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<p>This study explored the use of bacterial cellulose (BC) in milk-based cocoa ice cream as possible dietary fibers. BC fibers were added in 1%, 3%, and 5% wt. amounts, resulting in notable changes in texture, density, melting behavior. The ice cream transitioned from a Bingham to a Herschel-Bulkley fluid, while density rose with higher fiber content. Although hardness and gumminess slightly increased, the 5% wt. BC sample formed a more cohesive network structure when melted. Ice nucleation was delayed, with the first melt drop appearing later as BC content rose up to 22 minutes for the 5% wt. sample. Caloric content dropped by up to 21% corresponding to the highest amount of BC, making it a healthier dessert option. However, sensory testing showed that 1% and 3% wt. BC formulations were the most appealing to consumers.</p>

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Integrating bacterial cellulose in artisanal ice cream: a farm-to-fork sustainable approach

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年9月16日

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  • Gabriela Olimpia Isopencu,
  • Denisa Eglantina Duță,
  • Gabriela Daniela Criveanu-Stamatie,
  • Raul Augustin Mitran,
  • Alexandru Stefan,
  • Cosmin Romanitan,
  • Oana Andreea Brincoveanu,
  • Ruxandra Gabriela Soare,
  • Alexandra Mocanu

摘要

This study explored the use of bacterial cellulose (BC) in milk-based cocoa ice cream as possible dietary fibers. BC fibers were added in 1%, 3%, and 5% wt. amounts, resulting in notable changes in texture, density, melting behavior. The ice cream transitioned from a Bingham to a Herschel-Bulkley fluid, while density rose with higher fiber content. Although hardness and gumminess slightly increased, the 5% wt. BC sample formed a more cohesive network structure when melted. Ice nucleation was delayed, with the first melt drop appearing later as BC content rose up to 22 minutes for the 5% wt. sample. Caloric content dropped by up to 21% corresponding to the highest amount of BC, making it a healthier dessert option. However, sensory testing showed that 1% and 3% wt. BC formulations were the most appealing to consumers.