Effect of different compounds on ice cream emulsion stability
Publish Year: 1397
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
DSCONF05_001
تاریخ نمایه سازی: 24 شهریور 1397
Abstract:
Ice cream is a complex emulsion system, which small air bubbles are dispersed in a continuous phase, which is partially frozen. In this phase, the fat is in emulsified case and stabilizers and solid not fat ingredient are in colloidal form. Ice cream consists of milk fat, solid not fat, sweeteners, stabilizer, emulsifier and water. Ice cream ingredients have different functions, proteins increases viscosity & water holding capacity and also they have emulsification and aeration properties. The fat is. responsible for stabilizing of air bubble phase and resistance to melting. Emulsifiers and stabilizers increase the viscosity and reduce the growth of ice crystals
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Authors
Seyed Ebrahim Hosseini
Islamic Azad UniversityIslamic Azad University, Science and Research Branch
Meysam Salehi Sichani
Islamic Azad UniversityIslamic Azad University, Science and Research Branch