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5. Defects and spoilage of frozen desserts
5.1 Faults and probable causes
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Body and texture defects:
Friable and dry: total dry extract and/or stabilizer dose insufficient, mix homogenization pressure too low, excessive overrun and presence of large air bubbles;
Aqueous: insufficient expansion, particularly if the EST is high, excessive dose of stabilizers, too high a sugar content (lowering of the cryoscopic point);
Cold: excessive quantity and size of pure water ice crystals in the product. The unpleasant sensation of cold when tasting ice cream is worth investigating to understand the phenomenon of "ice cream headache". When ice cream is consumed too quickly and at too low a temperature,...
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Defects and spoilage of frozen desserts
Conclusion
Bibliography
Bibliography
Professional organizations
Euroglaces (European Ice Cream Association), Brussels http://www.euroglaces.eu-
Association des entreprises des glaces (manufacturers from SMEs to multinationals), Paris http://www.les-glaces.com
CNGF, Confédération nationale...
Key players in the ice cream sector
Unilever: Dutch-British group, with brands Magnum, Carte d'Or, Cornetto, Solero, Viennetta, Calippo, Ben & Jerry's, Kinder Ice Cream Stick, Kinder Ice Cream Sandwich and Bueno (in collaboration with Ferrero), Mini Calippo lemon and orange, Haribo Push-up, Rocket, and X-Pop... a manufacturing site in France at Saint-Dizier (Haute-Marne).
Froneri: joint venture created in...
Suppliers of materials and equipment
BREDDO: Taney St, Kansas City, MO 64116, USA.
GRAM /WCB: Nordager, 2-6, 6000 Kolding, Denmark.
SPX FLOW: Oestmarken 7, 2860 Soeborg, Denmark.
TECHNOGEL S.p.a., Via Boschetti, 51-24050, Grassobbio, Italy.
TETRA PAK HOYER A/S, Hoejbjerg 8200, Denmark.
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