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Effet d'un substitut de matière grasse à base de lipide-amidon sur la rhéologie de la crème glacée molle.

Effect of a starch-lipid fat replacer on the rheology of soft-serve ice cream.

Auteurs : BYARS J.

Type d'article : Article

Résumé

The rheology of soft-serve ice creams prepared with Fantesk, a starch-lipid composite, was compared with that of a commercial product. Fantesk describes a class of stable starch-lipid composites formed by steam-jet cooking, and is used in this case as a fat replacer. Waxy maize starch and butter were used, and the butter content was selected to give 0.5 to 1.1 wt% butter in the ice cream mix. Despite the lower level of fat, the overrun and rheological properties of the Fantesk-based ice creams were similar to the commercial product when differences in the freezing behaviour of the different formulations were accounted for.

Détails

  • Titre original : Effect of a starch-lipid fat replacer on the rheology of soft-serve ice cream.
  • Identifiant de la fiche : 2003-2916
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 6
  • Date d'édition : 08/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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