The samples were mixed for an additional 20s to ensure homogeneity. Emulsifiers for use in food can be made by reacting edible oils with glycerol. https://doi.org/10.1007/s13197-015-1877-1, Article The final TA concentrations of the samples were 0.75%, 1.5%, 3% (wt/wt) based on addition of the 7.5%, 15% and 30% TA solutions, respectively. 2017). Topda, E. F., akmak, S., & akrolu, K. (2017). cream Functionality of strawberry powder on frozen dairy desserts. These treatments help us understand the components of the observed aggregate network. The developed models consider that mixture viscosity increases as the crystal content increases. Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. International Journal of Dairy Technology, 71(1), 190197. identify the dependent, independent and controlled variables in an investigation (if appropriate); use appropriate scales and axes labels when plotting a graph of experimental data; make reasoned judgements and draw evidence-based conclusions; 2. viscosity 36050, Gto., Mexico, Centro de Investigacin y Asistencia en Tecnologa y Diseo del Estado de Jalisco A.C., Camino al Arenero 1227, El Bajo, Zapopan 45019, Jalisco, Mexico. Hernndez-Parra, O.D. Mabit, J.; Fayolle, F.; Legrand, J. Shear rates investigation in a scraped surface heat exchanger. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. Analysis of variance (one-way ANOVA) and Tukeys honest significant difference (HSD) test were used to compare means of the data taken. Food Hydrocolloids, 107, 105728. https://doi.org/10.1016/j.foodhyd.2020.105728, Yazdi, A. P. G., Barzegar, M., Gavlighi, H. A., Sahari, M. A., & Mohammadian, A. H. (2020). The mixture is composed of 15.4% carbohydrates (10.6% added saccharose and 4.8% lactose from milk), 5.2% fat, 2.7% proteins, 76.1% water and 0.6% ash. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. While many articles confirm a decrease in the melting rate of ice cream in the presence of polyphenol sources, the mechanism behind the polyphenol interactions is still unknown (Gabbi et al. ; Benkhelifa, H.; Flick, D. Modeling flow and heat transfer in a scraped surface heat exchanger during the production of sorbet. Springer Science & Business Media. Trommelen, A.M.; Beek, W.J. water to create 7.5%, 15%, and 30% (wt/wt) solutions. Although commonly steel balls are used, glass marble spheres have a lower density and therefore will fall slower. (2020). The error bars represent standard error between sample and measurement replicates (n=9, 3 experimental replicates with 3 analytical replicates for each sample). Formulations 1 to 12; n = 3. Chen, J.; Ma, C.; Ji, X.; Lu, X.; Wang, C. Mechanism Study of Waste Heat Recovery from Slurry by Surface Scraped Heat Exchanger. Thus, the apparent viscosity is a function of the power: Equation (12) represents the first part of the model and corresponds to the relationship of viscosity with the stirring motor increase in energy consumption. 0000026163 00000 n Riihimki, L. H., Vainio, M. J., Heikura, J. M. S., Valkonen, K. H., Virtanen, V. T., & Vuorela, P. M. (2008). 0000013318 00000 n The hydroxyl groups present in the emulsifier are hydrophilic whilst the, 4. WO2011089751A1). The pH of the TA solutions (prior to their addition to cream) were around 3.393.43. (2015). A cone and plate viscometer is shown in Figure \(\PageIndex{5}\). and M.M.S. Samples diluted tenfold with D.I. 2014; Topda et al. Instruments called rheometers and viscometers are used to measure viscosity of pharmaceutical liquids and semi-solid materials like creams/ointments. https://doi.org/10.1016/j.foodhyd.2015.04.034. The viscosity of certain Newtonian liquids, such as 1-2% rice starch solution is of the same order of magnitude. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. Drewett, E.M.; Hartel, R.W. Effects of tannic acid on proteins and fat in cream. ", "I can go far with zetasizer and potential zeta", "Great, easy to use printer. 0000014496 00000 n It was hypothesized that both proteinpolyphenol and polyphenol-polyphenol interactions were synthesized through hydrogen bonding, which created bridges between complexes and improved emulsion stability (Karefyllakis et al. https://doi.org/10.1016/S1043-4526(09)58001-1, Arts, M. J. T. J., Haenen, G. R. M. M., Wilms, L. C., Beetstra, S. A. J. N., Heijnen, C. G. M., Voss, H.