2003•Wuxi Qinggong Daxue xuebaoRequires access

Influence of Stabilizer and Emulsifier on Quality of Low Fat Ice Cream

Feng Yi-mei

Abstract

The effect of a stabilizer and two kinds of emulsifiers at different levels on the quality of low fat ice cream was studied in this paper. The optimum amount of the stabilizer and emulsifiers was ob-tained by measuring rheological properties, destabilization ability of fat in ice cream mix', overrun and melting resistance of ice cream at different levels.

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Available abstract

Key concepts: Stabilizer (aeronautics), Ice cream, Rheology, Food science, Chemistry, Chemical engineering, Materials science, Composite material