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The Effect of Inorganic Calcium Salts on the Rheological Properties of Ice Cream and Frozen Soy Desserts

Specialty Minerals Inc. (SMI) precipitated calcium carbonates (PCCs) are used to calcium fortify various frozen desserts, including ice creams, frozen yogurts, and frozen soy.


Calcium Carbonate in Frozen Ice Cream and Frozen Soy
The SMI Healthcare Laboratory investigated the effect of calcium carbonate particle size and shape on the rheological and organoleptic properties of soft-serve ice cream and soy-based frozen dessert. The results were presented during poster sessions at the 2004 Institute Technologists Annual Meeting.

The conclusions of this study were:

  • The storage modulus, G’, is associated with structure and creaminess in ice cream. 
  • Calcium carbonate positively contributes to the development of structure as defined by an increase in G’ in low-fat, soft-serve ice cream.
  • Calcium carbonate with scalenohedral particle morphology is particularly effective in increasing G’, thereby increasing structure and enhancing texture.
  • An informal taste-test panel cited an improvement in creaminess and smoothness in ice cream samples containing calcium carbonate.
  • High oil absorption, fine particle-size calcium carbonates are effective texturizing agents for low-fat frozen desserts. 
  • Calcium carbonate addition levels required for the improved texture are higher than typically used for fortification in systems that do not have saturated fats, such as soy-based frozen desserts.
  • Calcium carbonate can serve the dual function of calcium source and cost-effective texturizing agent for soft serve ice cream and frozen soy desserts.

Click here to download a set of PowerPoint slides that have the details of the study, including the rheology curves.


Specialty Minerals Precipitated Calcium Carbonates (PCCs) For Ice Cream Fortification
The calcium carbonate grade that gave, by far, the best results in this study was a 1.9 micron scalenohedral PCC—ViCALity® Extra Light PCC. Scalenohedral PCCs have an open, starburst-like structure, as can be seen in this scanning electron micrograph.

The open structure formed by calcite needle-shaped crystals results in high surface area and high oil absorption, which helps to add body or thickening to fluids.

ViCALity® Extra Light PCC meets the requirements for calcium carbonate of the USP and Food Chemicals Codex (FCC), and is certified Kosher. It contains low levels of lead, less than 500 ppb (parts per billion), which allows its use in many applications that must comply with California Proposition 65 lead limits.

An ultra-low lead equivalent is CalEssence® 160 PCC, which has less than 125 ppb lead, for highly fortified products that must meet California Proposition 65. It, too, meets USP, FCC and is certified Kosher. Both are manufactured in SMI’s U.S. plant in Adams, Massachusetts.

Calopake® Extra Light is a PCC of the same size and shape which is manufactured in Europe, in the SMI plant in Birmingham, U.K. It is certified to meet the requirements of both the EP and BP, as well as meeting the EU Miscellaneous Food Regulations E170i, and is certified Kosher.

Click here to read more about the use of SMI’s PCC in ice cream, frozen soy and frozen yogurts.

 

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