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FREEZING POINTS OF BULKING AGENTS USED IN MANUFACTURE OF LOW-CALORIE FROZEN DESSERTS.

Author(s) : BAER R. J., BALDWIN K. A.

Type of article: Article

Summary

FREEZING POINTS OF SOLUTIONS OF POLYDEXTROSE, POLYDEXTROSE PARTIALLY NEUTRALIZED WITH POTASSIUM HYDROXIDE, SORBITOL, AND MICROCRYSTALLINE CELLULOSE AT CONCENTRATIONS COMMONLY USED IN FROZEN DESSERTS WERE COMPARED WITH THOSE OF SIMILAR CONCENTRATIONS OF SUCROSE. SOLUTIONS OF POLYDEXTROSE AND POLYDEXTROSE PARTIALLY NEUTRALIZED EXHIBITED HIGHER FREEZING POINTS. FREEZING POINTS OF SORBITOL SOLUTIONS WERE LOWER AND MICROCRYSTALLINE CELLULOSE HAD NO MEASURABLE EFFECT. MOST BULKING AGENTS AFFECT FREEZING POINTS ; THUS, ADDITION TO FROZEN DESSERT MIXES MUST BE REGULATED CAREFULLY.

Details

  • Original title: FREEZING POINTS OF BULKING AGENTS USED IN MANUFACTURE OF LOW-CALORIE FROZEN DESSERTS.
  • Record ID : 1985-1612
  • Languages: English
  • Publication date: 1984/12
  • Source: Source: J. Dairy Sci.
    vol. 67; n. 12; 2860-2862; 2 tabl.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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