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MECHANISMS OF ICE CRYSTALLIZATION AND RECRYSTALLIZATION IN ICE CREAM: A REVIEW

โœ Scribed by ADAPA, S.; SCHMIDT, K. A.; JEON, I. J.; HERALD, T. J.; FLORES, R. A.


Book ID
121011307
Publisher
Taylor and Francis Group
Year
2000
Tongue
English
Weight
134 KB
Volume
16
Category
Article
ISSN
8755-9129

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Recrystallization in Ice Cream as Affect
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