4. Mechanisms of destabilization and alteration of frozen desserts during storage
The mechanisms described here can only be observed in situations where either the storage temperature is insufficiently low, or the cold chain is broken during transport and/or storage.
4.1 Coalescence
The air bubbles are surrounded by a thin, more or less viscous film of liquid prior to freezing. The more or less rapid downward flow of this liquid film, due to gravity, causes it to break. This causes the air bubbles to coalesce, fusing them together and making them larger. The speed of coalescence increases with bubble size, and coalescence spreads to neighbouring bubbles.
The bubbles in a foam are not all of the same size, generating pressure differences; the pressure inside large bubbles is lower than inside small bubbles. The pressure...
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Mechanisms of destabilization and alteration of frozen desserts during storage
Means for stabilizing frozen desserts
Bibliography
Regulations
by freezing, change from a liquid to a viscous state;
are stored, transported, sold and consumed frozen;
can contain all kinds of ingredients, including all additives authorized under current conditions.
Euroglaces" European code
This is the regulatory reference for edible ices, in its third...
Standards and norms
- Microbiology of the food chain – Horizontal method for the detection and enumeration of Listeria monocytogenes and Listeria spp. – Part 2: Enumeration method - NF EN ISO 11290-2 - 7-17
- Microbiology of the food chain – Horizontal method for the detection, enumeration and serotyping of Salmonella – Part 1: Testing for Salmonella spp. – Microbiology of the food chain – Horizontal method for the detection, enumeration...
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