An electron microscopical investigation of fat destabilization in ice cream
- 1 September 1971
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 6 (3) , 285-294
- https://doi.org/10.1111/j.1365-2621.1971.tb01617.x
Abstract
Summary: A limited amount of fat destabilization occurs when ice cream mix is aerated and frozen, and this emulsion breakdown imparts some desirable properties to ice cream. A method of measuring the amount of de‐emulsified fat is described, and the results of an investigation of the process by means of electron microscopy are given. The effects of fat composition and processing variables on fat destabilization are summarized, and an overall picture is presented of the part played by fat in the structure of ice cream.Keywords
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