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The effect of manufacturing conditions on the de-emulsification of fat globules in ice cream.

Author(s) : KOKUBO S., SAKURAI K., HAKAMATA K., TOMITA M., YOSHIDA S.

Type of article: Article

Summary

The result show that fat globule flocculation was promoted by lowered drawing temperatures, dasher capacity and speed, and increased overrun. With the increased de-emulsification rate, the perceived dryness of ice cream also increased. Additionally, with lowered drawing temperatures, the occurrence of fat globules below 1.2 micrometer decreased, and the number of giant fat globules from 9.6 to 31.3 micrometers showed a marked increase.

Details

  • Original title: The effect of manufacturing conditions on the de-emulsification of fat globules in ice cream.
  • Record ID : 1997-1706
  • Languages: English
  • Source: Milchwissenschaft - vol. 51 - n. 5
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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