Abstract
The effects of high pressure homogenization (HPH) at 100 or 200 MPa on some characteristics of ice cream mixes containing 3-8% fat and the resulting ice creams were evaluated. HPH caused considerable flocculation and/or coalescence in higher fat mixes, but fat structures in these mixes did not have a direct bearing on fat structures in the ice creams. Hardness and gumminess of ice cream, determined by texture profile analysis, suggested that ice cream samples manufactured from 5% fat ice cream mixes HPH-treated at 100 MPa may have similar textural characteristics to standard ice cream samples (8% fat; homogenized at 18 MPa). Viscosity measurements of these homogenized mixes were also similar. Therefore, HPH may enhance the textural characteristics of low fat ice cream.
| Original language | English |
|---|---|
| Pages (from-to) | 519-523 |
| Number of pages | 5 |
| Journal | Milchwissenschaft |
| Volume | 58 |
| Issue number | 9-10 |
| Publication status | Published - 2003 |
Keywords
- 63 Ice cream (high pressure homogenisation)
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