No description available.

Typescript, etc. / Digitized by Kansas State University Libraries

No description available.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1957. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 289-291).

Ice cream has been defined as » frozen dairy-product, with or without natural flavoring, containing sugar, and a specified amount of butter fat as required by the laws or regulations of the various states and the Federal government. Ordinarily ice cream consists of cream, sugar, flavoring, and some stabilizer which is usually gelatin. These are the principal ingredients, but rich cream may be thinned by the addition of skim milk, or skim-milk powder may be added, to build up the solid s-not- fat and thus improve the body. Ice cream is truly a frozen dairy-product, although other products than cream may enter into its makeup. The different ingredients that enter into an ice cream mix exist in different grades, concentrations and forms. It is desirable, therefore, in order to obtain constructive data, to follow a logical approach which would be to study first, simple isolated portions of the system m that is, the different types of dispersed phases in the dispersion medium taken singly - and then the effects of the combinations of such systems, gradually increasing the complexity.

No description available.

No description available.

Cheuk Yeuk Pik. / Summary in Chinese. / Thesis (M.B.A.)--Chinese University of Hong Kong. / Bibliography: leaf 49.

The objective of this study was to investigate the potential application of rice bran wax (RBW) organogel to replace solid fat content and create the fat network in ice cream. Ice creams with 10% fat or 15% fat were formulated with RBW organogel as the fat source, and two different emulsifiers were used: polmo, a commercial blend of emulsifiers which contains 80% mono- and diglycerides and 20% polysorbate 80, and Glycerol monooleate (GMO). Candelilla wax (CDW) organogel and carnauba wax (CBW) organogel were also tested for comparison. RBW organogel had the ability to form and sustain structure in 15% fat ice creams when GMO was used as the emulsifier. Transmission electron microscopy revealed that the RBW crystal morphology within the fat droplet, when GMO was used as the emulsifier, was characterized by the growth of crystals at the outer edge of the droplet which increased fat destabilization and network formation. / Nestlé Product Technology Centre, France

Thesis (M.Sc.) -- University of Western Sydney, Hawkesbury, 1997. / Includes bibliographical references (leaves 143-152).