ShareThe influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream.
Author(s) : GOFF H. D., CALDWELL K. B., STANLEY D. W., MAURICE T. J.
Type of article: Article
Summary
The paper describes the mechanism by which polysaccharides used for the mixing of ice creams contribute to increase viscosity at temperatures slightly above the glass transition temperature. These polysaccharide stabilizers restrict the growth of ice crystals in ice creams during refrigerated storage. This restriction was postulated to be a function of the viscosity of the liquid surrounding the ice crystals.
Details
- Original title: The influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream.
- Record ID : 1994-1663
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 76 - n. 5
- Publication date: 1993/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Vitrification; Viscosity; Glass transition; Manufacture; Temperature; Sucrose; Crystallization; Ice cream; Additive
-
Recrystallization in aqueous fructose solutions...
- Author(s) : SUTTON R. L., LIPS A., PICCIRILLO G.
- Date : 1996/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 4
View record
-
EFFECT OF SWEETENER/STABILIZER INTERACTIONS ON ...
- Author(s) : WITTINGER S. A., SMITH D. E.
- Date : 1986/12
- Languages : English
- Source: Milchwissenschaft - vol. 41 - n. 12
View record
-
Recrystallization in ice cream as affected by s...
- Author(s) : SUTTON R. L., WILCOX J.
- Date : 1998/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
View record
-
Properties of dextran as a cryoprotectant in ic...
- Author(s) : MCCURDY R. D., GOFF H. D., STANLEY D. W.
- Date : 1994
- Languages : English
- Source: Food Hydrocolloids - vol. 8 - n. 6
View record
-
EFFECTS OF SWEETENERS AND WHEY ON THE FREEZING ...
- Author(s) : BAKSHI A. S., SMITH D. E., LOMAURO C. J.
- Date : 1983/06/26
- Languages : English
- Source: Am. Dairy Sci. Assoc., Annu. Meet./J. Dairy Sci. - vol. 66
View record