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The Texture of Ice Cream 2. Rheological Properties of Frozen Ice Cream
Author(s) -
SHAMA F.,
SHERMAN P.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb01926.x
Subject(s) - ice cream , rheology , globules of fat , elasticity (physics) , ice crystals , viscosity , chemistry , mineralogy , materials science , food science , composite material , chemical engineering , meteorology , milk fat , physics , linseed oil , engineering
SUMMARY The creep behavior of frozen ice cream can be represented satisfactorily by a six‐element model. The parameters involved are the instantaneous elasticity (E 0 ), two elastic moduli (E 1 and E 2 ), and two viscosity components (η 1 and η 2 ) associated with retarded elasticity, and a Newtonian viscosity (η N ). From the effect of fat, overrun, and temperature on the magnitude of these parameters it is suggested that E 0 is affected primarily by the ice crystals, E 1 and η 2 by the weak stabilizer‐gel network, η 1 by protein‐enveloped air cells, η 1 by the fat crystals, and η N by both fat and ice crystals. When ice cream mix is whipped and frozen, the fat globules undergo some coagulation from rupture of the protective protein‐emulsifier layer around the globules. Coagulation is hindered by the simultaneous conversion of water to ice.