Impact of disperse microstructure on rheology and quality aspects of ice cream

LWT

Volumn 37, Issue 8, 2004, Pages 881-891

  Wildmoser, Hans ^a,b   Scheiwiller, Judith ^a   Windhab, Erich J ^a  

^a ETH ZURICH   (Switzerland)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Creaminess; Ice cream; Microstructure; Oscillatory thermo rheometry; Scoopability

Indexed keywords

BUBBLES (IN FLUIDS); COLD STORAGE; CORRELATION METHODS; CRYSTAL STRUCTURE; MICROSTRUCTURE; QUALITY ASSURANCE; RHEOLOGY; RHEOMETERS;

CREAMINESS; ICE CREAM; OSCILLATORY THERMO-RHEOMETRY (OTR); SCOOPABILITY;

FOOD PRODUCTS;

BUBBLES; COLD STORAGE; CORRELATION; CRYSTAL STRUCTURE; FROZEN FOOD; MICROSTRUCTURE; QUALITY CONTROL; RHEOLOGY;

EID: 20444444218     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.04.006     Document Type: Article

References (17)

1. Bolliger, S. (1996). Gefrierstrukturierung in Lebensmittelsystemen unter mechanischem Energieeintrag (thesis). ETH Zürich.
2. Bolliger, S., Kornbrust, B., Goff, H. D., Tharp, B. W., & Windhab, E. J. (2000). Influence of emulsifiers on ice cream produced by conventional freezing and low temperature extrusion processing. International Dairy Journal, 10, 497-504.
3. Chang, Y., & Hartel, R. W. (2002a). Measurement of air cell distributions in dairy foams. International Dairy Journal, 12, 463-472.
4. Chang, Y., & Hartel, R. W. (2002b). Development of air cells in a batch ice cream freezer. Journal of Food Engineering, 55, 71-78.
5. Chang, Y., & Hartel, R. W. (2002c). Stability of ice cream during hardening and storage. Journal of Food Engineering, 55, 59-70.
6. 1H-LR-NMR. In: Fourth international conference on applications of magnetic resonance in food science. United Kingdom: Norwich.
7. Fels, U., Windhab, E. J., Hoffmann, R., von Holdt, P., & Hahn, L. (1999). Device for cooling fluids and edible foams. US Patent number Re. 36,390.
8. Goff, H. D., Verespej, E., & Smith, A. K. (1999). A study of fat and air structures in ice cream. International Dairy Journal, 9, 817-829.
9. Hanselmann, W. (1996). Influences of continuous whipping process parameters on foam structure and stability (thesis). ETH Zürich.
10. Macosko, C. W. (1994). Rheology: Principles, measurements and applications. New York: Wiley-VCH (Chapter 3, 5 & 6).
11. Mezger, T. (2000). Das Rheologie-Handbuch. Hannover: Vincentz Verlag (Chapter 8).
12. Smith, A. K., Goff, H. D., & Kakuda, Y. (2000). Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer. International Dairy Journal, 10, 295-301.
13. Stanley, D. W., Goff, H. D., & Smith, A. K. (1996). Texture-structure relationship in foamed dairy emulsions. Food Research International, 29, 1-13.
14. Wildmoser, H., & Windhab, E. J. (2001). Impact of flow geometry and processing parameters in ultra low temperature ice-cream extrusion (ULTICE) on ice-cream microstructure. European Dairy Magazine (EDM), 5, 26-31.
15. Windhab, E. J. (1993). Feinkost und Speiseeis. In D. Weipert, H.-D. Tscheuschner, & E. J. Windhab (Eds.), Rheologie der Lebensmittel. Hamburg: Behr's Verlag.
16. Windhab, E. J., & Wildmoser, H. (2002). Extrusion: A novel technology for the manufacture of ice cream. Bulletin of the IDF, 374, 43-49.
17. Windhab, E. J., Wildmoser, H., & Bolliger, S. (2001). Production en continu de crème glacée. Revue Générale du Froid, 1011, 49-54.