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Showing 1 to 14 of 14 for “"Ice creams"”.
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Effect of Storage Temperatures on Ice Cream Quality
<p>Ice cream quality is dependent on many factors including the storage temperature. Currently, the industry standard for ice cream storage is -28.9°C (-20°F). Ice cream production costs may be decreased by increasing the temperature of the storage freezer, thus lowering energy costs. The first …
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Effects of Milk Fat, Homogenization, and Stabilizer-Emulsifier Blend on the Texture of Vanilla Ice Cream
<p>Vanilla ice creams were made with two levels of milk fat (11 or 16%), two levels of homogenization (single or double), two levels of stabilizer-emulsifier blend (0.35 or 0.43%), 11 % milk solids-not-fat (MSNF), 13% sucrose, and 3% com syrup solids. Eight batches of ice cream mixes were made and …
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Ampliação de uma indústria de sorvetes: inserção de uma linha de produção de gelados comestíveis hiperprotéico
Ice cream is a very popular product that appeals to all age groups, presenting an expressive market in several countries such as Brazil, France, the United States and Canada. Currently in the Brazilian market we have a great variety of types and flavors of ice creams that serve the most varied …
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Fagyasztott élelmiszer-emulziók stabilitásának vizsgálata = Investigation of the stability of frozen food emulsions
… of the stability of artisanal confectionery creams and ice creams with instruments capable of thermo-physical and rheological measurements. I tried to find out how are thermo-physical and textural characteristics affected by freezing and frozen storage in creams and the addition of acid whey …
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Improving the Body, Texture, and Overall Quality of Low Fat Ice Cream with Emulsifiers
… at three levels each were tested in 2% low fat ice cream. Emulsifiers evaluated included: monoglyceride and diglyceride, polysorbate 80 blend; 40% alpha monoglyceride; 70% alpha monoglyceride; and lecithin. Use of emulsifiers produced desirable effects in low fat ice cream quality. All …
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Physicochemical and sensory properties of soymilk from five soybean lines
… acceptance test, and texture properties of soy ice creams. Plain flavor soymilks made from five soybean lines were made in the laboratory using a soymilk maker for physical, chemical, descriptive sensory analysis, and making soy ice creams. Soymilks were placed at room temperature for 2 h first …
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Changes in Composition and Functional Properties of Dairy Products Made With Altered Milk Fat
… Products under freezing temperatures, like ice creams, may tolerate higher oleic acid infusion levels than whipping creams or butter oil. Palmitic acid should be present in milk fat composition in at least 20% to keep functional properties for most of the products under study. Changes in 21 …
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The Effects of Processed Wheys and Sodium Caseinate on Composition and Consumer Acceptance of Ice Cream
<p>Ice cream dates back to before the Roman Empire (6), and since has remained a world favorite. In the U.S., consumption of ice cream has been about 8.3 kg per capita per year since 1950 (58). In 1950, the frozen dessert industry used approximately 5.9% of the milk supply; however in 1977 this had …
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Reenvelopment of native and processes butteroils into globules resembling milk lipid globules in functional properties
… butteroil and reduced-cholesterol reformulated creams and unwashed natural cream as the control. Reformulation conditions included phase ratios of 1:1:1 (butteroil:buttermilk/aqueous phase:skim milk), homogenization temperature of 42°C, two-stage homogenization pressures of 500 psig/2000 psig, …
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Increasing the Protein Content of Ice Cream
<p>Vanilla ice cream was made with a mix composition of 10.5% milk fat, 10.5% milk solids-not-fat, 12% beet sugar, and 4 % corn syrup solids (36 dextrose equivalent). Seven batches of ice cream mixes were made and each batch represented one treatment. Three replications were performed for a total …
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Dairy Food Consumption in Educated, Older Women in Virginia: Use of Focus Groups to Examine Attitudes and Perceptions
… particularly cottage cheese and reduced-fat ice creams, were too large for a single person and resulted in spoilage and wasted money. Women found it difficult to locate and read expiration dates, and some expressed confusion over “Use By” and “Sell By” dates. Products, such as plastic milk …
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Creación del manual de marca de la empresa de helados artesanales Macu
Macu es una marca de helados artesanales que empieza a realizar sus ventas a través de ciertos emprendimientos peruanos. La marca se caracteriza por ser atrevida, divertida, fresca y poseer un estilo rockero; un concepto distinto a las típicas marcas de helados. Al momento de su concepción y al ser …