+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Studies on the suitability of Indian gums as ice cream stabilizers - effect on the whipping properties of plain ice cream mix



Studies on the suitability of Indian gums as ice cream stabilizers - effect on the whipping properties of plain ice cream mix



Indian Journal of Dairy Science 25(4): 267-270



Mixes containing 12% fat, 11% mix serum solids and 15% sugar were made with quantities of stabilizer between 0.3% and 0.6%. Gum acacia (gum arabica) and gum Dhawara stabilizers were compared with gelatin and "Freeze" (a proprietary blend), for whipping properties. Whipping ability was slowed down and the max. overrun obtained was reduced with increasing levels of stabilizer. In general, ability to whip rapidly and to a high overrun coincided.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 000208761

Download citation: RISBibTeXText


Related references

Studies on the suitability of Indian gums as ice-cream stabilizers. II. Effect on flavour of plain ice-cream. Milchwissenschaft 27(6): 375-377, 1972

Application of a cone and plate viscometer to the evaluation of physical properties of whipping cream. Studies on the manufacturing process of whipping cream. Part I. Nippon Shokuhin Kogyo Gakkaishi = Journal of the Japanese Society for Food Science and Technology 42(12): 969-976, 1995

Application of a cone and plate viscometer to evaluation of physical properties of whipping cream: (Studies on manufacturing process of whipping cream Part I). Journal of the Japanese Society for Food Science and Technology 42(12): 969-976, 1995

Measurement of whipping properties of cream and the effect of cream vacreation on whipping. New Zealand Journal of Dairy Science & Technology 21(2): 79-87, 1986

Studies on some properties of whipping cream - 2: the effects of addition of sugars and compound cream. Milk Science 49(3): 139-144, 2000

Analysis of sour cream and sweet cream. Determination of the volume increase of whipping cream and of the stability and separation of milk-plasma of whipped cream. Hungarian Standard (MSZ 3727/3-80): 3, 1980

Ice cream technology and manufacture. III. A study on whipping ability of plain ice cream mixes. Indian Journal of Dairy Science 22(4): 223-229, 1969

Certain non-conventional stabilizers - their effect on whipping ability of ice cream mix. Cheiron 21(5-6): 180-182, 1992

The effect of some emulsifiers and stabilizers on the churning and whipping time of cream. 5. Meieriposten 62 (7) 135-139, 1973

The effect of some emulsifiers and stabilizers upon the churning and whipping time of cream. Meieriposten 62(4; 5; 6; 7): 63-69; 91-96; 109-115; 135-139, 1973

Studies on the some properties of whipping cream - 3: microstructure of whipping creams and their stability. Milk Science 50(2): 55-59, 2001

A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability. Journal of the American Oil Chemists' Society 79(6): 583-588, 2002

Are the testing regulations for whipping cream and the German Agricultural Society's whipping cream tests in line with market requirements?. Deutsche Molkerei Zeitung 95(21): 590-592, 1974

Studies on the effect of the treatment of whipping cream on its physical properties.. Dtsch. Molkereiztg, 82: 41, 1468-71, 1961

Improvement of quality of whipping cream by adding carrageenan and milk constituents ii. influence of additives on the physical properties of whipped cream. Milchwissenschaft 42(12): 776-781, 1987