ShareMETHOD OF INHIBITING ICE CRYSTAL GROWTH IN FROZEN FOODS AND COMPOSITIONS.
Author(s) : BARNETT R. E.
Type of article: Article
Summary
ICE CRYSTAL GROWTH IN ICE CREAM AND OTHER FROZEN PRODUCTS IS INHIBITED BY A PARTIALLY DELIGNIFIED PLANT FIBRE, HEMICELLULOSE B IN THE MIX. FOR ICE CREAM MIX IT IS USED AT 0.25%, BUT AT 3% IN A SHERBET-TYPE PRODUCT. (DAIRY SCI. ABSTR., GB., 51, N 10, 1989/10, 3964.
Details
- Original title: METHOD OF INHIBITING ICE CRYSTAL GROWTH IN FROZEN FOODS AND COMPOSITIONS.
- Record ID : 1990-0702
- Languages: English
- Source: Int. Pat. Appl. - W089.00815 A1; 17 p.
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Frozen food; Crystallization; Ice cream; Freezing
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