Application of Emulsifiers in Dairy and Ice Cream Products

The milk is processed into a wide range of products by means of various processing steps altering the composition, texture, functionality and shelf life

Hanne K. Ludvigsen

2014

Scholarcy highlights

  • The milk is processed into a wide range of products by means of various processing steps altering the composition, texture, functionality and shelf life
  • Proteins and fat are important for the structure formation and, at the same time, sensitive to, for example, heat and pressure applied during processing
  • Emulsifiers are widely used in dairy applications, especially in recombined dairy products or dairy analogues
  • Recombined dairy products and dairy analogues may differ from dairy products in two respects: milk solids non-fat source and fat source
  • Ice cream is a complex system of foam, containing a gas dispersed as small cells in a partially frozen continuous phase
  • Several types of emulsifiers are used in ice cream, with mono- and diglycerides as the most commonly used

Need more features? Save interactive summary cards to your Scholarcy Library.