Ice Cream

Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Food Color

Volumn , Issue , 2016, Pages 198-207

  Krahl, T ^a   Fuhrmann, H ^a   Dimassi, S ^a  

^a Sensient Colors Europe GmbH   (Germany)

Author keywords

Carmine replacement; Color; Emulsion; Frozen dessert; Heat stability; Ice cream; Legislation; Light stability; PH; Sorbets

Indexed keywords

EID: 84979953913     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-08-100371-8.00009-9     Document Type: Chapter

References (11)

1. Clarke C. The Science of Ice Cream 2004, Royal Society of Chemistry, Cambridge.
2. Geesthachter Strabe 103, 21502 2015, Sensient Colors Europe GmbH, Geesthacht, Germany.
3. Chaiklahan, R., Chirasuwan, N., Bunnag, B., 2012. Stability of phycocyanin extracted from Spirulina sp.: influence of temperature, pH and preservatives. Process Biochemistry 47 (4), 659-664.
4. Emerton, V., 2008. Ingredients Handbook. Leatherhead Food International, Surrey, UK. Guidance Document Describing the Food Categories in Part E of Annex II to Regulation (EC) No 1333/2008 on Food Additives, 2015.
5. Hartel, R., 1996. Ice crystallization during the manufacture of ice cream. Trends in Food Science & Technology 7 (10), 315-321.
6. Kinsella, J., Morr, C., 1984. Milk proteins: physicochemical and functional properties. C R C Critical Reviews in Food Science and Nutrition 21 (3), 197-262.
7. Krog, N., 1977. Functions of emulsifiers in food systems. Journal of the American Oil Chemist Society 54 (3), 124-131.
8. Marshall, R., Goff, H., Hartel, R., 2003. Ice Cream. Kluwer Academic/Plenum Publishers, New York.
9. Pelan, B., Watts, K., Campbell, I., Lips, A., 1997. The stability of aerated milk protein emulsions in the presence of small molecule surfactants. Journal of Dairy Science 80 (10), 2631-2638.
10. Regulation (EC) No 1333/2008 of the European Parliament and of the Council 16 December 2008 on Food Additives, 2015.
11. Roland, A., Phillips, L., Boor, K., 1999. Effects of fat content on the sensory properties, melting, color, and hardness of ice cream. Journal of Dairy Science 82 (1), 32-38.