application of either protein or carbohydrate-based products as fat replacers in low fat ice-creams can improve the properties of these products. however, the type and level of fat and fat replacer utilized are affected by such different parameters as functional ones, namely: viscosity and overrun, hardness and melting rate, nutritional properties (calories) as well as the price of the final pr...

Six white sorghum varieties (MUC007/11, MUC007/27, MUC007/193, MUC007/80, MUC007/171, MUC007/174) available in Uganda were evaluated for their suitability as alternate materials for the production of ice cream cones. Physicochemical properties of the sorghums were determined and correlated to the properties of the ice cream cones produced from them. Results from this study showed that the swell...

Ice cream is seldom mentioned in the literature as a vehicle for the transmission of scarlet fever. Typhoid fever outbreaks from this source are not uncommon, but we have been able to find only one scarlet fever epidemic in which ice cream was regarded as a plausible causative agent. This outbreak is mentioned by Chapin (1). It was reported by Buchanan (2), and took place in South Kensington, E...

Egg alternatives may replace egg as a functional ingredient in French vanilla ice cream due to their functional and dietary benefits. These egg alternative ingredients include modified corn starch (MCS), whey protein concentrate (WPC) and soy protein isolate (SPI). The objective of this study was to compare the physical and sensory properties of several commercially available egg alternatives i...

In April 2000, we investigated an outbreak of gastroenteritis amongst attendees of a local community dinner in a Perth suburb. Of the 98 people interviewed (response rate 98%), 53 reported gastrointestinal symptoms (attack rate 54%). Faecal cultures from 11 cases, 2 food preparers, 1 waitress and leftover mock ice-cream dessert grew Salmonella Typhimurium PT135. Of the 3 food handlers, one was ...

to obtain an optimum formulation for stabilizers–emulsifier in ice cream, different combinations of three stabilizers, i.e. basil seed gum, guar gum, and carboxymethyl cellulose, at two concentrations of 0.15 or 0.35% with or without e471 emulsifier were studied using a simplex-centroid mixture design. the regression models for physical properties and texture smoothness of samples were also est...

Four dimensional (4D, or 3D plus time) X-ray tomographic imaging of phase changes in materials is quickly becoming an accepted tool for quantifying the development of microstructures to both inform and validate models. However, most of the systems studied have been relatively simple binary compositions with only two phases. In this study we present a quantitative dataset of the phase evolution ...