Share

TECHNOLOGY OF FAT-FREE ICE CREAM.

[In Italian. / En italien.]

Author(s) : BRAY F.

Type of article: Article

Summary

HEALTHIER EATING TRENDS CHARACTERIZE ALL FOOD SECTORS TODAY AND IN THE ICE-CREAM AND FROZEN-DESSERTS FIELDS THERE ARE MORE AND MORE NEW PRODUCTS WITH REDUCED CALORIES, AND MORE RECENTLY, THERE ARE FAT-FREE PRODUCTS AS WELL. AMONG THE FAT SUBSTITUTES, PROTEINS REPRESENT THE MOST INTERESTING APPROACH FROM THE TECHNOLOGICAL POINT OF VIEW. A STUDY IS DESCRIBED IN WHICH DENATURATION OF A MIXTURE OF WHEY AND MILK PROTEIN IS OBTAINED PRIOR TO FURTHER MIXING OF STANDARD ICE-CREAM INGREDIENTS, AND THEIR FINAL PROCESSING. THE RESULTING PROTEIN-PROTEIN-WATER AGGREGATIONS < MIMIC > THE FAT STRUCTURE AND THE FINAL FAT-FREE ICE CREAM RESULTS WITH RHEOLOGICAL FEATURES SIMILAR TO THE STANDARD PRODUCT WHICH CONTAINS 8% FAT.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1992-0276
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 30 - n. 290
  • Publication date: 1991/02
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing