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Control of the process of structure formation of “premium” class ice cream using monostabilizers.
Number: pap. n. 216
Author(s) : TVOROGOVA A. A., KAZAKOVA N. V., SHOBANOVA T. V., et al.
Summary
The objective of the present study is substantiation of the technology of “premium” ice cream without food additives of structure stabilizers. A technologically functional fat content of ice cream to be not less 15% and effective using monostabilizers (MS) that are products of the physically modified tapioca starch and cellulose were experimentally proved. It was established that MS provided an optimal 400-600 mP?·s mixture viscosity at 0.83 1/s shear rate, initiated nucleation, and contributed to ice crystals dispersion maintaining at temperature fluctuations. The fat phase participation in the formation of the product structure was proved. Micro-structural and structural-mechanical research methods allowed basing the modes of control of the ice cream structure formation process. Concerning structural elements stability ice cream with MS is lightly inferior to ice cream with effective stabilizers-emulsifiers (ESE), but it keeps high dispersion of structural elements not less 6 months.
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Format PDF
Pages: 7
Available
Public price
20 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
Details
- Original title: Control of the process of structure formation of “premium” class ice cream using monostabilizers.
- Record ID : 30026298
- Languages: English
- Source: Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
- Publication date: 2019/08/24
- DOI: http://dx.doi.org/10.18462/iir.icr.2019.0216
- Notes:
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Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Viscosity; Chemical composition; Stabilizer; Nucleation; Mixture; Fat; Expérimentation; Crystal; Ice cream
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