Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1988-07-15
1990-09-04
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426327, 426329, 4263302, 426566, 426567, 426548, 426804, 426654, A23G 900
Patent
active
049543601
ABSTRACT:
Ice crystal growth in inhibited in frozen food products by adding a partially delignified plant fiber, a hemicellulose B or mixtures thereof to the frozen food product.
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patent: 4747881 (1988-05-01), Shaw et al.
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"Effects of Polysaccharide Stabilizers on the Nucleation of Ice", A. H. Muhr et al., Journal of Food Technology, vol. 21 (1986), pp. 587-603.
"Assessment of Polysaccharides as Ice Cream Stabilizers", John I. L. Cottrell et al., Journal Sci. Food Agriculture, vol. 30 (1979), pp. 1085-1088.
"Comparative Study of Plant Gums, Gelatin, and Sodium Alginate as Stabilizers in Buffalo Milk Ice Cream Mixes", K. S. Minhas et al., Journal of Food Science and Technology, vol. 21, Jan./Feb. 1984, pp. 32-35.
"A New Method for the Selection of Stabilizers in the Ice Cream Industry", T. Jan, Zucker Und Sueswarenwirtschaft, vol. 31, No. 8 (1978).
Hoster Jeffrey M.
Hunter Jeanette
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