| abstract |
Use of starch(es) and starch derivatives in frozen desserts for improved meltdown andnshape retention, including reduced expansion and contraction of the frozen dessert whenntransported at high altitudes, e . g ., over mountain ranges. These improved characteristics arenretained in the frozen dessert even after multiple heat shock cycling. The starch(es) and starchnderivatives inhibit ice crystal formation in frozen after heat shock cycling. |