Short communication: impact of formulation on ice cream microstructures: an oscillation thermo-rheometry study.
Oscillation thermo-rheometry was used to underline the existence of the different microstructures in ice cream. Varying ice cream formulations illustrated the impact of each ingredient, i.e., fat, proteins, and lipid emulsifiers, and their interactions on the establishment of different networks.
Granger
C
C
Laboratoire Milieux dispersés alimentaires: physico-chimie, formulation et vectorisation nutritionnelle, ISTAB, Université Bordeaux 1, France.
Langendorff
V
V
Renouf
N
N
Barey
P
P
Cansell
M
M
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D045703:Emulsifying Agents; D006358:Hot Temperature; D007054:Ice Cream / Q000032:analysis*; D008055:Lipids / Q000032:analysis; D010507:Periodicity; D012212:Rheology
D004041:Dietary Fats; D004044:Dietary Proteins; D045703:Emulsifying Agents; D008055:Lipids