Scott Rankin's profile

Scott Rankin

Principal Investigator

University of Wisconsin, Madison

I'm working on

8 months ago

Optimizing milkfat structure as a means of improving shelf lif

About

We propose to use both processing (homogenization variables) and selected polyphenol additions to drive the creation of milkfat structures capable of limiting ice crystal growth and imparting resilience to storage time and temperatures known to adversely affect shelf life.

Partnering listings

Learn more

University of Wisconsin, Madison

Fat microstructure engineering for ice recrystallization inhibition in ice cream

Research-driven approach to enhance ice cream shelf life by engineering larger milkfat globule clusters through controlled homogenization and polyphenol incorporation to physically impede ice crystal growth during temper...

TechnologyConceptualUniversity

Scott Rankin

Principal Investigator

University of Wisconsin, Madison

Work experience

University of Wisconsin, Madison

Principal Investigator

Top industry applications