Formation and stabilisation of structure in ice-cream and related products

被引：135

作者：

Goff, HD ^{[1
]}

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

来源：

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2002年 / 7卷 / 5-6期

关键词：

emulsion; foam; partial coalescence; aeration; fat; protein; polysaccharides; phase separation;

D O I：

10.1016/S1359-0294(02)00076-6

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 [物理化学]; 081704 [应用化学];

摘要：

Partial coalescence of the fat emulsion and its control by manipulation of the oil/water interface continues to be an active area of ice cream research and understanding at both the basic and applied levels have greatly improved. Interactions between all the discrete phases are increasingly being studied in more complex systems, leading to an appreciation of such things as the effect of air bubble size distribution on ice recrystallization. The importance of protein polysaccharide phase separation in the freezeconcentrated unfrozen phase and its effect on ice recrystallization has also been recognised. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：432 / 437

页数：6

共 60 条

[1]

Physical characteristics of frozen desserts made with cream, anhydrous milk fat, or milk fat fractions [J].