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 …

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 …

Fats and oils are very important raw materials and functional ingredients for several food
products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings …

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 …

The effects of supplementation of oligofructose or inulin on the rheological characteristics
and survival of Lactobacillus acidophilus La‐5 and Bifidobacterium animalis Bb‐12 in low …

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 …

Quantitative descriptive analysis was used to describe the key attributes of nine
ultrapasteurized (UP) milk products of various fat levels, including two lactose-reduced …