ShareSTABILIZATION AND EMULSIFICATION OF FROZEN DESSERTS.
Author(s) : BASSETT H.
Type of article: Article
Summary
GELATIN OFFERS LITTLE PROTECTION AGAINST < HEAT SHOCKING > OF ICE CREAM, WITH CONSEQUENT FORMATION OF LARGE ICE CRYSTALS. VEGETABLE-BASED EMULSIFIERS INCLUDE SODIUM ALGINATE, AGAR-AGAR, IRISH MOSS, GUM TRAGACANTH, LOCUST BEAN GUM, GUAR GUM, KARAYA GUM, OAT GUM AND QUINCE SEED GUM, AND ARE NO PECTIN IS USEFUL AS A STABILIZER IN HIGH-SUGAR EMULSIONS, BUT IS EXPENSIVE. SODIUM CARBOXYMETHYLCELLULOSE, A NEW STABILIZER, CAN BE USED IN ICE CREAMS IN CONJUNCTION WITH OTHER AGENTS. METHODS OF ADDITION OF STABILIZER ARE DESCRIBED AND THE FULL ICE CREAM MANUFACTURING PROCESS OUTLINED. (DAIRY SCI. ABSTR., GB., 51, N 1, 1989/01, 14, 123.
Details
- Original title: STABILIZATION AND EMULSIFICATION OF FROZEN DESSERTS.
- Record ID : 1989-1467
- Languages: English
- Source: Dairy Field - vol. 171 - n. 5
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Manufacture; Temperature; Fluctuation; Ice cream
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