Ice Recrystallization Inhibition in Ice Cream as Affected by Ice Structuring Proteins from Winter Wheat Grass From: Journal of Dairy Science | Date: January 1, 2006| Author: Goff, H D; Regand, A | Copyright American Dairy Science Association Jan 2006. Provided by ProQuest LLC.Copyright information

ABSTRACT

Ice recrystallization in quiescently frozen sucrose solutions that contained some of the ingredients commonly found in ice cream and in ice cream manufactured under commercial conditions, with or without ice structuring proteins (ISP) from cold-acclimated winter wheat grass extract (AWWE), was assessed by bright field microscopy. In sucrose solutions, critical differences in moisture content, viscosity, ionic strength, and other properties derived from the presence of other in...

Related newspaper, magazine, and journal articles from HighBeam Research

	The science of ice cream.(Book Review) Chemistry and Industry ; I scream The science of ice cream C Clarke Picture a hot summer's day on the beach. One thing you can guarantee is that wherever in the world you are someone close by will be eating ice cream. Such is the human love affair with this frozen dessert that it has evolved into a product with a
	Effect of double homogenization and whey protein concentrate on the texture of ice cream Journal of Dairy Science ; Effect of Double Homogenization and Whey Protein Concentrate on the Texture of Ice Cream1 ABSTRACT Ice cream samples were made with a mix composition of 11% milk fat, 11% milk solids-not-fat, 13% sucrose, 3% corn syrup solids (36 dextrose equivalent), 0.28% stabilizer blend, or 0.10% emulsifier and
	101 TASTY FACTS THAT TAKE SOME LICKING!; I scream, you scream, we all scream for ice cream - and in August we buy more of it than in any other month. PAT MOORE scoops up 101 cool facts about Britain's favourite treat...(Features) The People (London, England) ; Ice cream IS a turn on. The part of the brain which is switched on during love making is also activated when you eat ice cream. Ice cream comes from China's Tang period (AD 618-97) and was based on buffalo milk, flour and camphor. Ice cream took hold in Europe when Marco Polo brought the Chinese
	Ice cream, the happy food A closer look reveals its delicate balance Chicago Sun-Times ; Ice cream and happiness, it is said, go together like cookies n' cream. "You cannot be a grouch and work in the ice cream business," says Bruce Tharp, a food science professor at Penn State University who fancies neckties in ice cream prints much as a fashionista would Armani suits. Adds Dale
	Tharp & Young on ice cream. (Ingredient Technology).(antifreeze proteins )(Brief Article) Dairy Foods ; Q What are antifreeze proteins and how can they be used in ice cream? A The term antifreeze proteins was first used to describe specialized proteins that allow arctic fish to survive in water at temperatures below the freezing point of their body fluids. These proteins have also been found in other
	Ice Recrystallization Inhibition in Ice Cream as Affected by Ice Structuring Proteins from Winter Wheat Grass Journal of Dairy Science ; ABSTRACT Ice recrystallization in quiescently frozen sucrose solutions that contained some of the ingredients commonly found in ice cream and in ice cream manufactured under commercial conditions, with or without ice structuring proteins (ISP) from cold-acclimated winter wheat grass extract (AWWE),
	Tharp & Young on ice cream: plant-derived antifreeze proteins hold promise for controlling ice crystals. (Formulation & Ingredient Challenges).(ice structuring proteins) Prepared Foods ; A recent report of initial results from research investigating the functionality of ISP extracted from winter wheat is encouraging. It indicates that the addition of ISP to ice cream yields a product with considerably less ice crystal growth during heat shock as compared to ice crystal growth in a
	Wanting it all: the latest trend in ice cream is removing sugar and fat without compromising taste.(dairy r&d) Dairy Field ; Consumers want to have their cake and eat it with ice cream, too. Despite the health focus that predominates in the market, consumers are still in love with dessert. Now, with issues of obesity and health in the forefront of public awareness, consumers want products that are indulgent, but also
	Effect of Calcium Chloride Addition on Ice Cream Structure and Quality Journal of Dairy Science ; ABSTRACT The influence of calcium fortification by the addition of calcium chloride on quality parameters of ice cream based on physical properties was investigated, as was the effect of κ-carrageenan at modifying the effects of this calcium fortification. Four ice cream mixes of conventional
	Ice Cream Structural Elements that Affect Melting Rate and Hardness Journal of Dairy Science ; ABSTRACT Statistical models were developed to reveal which structural elements of ice cream affect melting rate and hardness. Ice creams were frozen in a batch freezer with three types of sweetener, three levels of the emulsifier polysorbate 80, and two different draw temperatures to produce ice

See all results.