Viscosity Of Ice Cream Mix. These results indicate that fat structures and mix viscosity have significant effects. Investigated the relationship between ice cream mix viscoelasticity and ice cream crystal growth in ice cream as a function of stabilizer addition. The mix is filled into sample jars at the cooler and placed in a cold store at 40F. Mix viscosity at 50 s.
The viscosity is then. Mixes varied in fat percentage milk SNF sweetener content type of polysaccharide guar locust bean gum carboxymethyl cellulose xanthan polysaccharide concentration and blended proprietary stabilizer type and concentration. A simple and rapid method for determining the viscosity of ice cream mixes is described as follows. These additional elements are attributed to globules of 05 μ or less which are separated by only a few Angstroms after flocculation rather than the 50 Å or more separating larger globules. Hydrocolloids play an im- portant role and their interactions with water and other solutes are complex. Ice cream mix requires 6 elements since an additional elastic modulus E 2 and a second viscosity π 2 are associated with retarded elasticity.
Actually later experiments showed it to decrease through 075 per cent gelatin with a slight viscosity increase at 10 per cent gelatin.
Ice creams with no difference in ice crystal size were perceived to be less icy when formulated with higher mix viscosity. Ice cream mixes and frozen ice creams at milk fat levels of 12 8 6 6 plus a protein-based fat replacer and 6 plus a carbohydrate-based fat replacer were evaluated for viscoelastic properties by dynamic testing with sinusoidal oscillatory tests at various frequencies. Leighton and Williams 4 first showed that ice cream mix had an apparent viscosity after proper aging and that agitation such as is given the mix in the freezer reduced this to a lower value which they termed basic viscosity. Following the work of. The viscosity value that is critical for determining flow be- havior in the holding tube of a continuous pasteurizer is at an. A positive correlation was found between mix viscosity and sensory greasiness.