54 55 50 50 61 1 92 69 66 70 64 64 56 75 2 100 90 90 9O 87 85 71 97 5 105 108 101 105 108 106 84 110 4 112 115 110 110 115 112 98 117 5 111 118 115 115 114 121 110 150 6 115 125 120 119 125 128 118 154 7 114 152 118 121 127 127 126 154 8 116 156 151 150 128 152 129 155 9 118 155 126 150 155 129 151- 157 10 119 155 124 127 155 129 151 152 11 117 155 129 127 150 129 151 152 12 119 150 128 126 129 150 150 129 15 118 127 128 127 128 129 129 129 14 118 127 150 128 126 150 150 129 15 118 »127 129 129 126 129 152 129 16 118 127 128 129 126 129 152 129 etc no. Stab' 'zer Used 1 1 oz. Gum Arabic 2 2 oz. Gum Arabic 5 5 oz. Gum Arabic 4 4 oz. Gum Arabic 5 5 oz. Gum Arabic 6 6 oz. Gum Arabic 7 0.4% Gelatin 8 Control Table LIVII. The Per Cent of Overrun.by Minutes of Ice Cream Mixes Containing Gum Arabic (Lot III, Part II). ngmm; LL. A #Lk. ¥ g—LL‘LA‘L gbzl ghg¥k_gkmé._4_k LH¥ g#_ L__L _, _ newbie; A g A g g A, L “A, Efinutes Arl_rx-2--2 L 4‘5 pgfiLk ._52 2212 6 .A. p A____ O 58 56 50 55 65 66 l 66 65 61 65 66 78 2 84 85 77 81 77 94 5 109 104 101 99 89 117 4 117 116 110 109 102 119 5 155 128 120 118 114 151 6 145 154 128 119 119 157 7 145 159 152 127 125 156 8 147 142 157 152 128 159 9 142 158 158 157 128 159 10 140 158 157 157 150 158 11 140 159 158 155 155 156 12 140 158 155 151 154 155 15 140 155 155 151 152 155 14 156 155 150 128 152 155 15 156 154 - 150 128 152 152 16 156 154 150 128 151 150 etc Io. Stabilizer Usgd hmAAAA‘..km_m_A 7 oz. Gum Arabic 8 oz. Gum Arabic 9 oz. Gum Arabic 10 oz. Gum Arabic 0.4% Gelatin Control 03019031914 Table LIVIII. We... .11 4-1.4:...“ . ._. ”I.“ O 55 1 65 2 90 5 107 4 119 5 122 6 155 7 140 8 145 9 142 10 142 11 142 12 140 15 140 14 140 15 140 16 140 112 The Per Cent of Overrun by Minutes of Ice Cream Mixes Containing Gum Arabic (Lot IV, Part II). “an—‘44 H+¢.J--—‘—D. é—W-“a—‘AA ‘ .4d 2 54 68 88 108 115 125 128 150 140 158 159 159 159 158 158 157 157 4* J—J—b—h—a‘-‘ “+4-4 .4 a «A a- A—A Batc (3)019me A__ E§§98.fiéa 5 “H-A11. 55 52 64 65 86 84 107 105 114 114 119 125 152 127 156 158 148 159 145 145 145 145 145 145 142 145 141 142 158 158 158 158 158 157 ; AAA nJAA‘. 7 oz. Gum Arabic 8 oz. Gum Arabic 9 oz. Gum Arabic 10 oz. Gum Arabic - A-A A-A AAA—A A“H«..¢-‘—h- 5 48 55 71 85 100 112 125 141 140 144 142 158 144 140 158 155 156 Stabilizer Used 0.4% Gelatin Control A .‘4 ‘.‘ ¢ “4‘... JW—‘fid-J 4—5+—¢—~-‘.~I— -—.-4J‘&-~A+—6—&-0-— a—o d-JJH.“ m—A—J—fiu—b—H—H—O—o Table LXII. The Per Cent of Overrun.by Minutes of Ice Cream Mixes Containing Gum Arabic (Lot V, Part II). 7:511:17. Hf“ “:65.th husk-411:: .f. T . ’ . ‘ . A . ‘ . ‘ . .1;fo” 1‘1““- M43113". “-1 Mina 1.11.5.1--.“1.4.1.1--1.4-1.---16.1.11-...“111- m... 0 81 75 75 66 66 70 l 94 81 79 75 75 74 2 111 92 90 84 85 80 5 128 104 105 97 96 86 4 159 119 118 105 108 94 5 152 128 150 115 115 100 6 152 155 154 125 125 110 7 150 145 145 155 155 120 8 152 145 144 140 155 121 9 148 145 146 147 140 127 10 144 146 144 147 145 152 11' 145 146 159 150 145 135 12 142 142 159 147 158 155 15 142 142 159 140 158 155 14 140 140 158 140 158 155 15 140 140 158 140 156 154 16 140 140 158 140 156 155 Batch No. .