Effect of Emulsifiers on the Body and Texture of Low Fat Ice Cream

Journal of Dairy Science

Volumn 80, Issue 12, 1997, Pages 3123-3132

  Baer, R J ^a   Wolkow, M D ^a,b   Kasperson, K M ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b Mid America Dairymen Inc   (United States)

Author keywords

Emulsifiers; Ice crystals; Low fat ice cream

Indexed keywords

EID: 0347509679     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(97)76283-0     Document Type: Article

References (27)

1. Arbuckle, W. S. 1950. Emulsifiers in ice cream. Ice Cream Trade J. 46(10):106.
2. Arbuckle, W. S. 1986. Ice Cream. 4th ed. AVI Publ. Co., Westport, CT.
3. Association of Official Analytical Chemists. 1990 Methods 920.105 and 945.46. Page 807 in Official Methods of Analysis 15th ed. AOAC, Arlington, VA.
4. Atherton, V. H., and J. A. Newlander. 1977. Chemistry and Testing of Dairy Products. 4th ed. AVI Publ. Co., Inc., Westport, CT.
5. Baer, R. J., and T. P. Czmowski. 1985. Use of the osmometer for quality control of ice cream mix. J. Food Prot. 48:976.
6. Barfod, N. M., N. Krog, G. Larsen, and W. Buchheim. 1991. Effects of emulsifiers on protein-fat interaction in ice cream mix during aging I: quantitative analyses. Fat Sci. Technol. 93(1):24
7. Bassett, H. 1988. Stabilization and emulsification of frozen desserts. Dairy Field 171(3):18.
8. Bassett, H. 1988. Stabilization and emulsification of frozen desserts. Dairy Field 171(5):22.
9. Berger, K. G., and G. W. White. 1979. Ice cream. Page 499 in Food Microscopy. J. G. Vaughan, ed. Academic Press, New York, NY.
10. Buck, J. S., C. E. Walker, and M. M. Pierce. 1986. Evaluation of sucrose esters in ice cream. J. Food Sci. 51:489.
11. Crowhurst, B. 1990. Emulsification of ice cream. Dairy Ind. Int. 55(10):37.
12. Donhowe, D. P., R W. Hartel, and R. L. Bradley. 1991. Determination of ice crystal size distributions in frozen desserts. J. Dairy Sci. 74:3334.
13. Dziezak, J. D. 1988. Emulsifiers: the interfacial key to emulsion stability. Food Technol. 42(10):172.
14. Goff, H. D. 1988. Emulsifiers in ice cream: how do they work? Modern Dairy 67(3):15.
15. Goff, H. D. 1988. The role of chemical emulsifiers and dairy proteins in fat destabilization during the manufacture of ice cream. Ph.D. Diss., Cornell Univ., Ithaca, NY.
16. Goff, H. D., and K. B. Caldwell. 1991. Stabilizers in ice cream: how do they work? Modern Dairy 70(3):14.
17. Goff, H. D., and W. K. Jordan. 1989. Action of emulsifiers in promoting fat destabilization during the manufacture of ice cream. J. Dairy Sci. 72:18.
18. Goff, H. D., M. Loboff, W. K. Jordan, and J. E. Kinsella. 1987. The effects of polysorbate 80 on the fat emulsion in ice cream mix: evidence from transmission electron microscopy studies. Food Microstruct. 6:193.
19. Hegenbart, S. 1990. Maintaining harmony in the base. Dairy Foods 90(2):83.
20. Keeney, P. G. 1982. Development of frozen emulsions. Food Technol. 36(11):65.
21. Kuntz, L. A. 1995. Freeze/thaw-stability: keeping your assets frozen. Food Prod. Design 4:11.
22. Larmond, E. 1977. Laboratory Methods for Sensory Evaluation of Food. Agric. Can. Publ. No. 1637. Canada Dep. Agric., Ottawa, ON.
23. Lin, P.-M., and J. G. Leeder. 1974. Mechanism of emulsifier action in an ice cream system. J. Food Sci. 39:108.
24. Marshall, R. T., ed. 1992. Standard Methods for the Examination of Dairy Products. 16th ed. Am. Publ. Health Assoc., Washington, DC.
25. Marshall, R. T., and W. S. Arbuckle. 1996. Ice Cream. 5th ed. Chapman and Hall, New York, NY.
26. SAS® User's Guide: Statistics, Version 6.0 Edition. 1990. SAS Inst., Inc., Cary, NC.
27. Schmidt, K. A., and D. E. Smith. 1988. Effects of homogenization on sensory characteristics of vanilla ice cream. J. Dairy Sci. 71:46.