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FREEZE-THAW STABILITY OF GELS.

Author(s) : PORSDAL POULSEN K., JAKOBSEN O. P.

Summary

THE TESTS WERE CARRIED OUT ON THE USE, IN FROZEN GELATIN-TYPE DESSERTS, OF CARRAGEENANS, LOCUST-BEAN GUM AND CMC (CARBOXYMETHYLCELLULOSE). IT WAS OBSERVED THAT WITH 50% SUGAR, CMC COMBINED WITH CARRAGEENANS PROVIDES AN EXCELLENT STABILITY OF THE GEL FOR WATER LOSS, COHESIVENESS AND ORGANOLEPTIC PROPERTIES. A LOWER SUGAR CONTENT DECREASES GEL CONSISTENCY, WITHOUT INCREASING SYNERESIS.

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Pages: 711-716

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Details

  • Original title: FREEZE-THAW STABILITY OF GELS.
  • Record ID : 1986-0301
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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