Titre :
|
Effect of the fat globule sizes on the meltdown of ice cream
|
Auteurs :
|
M. Koxholt ;
B. Eisenmann ;
J. Hinrichs
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
2001
|
Format :
|
p. 31-37
|
Note générale :
|
Bibliogr.
|
Langues:
|
= Anglais
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
Mots-clés:
|
HOMOGENEISATION
;
CORPS GRAS
;
MESURE
;
FUSION
|
Résumé :
|
The meltdown of ice cream is influenced by its composition and additive and by fat globule size. The objective of the study was to examine the effect of fat globule size and fat agglomerate size on the meltdown stability of ice cream. Based on the results of the study, a model was deduced describing the stabilizing mechanisms during the meltdown process.
|
Source :
|
Journal dairy sci., vol. 84
|