ArticleFoods (Basel, Switzerland)2025
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.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Antidiabetic Potential ofMolecules (Basel, Switzerland) · 2026Article
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6 authors.
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Abstract
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 physicochemical properties and freezing dynamics of ice cream made from liquid hydrolyzed demineralized whey concentrate. Compared to Cremodan, oat β-glucan significantly lowered the freezing point, improved overrun, and enhanced melting resistance. Yeast β-glucan led to the smallest initial ice crystals (8.49 ± 0.37 μm) and minimal growth after one month (9.52 ± 0.16 μm), outperforming the control and Cremodan samples in crystal stability. The chemical composition and textural properties of each formulation were also evaluated. These findings demonstrate that oat and yeast β-glucans function as natural stabilizers, offering clean-label potential and improved structural integrity in frozen dairy desserts.
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