-P., & Bast, A. Diluted samples were added dropwise into the attached Hydro 2000S liquid sampler until a laser obscuration value of 1315% was reached. Qin, F.; Chen, X.D. How to Weigh Viscous Samples Particle size distribution of cream at increasing concentrations of tannic acid, diluted 1:1 with D.I. These instruments are not accurate as the set-up does not ensure that the pressure on the liquid remains constant and there is energy lost to friction at the orifice. Second, diluted samples similar to those shown in Fig. Protein-TA complexes could potentially act as a bridge between fat globules, as they have an affinity to the fat globule interface and can connect with other proteinpolyphenol complexes. The shaft torque change in a laboratory scraped surface heat exchanger used for making ice slurries. statement and 3 were heated on the microscope (data shown later). These reactions are mostly facilitated by noncovalent hydrophobic or hydrogen bonding (Yildirim-Elikoglu & Erdem 2018). Each of these, increases as the mixtures temperature decreases during crystallization. With this work, a predictive model of the evolution of these properties was obtained, which was effective when tested at different stirring rates (<10% error). The various types of viscometers are classified according to the principle they use. PubMed Central Furthermore, the proposed model is valid for ice fractions up to 30%, which are typical values found in crystallization processes of this type of product, and which have not been reported in the literature. https://doi.org/10.1016/j.idairyj.2011.03.008, Mndez-Velasco, C., & Goff, H. D. (2012). 2009; Karaman et al. 0000015200 00000 n These expectations are informed by the likely presence of proteinpolyphenol complexes and solid fat in this system, as discussed above. This represents a first step in establishing a control strategy for the ice cream crystallization process. Determination of certain quality characteristics, thermal and sensory properties of ice creams produced with dried Besni grape (Vitis vinifera L.). 4c Plot two variables from experimental or other data. Tannic acid (TA) (98% purity) was supplied by Cayman Chemical (Ann Arbor, MI, USA). Editors select a small number of articles recently published in the journal that they believe will be particularly Journal of Food Science and Technology, 52(12), 78617871. It is also suitable for other high-viscosity samples, such as from the food or homecare industry. \[ Q\ =\frac{\pi \Delta Pa^{4}}{8\eta l} \label{5} \]. Viscosity of creams. Duplicate microscope images of cream samples with addition of (A) 0%, (B) 0.75%, (C) 1.5%, and (D) 3.0% (wt/wt) tannic acid. "Estimation of Ice Cream Mixture Viscosity during Batch Crystallization in a Scraped Surface Heat Exchanger" Processes 8, no. Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. https://doi.org/10.3390/pr8020167, Subscribe to receive issue release notifications and newsletters from MDPI journals, You can make submissions to other journals. The moving plane has area A and requires force F to overcome the fluids internal resistance. ; methodology, R.E.D.P., J.E.G.R., J.D.P.M. Antioxidant activity, physiochemical and sensory characteristics of ice cream incorporated with sloe berry (Prunus spinosa L.). In this downloadable activity, learners will draw two graphs, describe trends in data and identify variables in a real-life experimental context. Explorethe use of painkillers and their other effects: antipyretic, anti-inflammatory and antirheumatic. Surface Scraped Heat Exchanger for cooling Newtonian fluids and enhancing its heat transfer characteristics, a review and a numerical approach. 0000006716 00000 n Wait for the lotion to cool back to room temperature. 4. A sphere is the simplest object to be used because its velocity can be determined by rearranging Stokes law Equation \ref{7} to Equation \ref{8} , where r is the spheres radius, the dynamic viscosity, v the terminal velocity of the sphere, the density of the sphere, the density of the liquid, and g the gravitational constant, \[ 6\pi r\eta v\ =\ \frac{4}{3} \pi r^{3} (\sigma - \rho)g \label{7} \], \[ \eta\ =\frac{\frac{4}{3} \pi r^{2}(\sigma - \rho)g}{6\pi v} \label{8} \]. The Stokes equation can be used when the diameter of the ball is much more smaller than the diameter of the tube that contains the fluid. This application note describes the measurement of the density of high-viscosity creams and ointments using the DS7800 density meter. Part of A typical falling ball viscometric apparatus is shown in Figure \(\PageIndex{6}\). Gonzlez-Ramrez, J.E. Basics of rheology permission provided that the original article is clearly cited. ; visualization, A.D.l.C.M. So, it is possible to find the relationship that manages to estimate viscosity evolution based on the power consumed by a SSHE engine. Viscosity of Newtonian fluids is constant and therefore independent of shear rate whereas the viscosity of non-Newtonian fluids is not constant and therefore dependent on shear rate. Food Prod Process and Nutr 5, 51 (2023). Coalescence Behavior of Pure and Natural Fat Droplets Characterized via Micromanipulation. 