Ultrasound-based method for producing more stable ice cream emulsions with minimal additives
A novel food processing approach using ultrasound technology to create stable dairy-based emulsions for ice cream formulations. This method reduces or eliminates the need for additives, enabling cleaner-label products with improved texture, stability, and incorporation of hydrophobic bioactive compounds.
Overview
This solution addresses a growing demand for healthier, cleaner-label food products by applying ultrasound (US) technology to stabilize dairy-based emulsion systems used in ice cream. Many bioactive substances and nutraceuticals have hydrophobic properties, making them difficult to distribute evenly in food products containing both water and oil phases. The proposed method uses ultrasonic treatment to promote interaction between these phases, enabling new product formulations with little or no additives. This approach supports the development of functional ice cream products that incorporate health-promoting ingredients while maintaining desirable texture and stability characteristics.
Technical specifications
Key features:
- Ultrasound-assisted emulsification using model ice cream formulations prepared with olive oil and hazelnut oil at three different fat ratios
- Comprehensive emulsion characterization including emulsion capacity, emulsion stability, creaming index, zeta potential, and droplet size
- Evaluation of color and rheological properties to ensure product quality
- Morphological analysis via fluorescence microscopy to assess structural changes from ultrasound treatment
- Monitoring of oxidation values and fatty acid composition to confirm oil integrity during processing
- Potential to incorporate hydrophobic bioactive compounds and nutraceuticals into dairy systems
How it works:
Ultrasound technology generates acoustic forces that enhance the interaction between water and oil phases, overcoming the natural resistance caused by the hydrophobic effect. This produces more stable emulsions without relying on traditional stabilizers or emulsifiers, while preserving the nutritional and sensory qualities of the ingredient oils.
Technology readiness level
The technology has been validated at the laboratory scale, with model ice cream emulsions successfully prepared and characterized using ultrasound treatment. Results confirm that ultrasound is a safe and effective method for preparing stable ice cream mixes. Future validation efforts will focus on freezing rate, melting rate, and sensory characterization of the final product, along with understanding interfacial rheology and how ultrasound affects heat-mass transfers during food processing.
About Erciyes University
Erciyes University is a comprehensive public research university in Kayseri, serving a large student body and a dynamic regional industry base. Industry collaboration is enabled by on‑campus research facilities and an affiliated teaching hospital that support applied studies and clinical translation. A university‑linked research and technology park hosts startups and corporate R&D, while liaison services streamline sponsored research, prototyping, and talent pipelines. Research activity is supported by competitive national funding, including TÜBİTAK, with additional opportunities through international programs. A dedicated technology transfer office manages IP, licensing, and spinout formation, connecting partners to facilities and experienced mentors.
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