Influence of stabilizers on the microstructure of fresh sorbets: X-ray micro-computed tomography, cryo-SEM, and Focused Beam Reflectance Measurement analyses

X-ray micro-computed tomography was applied to determine the influence of stabilizers on microstructure fresh sorbets (i.e. at outlet a batch freezer), and more particularly air phase ice phase. Sucrose were tested with addition one stabilizer: locust bean gum (LBG), hydroxypropylmethylcellulose (HPMC) or carboxymethylcellulose (CMC). It shown that HPMC increased quantity decreased size bubbles; it also crystals unlike other which had no effect crystals. Results successfully compared data from Cryo-Scanning Electron Microscopy (cryo-SEM) completed Focused Beam Reflectance Measurement (FBRM) analyses for dynamic studies during freezing process. The would be linked its surfactant properties; bubbles could prevent crystal growth