FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

STANISŁAW MLEKO, BOHDAN ACHREMOWICZ

Title

Influence of freeze rate and fat substitutes on ice-cream structure

Abstract

In this article, influence of freeze rate and fat mimetics on the ice-cream structure was discussed. Freeze rate and temperature have the greatest influence on size and shape of ice crystals and on quantity and size of air bulbs. Ice-cream fat can be replaced by carbohydrate or protein fat mimetics. Their activity is different and depends on their structure and functional properties. Utilizing fat mimetics their different interaction with aromatic compounds should be remembered.

Download