Citation:
R Adleman and Hartel, RW. 2001. “Lipid Crystallization And Its Effect On The Physical Structure Of Ice Cream.”. In Cryst. Processes Fats Lipid Syst., Pp. 329–355. Marcel Dekker, Inc.
Abstract:
A review discusses the role of lipid crystn. in the development of structure during the processing of ice cream. The rate and extent of lipid crystn. during processing of ice cream is dependent on the nature of the fat phase. Processing condition, lipid source, and emulsifier type and level, can all influence the crystn. behavior of ice cream and lead to differences in organoleptic properties, which contribute to its final structure, quality, and eating properties. [on SciFinder(R)]