Ice recrystallization in model glucose/fructose and honey powder solutions as affected by selected stabilizers

摘要

The effect of κ-carrageenanand commercial mix of carrageenans on ice recrystallizationinhibition in 50% glucose/fructose (GF) solutions and also dried honey (H) solutionsduring storage were compared. Samples were stored at −8°C for 96 hr and theimages were taken after every 24 hr of storage. Stabilizers were also added to 30%GF solutions, than frozen at −20°C for freezing curves examination. For both 30 and50% solutions, the viscosity was determined. The addition of stabilizers affected thecourse of freezing curves. Carrageenans changed the viscosity of GF solutions, whiledid not affect the viscosity of H solutions. The addition of stabilizers influenced therecrystallization process in GF solutions, and kappa carrageenan inhibited excessivecrystal growth to the greatest extent (22.14 μm after 96 hr). In all tested H solutions,the average equivalent diameters of crystal were in a range of 20 μm during thewhole storage period.