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Influence of different parameters on the quality of bottom-filled moulded ice cream sticks.

Author(s) : CHRISTENSEN F. H., ANDERSEN A. M.

Summary

The influence of different parameters on the quality of bottom-filled moulded ice cream has been studied. The parameters investigated were different drawing temperatures, overruns, amounts of added locust bean gum, different types of mono-diglycerides and freezing points of the ice cream mix.

Details

  • Original title: Influence of different parameters on the quality of bottom-filled moulded ice cream sticks.
  • Record ID : 2006-2530
  • Languages: English
  • Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Publication date: 2004

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