Food and nutrition thesis

If a gelled jelly is frozen, the product will suffer from syneresis and on thawing the clear jelly will disintegrate with much exuded water. However, if water containing % gelatin is frozen, the water will freeze as millions of small discrete crystals, instead of forming a single solid block of ice. This effect is most desirable in "ice lollies" and is also used in ice cream manufacture to obtain a smooth product with small ice crystals and also to ensure that any lactose precipitates as fine crystals avoiding the development of graininess with time.

Food and nutrition thesis

food and nutrition thesis

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