ShareEFFECT OF EMULSIFYING AGENTS ON THE BEHAVIOUR OF FAT IN ICE CREAM MIXES DURING RIPENING.
[In German. / En allemand.]
Author(s) : KIELMEYER F., SCHUSTER G. S.
Type of article: Article
Summary
RIPENING IS A LONG PERIOD CONSISTING OF THE CRYSTALLIZATION OF FAT. SATURATED EMULSIFYING AGENTS DO NOT LEAD TO CHANGES NEITHER IN EXTRACTABLE FAT NOR IN EMULSION STABILITY DURING RIPENING. ON THE OTHER HAND, IN THE CASE OF UNSATURATED EMULSIFYING AGENTS, AN INCREASE IN EXTRACTABLE FAT AND A DETERIORATION OF EMULSION STABILITY OCCUR AT THE BEGINNING OF RIPENING (0 TO 3 HRS). THESE RESULTS CONFIRM THE REQUIREMENT OF AT LEAST 3 HOUR RIPENING FOR OBTAINING GOOD QUALITY ICE CREAM. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-217038.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1987-1070
- Languages: German
- Source: Fette Seifen Anstrichm. - vol. 88 - n. 10
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Manufacture; Lipid; Ice cream
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- Date : 1987
- Languages : English
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