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Structural changes in oil-in-water emulsions during the manufacture of ice cream.

Author(s) : GELIN J. L., POYEN L., COURTHAUDON J. L., LE MESTE M., LORIENT D.

Type of article: Article

Summary

At an ice-cream pilot plant, a study was made of the granulometric distribution of droplets and the protein composition of the aqueuse phase after homogeneisation, after storage at 4 deg C and after freezing-airing-hardening. At these three stages of manufacture, the phenomenon of sorption-desorption of proteins in oily globules in the cream were studied.

Details

  • Original title: Structural changes in oil-in-water emulsions during the manufacture of ice cream.
  • Record ID : 1995-3043
  • Languages: English
  • Source: Food Hydrocolloids - vol. 8 - n. 3-4
  • Publication date: 1994

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