Depletion interaction may reduce ice recrystallization inhibition activity of cellulose nanocrystals (CNCs) at high concentrations

摘要: In ice cream, food hydrocolloids are commonly used as stabilizers for controlling ice recrystallization. Recent studies suggest that some stabilizers might bind to ice crystal surfaces and inhibit recrystallization. However, this ice-binding mechanism is challenged by the fact that stabilizers at high concentrations sometimes have reduced activity or even accelerate ice recrystallization. In this work, we determined the ice recrystallization inhibition (IRI) activity of cellulose nanocrystals (CNCs) at different concentrations in the 3.0% sucrose solution by the splat assay and in the 25.0% and 40.0% sucrose solutions by the sandwich assay. Reduced activity at high CNCs concentrations was observed in the sandwich assay. It was not linked to the phase separation or liquid crystal phase formation of CNCs but was caused by the accretion of nearby ice crystals and the forming of large ice crystals with irregular morphology and …