Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes

The objective of this research was to determine the influence of iota-carrageenan and its acid and enzymatic hydrolysates on the physical properties of milk ice cream mixes. The main factors considered were the Turbiscan stability index, backscattering profile, particle size distribution and median...

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Bibliographic Details

Published in:	Polish Journal of Food and Nutrition Sciences
Main Authors:	Anna Kot, Ewa Jakubczyk, Magdalena Buniowska-Olejnik, Anna Kamińska-Dwórznicka
Format:	Article
Language:	English
Published:	Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2023-06-01
Subjects:	ice cream mix emulsion particle size confocal laser scanning microscopy
Online Access:	http://journal.pan.olsztyn.pl/Effect-of-Iota-Carrageenan-and-Its-Hydrolysates-on-the-Stability-of-Milk-Ice-Cream,166382,0,2.html