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Document IIF

Effet de stabilisants sur la recristallisation de la crème glacée.

Stabilizer effect on ice cream recrystallization.

Auteurs : MARTINO M. N.

Résumé

Ice crystals in excess of 55 µm diameter contribute to get a coarse-textured ice cream. The objective of the study was to compare the performance of two commercial stabilizers with regard to ice recrystallization. Two freezing rates and two concentrations for each stabilizer were analyzed. Samples were stored at -20 °C for two months. At regular intervals samples were drawn for observation. Ice crystal diameters were measured from micrographs. The effects of storage time, stabilizer content and freezing rate were statistically analyzed. At the end of the storage period, some of the tested samples reached the critical mean diameter for detectable mouth feel of coarse texture. The concentrations assayed for each stabilizer were not significantly different (P<0.05). One of the two stabilizers showed a better performance in maintaining the differences in freezing rate along the storage period.

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    20 €

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Détails

  • Titre original : Stabilizer effect on ice cream recrystallization.
  • Identifiant de la fiche : 2000-1490
  • Langues : Anglais
  • Source : 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Date d'édition : 19/09/1999

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