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Ice Recrystallization Inhibition in Ice Cream as Affected by Ice Structuring Proteins from Winter Wheat Grass

โœ Scribed by A. Regand; H.D. Goff

Book ID
117976800
Publisher
American Dairy Science Association
Year
2006
Tongue
English
Weight
342 KB
Volume
89
Category
Article
ISSN
0022-0302

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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