Influence of stabilizers on the microstructure of fresh sorbets: X-ray micro-computed tomography, cryo-SEM, and Focused Beam Reflectance Measurement analyses
Résumé
X-ray micro-computed tomography was applied to determine the influence of stabilizers on the microstructure of fresh sorbets (i.e. at the outlet of a batch freezer), and more particularly on the air phase and the ice phase. Sucrose sorbets were tested with addition of one stabilizer: locust bean gum (LBG), hydroxypropylmethylcellulose (HPMC) or carboxymethylcellulose (CMC). It was shown that HPMC increased the quantity and decreased the size of air bubbles; it also decreased the ice crystals size unlike other stabilizers which had no effect on the size of ice crystals. Results were successfully compared with data from Cryo-Scanning Electron Microscopy (cryo-SEM) and completed with Focused Beam Reflectance Measurement (FBRM) analyses applied for dynamic studies during freezing process. The effect of HPMC on the ice phase would be linked to its surfactant properties; air bubbles could prevent crystal growth during the freezing process.
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