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Carbohydrate or protein based fat mimicker effects on ice milk properties.

Author(s) : SCHMIDT K., LUNDY A., REYNOLDS J., YEE L. N.

Type of article: Article

Summary

Batches of ice milks (2-5% milk fat) made with a carbohydrate- or protein-based fat mimicker were compared to conventional ice milk (4.8% milk fat). Rheological, freezing, and melting properties were evaluated. The carbohydrate-based fat mimicker changed rheological properties, resulting in higher viscosities, greater deviations from Newtonian flow, and higher consistency indices.

Details

  • Original title: Carbohydrate or protein based fat mimicker effects on ice milk properties.
  • Record ID : 1994-1055
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 4
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.

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