Characterization of Whey Protein Isolate-Polysaccharide Complexes as Antifreezing Agents in Commercial Cream Cheese

Freezing foods can result in texture and quality loss, especially in high-moisture products like cream cheese. There is a need for food-safe antifreeze agents for long-term storage to address this issue. This study aimed to develop a cryoprotective agent using dairy protein-polysaccharide complexes, assess their ice recrystallization inhibition effect, and reduce freezing-induced damage by incorporating them into commercial cream cheese. Complexes were formed between whey protein isolate and either locust bean gum or lambda carrageenan, including complexes made from their hydrolysates. Analysis of molecular weight, particle size, zeta potential, surface hydrophobicity, and Fourier transform infrared spectroscopy confirmed complexation. The cream cheese with complex addition at 4% dry-weight and after repeated freeze-thaw treatments were evaluated using oscillatory rheology and texture analysis and visualized by confocal laser scanning microscopy. Results indicate moderate anti-freezing activity of the complexes in model systems. Moreover, rheological measurements, texture analysis, and confocal images showed that complex treatments containing carrageenan gum were effective at reducing the freezing-induced damage of cream cheese.