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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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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.
Links
See other articles from the proceedings (541)
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Indexing
-
THAWING OF PREPARED FROZEN FOODS.
- Author(s) : ENDO H.
- Date : 1985
- Languages : Japanese
- Source: Refrigeration - vol. 60 - n. 689
View record
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QUICK COOLING OF WARM DESSERTS.
- Date : 1982
- Languages : German
- Source: Ind. Obst- Gemüseverwert. - vol. 67 - n. 14
View record
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A non-dairy frozen dessert utilizing pea protei...
- Author(s) : CHAN A. S. M.
- Date : 1992/01
- Languages : English
- Source: J. Food Technol. - vol. 46 - n. 1
View record
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GOOSEBERRY AS A MATERIAL FOR QUICK FROZEN FRUIT...
- Author(s) : KRISZTA E., KEKESI J.
- Date : 1984
- Languages : Hungarian
- Source: Hütöipar - vol. 30 - n. 2
View record
-
Effets des fluctuations de température sur la q...
- Author(s) : ALBISU M., POULEYROL G., ROSSET R., HERRERA A.
- Date : 1993
- Languages : French
- Source: Microbiol. Aliments Nutr. - vol. 11 - n. 3
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