Effects of tannic acid on proteins and fat in cream

Abstracts The addition of polyphenols to ice cream mix has been shown cause a decrease in melting rate that cream, although the mechanisms this effect are not well understood. To better understand phenomenon, objective study was effects polyphenol, tannic acid (TA), on dairy cream. TA added at 0.75%, 1.5% and 3% (wt/wt) concentrations. An increase complex viscosity seen as TA% increased. pH protein aggregation minimal since values resulting TA-cream samples were generally above isoelectric point milk proteins. Microscope images particle size distributions confirmed presence fat globule clusters these samples, creating network TA. Using sodium dodecyl sulfate (SDS) ethylenediaminetetraacetic (EDTA) disperse both protein, average microscope suggested protein-TA interactions helped create clusters. No evidence partial coalescence observed. These findings can help optimize matrix higher quality products. Graphical Abstract