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Effects of homogenisation conditions on the physical properties of high‐fat ice cream
Author(s) -
TOSAKI MAYU,
KITAMURA YUTAKA,
SATAKE TAKAAKI,
TSURUTANI TAIJI
Publication year - 2009
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00525.x
Subject(s) - ice cream , ice crystals , globules of fat , high pressure , materials science , clear ice , food science , mineralogy , chemistry , composite material , geology , sea ice , milk fat , meteorology , arctic ice pack , climatology , antarctic sea ice , physics , mechanics , absorption (acoustics)
The effect of homogenisation pressure on the physical properties of high‐fat ice cream was investigated. Nonhomogenised ice cream was hard, with low resistance to meltdown, and ice crystals grew rapidly therein. Fat globule networks were not formed in the nonhomogenised ice cream. The ice cream homogenised at 5 MPa or more was harder and showed a higher resistance to meltdown. Ice crystals in the ice cream homogenised at 5 MPa or more grew slowly. The physical properties of each ice cream varied with homogenisations from 5 to 25 MPa and could be controlled by homogenisation pressure.