Effect of Freezing Point and Texture Regulating Parameters on the Initial Ice Crystal Growth in Ice Cream

Abstract The objective of this research was to derive information on the technological influences on the ice recrystallization in ice cream after the freezer outlet during the sensitive temperature range from the freezing point to −8°C. The parameters studied were the total solids content and sucrose concentration, which determine the freezing point of the ice cream mix as well as the overrun, mix viscosity, and the fat content, which influence the texture of the ice cream. For the recrystallization experiments, the ice cream samples, taken directly after the continuous ice cream freezer, were treated at defined temperature time combinations. In the temperature range investigated, none of the parameters had a significant effect on the ice recrystallization. The contradictory results compared with previous research can be explained by the different experimental conditions and can reemphasize the importance of the hardening conditions as an influencing factor for the ice crystal sizes in ice cream.

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