4) was used to capture images. VISCOSITY of medium viscosity materials. ; Plana-Fattori, A.; Alvarez, G.; Ndoye, F.T. All articles published by MDPI are made immediately available worldwide under an open access license. This study found that the dynamic crystallization of ice cream in SSHE is the most important stage for the development of physical properties (ice fraction and viscosity), which determine the quality of the ice cream. Trommelen, A.M.; Boerema, S. Power consumption in a scraped-surface heat exchager. Cook, K.L.K. In a typical set-up, fluid in a cylindrical reservoir is displaced by a piston. viscosity of ice cream mixes Forlaminarflow,theviscosity(orapparentviscosity) expressed inpascal-seconds is given by the following formula: = Processes 2020, 8, 167. Qin, F.G.; Premathilaka, S.; Chen, X.D. However, due to its presence in cream, the contribution of crystalline fat to this system is a point of interest for future work. Rheological Characterization of Ice Cream, Rheological Methods in Foods Proccess Engineering, Effect of Drying on Lettuce Leaves Using Indirect Solar Dryer Assisted with Photovoltaic Cells and Thermal Energy Storage, Heat Exchanger Network Synthesis Integrated with CompressionAbsorption Cascade Refrigeration System, Neural Differentiation Dynamics Controlled by Multiple Feedback Loops in a Comprehensive Molecular Interaction Network, Assessment of the Dynamics Flow Field of Port Plate Pair of an Axial Piston Pump, https://www.anton-paar.com/mx-es/servicios-y-soporte/documentos/reometro-de-la-serie-mcr/, http://creativecommons.org/licenses/by/4.0/. most exciting work published in the various research areas of the journal. Effects of proteinpolyphenol interactions on beverage haze, stabilization, and analysis. 1996-2023 MDPI (Basel, Switzerland) unless otherwise stated. The pressure is usually created by the gravity force. The 3% (wt/wt) cream/TA sample had a pH below the pI of whey, which might suggest that whey protein coagulation had some potential impact on the samples structure at this high TA concentration. The objective of this study is to investigate the mechanisms that drive gelation in cream due to the presence of a polyphenol, tannic acid (TA). water. 2012; rkek et al. Varela, P.; Pintor, A.; Fiszman, S. How hydrocolloids affect the temporal oral perception of ice cream. Discover how regulations spoil the look of our sweet treats and the chemistry behind it all, Make your own sunscreen and determine its SPFusing UV light transmission, Project ideas, activities and resources for science outreach and STEM clubs, Find out about the discovery and use of aspirin with this research and presentation task for groups of1618year-old learners. Guo, E.; Kazantsev, D.; Mo, J.; Bent, J.; Van Dalen, G.; Schuetz, P.; Rockett, P.; StJohn, D.; Lee, P.D. Steady shear flow tests on 3 different cream cheeses. 0000009920 00000 n Use your stick blender to begin blending your heated lotion. The addition of polyphenols to ice cream mix has been shown to cause a decrease in melting rate of that ice cream, although the mechanisms of this effect are not well understood. Sometimes as we add ingredients such as essential oils or tinctures to a lotion or crme, it can become too thin or watery. https://doi.org/10.1021/jf010855a, Article Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes. Duplicate microscope images of 3% (wt/wt) tannic acid in cream after a 1:1 dilution with Awater control, B4% (wt/wt) SDS and C3.7% (wt/wt) EDTA, Microscope images of 3% (wt/wt) tannic acid in cream after a 1:1 dilution with (A1) water control, (B1) 4% (wt/wt) SDS and (C1) 3.7% (wt/wt) EDTA before and after heating at 55C (A2, B2, C2). RWH: funding acquisition-lead; conceptualization-lead; methodology-supporting; project administration-lead; supervision-lead; validation-lead; writing review and editing-lead. Goff, H. D., & Hartel, R. W. (2013). ; supervision, R.E.D.P., J.E.G.R. water was used throughout all experiments. 