ShareUse of sucrose substitutes in sorbet production.
[In Russian. / En russe.]
Author(s) : KAZAKOVA N. V., OLENEV Ju. A.
Type of article: Article
Summary
The authors present the results of a study on the use and effect of sucrose substitutes on the quality of sorbets. Dry matter from grape syrup, glucose-fructose syrup, glucose syrup with a high maltose and hydrolyzed lactose content were used as substitutes. Changes in density, volume, cryoscopic temperature, air volume fraction and the mean diameter of air bubbles were analyzed.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1993-1469
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 10
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Ice creams - Keywords: CIS; Manufacture; Physical property; Sorbet; Sucrose; Glucose; Testing; Ice cream; Overrun
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Formation and stabilization of expansion in ice...
- Author(s) : FIL'CHAKOVA N. N.
- Date : 1991
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 10
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THE GRINDSTED SYSTEM: APPLIED TO VARIOUS TYPES ...
- Author(s) : ANDREASEN T. G.
- Date : 1990
- Languages : English
- Source: Scand. Dairy Inf. - vol. 4 - n. 3
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Physicochemical properties of ice cream.
- Date : 1994
- Languages : English
- Source: Eur. Dairy Mag. - n. 1
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SCRAPED-SURFACE COOLERS FOR THE PREPARATION OF ...
- Author(s) : VINOGRADOV A. A., TATUSINA L. M., SENDER E. G.
- Date : 1991
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 6
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Equipment for producing ice cream in Tol'jatti.
- Author(s) : PODKOLZIN A. I., KLADIJ A. G.
- Date : 1991
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 8
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