Ice Cream and Frozen Desserts

Near fatal asthma after eating deeply frozen ice cream.

Case Report A women aged 20 with a long history of mild asthma, requiring only occasional puffs of salbutamol, was admitted with an attack of fulminating asthma. She had been well on the day of admission and had not required her Ventolin inhaler. She had hurriedly consumed a quantity of deeply frozen ice cream straight from the deep freeze. She had enjoyed the same ice cream many times without ...

Ice cream.

The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream

The objective of this study was to describe further the mechanism by which polysaccharide stabilizers contribute to stability of frozen dairy desserts. The influence of stabilizers on the thermal properties and viscosity of carbohydrate solutions at subzero temperatures, on the thermal properties of ice cream mix, and on ice crystallization and growth in ice cream were investigated. Polysacchar...

Effect of Some Stabilizers on the Physicochemical and Sensory Properties of Ice Cream Type Frozen Yogurt

The effect of using some stabilizers on the viscosity, over-run, melting characteristics and sensory properties of frozen yogurt was investigated in this study. The ice cream mix in all groups was 10% fat, 13% sucrose, 13% MSNF (milk non-fat solids). stabilizers that were tried were Panisol ex (P), salab (s) and a mix of stabilizers and emulsifiers (M) include (sodium alginate (0.23%), guar (0....

Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream

The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (-18℃, -30℃, -50℃, and -70℃) and storage times, up to 52 w...