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The interrelation between ice crystal size and the texture of commercial ice cream: a quantitative analysis.

Number: 0526

Author(s) : SHIBA M., HOSHIBA H., LEE Y., SUZUKI T.

Summary

The objective is to clarify the correlation between ice crystal size and the texture of commercial ice cream. Sample A contained 15% milk fat, and sample B contained 13% vegetable fat. The samples were kept in a freezer for up to three months to modify their ice crystals into different sizes. Ice crystals of samples were imaged using an optical microscope, and both crystal sizes and their distributions were quantified. A sensory test was conducted to evaluate the texture by panellists. Our results showed that when ice crystals grew over 130 μm in sample A and 90 μm in sample B, the panellists could perceive the difference in texture. It is thought that the fat globules derived from milk have a higher ability to surround the enlarged ice crystals and cover up the course texture. The results of our study are useful for developing ice cream products with improved texture.

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Paper: The interrelation between ice crystal size and the texture of commercial ice cream: a quantitative analysis

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Details

  • Original title: The interrelation between ice crystal size and the texture of commercial ice cream: a quantitative analysis.
  • Record ID : 30031345
  • Languages: English
  • Subject: Technology
  • Source: Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
  • Publication date: 2023/08/21
  • DOI: http://dx.doi.org/10.18462/iir.icr.2023.0526

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