We report the viability of hydrodynamic cavitation (HC, 2400–3600 RPM/100–200 L h−1) to manufacture ice-cream with reduced stabilizer. The study was carried out at a pilot-scale level and consisted determining impact on particle size rheological behavior mixes (ICM) evaluating resulting melting meltdown ice-cream. Ice-cream manufactured two-stage homogenization (2500/500 psi) used as control tr...

The ICE-CREAM project investigates how to make compelling experiences for end-users based on enabling technologies for interactive media, such as DVB-MHP, Internet and MPEG-4. The goals of the ICE-CREAM project are to extend the notion of interaction, to exploit domestic activities and familiar settings, and to make the user environment part of the visual experience. The ICE-CREAM project devel...

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Ice cream is a kind of semi-solid food made from mixture milk, animal or vegetable fat, sugar and without other ingredients. one the foods with high nutritional value. The value ice highly dependent on raw material. implementation program for making Healthy Cream based vegetables carrots to maintain eye health free radicals consists three stages, namely: Production, production, marketing. plan ...

Abstract Ice cream is a type of sweetened frozen food, which use cow’s milk and sugar as main ingredients. Due to its high fat content, the excessive consumption ice could contribute significant health impact, especially for those who suffer diabetes. Moreover, some people not consume because inability digest lactose content in their body. In recent years, there great innovation replace ingredi...

Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull...

The effect of using some stabilizers on the viscosity, over-run, melting characteristics and sensory properties of frozen yogurt was investigated in this study. The ice cream mix in all groups was 10% fat, 13% sucrose, 13% MSNF (milk non-fat solids). stabilizers that were tried were Panisol ex (P), salab (s) and a mix of stabilizers and emulsifiers (M) include (sodium alginate (0.23%), guar (0....