ShareEffect of sweetener, stabilizer, and storage temperature on ice recrystallization in ice cream.
Author(s) : HAGIWARA T., HARTEL R. W.
Type of article: Article
Summary
The objective of the study was to investigate the influence of sweetener (sucrose, 20 dextrose equivalent corn syrup, 42 dextrose equivalent corn syrup, and 42 high fructose corn syrup), with and without stabilizer, on ice recrystallization in ice cream at three storage temperatures. The relationship between thermal and physical properties and ice recrystallization rate was also studied.
Details
- Original title: Effect of sweetener, stabilizer, and storage temperature on ice recrystallization in ice cream.
- Record ID : 1997-1712
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 79 - n. 5
- Publication date: 1996/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Beverages
- Keywords: Temperature; Cold storage; Crystallization; Ice cream; Water; Additive
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