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Influence des paramètres des recettes sur les lipides et la structure de la phase gazeuse dans les crèmes glacées.

Influence of recipe parameters on fat and gas-phase structure in ice cream.

Auteurs : ROHENKOHL H.

Résumé

The physical and sensory properties of ice cream are strongly influenced by its structure. Quality parameters, like cooling effect and roughness, are mainly dependent on ice-crystal size distribution. The mouth feeling and creaminess melting behaviour and perception of ice crystals are determined by the gas-bubble size distribution. The structure of ice cream is built by freezing the ice cream mix and simultaneously dispersing the incorporated gas. According to the input of mechanical energy and the foregoing interactions of proteins and emulsifiers at the fat/water-interface, the fat is partly destabilized. The resulting hydrophobic fat globules undergo partial coalescence and orientate to the interface of the gas bubbles. These processes mainly influence the gas-bubble size distribution and its stabilization.

Détails

  • Titre original : Influence of recipe parameters on fat and gas-phase structure in ice cream.
  • Identifiant de la fiche : 2006-2514
  • Langues : Anglais
  • Source : Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Date d'édition : 2004

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