5. Means for stabilizing frozen desserts

Several technological levers are used to slow down or even eliminate the destabilization mechanisms of frozen desserts which, as we have said, are highly unstable systems (figure 17 ).

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Means for stabilizing frozen desserts

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page Mechanisms of destabilization and alteration of frozen desserts during storage

Conclusion

Bibliography

(1) - CLARKE (C.) - The science of ice cream. - RSCP Publishing, 213 p., 2e édition 2016.
(2) - COOK (K.L.K.), HARTEL (R.W.) - Mechanisms of ice crystallisation in ice cream production. - Comprehensive reviews in food science and...

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...