By Robert T Marshall; H Douglas Goff; Richard W Hartel
ISBN-10: 0306477009
ISBN-13: 9780306477003
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3 mL) when overrun is 100% (one-half of the volume is air). 3). 4). Consumers often ask what impact consumption of ice cream may have on their weight. 4 show that one serving of ice cream contributes from less than 5% to more than 10% of the calories of a 2000 calories daily intake which is generally deemed appropriate for adults whose activity levels are limited. As in all aspects of healthy eating, variety and moderation are important practices. Protein Content Ice cream has a high concentration of NMS, which is 34-36% milk protein.
1986), and thus may not have been expected to affect initial ice crystallization processes. With respect to recrystallization, there has not been a demonstrable correlation between viscosity of the unfrozen mix and recrystallization rate (Hagiwara and Hartel, 1996; Budiaman and Fennema, 1987a,b; Miller-Livney and Hartel, 1997). , 1993; Hagiwara and Hartel, 1996; Sahagian and Goff, 1995; Miller-Livney and Hartel, 1997). , 1999). Most polysaccharides are incompatible with milk proteins in solution, which leads to further localized concentrations.
1999a,b). Goff and co-workers (1999) examined the interaction between milk proteins and polysaccharides in frozen systems using labeled polysaccharides and fluorescence microscopy. They demonstrated a clear phase separation between the two leading to discernable networks created by freezing from both locust bean gum and milk proteins. It was also shown in ice cream that when in solution with polysaccharides, casein aggregates form distinct networks. Flores and Goff (1999) demonstrated that milk proteins had a large impact on texture by limiting ice crystal size and enhancing their stability.
Ice cream by Robert T Marshall; H Douglas Goff; Richard W Hartel
by Joseph
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