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Ice Cream pp 84–94Cite as

Stabilizers and Emulsifiers

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Abstract

In 1915 Frandsen used the word stabilizer to designate a group of substances that at that time were generally referred to as holders, colloids, binders, and fillers (Frandsen and Markham 1915). The primary purposes of using stabilizers in ice cream are to produce smoothness in body and texture, to retard or reduce ice crystal growth during storage, and to provide uniformity of product and resistance to melting. Stabilizers function through their ability either to form gel structures in water or to combine with water as water of hydration.

Keywords

  • Sodium Alginate
  • Commercial Stabilizer
  • Propylene Glycol Alginate
  • Whipping Time
  • Prepared Stabilizer

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© 1986 Springer Science+Business Media New York

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Arbuckle, W.S. (1986). Stabilizers and Emulsifiers. In: Ice Cream. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7222-0_6

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  • DOI: https://doi.org/10.1007/978-1-4615-7222-0_6

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4615-7224-4

  • Online ISBN: 978-1-4615-7222-0

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