Sunday, February 11, 2007
Kerry Bio-Science, a dealer of frozen ice cream dessert functional ingredients systems, stated that it would be exposing texture research at the 2007 International Dairy Foods Association (IDFA) Ice Cream Technology Conference in March. Global Dairy Application authorizer, Michel Lipsch would be presenting the research on March 1, from 8:00 - 8:45 a.m.
The session, entitled, "Correlations among texture ingredients and sensory and physical measurements in ice cream," would display a systematic approach covering sensory board measurements to assist define mouth feel characteristics such as eating hotness, iciness, and gumminess, plus physical measurements to count texture characteristics such as firmness, melting speed and ice crystal growth.
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by kanth @ 10:51 PM
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