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7. Glossary
frozen dessert :
A sweet foodstuff in the form of an emulsion that is swelled and then frozen, produced in two phases. First, the mix is prepared by mixing the various ingredients, pasteurization, homogenization, cooling and physico-chemical ripening. The mix is then blended, frozen, decorated and packaged. This family includes many different products, such as sorbets, water ice, milk ice, yoghurt ice, egg ice, fruit ice, classic or soft serve ice creams, with or without inclusions and/or alcohols, low-fat, standard or high-fat, sometimes salted...
microstructure :
The organization of matter, on a microscopic scale and in three-dimensional space, which determines the properties of the material. In this respect, the study of frozen desserts is edifying, as it encompasses the three states of matter (crystalline solid/amorphous...
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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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