Granulation of powder bases for ice creams

Roberta Dordoni, Dante Marco De Faveri, Danilo De Faveri

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

The ingredients for ice cream bases are supplied to manufacturers as semi-processed solids in order to make them safe and easy to storage. However, the powders have particle size and flow properties significantly different as well as varying degrees of hygroscopicity and thermal sensitivity. This determines the onset of some problems, that could be avoided by the transformation of these powders in granular form. The purpose of this work was to obtain, from miscellaneous powder ingredients, aggregates with more favorable characteristics to industrial processes, without changing the recipe, the ice cream process and the related sensory properties. Experimental trials, by means of a traditional wet granulation method, were performed to evaluate the impact of binder type and concentration, process time and temperature, and treatment speed. The results allowed to recognize and determine the parameters to optimize the technique and constituted a significant starting point for the industrial granulation process, as evidenced by subsequent tests performed on pilot equipment.
Original languageEnglish
Title of host publicationBIT's Annual World Congress of SQ Foods - 2012
Pages33
Number of pages1
Publication statusPublished - 2012
EventBIT's Annual World Congress of SQ Foods-2012 - Shenzhen
Duration: 1 Nov 20123 Nov 2012

Conference

ConferenceBIT's Annual World Congress of SQ Foods-2012
CityShenzhen
Period1/11/123/11/12

Keywords

  • granulation
  • ice cream bases
  • pilot equipment

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