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Effects of structural attributes on hardness and melting rate of ice cream.

Author(s) : HARTEL R. W., MUSE M., SOFJAN R.

Summary

The nature of the structural attributes of ice cream determines physical properties like hardness and melting rate. Structural attributes include properties of the air phase (overrun and air cell size distribution), ice phase (ice phase volume and ice-crystal size distribution), fat phase (total fat content, fat-globule size distribution and extent of fat destabilization) and the continuous phase (viscosity and gel formation). These structural elements are developed during manufacture and storage of ice cream through control of the formulation and process conditions. An understanding of the effects of these structural attributes is needed to better control the quality of ice cream.

Details

  • Original title: Effects of structural attributes on hardness and melting rate of ice cream.
  • Record ID : 2006-2519
  • Languages: English
  • Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Publication date: 2004

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