2021
DOI: 10.1088/1755-1315/640/3/032030
|View full text |Cite
|
Sign up to set email alerts
|

Development of ice cream technology enriched with an encapsulated form of vitamin C

Abstract: In this study, an ice cream technology using an encapsulated form of vitamin C was developed. When conducting an organoleptic evaluation, the developed ice cream showed higher creaminess, a pleasant sour-milk taste and smell, and the absence of organoleptically perceptible ice crystals compared to soft ice cream of traditional composition. Additionally, in soft ice cream containing an encapsulated food ingredient, higher resistance to melting was noted: the mass fraction of melt after 2 hours was 11% lower tha… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Year Published

2022
2022
2024
2024

Publication Types

Select...
4

Relationship

0
4

Authors

Journals

citations
Cited by 4 publications
references
References 4 publications
0
0
0
Order By: Relevance