|
Titre :
|
Changes in freezing point and rheological properties of ice cream mix as a function of sweetener system and whey substitution
|
|
Auteurs :
|
D. Smith ;
A. Bakshi ;
C. Lomauro
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1984
|
|
Format :
|
p.455-457
|
|
Langues:
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= Anglais
|
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Catégories :
|
PHYSIQUE ETAT DE LA MATIERE
|
|
Mots-clés:
|
CREME
;
RHEOLOGIE
;
POINT DE CONGELATION
;
GLUCIDE
;
LACTOSERUM
|
|
Résumé :
|
The main objectives of the present study were to determine the combined effects of whey and two sucrose substitutes, 36DE corn syrup solids (36DE CSS) and 55 high fructose corn syrup (55HFCS) on (1) the freezing point of ice cream mix and (2) the rheological properties of the mix.
|
|
Source :
|
Milchwissenschaft, vol.39, n°8
|
