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EFFECT OF LOCUST BEAN GUM AND SELECTED SWEETENING AGENTS ON ICE RECRYSTALLIZATION RATES.

Author(s) : HARPER E. K., SHOEMAKER C. F.

Type of article: Article

Summary

A METHODOLOGY HAS BEEN DEVISED TO STUDY THE EFFECTS OF SWEETENERS AND A STABILIZER ON THE RATE OF ICE RECRYSTALLIZATION. AQUEOUS SOLUTIONS OF SUCROSE, CORN SYRUP AND HIGH FRUCTOSE CORN SYRUP WITH LOCUST BEAN GUM AND SOLUTIONS OF CORN SYRUP WITH VARYING LEVELS OF LOCUST BEAN GUM WERE ALSO STUDIED. AVERAGE ICE CRYSTAL SIZE WAS MEASURED AFTER EACH HEATING/COOLING CYCLE. EFFECT OF VISCOSITY ON ICE RECRYSTALLIZATION GROWTH RATES WAS ALSO STUDIED. CONCENTRATION OF LOCUST BEAN GUM SHOWED NO CORRELATION TO ICE RECRYSTALLIZATION RATES. THE CHOICE OF SWEETENER WAS FOUND TO AFFECT THE RATE OF ICE RECRYSTALLIZATION.

Details

  • Original title: EFFECT OF LOCUST BEAN GUM AND SELECTED SWEETENING AGENTS ON ICE RECRYSTALLIZATION RATES.
  • Record ID : 1984-1965
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 6; 1983.11-12; 1801-1803; 1806; 4 fig.; 2 tabl.; 11 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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