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Ice Recrystallization in Ice Cream: Interactions Between Sweeteners and Stabilizers

โœ Scribed by Talia Miller-Livney; Richard W. Hartel

Book ID
117977972
Publisher
American Dairy Science Association
Year
1997
Tongue
English
Weight
427 KB
Volume
80
Category
Article
ISSN
0022-0302

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๐Ÿ“œ SIMILAR VOLUMES

Recrystallization in Ice Cream as Affect
Recrystallization in Ice Cream as Affected by Stabilizers
โœ ROBIN L. SUTTON; JEAN WILCOX ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› Institute of Food Technologists ๐ŸŒ English โš– 179 KB

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