Potentials Of Some Local Food Gums As Stablizers In Ice Cream Production.
ABSTRACT
Local food gums have been known and used by man. They are used in boris br a wide variety ob reasons, their under lying Function is simply to thicken or gel water. For this reason, they are brequenil y elassi fled as thickeners and geiling agents (I meson, 1 992). When 100(1 runis are (15cc! to thicken or impact viscosity to the aqueous phase in Ihod systems, they provide texturc, body and mouth feel. Ice cream IS a frozen, aerated cinu 151011 in wlueh at. globules are (I spensed in a partially frozen, eoiìt i lUOUs aqueous jase containing air bubbles, protei is, stahi I iiers, emulsi flers, sugars and salt (Eerger, 1 976). This structure is obtained by bormulation oF an oil-in-water emulsion during homogenization and the subsequent partial destabilization oF that emulsion (luring Freezing.
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AMALIRI, E (2021). Potentials Of Some Local Food Gums As Stablizers In Ice Cream Production.. Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/potentials-of-some-local-food-gums-as-stablizers-in-ice-cream-production-7-2
EMEDOBI, AMALIRI. "Potentials Of Some Local Food Gums As Stablizers In Ice Cream Production." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 21 Jun. 2021, https://repository.mouau.edu.ng/work/view/potentials-of-some-local-food-gums-as-stablizers-in-ice-cream-production-7-2. Accessed 25 Nov. 2024.
EMEDOBI, AMALIRI. "Potentials Of Some Local Food Gums As Stablizers In Ice Cream Production.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 21 Jun. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/potentials-of-some-local-food-gums-as-stablizers-in-ice-cream-production-7-2 >.
EMEDOBI, AMALIRI. "Potentials Of Some Local Food Gums As Stablizers In Ice Cream Production." Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/potentials-of-some-local-food-gums-as-stablizers-in-ice-cream-production-7-2