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THE USE OF EMULSIFYING AGENTS IN THE MANUFACTURE OF ICE CREAM.

L'EMPLOI DES EMULSIFIANTS DANS LA FABRICATION DES CREMES GLACEES.

Author(s) : CHARDON F.

Type of article: Article

Summary

THE A. DETAILS THE CHARACTERISTICS OF MONO-AND DIGLYCERIDES OF FOOD FATTY ACIDS, THE USE OF WHICH IS AUTHORIZED IN FRANCE FOR THE MANUFACTURE OF ICE CREAM (MINISTERIAL CIRCULAR OF JULY 22, 1980) AT THE MAXIMUM RATIO OF 3 G / KG OF SOLD PRODUCT. HE REPORTS THE ROLE OF THESE EMULSIFYING AGENTS (BETTER RESISTANCE OF ICE CREAM TO MELTING), AND THE CONDITIONS FOR THEIR USE DURING THE VARIOUS MANUFACTURING PROCESSES: PREPARATION, PASTEURISATION, HOMOGENEISATION, RIPENING AND MIXING. THE TECHNICAL AND ECONOMIC ADVANTAGES OF THE USE OF MONO-AND DIGLYCERIDES ARE STRESSED (EASIER PACKING THANKS TO A BETTER CONSISTENCY OF ICE CREAM). RESISTANCE TO MELTING ALSO BRINGS IMPROVEMENTS AT THE LEVEL OF THE CONSUMER (PALATABILITY, SMOOTHNESS, CREAMY STRUCTURE). G.G.

Details

  • Original title: L'EMPLOI DES EMULSIFIANTS DANS LA FABRICATION DES CREMES GLACEES.
  • Record ID : 1981-1268
  • Languages: French
  • Source: Glacier fr. - vol. 34 - n. 378
  • Publication date: 1980/10
  • Document available for consultation in the library of the IIR headquarters only.

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