Agglomération des globules gras pendant la congélation lors de la fabrication des crèmes glacées.

Agglomeration of fat globules during the freezing process of ice cream manufacturing.

Auteurs : KOKUBO S., SAKURAI K., IWAKI S., TOMITA M., YOSHIDA S.

Type d'article : Article

Résumé

The fat globule de-emulsification and the growth of large fat globule particles were observed at lower drawing temperature and increase overrun during freezing process by a laser microscope. Fat globules in ice cream mix, before freezing, have a minimum size of about 1 micrometer in diameter. The fat globules grow to median size of about 3 micrometers at the beginning of the freezing process. Subsequently, the median size particles gather together in grape clusters. The maximum particles are 50 micrometers in diameter as a result of conditions, such as low drawing temperature and high overrun.

Détails

Titre original : Agglomeration of fat globules during the freezing process of ice cream manufacturing.
Identifiant de la fiche : 1999-1765
Langues : Anglais
Source : Milchwissenschaft - vol. 53 - n. 4
Date d'édition : 1998
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens

Voir la source

Indexation

Thèmes : Ingénierie alimentaire;
Crèmes glacées
Mots-clés : Fabrication; Lipide; Température; Procédé; Crème glacée