ShareStructural 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
Links
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Indexing
- Themes: Ice creams
- Keywords: Structure; Manufacture; Temperature; Protein; Oil; Emulsion; Ice cream; Water
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