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The Replacement Of Milkfat With Polyunsaturated Vegetable Oil In Ice Cream And Its Effects On Overrun Fat Destabilization And Storage Stability
Download The Replacement Of Milkfat With Polyunsaturated Vegetable Oil In Ice Cream And Its Effects On Overrun Fat Destabilization And Storage Stability full books in PDF, epub, and Kindle. Read online The Replacement Of Milkfat With Polyunsaturated Vegetable Oil In Ice Cream And Its Effects On Overrun Fat Destabilization And Storage Stability ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis The Replacement of Milkfat with Polyunsaturated Vegetable Oil in Ice Cream and Its Effects on Overrun, Fat Destabilization and Storage Stability by : Phillip Soo Tong
Download or read book The Replacement of Milkfat with Polyunsaturated Vegetable Oil in Ice Cream and Its Effects on Overrun, Fat Destabilization and Storage Stability written by Phillip Soo Tong and published by . This book was released on 1982 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Lipid Technologies and Applications by : FredB. Padley
Download or read book Lipid Technologies and Applications written by FredB. Padley and published by Routledge. This book was released on 2018-05-02 with total page 856 pages. Available in PDF, EPUB and Kindle. Book excerpt: ""Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition.
Book Synopsis Destabilization of the Milk Fat Emulsion of Ice Cream by : Thabit Alsafar
Download or read book Destabilization of the Milk Fat Emulsion of Ice Cream written by Thabit Alsafar and published by . This book was released on 1962 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The destabilized fat content of commercial "soft-serve" and packaged hardened ice creams were found to range from 18 to 100 and 8 to 11 respectively. These results confirm the findings of other investigators regarding the seriousness of this defect in ice cream especially in the "soft- serve' 1 segment of the ice cream industry. Contrary to published information, the ice cream mixes examined, both commercial and experimental., contained considerable quantities of destabilized fat ranging from 4 to 9$. Results obtained from experimental mixes and corresponding ice cream revealed that the destabilization of butterfat was proportional to the butterfat content. The greatest increase in destabilization occurred during the normal freezing operation (approximately 10 minutes). Substantial additional destabilization continued during prolonged agitation in the freezer for a period of 15 to 30 minutes, when the temperature of the ice cream was maintained at 23 C P. Destabilization of the butterfat in experimental ice cream was influenced by the type of emulsifier incorporated, but no effect was observed on mixes. Liquid type emulsifiers, which are hydrophilic, such as Tween 80^caused the greatest destabilization. In these emulsifiers the improper balance bwtween hydrophilic and lipophilic properties apparently affect adversely the stability of the butterfat emulsion. Increases in the concentration of emulsifiers caused greater destabilization. Over-emulsification, as a consequence of the concentration of unsaturated fatty acids and the presence of the polyglycol chain in the molecular structure of these emulsifiers is a possible cause. The addition of sodium oxalate, sodium hexametaphosphate and sodium tetraphosphate at two concentrations, 0.1 and 0.2, was effective in reducing the destabilized fat content of ice cream. This was especially true of sodium tetraphosphate. All the ' ddcd salts were more effective at the highest concentration added. The role of these salts in stabilizing the butterfat emulsion is discussed. The Ice cream made from butter oil as a source of fat contained a greater quantity of destabilized butterfat than ice cream made from cream. The difference however, was much less than anticipated. This indicates that a product with normal texture characteristic could be produced under the severe freezing conditions prevailing during the manufacture of "soft-serve" ice cream especially if full advantage is taken of the stabilizing effect of certain emulsifiers and stabilizing salts demonstrated in this study. Changes in the structure of ice cream and the appearance of butterfat globules, destabilized butterfat and membrane material were observed by microscopical techniques, including polarized light and electron microscope examinations. A modification of the dilution and separation method of Schulz ejg al . (1959) for measuring the destabilization of the butterfat emulsion proved to be satisfactory in this investigation.
