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Effects of Fat Replacers on the Sensory Properties, Color, Melting, and Hardness of Ice Cream
ice cream fat replacers sensory
2008/3/31
We examined the effects of individual fat replacers on the physical and sensory properties of fat-free ice cream. Ice creams (0.5% milk fat) were formulated with maltodextrin, milk protein concentrate...
Whipped Cream Structure Measured by Quantitative Stereology
whipping cream heat treatment stabilizer stereology
2008/3/28
Whipping cream, with 35% milk fat, was high temperature, short time pasteurized and ultra-high temperature sterilized, with and without the addition of stabilizer, to study the effect of these process...
Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream
ice cream chocolate milk fat
2008/3/28
Nonfat (0.5%), low fat (4%), reduced fat (6%), and full fat (9%) chocolate ice creams were made. Whey protein and polydextrose were added as required so that all formulations contained the same amount...
Effect of Emulsifiers and Food Gum on Nonfat Ice Cream
nonfat ice cream emulsifier food gum ice crystals
2008/3/28
Nonfat ice cream was made with a mix composition of 12% milk SNF, 12% sucrose, 5% corn syrup solids, 3.5% maltodextrin, and 0.25% stabilizer blend. Two emulsifiers at three levels each and one gum at ...
Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
2008/3/28
Storage under low constant temperature (–30°C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (–16°C) showed clear evide...
Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
2008/3/28
Ice crystal size distributions of dynamically frozen model solutions and ice cream after hardening were determined through image analysis using low temperature scanning electron microscopy. The effect...
Production of Probiotic Cheese (Cheddar-Like Cheese) Using Enriched Cream Fermented by Bifidobacterium infantis
bifidobacteria probiotic cheese survival
2008/3/28
Probiotic cheeses (Cheddar-like cheese) were produced with microfiltered milk standardized with cream enriched with native phosphocaseinate retentate and fermented by Bifidobacterium infantis. During ...
Effect of Freezing Point and Texture Regulating Parameters on the Initial Ice Crystal Growth in Ice Cream
recrystallization freezing point texture ice cream
2008/3/28
The objective of this research was to derive information on the technological influences on the ice recrystallization in ice cream after the freezer outlet during the sensitive temperature range from ...
Effects of Fat Content on the Sensory Properties, Melting, Color, and Hardness of Ice Cream
ice cream fat sensory properties
2008/3/28
Ice creams were prepared that varied only in the percentage of milk fat (0.1, 3, 7, or 10%) and the corresponding total solids. All mixes were formulated to have similar freezing points and percentage...
Manufacture of Reduced Fat Mozzarella Cheese Using Ultrafiltered Sweet Buttermilk and Homogenized Cream
Mozzarella cheese sweet buttermilk ultrafiltration
2008/3/28
Reduced fat Mozzarella cheese was manufactured from 0.5% fat milk that was standardized with unhomogenized or homogenized cream, from 0.5% fat milk with 3 or 5% ultrafiltered sweet buttermilk, or from...
Effect of Milk Fat Content on Flavor Perception of Vanilla Ice Cream
vanilla flavor fat content ice cream
2008/3/28
The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined ...
Effect of Emulsifiers on the Body and Texture of Low Fat Ice Cream
low fat ice cream emulsifiers ice crystals
2008/3/28
Four emulsifiers at three levels each were evaluated in low fat ice creams (2% fat). Emulsifiers were a polysorbate 80 blend with monoglycerides and diglycerides, 40% -monoglyceride, 70% -monoglycerid...
Ice Recrystallization in Ice Cream: Interactions Between Sweeteners and Stabilizers
recrystallization ice cream sweetener stabilizer
2008/3/27
Recrystallization in ice creams that were made with various combinations of four sweeteners [20 DE (dextrose equivalent) corn syrup solids, 42 DE corn syrup solids, sucrose, and high fructose corn syr...
Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream
recrystallization formulation storage temperature ice cream
2008/3/25
In ice cream manufacturing, control of ice crystal growth through proper formulation and storage temperature is important for stability during storage. The objective of this study was to investigate t...
Vane Method to Evaluate the Yield Stress of Frozen Ice Cream
vane method rheology ice cream yield stress
2008/3/25
The ability of ice cream to be dipped or scooped is a direct consequence of yield stress; however, yield stresses of frozen ice cream have not been quantified because of the lack of suitable testing e...