With ice cream, the biggest challenge is maintaining the desired texture over time, and through the varying conditions of the supply chain. Stabilizers and emulsifiers are the solution, and include ingredients such as eggs, starches, and gums. These reduce ice crystal formation, and maintain creaminess in the final product.
Because of the rising demand for “clean labels,” some manufacturers have removed these ingredients, and considering the research over the past decade, have likely adjusted their pasteurization process, which changes the casein proteins in the milk, effectively making the casein act as the stabilizer. It’s a small change that brings significant results.
The significant results that occur when using casein as the stabilizer are namely the water-binding and foam-producing properties. Binding the water reduces the size of the ice crystals throughout the product, resulting in a smoother mouthfeel and slower melting. Producing foams, also known as trapping air, allows for a higher number of small pockets of air throughout the product instead of fewer large pockets; this also improves both the texture and melting rate.
By taking advantage of casein in this way, manufacturers can achieve the same texture and shelf life as products that use added stabilizers. Other than the characteristics mentioned, there are no known differences in the final product.
Mark Jensen earned his a B.S. in Food Science and M.S. in Management from the University of Florida. He previously served as a Research & Development Technician at Planeteers and a Quality Assurance Technician at Carl Buddig & Company.
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