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Recrystallization of ice during bulk storage of ice cream

โœ Scribed by Daniel P. Donhowe; Richard W. Hartel

Book ID
117653382
Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
948 KB
Volume
6
Category
Article
ISSN
0958-6946

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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