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Ultrastructural studies on the effect of different types of stabiliser on size and formation of ice crystals in low fat ice cream mix.

Author(s) : MOORTY P. R. S., BALACHANDRAN R.

Type of article: Article

Summary

Use of a scanning electron microscope for investigating the development of crystal growth during storage of ice cream at -15 deg C from 2 hours to 1 week. Type of stabiliser (sodium alginate or guar gum and psyllium teguments) had no significant effect on crystal growth.

Details

  • Original title: Ultrastructural studies on the effect of different types of stabiliser on size and formation of ice crystals in low fat ice cream mix.
  • Record ID : 1996-2371
  • Languages: English
  • Source: Indian J. Dairy Sci. - vol. 47 - n. 6
  • Publication date: 1994

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