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Article: Ice Cream Structural Elements that Affect Melting Rate and Hardness
- Article from:
- Journal of Dairy Science
- Article date:
- January 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association Jan 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Statistical models were developed to reveal which structural elements of ice cream affect melting rate and hardness. Ice creams were frozen in a batch freezer with three types of sweetener, three levels of the emulsifier polysorbate 80, and two different draw temperatures to produce ice creams with a range of microstructures. Ice cream mixes were analyzed for viscosity, and finished ice creams were analyzed for air cell and ice crystal size, overrun, and fat destabilization. The ice phase volume of each ice cream were calculated based on the freezing point of the mix. Melting rate and hardness of each hardened ice cream was measured and correlated with the structural attributes by ...
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