What is it about?
A study to examine the effects of micron- to nano-sized CO2 gas bubbles obtained from dissolved gas during ice cream production and its subsequent impact on quality attributes.
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Why is it important?
Creation of CO2 nano-bubbles from indirect ultrasound perturbation
Perspectives
CO2 gas could be considered as a potent method for modifying the process of churning and stability after churning for frozen aerated desserts.
Dr Bhaskar Mani Adhikari
University of Queensland
Read the Original
This page is a summary of: Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream, International Dairy Journal, June 2020, Elsevier,
DOI: 10.1016/j.idairyj.2020.104789.
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