Nutritionally optimized ice cream fats

Lipid Technology

Volumn 21, Issue 3, 2009, Pages 62-64

  Persson, Marcus ^a  

^a Karlshamns AB   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

BULK PHASE; EMULSION DROPS; FAT CRYSTALS; HIGHER MELTING POINTS; ICE CREAMS; ICE CRYSTALS; SATURATED FATTY ACID; SOLID FAT CONTENT; STORAGE STABILITY; TRIACYLGLYCEROLS;

COOLING; COOLING SYSTEMS; EMULSIFICATION; FATTY ACIDS; GLYCEROL; ICE; MELTING POINT; STEELMAKING; SUGAR (SUCROSE); SUGARS; SYSTEM STABILITY;

CRYSTALS;

EID: 70350425779     PISSN: 0956666X     EISSN: 18635377     Source Type: Journal    
DOI: 10.1002/lite.200900010     Document Type: Article

References (3)

1. Goff, H. D. (1997) Colloidal aspects of ice cream, Int. Dairy J., 7, 363-373.
2. Goff, H.D. and Jordan, W.K. (1989) Action of emulsifiers in promoting fat destabilization during the manufacture of ice cream, J. Dairy Sci. 72, 18-29.
3. Nielsen, H. and Olsen, S. (2005) Technical Paper from Danisco Ingredients, TP 2005-1.