![]() Gelatin affects viscosity to a great extent largely due to gel formation, while fat increases it slightly. (iii) Processing and handling of the mix Īmong the various mix ingredients, viscosity is more influenced by milk fat and stabilizer than the other ingredients. The viscosity of an ice cream mix is influenced by: Two types of viscosity exist in ice cream mixes- Apparent Viscosity, which is a thickened condition that disappears with agitation and Basic Viscosity, which remains after the Apparent Viscosity disappears. Viscosity is considered an important property of the ice cream mix, and a certain amount of it seems essential for proper whipping and the retention of air. This is defined simply as the resistance offered by liquids to flow. The properties of practical importance in the mix are- viscosity, acidity (lactic) and pH, mix stability, specific gravity, surface tension, freezing point, and whipping rate.
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