Effects of cooling rate and aging process on crystallographic structure, whipping, rheological, textural and thermal properties of frozen minarine

Leyla Alizadeh; Khadije Abdolmaleki; Kooshan Nayebzadeh

Volume 3, Issue 2 , June 2020, , Pages 29-34

  Minarine is a cream obtained by mixture of animal cream and vegetable oils. Fat crystallization is the main stage in the production of this product and affects its mouth-feel, stability, texture, and appearance. Processing conditions influencing the fat crystallization, partial coalescence, and finally ...  Read More