Effect of Some Citrate and Phosphate Salts on Stability of Fat Emulsion in Ice Cream
Open Access
- 1 March 1962
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 45 (3) , 430-431
- https://doi.org/10.3168/jds.s0022-0302(62)89409-0
Abstract
A turbidity method was used to measure changes in the fat emulsion caused by extended whipping in a soft ice cream freezer. Fat emulsion destabilization was delayed best by the use of Na tetrapyrophosphate. Next in effectiveness was Na hexametaphosphate followed by Na citrate and disodium phosphate.This publication has 0 references indexed in Scilit: