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Les effets du remplacement des matières grasses des crèmes glacées par des substances maigres mimétiques.

Effects of replacing fat in ice cream with fat mimetics.

Auteurs : KAILASAPATHY K., SONGVANICH W.

Type d'article : Article

Résumé

Effects of carbohydrate-based and protein-based fat mimetics on the physico-chemical, functional and sensory properties of ice cream were studied in comparison with a full-fat ice cream. The use of fat mimetics did not alter the glass transition temperature of ice cream, but affected the melting temperature and the textural properties. There were also some significant differences in overall acceptability. None of the fat mimetics completely reproduced the attributes of fat in ice cream.

Détails

  • Titre original : Effects of replacing fat in ice cream with fat mimetics.
  • Identifiant de la fiche : 1999-2390
  • Langues : Anglais
  • Source : Food Aust. - vol. 50 - n. 4
  • Date d'édition : 04/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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