[PDF] Toxic Contamination of Nutraceuticals and Food Ingredients

Is ice-cream a probiotic food carrier?

• Ice-cream as a probiotic food carrier. Food Research Int 42(9):1233-39. Cummings JH, Roberfroid MB, Andersson H. 1997. A new look at dietary carbohydrate:

Why is ice-cream only semisolid at -5°C?

• At this low temperature, -5°C, not all water particles are crystallized and, therefore, ice-cream is only in semisolid state. The semisolid ice-cream emerging from the freezer is similar to the constituency of soft ice-cream produced at the retail level.

Does probiotic ice cream have high viscosity?

• ice cream and probiotic ice cream as well as the survival of probiotic starter culture. The authors found high apparent viscosity in the probiotic ice cream mix containing oligofructose or inulin which can be explained by the interactions of dietary fiber and liquid components of the ice cream mix, with the highest mean viscosity in the mix

Does inulin make ice cream firmer?

• The ice cream supplemented with inulin was significantly firmer than other products throughout the storage except the last day (P < 0.05). The ability of inulin to bind water molecules and form a particle gel network can improve the firmness of the products (Franck 2002).