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Latest headlines

Okra may increase shelf life of ice cream

By Jeremy Gerrard
Okra may increase shelf life of ice cream
August 25, 2014

Okra may increase shelf life of ice creamAs a regional food favorite of the Southern US, okra is often found fried or mixed in with soups and stews.

But a new study in the Journal of Food Science, published by the Institute of Food Technologists, reveals how extracts from the vegetable can be used as a stabilizer in ice cream.

According to IFT, as ice cream melts and refreezes during the distribution and storage process, growing ice crystals limit shelf life and threaten texture. To combat this, stabilizers are used to maintain consistency and hinder melting.

Researchers found that water extracts of okra fiber can be used to maintain ice cream quality during storage.

The study can be found here.

KEYWORDS: dairy industry food quality food science and technology ice cream

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Jeremy Gerrard was Food Engineering's Digital/Online Editor. He is a graduate of Auburn University with a degree in journalism. His previous work experience includes years spent as a reporter with the Daily Local News out of Chester County, PA. In addition to writing feature articles for Food Engineering, Jeremy covered the Dry Processing, Field Reports and People and Industry news sections.

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