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Physical and chemical properties of ice cream containing fat and sugar substitutes.
Author(s) : POLAK E.
Summary
Research was conducted on the influence of inulin and oligofructose on technological parameters and physical and chemical properties of ice cream. In the study, RaftilineHP and Frutafit were used as fat replacers; Raftilose P 95 and Actilight 950, combined with polydextrose Litesse, as sugar substitutes. The tests were performed in laboratory conditions. Viscosity and the freezing point of ice cream mixes were determined. Total solids contents, titratable acidity, meltdown properties and overrun were assayed in the final product. The sensory evaluation of ice cream was also conducted. The usefulness of new substances tested in the technology of low caloric ice cream was proved.
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Details
- Original title: Physical and chemical properties of ice cream containing fat and sugar substitutes.
- Record ID : 2005-1378
- Languages: English
- Source: Rapid Cooling of Food.
- Publication date: 2001/03/28
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Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Viscosity; Measurement; Temperature; Physical property; Sugar; Chemical property; Parameter; Fat; Ice cream; Freezing
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