Development of Stabilizer Blends of Ice Cream and studies on Theer Stabilization Mechanism

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Development of Stabilizer Blends of Ice Cream and studies on Theer Stabilization Mechanism
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Xanthan gum,Carboxymethyl cellulose,Carrageenan,Konjac glucomannan andGuar gum were chosen to make different combinations. Their rheological properties weremeasured and RSA(Response Surface Analysis)was used to determine the optimum ratiosfor the stabiliz

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Xu Shiying, Ge Yu, Wang Zhang. Development of Stabilizer Blends of Ice Cream and studies on Theer Stabilization Mechanism[J]. Journal of Food Science and Biotechnology,1994,13(4).

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