ShareProperties of dextran as a cryoprotectant in ice cream.
Author(s) : MCCURDY R. D., GOFF H. D., STANLEY D. W.
Type of article: Article
Summary
Adding dextran raises the melting point and delays crystallization during storage.
Details
- Original title: Properties of dextran as a cryoprotectant in ice cream.
- Record ID : 1996-0368
- Languages: English
- Source: Food Hydrocolloids - vol. 8 - n. 6
- Publication date: 1994
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Freezing temperature; Cryoprotectant; Manufacture; Sugar; Crystallization; Ice cream
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EFFECTS OF SWEETENERS AND WHEY ON THE FREEZING ...
- Author(s) : BAKSHI A. S., SMITH D. E., LOMAURO C. J.
- Date : 1983/06/26
- Languages : English
- Source: Am. Dairy Sci. Assoc., Annu. Meet./J. Dairy Sci. - vol. 66
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PORTION ICE CREAM.
- Author(s) : IVERSEN E.
- Date : 1982
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 103 - n. 14
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EFFECTS OF CARBOHYDRATES ON FREEZING POINTS.
- Author(s) : SMITH K. E., BRADLEY R. L. Jr
- Date : 1983/06/26
- Languages : English
- Source: Am. Dairy Sci. Assoc., Annu. Meet./J. Dairy Sci. - vol. 66
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EFFECT OF SWEETENER/STABILIZER INTERACTIONS ON ...
- Author(s) : WITTINGER S. A., SMITH D. E.
- Date : 1986/12
- Languages : English
- Source: Milchwissenschaft - vol. 41 - n. 12
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CRYOSCOPIC TEMPERATURES OF ICE CREAM MIXES.
- Author(s) : OLENEV Ju. A.
- Date : 1981
- Languages : Russian
- Source: Molocn. Prom. - n. 3
View record