HIGH AGING TEMPERATURES FOR ICE CREAM 11 



The Influence of Gelatin Concentration on the Effect of Initial Aging at 68 T. 



The preceding experiment showed that aging at 68° F. increased the efficiency 

 of the gelatin. The next logical step was to determine whether or not this observed 

 increase in gelatin efficiency was sufficient to warrant a reduction in amount of 

 gelatin used. 



Sweet cream mixes containing 14 per cent fat, 10 per cent serum solids, and 

 15 per cent sugar were processed according to standard procedure as given under 

 experimental methods. The control mix contained 0.4 per cent gelatin and was 

 aged at 38° F. for 24 hours. Mixes identical to the control, except in gelatin con- 

 centration, were aged 4 hours at 68° plus 20 hours at 38°. The variables in gelatin 

 concentration were 0.2 per cent and 0.3 per cent. Since the preceding experiment 

 showed the effect of high temperature aging with a 0.4 per cent gelatin, it was not 

 repeated in this experiment. 



Table 4. The Effect of Initial Aging at 68° F. on the Basic 



Viscosity, Melting Resistance, and Body and Texture, 



WHEN THE Gelatin Content was Decreased 



(Sweet cream mix containing 14 per cent fat, 10 per cent serum solids, and 15 per cent sugar.) 



Per cent Basic Per cent Numerical 



Gelatin Aging Treatment Viscosity Melted after Rating for 



(176 Bloom) °M IH Hours Body and 



Exposure Texture 



0.4 (control)24 hours at 38° F 51.50 63.4 \ Equal 



0.3 4 hours at 68°F. + 20 hours at 38°F. 45.67 58.8 / 



0.2 4 hours at 68°F. + 20 hours at 38°F. 36.22 70.1 3 



24 hours at 38°F. (control) 21.55 33.9 1 Equal 



4 hours at 6S°F. + 20 hours at 38°F 25.-35 30.5 J 



NOTE: The no-gelatin series should not be directly compared with the mixes containing gelatin. 



The bod}' and texture results were used as the major criteria for determining 

 the amount of gelatin which may be displaced by using 68° F. as the initial aging 

 temperature. The data in Table 4 show that a mix containing 0.3 per cent gelatin 

 and initially aged at 68° F. was equivalent in body and texture to a 0.4 per cent 

 gelatin mix aged at 38° only. The appearance of the melting ice cream is shown 

 in Plate 3. It should be noted that samples 1 (control) and 3 have a normal 

 melting appearance. Sample 2 has a very slight curdled appearance, which, 

 however, is too slight to be of commercial significance. Since the 0,2 per cent 

 gelatin sample melted normally and the 0.3 per cent sample was slightly curdled, 

 the indication is that a gelatin content between the two might be better from the 

 standpoint of melting behavior. The results of this experiment show that the 

 objectionable melting behavior, which occurs when a mix containing the usual 

 percentage of gelatin is Initially aged at 68°, can be corrected by reducing the 

 gelatin content. 



The overrun data for samples 1, 2, and 3 are given in Chart 2, and showed 

 equal whipping ability, or at least no differences which would have any commer- 

 cial significance. 



