Share

METHOD 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