EFFECTS OF EMULSIFIERS ON PROTEIN-FAT INTERACTION IN ICE-CREAM MIX DURING AGING .1. QUANTITATIVE-ANALYSES

被引：75

作者：

BARFOD, NM ^{[1
]}

KROG, N ^{[1
]}

LARSEN, G ^{[1
]}

BUCHHEIM, W ^{[1
]}

机构：

[1] BUNDESANSTALT MILCHFORSCH,INST CHEM & PHYS,W-2300 KIEL 1,GERMANY

来源：

FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY | 1991年 / 93卷 / 01期

关键词：

D O I：

10.1002/lipi.19910930104

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Ageing of ice cream mix at 0 to 10-degrees-C for a minimum of 3 up to 24 hours prior to ice cream production in the ice cream machine is generally used to improve various physical properties. During ageing the fat phase of the mix crystallizes and protein is slowly desorbed from the surface of the fat globules. In the presence of emulsifiers fat crystallization and protein desorption is distinctly enhanced resulting in increased agglomeration of fat globules during ice cream manufacture which is important for the formation and stability of the final ice cream. The effect of emulsifiers on ageing is due to their strong interfacial activity at low temperature.

引用

页码：24 / 29

页数：6

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