Effects of polysaccharide stabilizers on the nucleation of ice

Abstract

Sodium alginate, methyl cellulose and sodium carboxymethyl cellulose at concentrations of ∼ 1% do not change the homogeneous nucleation temperature (TH) of water or of sucrose solutions by more than the experimental uncertainty of ±2°C. Stabilizers at a concentration of 0.0067 g/ml showed a variety of effects on heterogeneous nucleation in 0.75 g/ml sucrose solution. Xanthan gum showed a slight inhibitory effect, methyl cellulose showed little effect, sodium pectate, sodium carboxymethyl cellulose and microcrystalline cellulose caused slight increases in the incidence of heterogeneous nucleation, and sodium alginate caused a substantial increase. The effect of sodium alginate can probably be attributed to inclusions rather than to the polysaccharide molecules themselves. It is concluded that none of the stabilizers affects nucleation of ice to an extent which would be of significance in frozen confectionery products.