Title : Effect of flaxseed mucilage as a stabilizer on the physicochemical and structural properties of A2 milk ice cream
Abstract:
The growing demand for clean-label and functional dairy products has increased interest in both A2 milk and plant-derived stabilizers as innovative ingredients in frozen desserts. This study investigated the effect of flaxseed mucilage as a natural stabilizer on the physicochemical, rheological, and structural properties of ice cream manufactured from A2 milk (β-casein A2A2 genotype). Ice cream mixes were prepared using either conventional milk or A2 milk and supplemented with flaxseed mucilage at 0.2% and 0.4% (w/w). The mixes were evaluated for composition, pH, apparent viscosity, and flow behavior. The resulting ice cream was analyzed for overrun, melting resistance, and penetration properties.
The addition of flaxseed mucilage significantly increased the apparent viscosity of the mixes (p < 0.05) and promoted pronounced pseudoplastic behavior. Ice cream made from A2 milk had a lower melting rate than conventional milk samples. The incorporation of 0.4% mucilage slightly reduced overrun relative to the control, likely due to increased mix viscosity. The penetration test showed a significantly lower maximum penetration force (p < 0.05) and reduced adhesiveness in A2 milk samples enriched with mucilage, indicating a softer and more deformable structure.
These findings suggest a potential synergistic interaction between β-casein A2 proteins and flaxseed-derived polysaccharides, contributing to improved structural stability and technological quality of clean-label ice cream.
Research financed by the Ministry of Science and Higher Education of Poland as part of the targeted subsidy "Research network of natural science universities for the development of the Polish dairy sector - research project" (SUP-RIM) (MEiN/2023/DPI/2866).
