Table 4 Thermophysical properties and freezable water content of ice creams prepared with bacterial cellulose

From: Integrating bacterial cellulose in artisanal ice cream: a farm-to-fork sustainable approach

Sample

Tg (°C)

m.p. (°C)

ΔH (Jg-1)

f.p. (°C)

FW * (%)

IC

−34.3

−8.1

51.0

−17.6

15.3

ICB1

−31.5

−5.5

87.9

−22.0

26.3

ICB3

−33.5

−5.8

90.0

−23.9

26.9

ICB5

−32.1

−5.3

92.3

−21.2

27.6

  1. * FW= freezable water, computed as \({FW}=100\frac{{\varDelta H}_{{sample}}}{{\varDelta H}_{{water}}}\), where \({\varDelta H}_{{water}}=334{{\rm{Jg}}}^{-1}\)
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