Recrystallization in Ice Cream as Affected by Stabilizers
Addition of locust bean gum (LBG) or guar gum to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer. LBG was more effective at inhibiting recrystallization than guar. Increasing stabilizer concentration resulted in greater inhibitio...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
SUTTON, ROBIN L. [verfasserIn] WILCOX, JEAN [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1998 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2008 ; Blackwell Publishing Journal Backfiles 1879-2005 |
|---|---|
| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 63(1998), 1, Seite 0 |
| Übergeordnetes Werk: |
volume:63 ; year:1998 ; number:1 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1998.tb15686.x |
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| 520 | |a Addition of locust bean gum (LBG) or guar gum to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer. LBG was more effective at inhibiting recrystallization than guar. Increasing stabilizer concentration resulted in greater inhibition. With LBG we found some evidence for an optimum concentration above which no further inhibition occurred. We found no evidence for phase volume effects. | ||
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10.1111/j.1365-2621.1998.tb15686.x doi (DE-627)NLEJ243227515 DE-627 ger DE-627 rakwb SUTTON, ROBIN L. verfasserin aut Recrystallization in Ice Cream as Affected by Stabilizers Oxford, UK Blackwell Publishing Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Addition of locust bean gum (LBG) or guar gum to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer. LBG was more effective at inhibiting recrystallization than guar. Increasing stabilizer concentration resulted in greater inhibition. With LBG we found some evidence for an optimum concentration above which no further inhibition occurred. We found no evidence for phase volume effects. 2008 Blackwell Publishing Journal Backfiles 1879-2005 |2008|||||||||| ice cream WILCOX, JEAN verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 63(1998), 1, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:63 year:1998 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1998.tb15686.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 63 1998 1 0 |
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10.1111/j.1365-2621.1998.tb15686.x doi (DE-627)NLEJ243227515 DE-627 ger DE-627 rakwb SUTTON, ROBIN L. verfasserin aut Recrystallization in Ice Cream as Affected by Stabilizers Oxford, UK Blackwell Publishing Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Addition of locust bean gum (LBG) or guar gum to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer. LBG was more effective at inhibiting recrystallization than guar. Increasing stabilizer concentration resulted in greater inhibition. With LBG we found some evidence for an optimum concentration above which no further inhibition occurred. We found no evidence for phase volume effects. 2008 Blackwell Publishing Journal Backfiles 1879-2005 |2008|||||||||| ice cream WILCOX, JEAN verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 63(1998), 1, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:63 year:1998 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1998.tb15686.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 63 1998 1 0 |
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10.1111/j.1365-2621.1998.tb15686.x doi (DE-627)NLEJ243227515 DE-627 ger DE-627 rakwb SUTTON, ROBIN L. verfasserin aut Recrystallization in Ice Cream as Affected by Stabilizers Oxford, UK Blackwell Publishing Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Addition of locust bean gum (LBG) or guar gum to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer. LBG was more effective at inhibiting recrystallization than guar. Increasing stabilizer concentration resulted in greater inhibition. With LBG we found some evidence for an optimum concentration above which no further inhibition occurred. We found no evidence for phase volume effects. 2008 Blackwell Publishing Journal Backfiles 1879-2005 |2008|||||||||| ice cream WILCOX, JEAN verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 63(1998), 1, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:63 year:1998 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1998.tb15686.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 63 1998 1 0 |
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10.1111/j.1365-2621.1998.tb15686.x doi (DE-627)NLEJ243227515 DE-627 ger DE-627 rakwb SUTTON, ROBIN L. verfasserin aut Recrystallization in Ice Cream as Affected by Stabilizers Oxford, UK Blackwell Publishing Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Addition of locust bean gum (LBG) or guar gum to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer. LBG was more effective at inhibiting recrystallization than guar. Increasing stabilizer concentration resulted in greater inhibition. With LBG we found some evidence for an optimum concentration above which no further inhibition occurred. We found no evidence for phase volume effects. 2008 Blackwell Publishing Journal Backfiles 1879-2005 |2008|||||||||| ice cream WILCOX, JEAN verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 63(1998), 1, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:63 year:1998 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1998.tb15686.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 63 1998 1 0 |
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10.1111/j.1365-2621.1998.tb15686.x doi (DE-627)NLEJ243227515 DE-627 ger DE-627 rakwb SUTTON, ROBIN L. verfasserin aut Recrystallization in Ice Cream as Affected by Stabilizers Oxford, UK Blackwell Publishing Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Addition of locust bean gum (LBG) or guar gum to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer. LBG was more effective at inhibiting recrystallization than guar. Increasing stabilizer concentration resulted in greater inhibition. With LBG we found some evidence for an optimum concentration above which no further inhibition occurred. We found no evidence for phase volume effects. 2008 Blackwell Publishing Journal Backfiles 1879-2005 |2008|||||||||| ice cream WILCOX, JEAN verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 63(1998), 1, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:63 year:1998 number:1 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1998.tb15686.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 63 1998 1 0 |
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Recrystallization in Ice Cream as Affected by Stabilizers |
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Addition of locust bean gum (LBG) or guar gum to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer. LBG was more effective at inhibiting recrystallization than guar. Increasing stabilizer concentration resulted in greater inhibition. With LBG we found some evidence for an optimum concentration above which no further inhibition occurred. We found no evidence for phase volume effects. |
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Addition of locust bean gum (LBG) or guar gum to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer. LBG was more effective at inhibiting recrystallization than guar. Increasing stabilizer concentration resulted in greater inhibition. With LBG we found some evidence for an optimum concentration above which no further inhibition occurred. We found no evidence for phase volume effects. |
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Addition of locust bean gum (LBG) or guar gum to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer. LBG was more effective at inhibiting recrystallization than guar. Increasing stabilizer concentration resulted in greater inhibition. With LBG we found some evidence for an optimum concentration above which no further inhibition occurred. We found no evidence for phase volume effects. |
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