ShareThe influence of emulsifiers on heat-shock stability of ice cream.
Author(s) : BARFOD N. M.
Summary
The influence of emulsifiers (mono- and diglycerides) on heat-shock stability of ice cream with 8% fat produced with different levels of overrun (60, 100 and 140%) was studied. Size distribution of air bubbles and ice crystals, air-cell structure, melting resistance, solvent extractable fat, whiteness and sensory properties in fresh ice cream samples and heat-shocked samples were studied.
Details
- Original title: The influence of emulsifiers on heat-shock stability of ice cream.
- Record ID : 2006-2517
- Languages: English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
- Publication date: 2004
Links
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Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Thermal shock; Ice; Emulsifier; Bubble; Air; Quality; Expérimentation; Crystal; Ice cream; Melting
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The different roles of emulsifiers in conventio...
- Author(s) : EISNER M. D., WILDMOSER H., WINDHAB E. J.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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Interactions between food components in ice cre...
- Author(s) : GELIN J. L., POYEN L., RIZZOTTI R., DACREMONT C., LE MESTE M., LORIENT D.
- Date : 1996
- Languages : English
- Source: J. Texture Stud. - vol. 27 - n. 2
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Effects of structural attributes on hardness an...
- Author(s) : HARTEL R. W., MUSE M., SOFJAN R.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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Fats in cream and ice cream.
- Author(s) : ANDERSON M., NEEDS E. C., MADDEN J. K.
- Date : 1994
- Languages : English
- Source: In: Fats Food Prod., Blackie Acad. Prof. - 29-67; 120 ref.
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Effect of mix homogenization and ageing on reta...
- Author(s) : CASIRAGHI E., ROSSI M.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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