Kerry Introduces New Ice Cream Texture Research
In particular, results of a statistical design of experiments demonstrating correlations between texture ingredients, sensory and physical measurements will be shared.
05/02/07 Kerry Bio-Science, a supplier of frozen dessert functional ingredients systems, announced that it will be unveiling texture research at the 2007 International Dairy Foods Association (IDFA) Ice Cream Technology Conference in March. Global Dairy Application Manager, Michel Lipsch will be presenting the research on March 1, from 8:00 – 8:45 a.m.
The session, entitled, “Correlations between texture ingredients and sensory and physical measurements in ice cream,” will showcase a systematic approach covering sensory panel measurements to help define mouthfeel characteristics such as eating temperature, iciness, and gumminess, as well as physical measurements to quantify texture characteristics such as firmness, melting speed and ice crystal growth.
In particular, results of a statistical design of experiments demonstrating correlations between texture ingredients, sensory and physical measurements will be shared.
The IDFA Ice Cream Technology Conference 2007 will be held at the Crowne Plaza San Marcos Golf Resort in Chandler, Arizona Feb. 28 – March 2. Ice Cream Tech encourages an open exchange among participants on the technical issues pertinent to the frozen dessert industry, such as production and ingredient technologies, product safety and labeling.