0000006319 00000 n Benkhelifa, H.; Alvarez, G.; Flick, D. Development of a scraper-rheometer for food applications: Rheological calibration. Solid and Reliable. Newtonian liquids are those whose viscosities remain constant for all values of applied shear stress. ften used in industry, these viscometers are attached to fluid production processes where a constant viscosity quality of the product is desired. Modern digital density meters feature a built in barometer (pressure sensor) to measure the local air pressure, which automatically sets the reference air density value. Abstract : A simple and rapid method for determining the viscosity of ice cream mixes is described as follows: the mix is filled into sample jars at the cooler and placed in a cold store at 40F. Polyphenolic compounds as functional ingredients in cheese. The rheological behavior of the investigated samples is shown in Figure 2. Each sample was made in triplicate. Enhancement of fat colloidal interactions for the preparation of ice cream high in unsaturated fat. Kitanovski, A.; Vuarnoz, D.; Ata-Caesar, D.; Egolf, P.W. Other studies have observed a similar increase in viscosity of ice cream mixes as a phenolic source was introduced. Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream. Food Reviews International, 34(7), 665697. The resonator is either a cantilever, oscillating beam, or a tuning fork. To thin down a lotion or crme thats too thick you will need Deionized Water and a preservative such as phenoxyethanol to preserve your water. and M.M.S. Cream was stirred with paddle attachment at 180rpm and the appropriate amount of TA solution was injected evenly. The viscosity determination should be made between 60 and 75 minutes after maintaining the sample at 25 0.1C. where P is the pressure, l the length of the tube and R its radius. Foamed foodstuff and production method for same (World Intellectual Property Organization Patent No. Strawberry extract, with naturally present polyphenols, was used to create a no melt ice cream (Ota 2011). Using a viscometer, such as a Brookfield Viscometer, for measuring the viscosity of semi-solids like creams, gels and pastes, can be tricky. Required fields are marked *. Recognise questions that are appropriate for scientific investigation, pose testable hypotheses, and evaluate and compare strategies for investigating hypotheses. Please note that many of the page functionalities won't work as expected without javascript enabled. https://doi.org/10.1007/s11947-019-2237-3, rkek, B., engl, M., Akgl, H. ., & Kotan, T. E. (2019). These trends are generally supported by the microscope images. Both treatments are necessary to distinguish between fat aggregation and partial coalescence. Table 1 lists the pH of the final cream/TA samples at each concentration. Letters represent statistically different data points (p<0.05). 2020), a critical point since polyphenols are thought to form aggregates with proteins through hydrophobic interactions (Yildirim-Elikoglu & Erdem 2018). Ali, S.; Baccar, M. Numerical study of hydrodynamic and thermal behaviors in a scraped surface heat exchanger with helical ribbons. Journal of the Faculty of Veterinary Medicine, Kafkas University, 23(5), 691697. 0000056248 00000 n Bookmark The amount of fat in the recipe changes the viscosity of ice cream but how? Who doesnt like ice cream especially on a hot summers day? (2014). positive feedback from the reviewers. 3). S. 100 centipoise, the centipoise (cP) being the most used unit of viscosity, is equal to one Poise. permission is required to reuse all or part of the article published by MDPI, including figures and tables. (2016). The yield stress value can be obtained either by taking the very last data point before the viscosity starts to drop significantly, or by taking the onset value from the viscosity curve. Disclaimer/Publishers Note: The statements, opinions and data contained in all publications are solely No special One drop of diluted sample was placed on a glass slide and covered with a cover slip. Viscosity is a measure of how easily something flows; the less viscous it is the more easily it flows. 