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Effect of fat aggregate size and percentage on the melting properties of ice cream

Xiangyu Liu,Guido Sala,Elke Scholten

Food Research International（2022）

Cited 10|Views3
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Abstract
•The melting behavior of ice cream was related to the stability of the fat network.•Fat destabilization had a larger effect on melting properties than fat content.•Melting lag time was related to fat aggregate size.•Total melting time and percentage were related to the fat aggregate percentage.•A critical fat aggregate size was found to be related to the lamellae thickness.
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Key words
Fat destabilization,Fat particle size distribution,Fat network,Melting lag time,Melted percentage,Melting rate
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