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The 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.

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