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Effet de l'homogénéisation et de la maturation du mélange sur de la crème glacée produite pour la vente au détail avec de la crème ou de l'huile de noix de coco.

Effect of mix homogenization and ageing on retail-manufactured ice cream produced with cream or coconut oil.

Auteurs : CASIRAGHI E., ROSSI M.

Résumé

Retail-manufactured ice cream samples formulated with 8% fat (milk cream) were produced in triplicate in a batch freezer, either with or without mix homogenization (16 MPa) and ageing (24 h). For comparison, ice-cream samples formulated with 8% vegetable fat (coconut oil) were also produced in triplicate using both aged and non-aged homogenized mixes. Fat-globule-particle size distribution and the kinetics of protein desorption during mix ageing were investigated together with ice cream overrun, firmness, free-fat and melting properties.

Détails

  • Titre original : Effect of mix homogenization and ageing on retail-manufactured ice cream produced with cream or coconut oil.
  • Identifiant de la fiche : 2006-2532
  • Langues : Anglais
  • Source : Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Date d'édition : 2004

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