Ice Cream Structural Elements that Affect Melting Rate and Hardness
M.R. Muse,Richard W. Hartel +1 more
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TLDR
Melting rate and hardness of each hardened ice cream was measured and correlated with the structural attributes by using analysis of variance and multiple linear regression, andFat destabilization, ice crystal size, and the consistency coefficient of the mix were found to affect the melting rate of ice cream.About:
This article is published in Journal of Dairy Science.The article was published on 2004-01-01 and is currently open access. It has received 410 citations till now. The article focuses on the topics: Ice crystals & Freezing point.read more
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Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin
TL;DR: In this article, the authors evaluated the rheological properties of regular (10%), reduced-fat (6%), and lowfat (3%) ice cream mixes and frozen ice creams stored at −18°C.
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The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream.
Celso F. Balthazar,Hugo L.A. Silva,Erick A. Esmerino,Ramon S. Rocha,Jeremias Moraes,Mariana A.V. Carmo,Luciana Azevedo,Ihosvany Camps,Yuri K.D. Abud,Celso Sant’Anna,Robson Maia Franco,Mônica Q. Freitas,Marcia C. Silva,Renata S.L. Raices,Graziela Bragueto Escher,Daniel Granato,C. Senaka Ranadheera,Filomena Nazarro,Adriano G. Cruz +18 more
TL;DR: The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage during storage (-18 °C, 150 days) was investigated and survival after the passage through simulated gastrointestinal tract and adhesion to Caco-2 cells while improved the ACE-inhibitory and antioxidant activity was improved.
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Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream
TL;DR: In this article, the functionality of hydrocolloids related to the rheological, physical and sensory characteristics of ice cream mixes and frozen ice cream was studied, where Carboxylmethylcellulose, guar gum, sodium alginate and xanthan gum were used as primary stabilizing agents, whereas κ-carrageenan as secondary.
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Application and Functions of Stabilizers in Ice Cream
TL;DR: In this article, the types of stabilizers, their functions, and limitations on excessive use of stabilizer in ice cream are discussed, including commercial and local gums used as stabilizers.
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Rehydration characteristics of milk protein concentrate powders
TL;DR: In this paper, the rehydration characteristics of milk protein concentrate (MPC) powders, manufactured at pilot-scale, were evaluated for their re hydration characteristics, and optical tensiometry confirmed that water droplets were imbibed more slowly as protein content of the MPC increased, indicating impaired wetting.
References
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Determination of Ice Crystal Size Distributions in Frozen Desserts
TL;DR: In this paper, an optical microscope was used to produce photomicrographs of ice crystals in frozen products, which were analyzed using a digitizing board connected to a microcomputer.
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Structural development in ice cream—dynamic rheological measurements
TL;DR: In this article, the influence of temperature, polysaccharide stabilizing agents and overrun on the rheological properties of ice cream mix and ice cream were measured with a controlled stress rheometer.
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Measurement of air cell distributions in dairy foams
Yi-Huang Chang,Richard W. Hartel +1 more
TL;DR: In this paper, the air cell size distributions in two foamed dairy products, whipped cream and ice cream, were measured by scanning electron microscopy (SEM) and an optical light microscopy technique.
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