§t&hili§§£rUS§d 1 2 oz. Gum Arabic 2 4 oz. Gum Arabic 5 6 oz. Gum Arabic 4 8 oz. Gum Arabic 5 10 oz. Gum Arabic 6 0.4% Gelatin 7 0.4% Gelatin 8 Control 7 72 75 80 85 91 101 109 116 125 155 152 152 152 152 152 129 127 81 85 95 111 118 155 157 147 155 142 142 145 158 159 159 159 159 115 Wdodvd‘d-‘d—O—‘flw The Per Cent of Overrun.by Minutes of Ice Cream Mixes kkLLAL’ LLLA‘L‘AA—AL 114 ~a-o—b o—b—t—A—L—b. h-.- b .- o's-h- h'bbb-Mu-h nah-unb— Table m. Containing Gun Arabic (Lot VI, Part II). “72:11.1... :iiiaatgnioioi Mémfi£§_illiimi_2 riléisuirér rrujiilll-1. 0 74 75 74 76 67 1 81 80 80 78 76 2 99 95 90 91 88 5 107 104 102 105 105 4 118 115 110 115 119 5 119 121 121 125 150 6 128 128 122 145 157 7 151 140 150 140 147 8 156 140 157 145 146 9 142 141 140 148 148 10 145 141 142 145 148 11 145 159 147 145 144 12 159 158 159 141 142 15 159 140 159 140 142 14 159 156 155 140 141 15 158 156 155 140 140 16 158 156 155 140 140 Batc No. lgtabilizerQUseg l 2 5 4 5 10 oz. Gum Arabic 6 0.4% Gelatin 7 0.4% Gelatin 8 Control 6 67 67 75 85 94 99 108 116 124 155 90 99 107 115 158 159 159 155 155 77 81 92 100 115 150 150 140 145 145 140 140 156 156 156 AAA‘LLALALLFLL 2 oz. Gum Arabic 4 oz. Gum Arabic 6 oz. Gum Arabic 8 oz. Gum Arabic 115 Table LXXI. The Per Cent of Overrun'hy Minutes of Ice Cream Mixes Containing Agar Agar (Lot I, Part III). 7 7777:; 1111......h13igiliqailfi in :‘mwfl" Mimtqg“ul:1 2 A 5 i ““_H_,M__H_4_H A A611 71 ”8111 O 48 42 58 25 51 27 47 55 1 65 57 55 48 50 45 54 69 2 88 80 78 68 68 64 70 91 5 101 105 95 86 78 76 89 106 4 107 119 107 101 86 85 105 117 5 110 120 115 115 87 88 118 115 6 116 125 117 120 91 99 127 118 7 114 126 119. 155 94 99 129 124 8 120 155 124 150 97 99 151 124 9 122 150 124 129 99 102 150 121 10 120 128 121 150 98 105 127 120 11 119 129 122 150 99 105 129 120 12 119 127 127 154 100 105 129 120 15 119 127 125 154 101 105 127 120 14 119 126 125 155 100 105 127 120 15 119 126 125 155 102 105 127 120 16 119 126 125 155 105 105 127 120 ate 0. _§tabi1izer;used l 1 oz. Agar 2 2 oz. Agar 5 5 oz. Agar 4 4 OZ. Agar 5 5 OZ. Agar 6 6 oz. Agar 7 0.4% Gelatin 8 Control 116 Table LIXII. The Per Cent of Overrun by Minutes of Ice Cream Mixes Containing Agar Agar (Lot II, Part III). I ’ I “ “““m‘“‘“5::j:jgg{g1;:nj§.;jj;j::jjjjjjjjj:j :7 Minutesriilriiria 115411 a 4 1151.1114611 . 7111118111 0 59 45 41 54 55 27 45 60 1 71 55 56 49 45 45 68 69 2 92 74 76 69 65 61 78 80 5 115 95 94 87 85 77 92 100 4 126 107 109 104 90 86 106 110 5 157 120 115 108 100 96 114 117 6 158 120 121 109 102 99 117 127 7 145 151 129 115 107 105 122 151 8 145 157 155 119 108 105 124 129 9 140 155 129 119 108 107 127 150 10 159 154 129 120 112 109 127 128 11 159 152 129 120 112 110 127 127 12 158 152 127 125 112 111 127 126 15 158 152 127 125 115 115 129 125 14 158 152 127 120 116 112 128 125 15 158 152 127 120 115 112 129 124 16 158 152 127 120 115 112 128 124 Batch 39. .§tabili§gr;Used l 1 oz. Agar 2 2 oz. Agar 5 5 oz. Agar 4 4 oz. Agar 5 5 oz. Agar 6 6 oz. Agar _ 7 0.4% Gelatin 8 Control 117 Tabl£3LXXIII. The Per Cent of Overrun.by Minutes of Ice Cream Mixes Containing Agar Agar (Lot III, Part III). 