Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream

Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream

The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (-18℃, -30℃, -50℃, and -70℃) and storage times, up to 52 w...

The effect of date versus sugar on sensory, physicochemical, and antioxidant properties of ice cream

Background: Despite the popularity of ice cream, its high content of sugar and fat is worrisome. Substituting sugar with natural and useful resources is one possible solution. Dates (Phoenix dactylifera) are rich in carbohydrates and are a good source of energy; they also have a large amount of phenolic compounds and anthocyanin. Aims: The aim of this ...

Ice cream.

formulation and preparation of ice cream replacing sugar with sucralose and its effect on physicochemical properties of ice cream

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Dynamic Recrystallization of Ice in Polar Ice Sheets

The deformation and recrystallization mechanisms which control the viscoplasticity of ice from polar ice sheets have been investigated. The high plastic anisotropy of ice crystals is responsible for the development of a non uniform internal stress field within the polycrystal. Strain-shadows produced by sub-grain are observed in polarized light when the rotation recrystallization regime is domi...