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6. Conclusion
The world of frozen desserts encompasses a wide variety of products which, in this article, have been approached from a very general angle, often dealing, for this scientific approach, with ice cream, which is, in principle, the most complex product in this family. The study of the structure and microstructure of the four constituent phases - an aqueous matrix dispersing a globular fat phase in emulsion, a crystalline phase of pure water ice in suspension, and a gaseous phase in the form of air bubbles - highlighted both the complexity and fragility of this physicochemical edifice, which is atypical, to say the least, among food preparations. The presentation of the various techniques used to explore these products offers a better understanding of the mechanisms that govern the manufacture of frozen desserts. They enable us to master the ins and outs of the process, while reducing analysis...
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Conclusion
Glossary
Bibliography
Regulations
by freezing, change from a liquid to a viscous state;
are stored, transported, sold and consumed frozen;
can contain all kinds of ingredients, including all additives authorized under current conditions.
Euroglaces" European code
This is the regulatory reference for edible ices, in its third...
Standards and norms
- Microbiology of the food chain – Horizontal method for the detection and enumeration of Listeria monocytogenes and Listeria spp. – Part 2: Enumeration method - NF EN ISO 11290-2 - 7-17
- Microbiology of the food chain – Horizontal method for the detection, enumeration and serotyping of Salmonella – Part 1: Testing for Salmonella spp. – Microbiology of the food chain – Horizontal method for the detection, enumeration...
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