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The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positiv...
Glycated whey protein isolate (WPI) was prepared by incubation of WPI with the rare sugars, d-allose (All) and d-psicose (Psi) under controlled conditions. Its emulsion and foaming properties, and its...
In this study, the use of cola extract and cola flavor in ice cream production were investigated. Cola extract was used at rates of between 0 and 1.5% based on mix weight. The samples with Na2CO3 (bet...
We examined the effects of individual fat replacers on the physical and sensory properties of fat-free ice cream. Ice creams (0.5% milk fat) were formulated with maltodextrin, milk protein concentrate...
Nonfat (0.5%), low fat (4%), reduced fat (6%), and full fat (9%) chocolate ice creams were made. Whey protein and polydextrose were added as required so that all formulations contained the same amount...
Nonfat ice cream was made with a mix composition of 12% milk SNF, 12% sucrose, 5% corn syrup solids, 3.5% maltodextrin, and 0.25% stabilizer blend. Two emulsifiers at three levels each and one gum at ...
Storage under low constant temperature (–30°C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (–16°C) showed clear evide...
Ice crystal size distributions of dynamically frozen model solutions and ice cream after hardening were determined through image analysis using low temperature scanning electron microscopy. The effect...
The objective of this research was to derive information on the technological influences on the ice recrystallization in ice cream after the freezer outlet during the sensitive temperature range from ...
Ice creams were prepared that varied only in the percentage of milk fat (0.1, 3, 7, or 10%) and the corresponding total solids. All mixes were formulated to have similar freezing points and percentage...
The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined ...
Four emulsifiers at three levels each were evaluated in low fat ice creams (2% fat). Emulsifiers were a polysorbate 80 blend with monoglycerides and diglycerides, 40% -monoglyceride, 70% -monoglycerid...
Recrystallization in ice creams that were made with various combinations of four sweeteners [20 DE (dextrose equivalent) corn syrup solids, 42 DE corn syrup solids, sucrose, and high fructose corn syr...
In ice cream manufacturing, control of ice crystal growth through proper formulation and storage temperature is important for stability during storage. The objective of this study was to investigate t...
The ability of ice cream to be dipped or scooped is a direct consequence of yield stress; however, yield stresses of frozen ice cream have not been quantified because of the lack of suitable testing e...

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