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  • Structure of low fat ice-cream:size distribution of air cells.

    Author(s) : Moorthy, P. R. S.Balachandran, R.

    Author Affiliation : Department of Livestock Products Technology, College of Veterinary Science, Tirupati 517502, India.

    Journal article : Indian Journal of Dairy Science 2000 Vol.53 No.1 pp.64-66 ref.5

    Abstract : The structure with regards to air cell size distribution of normal and low fat ice cream was compared. The percentage distribution of air cells in the range of 11 to 20 µm was observed to be 33.7, 34.8 and 32.3 for normal (10% fat), 8% fat and 6% fat ice creams respectively. The number of air cells increased with the inclusion of emulsifier (Tween-80), and decreased when it was excluded from the basic composition of the mix.

    ISSN : 0019-5146

    Record Number : 20000406195

    Language of text : English

    Language of summary : English

    Indexing terms for this abstract:

    Descriptor(s) : emulsifiers, ice cream, low fat milk, milk products, physicochemical properties

    Identifier(s) : dairy products