Potentials Of Some Local Food Gums As Stablizers In Ice Cream Production.
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ABSTRACT
Local food gums have been known and used by man. They are used in boris br a wide variety ob reasons, their under lying Function is simply to thicken or gel water. For this reason, they are brequenil y elassi fled as thickeners and geiling agents (I meson, 1 992). When 100(1 runis are (15cc! to thicken or impact viscosity to the aqueous phase in Ihod systems, they provide texturc, body and mouth feel. Ice cream IS a frozen, aerated cinu 151011 in wlueh at. globules are (I spensed in a partially frozen, eoiìt i lUOUs aqueous jase containing air bubbles, protei is, stahi I iiers, emulsi flers, sugars and salt (Eerger, 1 976). This structure is obtained by bormulation oF an oil-in-water emulsion during homogenization and the subsequent partial destabilization oF that emulsion (luring Freezing.
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APA
EMEDOBI, A. M. (2021). Potentials Of Some Local Food Gums As Stablizers In Ice Cream Production.. Michael Okpara University of Agriculture. Retrieved June 8, 2026, from http://repository.mouau.edu.ng/works/potentials-of-some-local-food-gums-as-stablizers-in-ice-cream-production-7-2
MLA
EMEDOBI, AMALIRI MARIA. "Potentials Of Some Local Food Gums As Stablizers In Ice Cream Production.." Michael Okpara University of Agriculture, 21 Jun. 2021, http://repository.mouau.edu.ng/works/potentials-of-some-local-food-gums-as-stablizers-in-ice-cream-production-7-2. Accessed June 8, 2026.
Chicago
EMEDOBI, AMALIRI MARIA. "Potentials Of Some Local Food Gums As Stablizers In Ice Cream Production.." Michael Okpara University of Agriculture (2021). Accessed June 8, 2026. http://repository.mouau.edu.ng/works/potentials-of-some-local-food-gums-as-stablizers-in-ice-cream-production-7-2