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

Author(s) : SUTTON R., WILCOX J.

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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