131). Therefore, a mathematical model based on these variables proved to be feasible. The result is shown in. Food Production, Processing and Nutrition ): Composition, chemistry, nutritional, and functional properties. To correct the viscosity and bring back the richness to your lotion or crme follow the directions below! Effects of addition of phenolic compounds on the acid gelation of milk. These viscometers report viscosity in units of efflux time as the measurement consists of measuring the time it takes for a given liquid to travel from the orifice to the receiver. ; Leung, L.S. 1. In fact, ice cream is a mixture of air, water, milk fat, non-fat milk solids, sweeteners, stabilizers, emulsifiers, and flavorings. hb```Z6 ac`aXp QL!?u"JJJji@ dX H@mR C\%c(g>\ s0o1,E18 :v`o[h\x@ P3X endstream endobj 10 0 obj <>>> endobj 11 0 obj <>/ExtGState<>/Font<>/Pattern<>/ProcSet[/PDF/Text/ImageC]/XObject<>>>/Rotate 0/TrimBox[0.0 0.0 603.0 783.0]/Type/Page>> endobj 12 0 obj <> endobj 13 0 obj <>stream Este site coleta cookies para oferecer uma melhor experincia ao usurio. See further details. In conclusion, the models found in the literature, for the prediction of the apparent viscosity of mixtures during crystallization by freezing in SSHEs, have been developed mainly for sugar solutions and sorbets. At 0.75%, the sample resembled a slightly thickened cream. In a whey protein isolate (WPI)-stabilized sunflower oil emulsion, the fat globule clusters apparently increased in size with the increase in polyphenol-rich grape seed extract (Fuhrmann et al. At 0.75% TA, only the SDS treatment was significantly different than the control (dilution with D.I. Feature papers represent the most advanced research with significant potential for high impact in the field. 78210, S.L.P., Mexico, AlphaGary Corp., Divisin Compuestos y AF/Plastificantes, Autopista Altamira km. Impact of disperse microstructure on rheology and quality aspects of ice cream. https://doi.org/10.1016/j.foodhyd.2017.07.018, Kavaz, A., Yksel, M., & Dademir, E. (2016). Viscosity Studies of Fluid Cream - ScienceDirect Pundhir et al. The error bars represent standard error between sample and measurement replicates. Based on the partially-crystalline milkfat, these changes could allow the fat globules to be more susceptible to partial coalescence as a method of fat clustering. The cooled ethylene glycol circulates inside the SSHE jacket as shown in, For each experiment, 300 mL of ice cream mixture were frozen using three stirring rates (73.78, 129.18 and 184.58 s, Experiments were carried out to measure the rheological properties of the mixture and the frozen ice cream, according to the methodology for the rheological characterization of ice cream proposed by Anton Paar [, It should be noted that, for the first three temperatures (0, 1, 2 C), the mixture was obtained as a liquid. Summary A relative viscometer of the gravity type which is suitable for the determination of the body of fluid cream in the ordinary milk plant test room has been devised and used to study (2011) in -casein and tannic acid samples. Journal of Agricultural and Food Chemistry, 50(5), 11841187. TA, a hydrolysable tannin, was chosen due to its purity, easy procurement, and known interactions with cream. Bring the section and sample to the required temperature. Therefore, it is possible to develop a model that allows for the online estimation of viscosity based on the power consumed by the SSHE, which is an easy measurement parameter. CRC Press. The error bars represent standard error between sample and measurement replicates. ; Wildmoser, H.; Windhab, E.J. volume5, Articlenumber:51 (2023) SDS can change the wettability of fat crystals present at the interface of a partially-coalesced sample and cause the expulsion of fat crystals into the aqueous phase, thus redispersing the fat globules (Mndez-Velasco & Goff 2011). Upon warming to 55C, melted fat globules were clearly observed, along with coalescence of some droplets in the same proximity. Dilatants in which the viscosity increases with shear rate. 2. A typical vibrational viscometer is shown in Figure \(\PageIndex{7}\). GENERAL FORMULA V= K (T C) where: is Kinematic Viscosity (cSt) is Efflux time (Zahn seconds) + C are constants (Ref. International Journal of Food Engineering, 15(1112), 20180029. https://doi.org/10.1515/ijfe-2018-0029, Wei, X., Li, J., Eid, M., & Li, B. Further, the citric acid samples did not cause an instantaneous viscosity change, as observed with TA addition, the effect required longer time. Ph.D. Thesis, Linstitut National Agronomique Paris Grignon, Paris, France, 2003. Interactions between flavonoids and proteins: effect on the total antioxidant capacity. Based on these findings, partial coalescence did not seem