Freeze-thaw stability depends on moisture management. (includes related article): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on September 1, 1996. The length of the article is 1525 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Water left on foods prior to freezing strongly influences the freezing and thawing properties of frozen food products. Research show that water which escape small sugars such as starches and gums each time temperature changes results in instability that causes changes in the texture of frozen foods. To improve stability, the starches are modified by adding chemical groups that prevent swelling. The degree of chemical modification depends on the usage of the product. Some new ingredients for improving the quality of frozen foods are presented.

Citation Details
Title: Freeze-thaw stability depends on moisture management. (includes related article)
Author: Frances Katz
Publication:Food Processing (Magazine/Journal)
Date: September 1, 1996
Publisher: Putman Media, Inc.
Volume: v57 Issue: n9 Page: p74(3)

Distributed by Thomson Gale