Corn cob hemicelluloses as stabilizer for ice recrystallization inhibition in ice cream.

Food stabilizers, such as guar gum and locust bean gum (LBG), are often added to ice cream to improve its texture and to combat its main shelf-life concern - ice recrystallization. Recently these gums have become increasingly expensive due to the limited supplies. In this study, holocellulose nanocrystals (holoCNCs) and hemicelluloses (hemiCs) were prepared from readily available corn cobs and tested for ice recrystallization inhibition (IRI) activities in the 25.

Ice recrystallization inhibition effect of cellulose nanocrystals at constant and cycling temperatures.

Understanding the effects of ice recrystallization inhibitors at varying temperatures is critical for evaluating their applications. We studied the ice recrystallization inhibition (IRI) effects of cellulose nanocrystals (CNCs) at constant and cycling temperatures. A splat assay using a 3.