ASSESSMENT OF POLYSACCHARIDES AS ICE-CREAM STABILIZERS

被引：50

作者：

COTTRELL, JIL

PASS, G

PHILLIPS, GO

机构：

[1] Department of Chemistry and Applied Chemistry, University of Salford, Salford

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1979年 / 30卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740301111

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effect of small quantities of various polysaccharides on some of the physical properties of an ice cream mix and ice cream has been investigated. The behaviour of traditional compounds was compared with the behaviour of a selection of tree exudate gums. The most effective of this group of tree exudate gums was Khaya grandifoliola gum. Although an ice cream mix containing this gum has only a low viscosity Khaya gum produced a wide range of desirable effects. Copyright © 1979 John Wiley & Sons, Ltd

引用

页码：1085 / 1088

页数：4

共 14 条

[1] STUDIES OF URONIC ACID MATERIALS .43. STRUCTURE OF LANNEA-COROMANDELICA GUM [J].