Interactions between food components in ice cream. I. Unfrozen emulsions

• Published in: Food Hydrocolloids (United Kingdom) Vol. 10; no. 4
• Main Authors: Gelin, J.L, Poyen, L, Rizzotti, R, Meste, M. le, Courthaudon, J.L, Lorient, D. (Food Development Center, Systems Bio-Industries, 50500 Carentan (France))
• Format: Publication
• Language: English
• Published: 1996
• Subjects: ADSORCION; ADSORPTION; ALIMENT CONCENTRE POUR ANIMAUX; BUTTER OIL; CONCENTRATES; CREME GLACEE; DRIED SKIM MILK; EMULSIFIANT; EMULSIFICANTES; EMULSIFIERS; EMULSION; EMULSIONS; GLICERIDOS; GLYCERIDE; GLYCERIDES; GRASA DE LA LECHE; GRASA OLEOSA DE MANTEQUILLA; HELADO; HOMOGENEISATION; HOMOGENEIZACION; HOMOGENIZATION; HUILE DE BEURRE; ICE CREAM MIX; ICECREAM; INDUSTRIA; INDUSTRIE; INDUSTRY; LAIT ECREME EN POUDRE; LECHE DESCREMADA EN POLVO; MANUFACTURE; MATIERE GRASSE DU LAIT; MILK FAT; MILK PROTEIN; MILK SUBSTITUTES; MONOACYLGLYCEROLS; PIENSOS CONCENTRADOS; POLYSORBATES; PROCESAMIENTO; PROCESSING; PROTEINAS DE LA LECHE; PROTEINAS DE SUERO DE LECHE; PROTEINE DE LACTOSERUM; PROTEINE DU LAIT; SUCCEDANE DE LAIT; SUCEDANEOS DE LA LECHE; TRAITEMENT; WHEY PROTEIN