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ACTION OF EMULSIFIERS IN ICE CREAM UTILIZING THE HLB CONCEPT
Author(s) -
GOVIN R.,
LEEDER J. G.
Publication year - 1971
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.1365-2621.1971.tb03287.x
Subject(s) - ice cream , dryness , food science , chemistry , milk fat , chromatography , biology , immunology , linseed oil
SUMMARY —Experimental results show that the level of milk solids‐not‐fat normally used in ice creams, alone, had sufficient emulsifying capacity to emulsify the fat present in a standard ice cream mix. The added chemical emulsifier, regardless of its HLB, contributed little to the stability of the mix. This was true even where butteroil was used as a source of fat. Fat deemulsification during freezing increased with the HLB of the emulsifier while the dryness showed no meaningful trend. The meaning of the terms dryness, stiffness, melt resistance, and stand‐up quality has been clarified.