Book Synopsis Studies on Utilization of Vegetable Oil and Hydrogenated Fat for Partial Replacement of Milk Fat in Filled Soft Serve Ice Cream by : UMESHA A. R
Download or read book Studies on Utilization of Vegetable Oil and Hydrogenated Fat for Partial Replacement of Milk Fat in Filled Soft Serve Ice Cream written by UMESHA A. R and published by . This book was released on 1987 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ice Cream written by Robert T. Marshall and published by Springer. This book was released on 2012-12-06 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.
Author :Harry Douglas Goff Publisher :Ann Arbor, Mich. : University Microfilms International ISBN 13 : Total Pages :400 pages Book Rating :4.E/5 ( download)
Book Synopsis The Role of Chemical Emulsifiers and Dairy Proteins in Fat Destabilization During the Manufacture of Ice Cream by : Harry Douglas Goff
Download or read book The Role of Chemical Emulsifiers and Dairy Proteins in Fat Destabilization During the Manufacture of Ice Cream written by Harry Douglas Goff and published by Ann Arbor, Mich. : University Microfilms International. This book was released on 1988 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Milk Fat Fractions and Emulsifiers on Processing of Ice Cream by : Rachel L. Adleman
Download or read book Effects of Milk Fat Fractions and Emulsifiers on Processing of Ice Cream written by Rachel L. Adleman and published by . This book was released on 1999 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Emulsifiers and Their Applications by : Richard W Hartel
Download or read book Food Emulsifiers and Their Applications written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Download or read book Palm Oil written by Oi-Ming Lai and published by Elsevier. This book was released on 2015-09-01 with total page 846 pages. Available in PDF, EPUB and Kindle. Book excerpt: Palm Oil: Production, Processing, Characterization, and Uses serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components. It also includes several topics related to oil palm genomics, tissue culture and genetic engineering of oil palm. Physical, chemical and polymorphic properties of palm oil and its components as well as the measurement and maintenance of palm oil quality are included and may be of interest to researchers and food manufacturers. General uses of palm oil/kernel oil and their fractions in food, nutritional and oleochemical products are discussed as well as the potential use of palm oil as an alternative to trans fats. Some attention is also given to palm biomass, bioenergy, biofuels, waste management, and sustainability. - Presents several chapters related to oil palm genetics, including oil palm genomics, tissue culture and genetic engineering. - Includes contributions from more than 80 well-known scientists and researchers in the field. - In addition to chapters on food uses of palm oil, the book contains nonfood applications such as use as a feedstock for wood-based products or for bioenergy. - Covers key aspects important to the sustainable development of palm oil.
Book Synopsis Edible Oleogels by : Alejandro G. Marangoni
Download or read book Edible Oleogels written by Alejandro G. Marangoni and published by Elsevier. This book was released on 2015-08-24 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or "oleogels," and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease. - Presents a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat - Reviews recent advances in the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles - Identifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume
Download or read book Ice Cream written by H Douglas Goff and published by Springer Science & Business Media. This book was released on 2013-01-17 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.
