ShareIce recrystallization in ice cream: interactions between sweeteners and stabilizers.
Author(s) : MILLER-LIVNEY T., HARTEL R. W.
Type of article: Article
Summary
Recrystallization in ice creams that were made with various combinations of four sweeteners, 20 DE (dextrose equivalent) corn syrup solids, 42 DE corn syrup solids, sucrose, and high fructose corn syrup; and four stabilizers (gelatin, locust bean gum, xanthan gum, and carrageenan) was investigated. Ice creams were stored at three different temperatures (-5.2, -9.5, and -15 deg C).
Details
- Original title: Ice recrystallization in ice cream: interactions between sweeteners and stabilizers.
- Record ID : 1998-2377
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 80 - n. 3
- Publication date: 1997/03
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Beverages
- Keywords: Ice; Temperature; Stability; Crystallization; Ice cream; Additive
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