Effects of Locust Bean Gum and Mono- and Diglyceride Concentrations on Particle Size and Melting Rates of Ice Cream

Journal of Food Science

Volumn 78, Issue 6, 2013, Pages

  Cropper, S L ^a   Kocaoglu Vurma, N A ^a   Tharp, B W ^b   Harper, W J ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b Tharp's Food Technology   (United States)

Author keywords

Fat aggregation; Ice cream; Locust bean gum; Mono and diglycerides; Particle size

Indexed keywords

ALGAROBA; DIACYLGLYCEROL; EMULSIFYING AGENT; FAT; GALACTAN; MANNAN; PLANT GUM;

ARTICLE; CHEMISTRY; FOOD HANDLING; FREEZING; ICE CREAM; PARTICLE SIZE;

DIGLYCERIDES; EMULSIFYING AGENTS; FATS; FOOD TECHNOLOGY; FREEZING; GALACTANS; ICE CREAM; MANNANS; PARTICLE SIZE; PLANT GUMS;

EID: 84879317983     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12073     Document Type: Article

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