Deterioration of Icing Cream and its Protection

Abstract

The deterioration of icing cream kept in the dark was dependent largely on the hydrolysis, and the oxidative deterioration was negligibly small. The hydrolytic deterioration resulting in a rancid odor and an increase of acid value was accelerated by adding egg white, but it was effectively inhibited by the addition of ethanol within 1% of the final concentration.
On the irradiation with fluorescent lamps, photooxidation of icing cream occurred predominantly giving unpleasant off-flavor followed by an increase of peroxide value.
Egg white acted more effectively as an inhibitor of the photo-oxidative deterioration of icing cream than antioxidants such as tocopherols and lecithin, suggesting that it may intercept to pass fluorescent light through icing cream.