Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Ice cream sensations on the computer

05.06.2014

Changes in coldness, creaminess or texture that we experience in the mouth while we are eating an ice cream can be visualised on a screen using coloured curves. Graphs help manufacturers improve product quality, as proven by researchers at the Institute of Agrochemistry and Food Technology in Valencia, Spain.

In the last five years a technique known as 'Temporal Dominance of Sensations' (TDS) has become popular, used to analyse how consumer impressions evolve from the moment they taste a product.


This shows TDS curves for two types of ice cream, the first containing only sweetened milk (M) and the second milk, cream, egg and hydrocolloids (MCEH).

Credit: IATA

Researchers at the Institute of Agrochemistry and Food Technology (CSIC) have now used the technique to visualise the 'perceptions' experienced when eating an ice cream, which come together as a smooth and creamy liquid is formed when it melts in the mouth.

"As well as how it looks before being served, the texture on our tongue and palate is key to it being accepted and considered as a quality product," said Susana Fiszman, one of the authors, to SINC. To assess this aspect, scientists have organised a tasting session with 85 persons, who described the sensations they felt while eating a vanilla ice cream.

The participants pointed out on a screen the most dominant characteristic present in each moment, from the cold they felt when first touching the mouth (cold-ice) or once on the tongue to its creaminess, lack of smoothness, gumminess and mouth coating, i.e., how much of the product remained in the mouth after swallowing.

The results, published in the 'Food Hydrocolloids' journal, are processed with a software and are shown in graphs displaying coloured lines, one for each characteristic.

In this way, an analysis can be made as to what happens when the researchers 'play' with the basic ingredients of the ice cream: cream, egg yolk, sugar, milk and thickening agents like gums or hydrocolloids, macromolecules that give the product thickness and stability.

"In an ice cream made only with milk and sugar, the curves that dominate are those representing coldness and lack of smoothness. But adding cream, egg and hydrocolloids significantly increases and prolongs creaminess and mouth coating," Fiszman explains.

She points out the role of hydrocolloids: "Normally the perception of a cold-ice sensation is negative for the consumer, but we have seen that this is eliminated or delayed when these macromolecules are added. The macromolecules also enhance and prolong the creaminess, which is associated with a high quality ice cream".

According to the authors of the study, knowledge of these details and the dynamics of sensory perception of a product will help manufacturers to better quantify the ideal proportions of the ingredients and, in general, to improve the product.

###

Paula Varela, Aurora Pintor, Susana Fiszman. "How hydrocolloids affect the temporal oral perception of ice cream". Food Hydrocolloids 36: 220, mayo de 2014.

SINC | Eurek Alert!

Further reports about: Hydrocolloids characteristic coating macromolecules milk mouth oral palate smoothness sugar technique

More articles from Life Sciences:

nachricht How brains surrender to sleep
23.06.2017 | IMP - Forschungsinstitut für Molekulare Pathologie GmbH

nachricht A new technique isolates neuronal activity during memory consolidation
22.06.2017 | Spanish National Research Council (CSIC)

All articles from Life Sciences >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Can we see monkeys from space? Emerging technologies to map biodiversity

An international team of scientists has proposed a new multi-disciplinary approach in which an array of new technologies will allow us to map biodiversity and the risks that wildlife is facing at the scale of whole landscapes. The findings are published in Nature Ecology and Evolution. This international research is led by the Kunming Institute of Zoology from China, University of East Anglia, University of Leicester and the Leibniz Institute for Zoo and Wildlife Research.

Using a combination of satellite and ground data, the team proposes that it is now possible to map biodiversity with an accuracy that has not been previously...

Im Focus: Climate satellite: Tracking methane with robust laser technology

Heatwaves in the Arctic, longer periods of vegetation in Europe, severe floods in West Africa – starting in 2021, scientists want to explore the emissions of the greenhouse gas methane with the German-French satellite MERLIN. This is made possible by a new robust laser system of the Fraunhofer Institute for Laser Technology ILT in Aachen, which achieves unprecedented measurement accuracy.

Methane is primarily the result of the decomposition of organic matter. The gas has a 25 times greater warming potential than carbon dioxide, but is not as...

Im Focus: How protons move through a fuel cell

Hydrogen is regarded as the energy source of the future: It is produced with solar power and can be used to generate heat and electricity in fuel cells. Empa researchers have now succeeded in decoding the movement of hydrogen ions in crystals – a key step towards more efficient energy conversion in the hydrogen industry of tomorrow.

As charge carriers, electrons and ions play the leading role in electrochemical energy storage devices and converters such as batteries and fuel cells. Proton...

Im Focus: A unique data centre for cosmological simulations

Scientists from the Excellence Cluster Universe at the Ludwig-Maximilians-Universität Munich have establised "Cosmowebportal", a unique data centre for cosmological simulations located at the Leibniz Supercomputing Centre (LRZ) of the Bavarian Academy of Sciences. The complete results of a series of large hydrodynamical cosmological simulations are available, with data volumes typically exceeding several hundred terabytes. Scientists worldwide can interactively explore these complex simulations via a web interface and directly access the results.

With current telescopes, scientists can observe our Universe’s galaxies and galaxy clusters and their distribution along an invisible cosmic web. From the...

Im Focus: Scientists develop molecular thermometer for contactless measurement using infrared light

Temperature measurements possible even on the smallest scale / Molecular ruby for use in material sciences, biology, and medicine

Chemists at Johannes Gutenberg University Mainz (JGU) in cooperation with researchers of the German Federal Institute for Materials Research and Testing (BAM)...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

Plants are networkers

19.06.2017 | Event News

Digital Survival Training for Executives

13.06.2017 | Event News

Global Learning Council Summit 2017

13.06.2017 | Event News

 
Latest News

Individualized fiber components for the world market

23.06.2017 | Physics and Astronomy

How brains surrender to sleep

23.06.2017 | Life Sciences

Can we see monkeys from space? Emerging technologies to map biodiversity

23.06.2017 | Information Technology

VideoLinks
B2B-VideoLinks
More VideoLinks >>>