Ice recrystallization inhibition in ice cream by propylene Glycol monostearate

Journal of Food Science

Volumn 73, Issue 9, 2008, Pages

  Aleong, J M ^a   Frochot, S ^a   Goff, H D ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Ice cream; Ice recrystallization; Propylene glycol monostearate

Indexed keywords

EMULSIFYING AGENT; ICE; PROPYLENE GLYCOL; STEARIC ACID DERIVATIVE; SUCROSE;

ARTICLE; CRYSTALLIZATION; EMULSION; FOOD HANDLING; FREEZING; ICE CREAM; METHODOLOGY;

CRYSTALLIZATION; EMULSIFYING AGENTS; EMULSIONS; FOOD HANDLING; FREEZING; ICE; ICE CREAM; PROPYLENE GLYCOL; STEARATES; SUCROSE;

EID: 55649113074     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00954.x     Document Type: Article

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