This paper examines the existing literature on moisture migration, tries to understand the causes and effects of the same in the case of multi-domain foods or food composed of components having different water content or water activity levels, seeks to understand how the…
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erties of the water content and activity levels in the heterogeneous foods like ice cream, this study examines specifically two practices in the industry. One is the use of polysaccharides like trehalose in the ice-cream mix which helps prevent moisture migration and the attendant loss of crispness of the cone. The other is the introduction of impermeable barriers between the ice cream mix and the cone in order to prevent moisture diffusion as occurring between the two components or domains or even with the external atmosphere. The study finds that introduction of trehalose is superior to introduction of the chocolate barrier in the cone as coating.
Moisture is of fundamental importance to foods like ice cream because it often causes deterioration in quality of the food. The interactions of moisture with food is actually complex. Such interactions may relate to the characteristics of the elements that form the food or may be a result of intricate association with the environment. Among such interactions, moisture migration is a significant characteristic of multi-domain foods like ice-cream. The different domains mean different water activities in them so that moisture seeks to migrate from a domain of high water activity to another domain having lower water activity so as to achieve thermodynamic equilibrium (Sitkiewicz & Pałacha, 2006). Such migration of moisture can be minimized or controlled through several methods. However, among the different methods, two are sought to be examined and their working principles analyzed. This particular study attempts to study a suitable method for controlling the moisture from the softer and wetter inner core ice-cream to the outside crispy cone. For this purpose, two alternative methods are examined. One of them is the reformulation of the cone by adding trehalose to it. The other is the use of an edible barrier, chocolate in this case, as coating agent on the cone. In this research, the aim is to understand what water ...
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