ACTION OF EMULSIFIERS IN ICE CREAM UTILIZING THE HLB CONCEPT

Autor: R. Govin, J. G. Leeder
Rok vydání: 1971
Předmět:
Zdroj: Journal of Food Science. 36:718-722
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1971.tb03287.x
Popis: SUMMARY —Experimental results show that the level of milk solids-not-fat normally used in ice creams, alone, had sufficient emulsifying capacity to emulsify the fat present in a standard ice cream mix. The added chemical emulsifier, regardless of its HLB, contributed little to the stability of the mix. This was true even where butteroil was used as a source of fat. Fat deemulsification during freezing increased with the HLB of the emulsifier while the dryness showed no meaningful trend. The meaning of the terms dryness, stiffness, melt resistance, and stand-up quality has been clarified.
Databáze: OpenAIRE
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