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Cryo-SEM micrographs of stabilized (A, C) and unstabilized (B, D) ice creams stored under abusive temperature conditions for 0 weeks (A, B) or 24 weeks (C, D). (A, B) Bar = 100 pm; (C, D) Bar = 50 pm.
(A) General structure of freshly whipped unstabilized cream. Note air (B) bubbles (A) surrounded by matrix of fat globules (C) (Bar = 100 pm). (B) Higher magnification showing fat globules (D) (F) protruding into air bubble, partially coalesced fat globules (C), bridges and attachments between adjacent air bubbles (P) (Bar = 5 pm).
REFERENCES
Aguilera, J. M. & Stanley, D. W. (1993). The microstructure of food protein assemblies. Food Rev. Znt., 9, 527-50. Anderson, M. & Brooker, B. E. (1988). Dairy foams. In Advances in Food Emulsions and Foams, eds E. Dickinson & G. Stainsby. Elsevier Applied Science, London, pp. 221-55. Arbuckle, W. S. (1986). Ice Cream, 4th edn. AVI, Westport, CT, pp. l-483. Barnes, H. A., Hutton, J. F. & Walters, K. (1989). Zntroduction to Rheology. Elsevier, New York, pp. l-99.