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Published on: April 19, 2018
Short communication: impact of formulation on ice cream microstructures: an oscillation thermo-rheometry study
C Granger1, V Langendorff, N Renouf
1Laboratoire Milieux dispersés alimentaires: physico-chimie, formulation et vectorisation nutritionnelle, ISTAB, Université Bordeaux 1, France.
Journal of Dairy Science
|July 21, 2004
Abstract:
Oscillation thermo-rheometry was used to underline the existence of the different microstructures in ice cream. Varying ice cream formulations illustrated the impact of each ingredient, i.e., fat, proteins, and lipid emulsifiers, and their interactions on the establishment of different networks.