Book Synopsis Fat Destabilization in Ice Cream and Ice Milk Containing Low Dextrose Equivalent Corn Sweeteners by : Syed Riyaz Mahdi
Download or read book Fat Destabilization in Ice Cream and Ice Milk Containing Low Dextrose Equivalent Corn Sweeteners written by Syed Riyaz Mahdi and published by . This book was released on 1969 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Fat Content on Physical Properties and Consumer Acceptability of Vanilla Ice Cream by : Maria Rolon
Download or read book Effect of Fat Content on Physical Properties and Consumer Acceptability of Vanilla Ice Cream written by Maria Rolon and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past few decades, the food industry has been seeking to reduce the energy density of many products. Fat reduction is often pursued as a strategy to decrease the overall caloric content of foods, since it provides the highest amount of energy per gram (9 kcal/g), when compared to proteins and carbohydrates (4 kcal/g). However, fat-reduced products are often perceived to be of inferior sensory quality, when compared to the full-fat alternative.Ice cream is a complex food matrix due to the coexistence of multiple physical phases: ice crystals, air bubbles, partially coalesced fat globules and a concentrated, highly viscous unfrozen solution. In ice cream, removal of one ingredient may affect not only physical properties but also multiple sensory characteristics that are important to consumers. Fat, in particular, contributes to texture, mouthfeel and flavor, in addition to serving as a structural agent supporting the other physical phases, in particular the air bubbles. Moreover, it contributes to the characteristic smoothness, dryness and melting rate of the products. Removal of fat from ice cream without replacement of solids has been shown to decrease sensory quality indicators, while the addition of ingredients to replace the fat has provided better results. However, the perfect replacement strategy has yet to be found. Previous work evaluating fat removal strategies has focused on changes in key sensory descriptors, with surprisingly little information available about consumer acceptability of reduced-fat products.In this study, the effect of replacing fat with maltodextrin (MD) on selected physical properties of ice cream and on consumer acceptability were evaluated simultaneously. Vanilla ice creams were formulated to contain 6, 8, 10, 12 and 14% fat and 8, 6, 4, 2, and 0% maltodextrin, respectively. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness and melting rate. A series of consumer acceptability tests were conducted, each with ~100 participants, to measure liking and intensity of various sensory attributes. The experiment was replicated three times. Data were analyzed using one-way Analysis of variance (ANOVA) and a mixed model ANOVA for the physical and sensory data, respectively. Correlation analysis was used to assess relationships between consumer acceptability, physical variables and sensory attributes. Consumer tests were also conducted after 19 weeks of storage at -18C, to assess changes in sensory acceptance due to prolonged periods of storage. Later, a discrimination test was used to determine the difference in fat content that consumers are able to discriminate among the products tested in this study. Results indicated that viscosity of the mixes decreased with increasing fat content and decreasing maltodextrin concentration. Fat particle size and fat destabilization significantly decreased with fat reduction. However, consumer acceptability did not significantly differ across the samples for fresh or stored ice cream. Even in the absence of significant differences, overall liking was correlated with slower melting rate in fresh ice cream. Following storage, ice creams with 6, 12 and 14 % fat did not differ in consumer acceptability compared to fresh ice cream. However, ice creams with 8 and 10% fat (and 6 and 4% MD), each showed a significant drop in liking score following storage by 2.8 and 5.7%, respectively. When asked to discriminate, consumers were unable to distinguish ice creams with 2% fat difference when maltodextrin was included in the formulation. A 4% difference was found to be discriminated when comparing 6% vs 10% fat ice creams but not for 8% vs 12% fat. Collectively, the changes in the physical structure of ice creams with fat contents ranging from 6 to 14% did not show evidence of gross changes in consumer acceptability for either fresh or aged ice cream.
Book Synopsis Variables that Affect the Fat Stability and Dryness of Ice Cream by : Jerome J. Kloser
Download or read book Variables that Affect the Fat Stability and Dryness of Ice Cream written by Jerome J. Kloser and published by . This book was released on with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Yogurt in Health and Disease Prevention by : Nagendra P. Shah
Download or read book Yogurt in Health and Disease Prevention written by Nagendra P. Shah and published by Academic Press. This book was released on 2017-05-26 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value
Book Synopsis The Effect of Butterfat on Overrun & Quality of Ice Cream by : Donald E. Mook
Download or read book The Effect of Butterfat on Overrun & Quality of Ice Cream written by Donald E. Mook and published by . This book was released on 1928 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Fat Destabilization on Some Physico-chemical Properties of Ice Cream by : R. Sharma
Download or read book Effect of Fat Destabilization on Some Physico-chemical Properties of Ice Cream written by R. Sharma and published by . This book was released on 1991 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
