2005•Beverage & Fast Frozen Food IndustryRequires access

Physicochemical Property and Functionality of Food-Grade Emulsifiers in Ice Cream

Yang Xiang-qing

Abstract

This paper analyzed the stochastic dispersion of lipid macrospheres after homogenization,and their effects on rheological and sensory properties of ice cream.The classification of food emulsifiers and the Lipophilic Balance values(HLB values) of common food emulsifiers and their functions in ice cream production were also described.

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Available abstract

Key concepts: Ice cream, Food science, Rheology, Chemistry, Homogenization (climate), Food products, Food additive, Materials science