Instrumental Techniques for Sample Preparation

Pechak, David G.; Smith, A.K.

doi:10.1002/9780470995921.ch2

Cited by 1 publication

(2 citation statements)

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“…Gelin and others (), Goff (), and Bolliger and others () found similar shape results for ice cream mixes analyzed using this same analysis method. The measurements provided by particle size analysis included: volume‐surface‐weighted mean diameter (D[4, 3]), volume–median diameter (D(v, 0.5)), volume surface diameter (D[3, 2]), SSA, and percent particle size >3 and >10 μm (Bolliger and others ; Hecq and others ; Pechak and Smith ).…”

Section: Resultsmentioning

confidence: 99%

“…(D(v, 0.5)) is the volume‐weighted median diameter and is a measure of whether the size of the particles is either 50% greater or lower than a diameter of 0.5 μm. (D[3, 2]) is a measure of the average particle volume divided by the average surface area and the SSA is a measure of the surface area (Bolliger and others ; Hecq and others ; Pechak and Smith ). A variation in these values would be an indication of the change in the fat globule size due to the aggregation or agglomeration of fat globules.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Locust Bean Gum and Mono‐ and Diglyceride Concentrations on Particle Size and Melting Rates of Ice Cream

Cropper

Kocaoglu-Vurma

Tharp³

et al. 2013

Journal of Food Science

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The objective of this study was to determine how varying concentrations of the stabilizer, locust bean gum (LBG), and different levels of the emulsifier, mono- and diglycerides (MDGs), influenced fat aggregation and melting characteristics of ice cream. Ice creams were made containing MDGs and LBG singly and in combination at concentrations ranging between 0.0% to 0.14% and 0.0% to 0.23%, respectively. Particle size analysis, conducted on both the mixes and ice cream, and melting rate testing on the ice cream were used to determine fat aggregation. No significant differences (P < 0.05) were found between particle size values for experimental ice cream mixes. However, higher concentrations of both LBG and MDG in the ice creams resulted in values that were larger than the control. This study also found an increase in the particle size values when MDG levels were held constant and LBG amounts were increased in the ice cream. Ice creams with higher concentrations of MDG and LBG together had the greatest difference in the rate of melting than the control. The melting rate decreased with increasing LBG concentrations at constant MDG levels. These results illustrated that fat aggregation may not only be affected by emulsifiers, but that stabilizers may play a role in contributing to the destabilization of fat globules.

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