to factor into formation of the clusters. (This article belongs to the Special Issue. Analysing ice cream | 1114 years | Resource | RSC Education Ice crystallization in a scraped surface freezer. Time-resolved tomographic quantification of the microstructural evolution of ice cream. Legal. By disrupting the micelles, casein-mediated fat aggregates can also be redispersed. So, an oscillating measurement mode was chosen. Average particle size and microscope images together suggest that, as TA levels increased, the presence and size of the fat globule clusters increased. Rashidinejad et al. Dehkordi, K.S. pH was measured with a FiveEasy Plus pH/mV meter with InLab Viscous Pro-ISM probe (Mettler Toledo, Hampton, Schwerzenbach, Switzerland). Brookfield Viscosity Clarke [, To understand the evolution of ice cream mixture viscosity, its complex composition must be considered. 0000041690 00000 n ; StJohn, D.; Lee, P.D. 5) were heated on a microscope stage and, once again, some coalescence of neighboring fat globules was observed (Fig. NIS-Elements D Imaging Software (ver. Food and Bioprocess Technology, 5(8), 31593169. These observations informed the hypothesis that polyphenols are affecting the two major components in the cream, the fat and/or protein. The geometry was moved vertically to reach the geometry gap (1mm) and equilibrated at 4C for 90s. An amplitude sweep test to confirm the linear viscoelastic region (LVR) was performed at a strain range of 0.013% and 1Hz frequency. Food Emulsions: Principles, Practices, and Techniques, Third Edition (3rd ed.). 2020. In question 1, learners will draw a straight line graph where the x-axis increases in increments of 1. Formulation of proteinpolyphenol particles for applications in food systems. ; Hartel, R.W. By utilizing SDS and EDTA solutions, the binding mechanism of this observed colloidal network was investigated, along the lines of the work of Mendez-Velasco and Goff (2011). Some liquids must have a certain CAS So you would need .0528 LBS of emulsifying wax.3. PubMed Only the 3% TA sample was significantly different from the other samples (P<0.05). https://doi.org/10.1111/jtxs.12464, Article 0000002843 00000 n 4.5, Puerto Industrial Altamira, Tamaulipas C.P. Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. 58, pp. In some cases, a decrease in viscosity was observed because of the additional water content of the fruit purees added (Karaman et al. ; Fazilati, M.A. An increase in complex viscosity was seen as TA% increased. Food Hydrocolloids, 73, 326334. Rheology is used to describe and assess the deformation and flow behavior of materials. No evidence of partial coalescence was observed. Dr. Manuel Nava #6, Zona Universitaria, San Luis Potos C.P. ; project administration J.E.G.R. Effects of SDS on the activity and conformation of protein tyrosine phosphatase from thermus thermophilus HB27. Analytica Chimica Acta, 513(1), 135140. Latest: Harnessing the latest bioprocessing technology in cell and gene therapy. The authors declare no conflict of interest. This led our group to also add polyphenol extracts to cream, and a solidified, gelled cream product was created. METHOD USED FOR MEASURING VISCOSITY Viscosity may be defined as the internal friction of a liquid, the resistance to shear or flow. Zhu, Z.; Zhou, Q.; Sun, D.W. Average particle size and microscopic images confirmed that a stable network of protein and fat aggregates was created in the presence of TA. Hwang et al. ; Ndoye, F.T. The fat globule particle size of these samples was analyzed to gain deeper insight into the structure of the cream/TA systems. A 100-Year Review: Milestones in the development of frozen desserts. https://doi.org/10.1021/jf010897z, Cui, Z., Kong, X., Chen, Y., Zhang, C., & Hua, Y. Use your stick blender to begin blending your heated lotion. These gels were sufficiently solid that, when inverted, no sample fell out of the cup. After the samples were stored at 4C for 24h, their pH was measured using the parameters above. International Dairy Journal, 21(8), 540547. Support of USDA NIFA (WIS03038 GRANT 12905866) is gratefully acknowledged. PubMedGoogle Scholar. These viscometers include, Modified Ostwald viscometers, Suspended-level viscometers, and Reverse-flow viscometers and measure kinematic viscosity. (2009) found that the addition of grape wine lees, a wine-making waste product high in polyphenols, to ice cream increased the fat destabilization index and fat globule particle size.