ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
SUMMARY —Experimental results show that the level of milk solids-not-fat normally used in ice creams, alone, had sufficient emulsifying capacity to emulsify the fat present in a standard ice cream mix. The added chemical emulsifier, regardless of its HLB, contributed little to the stability of the mix. This was true even where butteroil was used as a source of fat. Fat deemulsification during freezing increased with the HLB of the emulsifier while the dryness showed no meaningful trend. The meaning of the terms dryness, stiffness, melt resistance, and stand-up quality has been clarified.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb03287.x
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