The Effect of β-Glucans from Oats and Yeasts on the Dynamics of Ice Crystal Growth in Acidophilic Ice Cream Based on Liquid Hydrolyzed Whey Concentrate

The Effect of β-Glucans from Oats and Yeasts on the Dynamics of Ice Crystal Growth in Acidophilic Ice Cream Based on Liquid Hydrolyzed Whey Concentrate

Improving the texture and shelf-life of whey-based ice cream remains a key challenge in clean-label food formulation. This study investigated the effects of different stabilizing ingredients—including Cremodan SI 320 (0.6%), oat β-glucan (0.25–0.5%), and yeast β-glucan (0.25–0.5%)—on the physicochem...

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Bibliographic Details
Main Authors: Artur Mykhalevych, Galyna Polishchuk, Agata Znamirowska-Piotrowska, Anna Kamińska-Dwórznicka, Maciej Kluz, Magdalena Buniowska-Olejnik
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
ice cream
liquid whey concentrate
freezing point
ice crystals
quality indicators
oat β-glucan
Online Access:https://www.mdpi.com/2304-8158/14/13/2184
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