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Search Results - tao+wu
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Inhibiting Ice Recrystallization by Corn Cob Hemicelluloses
The Problem: When frozen foods, such as ice cream and frozen desserts, undergo ice recrystallization over time, they develop a gritty and icy texture. This recrystallization occurs with and without the temperature fluctuations. Currently, several polysaccharide gums, such as guar gum and locust bean gum, are used as stabilizers in ice cream to stabilize...
Published: 2/19/2024
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Inventor(s):
Tao Wu
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Category(s):
Chemistry & Materials