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Effect of mix homogenization and ageing on retail-manufactured ice cream produced with cream or coconut oil.

Author(s) : CASIRAGHI E., ROSSI M.

Summary

Retail-manufactured ice cream samples formulated with 8% fat (milk cream) were produced in triplicate in a batch freezer, either with or without mix homogenization (16 MPa) and ageing (24 h). For comparison, ice-cream samples formulated with 8% vegetable fat (coconut oil) were also produced in triplicate using both aged and non-aged homogenized mixes. Fat-globule-particle size distribution and the kinetics of protein desorption during mix ageing were investigated together with ice cream overrun, firmness, free-fat and melting properties.

Details

  • Original title: Effect of mix homogenization and ageing on retail-manufactured ice cream produced with cream or coconut oil.
  • Record ID : 2006-2532
  • Languages: English
  • Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Publication date: 2004

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