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Document IIF

Propriétés physiques et chimiques des crèmes glacées contenant des substituts aux matières grasses et des édulcorants.

Physical and chemical properties of ice cream containing fat and sugar substitutes.

Auteurs : POLAK E.

Résumé

Research was conducted on the influence of inulin and oligofructose on technological parameters and physical and chemical properties of ice cream. In the study, RaftilineHP and Frutafit were used as fat replacers; Raftilose P 95 and Actilight 950, combined with polydextrose Litesse, as sugar substitutes. The tests were performed in laboratory conditions. Viscosity and the freezing point of ice cream mixes were determined. Total solids contents, titratable acidity, meltdown properties and overrun were assayed in the final product. The sensory evaluation of ice cream was also conducted. The usefulness of new substances tested in the technology of low caloric ice cream was proved.

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Format PDF

Pages : 2001-1

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Physical and chemical properties of ice cream containing fat and sugar substitutes.
  • Identifiant de la fiche : 2005-1378
  • Langues : Anglais
  • Source : Rapid Cooling of Food.
  • Date d'édition : 28/03/2001

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