Hydrodynamic cavitation: A clean label approach for icecream formulation

Document Type


Publication Date



2019 American Dairy Science Association Annual Meeting: Cincinnati, Ohio


American Dairy Science Association


Journal of Dairy Science










clean label, hydrodynamic cavitation, ice-cream formulation


Trends in consumer’s health- and wellness-lifestyle have perceived stabilizers as undesirable ingredients. Stabilizer plays an essential role in the manufacturing of ice cream because it reduces the growth of ice crystals and prevents migration of free water. Some stabilizer has been chemically derivatized to improve its solubility in water. This derivatization dose not meet consumer’s demands for the clean and natural ingredients. Our research aims was to utilize hydrodynamic cavitation (HC) to reduce the concentration of stabilizers in ice-cream mix. The central hypothesis of this research is that by appropriate choice of temperature, flow rate, and rotor speed, it is possible to regulate fat destabilization (partial coalescence and agglomeration of fat globules), and thus create an emulsion, utilizing protein rather than relying on stabilizers. An icecream formulation of industrial interest was used for our experiments that contained different the concentrations of the stabilizer mix (0, 0.07, 0.14, 0.21, 0.28%). The stabilizer mix consisted of guar gum, mono- and diglycerides, locust bean gum, carrageenan, and polysorbate 80. The manufactured formulations were analyzed in terms of particle size distribution, microscopy and dynamic mechanical spectra. A control formula was manufactured with conventional homogenization and heat treatment and was compared with the treatments. The obtained strain sweep showed a viscoelastic region within the same range of strain (0.05–28%). No difference was observed in the viscoelastic region for samples with 0.28% of the stabilizer mix and treated with HC (100 L/h and 3600 rpm) when compared with the control formulations. In contrast, an increase of 6-fold in the linear section of the viscoelastic region was observed in formulations with 0.14% of the stabilizer mix and treated with HC. Interestingly, the viscosity did not significantly change different within formulation varied from 180 to 200 cP at a shear rate of 10 s−1. Dynamic rheological measurements as strain sweeps exhibited increased product stability with the application of HC. The information generated in this study may help to develop strategies for the formulation and manufacture of ice cream with reduced concentration of stabilizers.