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  • Peran Lemak Pada Es Krim

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    1. Fat plays an important role in forming the texture of ice cream. The higher the fat content, the creamier the resulting texture will be. 2. Several studies have looked at how using different types of fat sources can impact the physical characteristics of ice cream. For example, ice cream made from coconut milk containing sterilized coconut milk, cane sugar, elderberry syrup, water, lecithin, inulin stabilizer, and LBG produced variations in texture depending on the amount of stabilizers used. 3. The composition and amount of fat in ice cream influences properties like melting resistance, hardness, and creaminess. Higher fat content leads to a smoother, creamier ice cream

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    Peran Lemak Pada Es Krim

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    1. Fat plays an important role in forming the texture of ice cream. The higher the fat content, the creamier the resulting texture will be. 2. Several studies have looked at how using different types of fat sources can impact the physical characteristics of ice cream. For example, ice cream made from coconut milk containing sterilized coconut milk, cane sugar, elderberry syrup, water, lecithin, inulin stabilizer, and LBG produced variations in texture depending on the amount of stabilizers used. 3. The composition and amount of fat in ice cream influences properties like melting resistance, hardness, and creaminess. Higher fat content leads to a smoother, creamier ice cream

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    7 views1 page

    Peran Lemak Pada Es Krim

    Uploaded by

    dina
    1. Fat plays an important role in forming the texture of ice cream. The higher the fat content, the creamier the resulting texture will be. 2. Several studies have looked at how using different types of fat sources can impact the physical characteristics of ice cream. For example, ice cream made from coconut milk containing sterilized coconut milk, cane sugar, elderberry syrup, water, lecithin, inulin stabilizer, and LBG produced variations in texture depending on the amount of stabilizers used. 3. The composition and amount of fat in ice cream influences properties like melting resistance, hardness, and creaminess. Higher fat content leads to a smoother, creamier ice cream

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    of 1

    PERAN LEMAK PADA ES KRIM

    Definisi : According to the definition of the European Ice Cream Association (Euroglaces,
    2017), ice cream is a food product containing all food ingredients (amongst them all
    additives) authorized by the current provisions, which has structure and texture generated by
    freezing, and that is stored, transported, sold and consumed in the frozen state. Ice creams are
    physico-chemical complexes containing air bubbles which are dispersed in the continuous
    phase. This phase consists of the partially crystalline fat globules and casein micelles as
    discrete particles in a solution of sugars, insoluble mineral salts, dispersed whey protein,
    stabilizers, etc. The freezing process is a decisive factor affecting the properties of ice cream

    1. Berperan dalam pembentukan tekstur es krim (misal semakin tinggi kandungan lemak
    tekstur yang dihasilkan semakin lembut)
    Beberapa penelitian telah dikembangkan untuk meneliti pengaruh penggunaan jenis
    lemak dari sumber yang berbeda terhadap karakteristik fisik es krim.
     Es krim dari santan
    Bahan : santan yang telah disterilisasi 81,3 g, cane sugar 8,1 g, syrup
    elderberry 0,4 g, air, lesitin, stabilizer inulin (0,8; 1,6; 2,4; 3,2; 4 g/100 g) dan
    LBG (0,2; 0,4; 0,6; 0,8 g/100 g).
    Hasil :

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