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GLYCEROL IN ICE CREAM.

[In Norwegian. / En norvégien.]

Author(s) : STEINSHOLT K., SVENSEN A.

Type of article: Article

Summary

ADDITION OF 1-5% GLYCEROL TO AN ICE CREAM MIX CONSISTING OF WHOLE MILK, CREAM, DRIED SKIM MILK, SUCROSE AND CREMODAN S49 HAD A SIGNIFICANT POSITIVE EFFECT ON CONSISTENCY OF THE ICE CREAM. CONSISTENCY, JUDGED ON A 5-POINT SCALE AFTER 14 DAYS AT 252 K (-21.C), WAS BEST WITH 4-5% GLYCEROL. FLAVOUR SCORE ALSO TENDED TO BE BETTER WITH INCREASING LEVELS OF GLYCEROL, BUT THIS TREND WAS NOT STATISTICALLY SIGNIFICANT. GLYCEROL HAD NO EFFECT ON SWEETNESS, BUT SAMPLES WITHOUT GLYCEROL WERE MUCH FIRMER THAN THOSE WITH IT, BOTH WHEN FIRMNESS WAS JUDGED SUBJECTIVELY (ON A 5-POINT SCALE WITH AN OPTIMAL SCORE OF 3) AND WHEN IT WAS MEASURED AT 252 K WITH A VAN DOORN DE BILT INSTRUMENT. CONSISTENCY SCORE HAD CORRELATIONS OF -0.92 WITH MEASURED FIRMNESS AND -0.98 WITH FIRMNESS SCORE, THE CORRELATION BETWEEN THESE LAST 2 CHARACTERISTICS BEING +0.96. A GAS CHROMATOGRAPHY METHOD DEVELOPED FOR DETERMINATION OF GLYCEROL IN ICE CREAM AS GLYCERYL TRIACETATE (USING D) IS DESCRIBED. (DAIRY SCI. ABSTR., GB.,N.12, 1980, 961, 8301.).

Details

  • Original title: [In Norwegian. / En norvégien.]
  • Record ID : 1982-0175
  • Languages: Norwegian
  • Source: Meieriposten - vol. 69 - n. 13
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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