Influence of Formulation on the Thermal Behavior of Ice Cream Mix and Ice Cream

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dc.contributor.authorGrangera, C.
dc.contributor.authorSchoppe, A.
dc.contributor.authorLegerb, A.
dc.contributor.authorBareyb, P.
dc.contributor.authorCansella, M.
dc.date.accessioned2014-05-05T11:15:42Z
dc.date.available2014-05-05T11:15:42Z
dc.date.issued2005-06
dc.description.abstractThe influence of fat and emulsifier types on particle size and thermal behavior of aged mixes and the corresponding ice creams was investigated. Mixes and ice creams based on partially unsaturated monodiglycerides (MDG) were characterized by an increased percentage of agglomerated fat globules compared with saturated MDG-based systems. DSC thermograms obtained for refined coconut oil in mix showed a displacement of the main crystallization event toward lower crystallization temperatures compared with fat in the bulk phase. This supercooling effect was more or less pronounced for the three other fats used (hydrogenated coconut oil, refined palm oil, and anhydrous milk fat). In emulsified systems, an additional exotherm was observed that was interpreted in terms of MDG crystallization. The fact that this peak appeared at different temperatures ranging from 32 to 41°C as a function of the fat selection suggested that different fat–emulsifier interactions would occur. In the case of ice creams, although the water peak interfered with the fat peak, melting DSC curves allowed the discrimination between the fat types used in the formulationen_US
dc.identifier.citationJAOCS 82, 427–431 (June 2005).en_US
dc.identifier.urihttp://hdl.handle.net/123456789/962
dc.language.isoenen_US
dc.publisherAOCS Pressen_US
dc.subjectFaten_US
dc.subjectice creamen_US
dc.subjectice cream mixen_US
dc.subjectlipid emulsifieren_US
dc.subjectthermal behavioren_US
dc.titleInfluence of Formulation on the Thermal Behavior of Ice Cream Mix and Ice Creamen_US
dc.typeArticleen_US

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