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Ice Recrystallization in Frozen Beef

โœ Scribed by A. E. BEVILACQUA; N. E. ZARITZKY

Book ID
108805279
Publisher
Institute of Food Technologists
Year
1982
Tongue
English
Weight
650 KB
Volume
47
Category
Article
ISSN
0022-1147

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Addition of locust bean gum (LBG) or guar gum to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer. LBG was more effective at inhibiting recrystallization than guar. Increasing stabilizer concentration resulted in greater inhibitio