Agglomeration of fat globules during the freezing process of ice cream manufacturing.

Author(s) : KOKUBO S., SAKURAI K., IWAKI S., TOMITA M., YOSHIDA S.

Type of article: Article

Summary

The fat globule de-emulsification and the growth of large fat globule particles were observed at lower drawing temperature and increase overrun during freezing process by a laser microscope. Fat globules in ice cream mix, before freezing, have a minimum size of about 1 micrometer in diameter. The fat globules grow to median size of about 3 micrometers at the beginning of the freezing process. Subsequently, the median size particles gather together in grape clusters. The maximum particles are 50 micrometers in diameter as a result of conditions, such as low drawing temperature and high overrun.

Details

Original title: Agglomeration of fat globules during the freezing process of ice cream manufacturing.
Record ID : 1999-1765
Languages: English
Source: Milchwissenschaft - vol. 53 - n. 4
Publication date: 1998
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Ice creams
Keywords: Manufacture; Lipid; Temperature; Process; Ice cream