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3. Microstructure
Ice cream is the most complete frozen dessert in terms of ingredients and additives present in the formulation (figure 4 ).
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Microstructure
Mechanisms of destabilization and alteration of frozen desserts during storage
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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