Effect of polysaccharide stabilizers on the rate of growth of ice
Abstract
Measurements of the linear rate of advance of ice into undercooled aqueous solutions and gels have been made. The solutes consisted of sucrose with smaller quantities of other substances, mostly polysaccharides. The linear crystallization velocity in sucrose solutions is mainly governed by the rate of diffusion of sucrose molecules, and the addition of soluble polysaccharides causes only a small extra retardation. However, the growth of ice into undercooled sucrose solutions is drastically retarded and altered in morphology by the presence of a gel network. This effect is discussed qualitatively in terms of the interaction of the ice front with the gel fibres, which reduces the equilibrium freezing point and may lead to rupture of the fibres.
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Ice crystals in a gel network grow either by water molecule migration from the network to the ice front or by penetration of the ice front through the micropores of the network, requiring overcoming both the hydraulic resistance of the gel and the resistance generated by network contraction.
“Regarding steric interference, Muhr and Blanshard [42] reported that ice crystals in a gel network grow either by water molecule migration from the network to the ice front or by penetration of the ice front through the micropores of the network. This process requires overcoming both the hydraulic resistance of the gel and the resistance generated by network contraction [43].”
From Amidated Pectin/Nanocellulose Hybrid Cryogel System with a pH-Responsive Release Profile for Small Intestinal Delivery (2025) · cites this paper as [42]
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Feng, S., Yi, J., Ma, Y., & Bi, J. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.136758 · Cited by 33 · see citing works
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“Regarding steric interference, Muhr and Blanshard [42] reported that ice crystals in a gel network grow either by water molecule migration from the network to the ice front or by penetration of the ice front through the micropores of the network.”
- Authors
- MUHR, A. H., & BLANSHARD, J. M. V.
- Affiliations
- Loughborough University (GB)
- Corresponding author
- BLANSHARD, J. M. V.
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 1986-12
- Volume
- 21
- Issue
- 6
- Pages
- 683-710
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W1758504372
- Cited by
- 110
- References
- 35
- Citations by year
- 2026: 2 · 2025: 3 · 2024: 1 · 2023: 2 · 2022: 4 · 2021: 3 · 2020: 3 · 2017: 2 · 2016: 2 · 2015: 2 · 2014: 2
- FWCI
- 3.79
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Science & Technology (publishedVersion)
- Topics
- Physical Sciences › Engineering › Mechanics of Materials › Freezing and Crystallization Processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Physical Sciences › Materials Science › Materials Chemistry › Solidification and crystal growth phenomena
- Keywords
- ice growth rate, polysaccharide stabilizers, sucrose solution, gel network, crystallization rate, freezing point depression, ice morphology
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