ShareEffects of replacing fat in ice cream with fat mimetics.
Author(s) : KAILASAPATHY K., SONGVANICH W.
Type of article: Article
Summary
Effects of carbohydrate-based and protein-based fat mimetics on the physico-chemical, functional and sensory properties of ice cream were studied in comparison with a full-fat ice cream. The use of fat mimetics did not alter the glass transition temperature of ice cream, but affected the melting temperature and the textural properties. There were also some significant differences in overall acceptability. None of the fat mimetics completely reproduced the attributes of fat in ice cream.
Details
- Original title: Effects of replacing fat in ice cream with fat mimetics.
- Record ID : 1999-2390
- Languages: English
- Source: Food Aust. - vol. 50 - n. 4
- Publication date: 1998/04
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Glucide; Food; Lipid; Organoleptic property; Protein; Substitute; Ice cream
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- Languages : English
- Source: Eur. Dairy Mag. - n. 1
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Carbohydrates as fat replacers in ice cream.
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- Date : 1993/10
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Functional properties of emulsifiers in ice cre...
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- Date : 1993
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- Source: Zucker Süsswarenwirtsch. - vol. 46 - n. 3
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Interactions between food components in ice cre...
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- Date : 1996
- Languages : English
- Source: J. Texture Stud. - vol. 27 - n. 2
View record