Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review

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Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review

Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms and perceived quality. Increasing demand for products perc...

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Bibliographic Details
Main Authors:	Soukoulis, Christos, Fisk, Ian D.
Format:	Article
Published:	Taylor & Francis 2016
Subjects:	ice cream; cryoprotection; structuring; texture; stabilisers; texture; shelf-life; minimal processing
Online Access:	https://eprints.nottingham.ac.uk/35196/

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