Rheological Evaluation of the Structure of Ice Cream Mixes Varying Fat Base

This paper discusses the influence of fat type in the structure of ice cream, during its production by means of rheo-optical analysis. Fat plays an important part in the ice cream structure formation. It's responsible for the air stabilization, flavor release, texture and melting properties. Th...

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Bibliographic Details
Main Authors: Su Fernando, Lannes C. S.
Format: Article
Language:English
Published: De Gruyter 2012-12-01
Series:Applied Rheology
Subjects:
Online Access:https://doi.org/10.3933/applrheol-22-63871