9AA A A A ‘—A— Akk¥*-‘S_bv~_~h»m-~ *t—b—M.>—o—v».u—~thhhbkk LA—kk‘ ~A— --1111111Aiifliijajsphiliqgu, 111111-11 _i All Mirmlipail is- 2.1.1-511 141111.511“. .65..-. _. 71.1.1.8..-”19..-» 10 O 74 74 7O 74 74 75 65 55 64 75 1 85 82 81 85 85 84 7O 64 77 85 2 105 100 97 100 100 100 82 76 84 97 5 . 117 118 105 110 105 104 95 ' 86 101 105 4 126 151 109 114 118 114 105 101 110 118 5 156 140 118 116 118 114 115 107 117 118 6 145 145 121 125 122 125 125 114 126 150 7 150 150 155 159 125 127 154 125 129 15 8 152 155 155 141 145 155 159 151 142 140 9 154 158 155 145 ‘ 145 155 140 140 142 147 10 146 158 145 150 145 158 145 157 144 149 11 146 154 150 146 147 142 145 157 145 140 12 146 147 146 145 147 145 145 158 159 140 15 145 144 146 145 145 145 140 157 158 157 14 145 144 146 145 140 141 159 156 156 157 15 145 145 145 145 154 141 159 155 156 156 16 145 142 145 145 154 141 158 155 154 156 Batch No. Stabilizer Useg 1 2 oz. Agar 2 2 oz. Agar 5 2 oz. Agar 4 2 oz. Agar 5 2 oz. Agar 6 2 oz. Agar 7 0.4% Gelatin 8 0.4% Gelatin 9 No stabilizer 10 No stabilizer 118 Table LXXIV, The Per Cent of Overrun.by Minutes of Ice Cream Mixes Containing Agar Agar (Lot IV, Part III). LA—A —A ~¥ A‘_n_hkk ~ .__ kLLLL L‘ L A—LL‘LLkhh A ALA k A kngLL ”_Bgtch No: A Mimic s_ A .1...” :§:::3 Z; 1.5.. Willi». h. .1‘ . 377:5 1 I3 11:21:: :10 O 68 65 64 68 60 57 54 58 77 68 1 76 76 74 76 72 69 59 64 82 75 2 90 92 88 88 86 82 71. 77 95 85 5 108 114 105 100 105 94 81 87 110 98 4 125 128 114 107 117 108 90 97 116 105 5 150 156 120 112 151 115 99 108 152 111 6 140 145 129 125 142 124 108 117 142 116 7 148 155 155 150 150 155 115 129 144 126 8 150 157 145 150 155 154 119 159 150 157 9 150 157 155 140 160 145 128 142 160 141 10 155 165 150 152 165 145 154 145 160 146 11 155 165 150 152 160 152 158 145 155 150 12 150 157 150 152 157 155 140 145 152 155 15 150 160 148 150 156 159 145 145 148 147 14 148 157 145 150 155 155 144 142 148 148 15 . 146 155 145 150 154 154 144 141 148 147 16 146 150 145 148 155 155 144 141 148 145 Batch No. .StéhiLiflfiQlBfifii l 5 oz. Agar 2 5 oz. Agar 5 5 oz. Agar 4 5 oz. Agar 5 5 oz. Agar 6 5 oz. Agar 7 0.4% Gelatin 8 0.4% Gelatin 9 No stabilizer 10 No stabilizer 119 Table LEV. The Per Cent of Overrun by Minutes of Ice Cream Mixes Containing Irabyn (Lot III, Part IV). H‘A‘A—HkA#AkLF~AAkLA4J_‘_A kgLW¥kLHkkAkLLLA ‘HLWkL‘LLL~-#Hkkkkh .11.AUAAWWWAUAWJWW--4- “1111-. AL— tes lAkskhéijLI-lg§. LikthtAk.,H5tii-iijiliriiijLi. _;;§_ 0 80 72 84 81 82 69 65 74 1 79 72 79 79 78 69 67 72 2 88 ' 82 85 66 84 76 76 82 5 94 95 95 94 94 84 85 95 4 101 105 104 105 100 95 91 110 5 107 115 111 110 107 102 97 120 6 112 120 117 115 112 107 105 150 7 115 150 124 119 119 112 108 151 8 120 157 126 122 124 117 111 154 9 125 140 150 125 128 122 114 158 10 127 144 150 129 150 125 116 156 11 128 146 150 152 152 128 119 155 12 129 147 151 151 155 128 120 151 15 127 147 154 151 154 128 120 151 14 127 146 152 150 154 128 121 151 15 128 145 151 150 155 128 120 129 16 128 144 128 150 150 127 120 127 W W b zer Us 1 0.5% Krahyn 5 005‘ ham 4 0.5% Krabyn 6 0.42 Gelatin 7 0.4% Gelatin 8 lb stabilizer Table LEVI. The Per Cent of Overrun by Minutes of Ice Cream Mixes (Lot I, Part IV). ._A L ‘ 9*LA ¥A~ Containing Colace kg.