ShareMICROCRYSTALLINE CELLULOSE SOLVES STABILITY PROBLEMS IN FROZEN DESSERTS.
Type of article: Article
Summary
THE ADDITION OF 0.55 TO 0.80% MICROCRYSTALLINE CELLULOSE IMPROVES THE TEXTURE AND THE MIXING SUITABILITY OF ICE CREAM. THE OPTIMUM CELLULOSE AMOUNT IS LINKED TO THE REQUIRED PROPERTIES OF THE PRODUCT AND STABILISER AND EMULSIFIER CONTENTS.
Details
- Original title: MICROCRYSTALLINE CELLULOSE SOLVES STABILITY PROBLEMS IN FROZEN DESSERTS.
- Record ID : 1983-2264
- Languages: Danish
- Source: Nordeur. Mejeritidsskr. - vol. 48 - n. 5
- Publication date: 1982
Links
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Indexing
- Themes: Ice creams
- Keywords: Emulsifier; Texture; Stabilizer; Ice cream; Additive
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- Date : 2001/01
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