ShareNews from IIR members: Nestlé
Nestlé is conducting unique research with the Institute for Snow and Avalanche Research in Switzerland (SLF) with a view to identifying the main mechanisms that alter the texture and structure of ice cream.
Nestlé is conducting unique research with the Institute for Snow and Avalanche Research in Switzerland (SLF) with a view to identifying the main mechanisms that alter the texture and structure of ice cream.
The aim is to slow down the growth of ice crystals in ice cream and improve taste and texture for the consumer.
Nestlé scientists’ partnership (SLF) has enabled them to look inside an ice cream sample without destroying it for the first time.
An x-ray machine is used to record the size and shape of ice crystals and air bubbles under home-freezer conditions.
The researchers have identified temperature fluctuations that can cause part of the ice cream to melt and re-freeze, resulting in it becoming chewy due to loss of water or air, or icier and harder to scoop.
A follow-up study aims at examining the microscopic ice cream particles in higher resolution images and will continue until 2013.
The aim is to slow down the growth of ice crystals in ice cream and improve taste and texture for the consumer.
Nestlé scientists’ partnership (SLF) has enabled them to look inside an ice cream sample without destroying it for the first time.
An x-ray machine is used to record the size and shape of ice crystals and air bubbles under home-freezer conditions.
The researchers have identified temperature fluctuations that can cause part of the ice cream to melt and re-freeze, resulting in it becoming chewy due to loss of water or air, or icier and harder to scoop.
A follow-up study aims at examining the microscopic ice cream particles in higher resolution images and will continue until 2013.