ShareRecrystallization in ice cream as affected by stabilizers.
Author(s) : SUTTON R. L., WILCOX J.
Type of article: Article
Summary
Addition of locust bean gum or guar gum to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer. Locust bean gum was more effective: the authors found an optimum concentration above which no further inhibition occured. They found no evidence for phase volume effects.
Details
- Original title: Recrystallization in ice cream as affected by stabilizers.
- Record ID : 1999-1046
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
- Publication date: 1998/01
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Indexing
- Themes: Ice creams
- Keywords: Ice; Mix; Stabilizer; Crystal; Ice cream; Additive
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- Date : 1994
- Languages : English
- Source: Indian J. Dairy Sci. - vol. 47 - n. 6
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Ice recrystallization in ice cream: interaction...
- Author(s) : MILLER-LIVNEY T., HARTEL R. W.
- Date : 1997/03
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 80 - n. 3
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Recrystallization in model ice cream solutions ...
- Author(s) : SUTTON R., WILCOX J.
- Date : 1998/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
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FORMATION OF ICE CRYSTALS ON THE FREEZING OF IC...
- Author(s) : OLENEV Ju. A., CIRUL'NIKOVA N. A.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 8
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The use of ropy milk as stabilizer in the manuf...
- Author(s) : CHRISTIANSEN P. S., MADEIRA A. I. M. R., EDELSTEN D.
- Date : 1999
- Languages : English
- Source: Milchwissenschaft - vol. 54 - n. 3
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