Recrystallization in model ice cream solutions as affected by stabilizer concentration.

Type of article: Article

Summary

The article reports on measurement of ice recrystallization rates in simple aqueous solutions comprising fructose and a gelling and non-gelling hydrocolloid stabilizer. The stabilizer concentration dependence of the recrystallization rates was similar in that increasing the concentration resulted in decreasing rates until a point is reached where further addition had no additional effect. According to the authors, this is strongly suggestive that gelation was not a requirement for recrystallization inhibition and another more specific mechanism applies, for example a weak interfacial effect such as adsorption or blocking.

Details

Original title: Recrystallization in model ice cream solutions as affected by stabilizer concentration.
Record ID : 1999-1045
Languages: English
Source: Ital. J. Food Sci. - vol. 63 - n. 1
Publication date: 1998/01
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Ice creams
Keywords: Stabilizer; Pectin; Modelling; Crystallization; Ice cream; Water; Additive