— -kléhg ._‘_AA‘ A.— k k ._A_A. A A A_. A_‘___ u 1 _ 1-111111 gamma“- - - 1111111 Mite—81.11.14- 211“ ALL- - own 1. “7.141149... 0 65 65 62 59 62 56 62 74 l 69 67 61 66 65 64 66 72 2 so so 72 77 7e 75 78 as 5 94 95 66 90 69 67 66 95 4 106 106 100 115 105 99 102 111 5 120 118 112 106 112 110~ 108 150 6 125 127 125 115 120' 116 115 155 7 155 154 152 115 155 124 120 .158 6 141 140 140 126 152 150 121 142 9 141 142 158 120 140 155 129 141 10 141 145 159 117 158 142 150 140 11 141 142 156 120 155 155 152 140 12 141 142 158 119 155 158 151 157 15 141 140 156 120 154 152 151 155 14 141 159 155 117 154 129 150 155 15 140 159 155 115 155 151 150 155 16 159 159 154 114 150 127 127 154 W W 1 0.4% Colace 2 0.4% Colace 5 0.4% Colace 4 004% COlace 5 004% 001806 6 0.4% Gelatin 7 0.4% Gelatin 8 lb stabilizer 120 121 Table LIXVII. The Per Cent of Overrun by Minutes of Ice Cream Mixes Containing Lakoe A. (Lot IV, Part IV). A‘JAAAALAHAL‘ALL A 4.4L; AA; 41:441- 1444“. A HAWAIII .Bgtan‘uoglulliiii111111- -11 Eaggtes 1 2 5 5 5 6 7 6 O 52* 52 45 57 62 59 60 66 l 52 56 47 55 60 64 65 74 2 56 72 58 65 70 74 75 88 5 61 84 75 76 84 87 89 99 4 69 91 85 69 95 101 105 104 5 77 105 94 105 108 110 110 112 6 62 111 110 115 115 121 115 121 7 67 115 119 120 125 125 126 151 8 94 117 124 128 152 155 127 152 9 101 119 126 155 156 140 129 155 10 105 125 154 155 159 140 155 156 11 106 125 154 158 140 140 155 125 12 111 127 154 156 140 158 155 125 15 115 127 154 137 159 157 151 125 14 116 125 152 156 136 155 129 125 15 120 124 151 155 157 ° 155 128 122 16 125 124 150 154 156 152 126 120 W3. WM!” Used 1 0.55 Lakes A 3 0.5% Lakes A 5 0.5% Lakoe A 4 0.5% Lakes A 5 0.5% Lakoe A 6 0.4% Gelatin 7 0.4% Gelatin 8 No stabilizer * Drawrite regulator worked. improperly during this trial. Table LIXVIII. 122 The Per cent of Overrun by Minutes of Ice Cream Mixes Containing Kelco Gel ' (Lot II, Part IV). HHAAAgAAAJ‘wLJW AAA—A A LA;_414_AA k-A—A AAA‘J‘AAAA44‘#AAAA4H4A#—“ $111.1”-.11414ABA to); 30:4:111414A111 U 1 ins 5AA-AAAUAAjLJUAUQUAUAZAHAUjL 0 71 71 70 61 64 64 65 69 I 74 71 68 67 70 66 64 76 2 85 82 77 79 81 77 74 88 5 97 95 91 91 91 87 84 110 4 110 109 105 107 105 97 94 116 5 120 119 115 115 118 108 106 125 6 156 151 119 121 125 115 115 156 7 150 159 151 150 151 125 125 155 8 155' 148 145 159 152 152 150 158 9 155 150 141 142 158 155 158 145 10 157 155 142 144 151 159 158 152 11 157 155 142 142 145 158 158 150 12 155 155 142 140 144 158 156 148 15 155 155 142 140 142 158 155 145 14 150 152 142 159 145 155 154 145 15 150 150 142 159 145 154 154 142 18 150 150 141 159 145 155 152 140 W W329. ' 1 0.51 Kelco Gel 2 0.5% Kelco 061 5 0.5% Kelco Gel 4 0.5% Kelco Gel 5 0.5% Kelco Gel 6 0.4% Gelatin 7 0.4% Gelatin 8 no stabilizer . } nnfi" L3: _ f!" ‘ QL‘H! 31L! R1,; I "Tfizmflfiwfljfljflmflfljiflfflfljilflflfljfijtmfl“