Ice cream as a complex multi-phase food consists of fat globules, air bubbles and ice
crystals dispersed in a semi-frozen solution. Ice cream contains about 12% fat, which plays a …

Partial coalescence of the fat emulsion and its control by manipulation of the oil/water
interface continues to be an active area of ice cream research and understanding at both the …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Fat and fat structure development in ice cream and related frozen dairy desserts are critical
for optimal structure and physical properties, stability, Xavor and texture. This chapter will …

Ice cream is a popular dairy product among consumers of all ages. Textural attributes of ice
are the key factors determining the market success of the product. Ice cream is a dairy …

This study was conducted to evaluate the use and efficacy of check-all-that-apply (CATA)
data for the creation of preference maps, and to compare these maps to classical external …

Research was conducted to examine the effect of inulin on the rheological and textural
characteristics of yog‐ice cream desserts in relation to their sensory attributes. Addition of …

Sensory and instrumental analyses were used to evaluate the texture of regular (10%), light
(5%), low fat (2.5%) and fat free vanilla (0.4%) ice creams. The light, low fat and fat free ice …

Instrumental analyses were used to evaluate the rheological properties of regular (10%),
reduced-fat (6%) and low-fat (3%) ice cream mixes and frozen ice creams stored at− 18° C …

Ice creams were prepared that varied only in the percentage of milk fat (0.1, 3, 7, or 10%)
and the corresponding total solids. All mixes were formulated to have similar freezing points …