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Cryostabilization and cryoprotection in ice creams.

[In Italian. / En italien.]

Author(s) : BRAY F.

Type of article: Article

Summary

The article reviews the principle of the physio-chemical effect of water as platicizer in ice cream and considers the values of the glass transition temperature, and maximum moisture content in the dynamically constrained solid as parameters of fundamental importance for the optimization of final quality and storage stability of the products.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1994-0408
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 32 - n. 316
  • Publication date: 1993/06
  • Document available for consultation in the library of the IIR headquarters only.

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