Recristallisation des solutions modèles de crème glacée en fonction de la concentration de stabilisant.

Recrystallization in model ice cream solutions as affected by stabilizer concentration.

Type d'article : Article

Résumé

The article reports on measurement of ice recrystallization rates in simple aqueous solutions comprising fructose and a gelling and non-gelling hydrocolloid stabilizer. The stabilizer concentration dependence of the recrystallization rates was similar in that increasing the concentration resulted in decreasing rates until a point is reached where further addition had no additional effect. According to the authors, this is strongly suggestive that gelation was not a requirement for recrystallization inhibition and another more specific mechanism applies, for example a weak interfacial effect such as adsorption or blocking.

Détails

Titre original : Recrystallization in model ice cream solutions as affected by stabilizer concentration.
Identifiant de la fiche : 1999-1045
Langues : Anglais
Source : Ital. J. Food Sci. - vol. 63 - n. 1
Date d'édition : 01/1998
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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Indexation

Thèmes : Ingénierie alimentaire;
Crèmes glacées
Mots-clés : Stabilisant; Pectine; Modélisation; Cristallisation; Crème glacée; Eau; Additif