Ice recrystallisation and melting in ice cream with different proteins levels and subjected to thermal fluctuation
G Lomolino, S Zannoni, A Zabara, M Da Lio… - International Dairy …, 2020 - Elsevier
Ice cream of high quality has smooth consistency due to ice crystal sizes between 20 and 50
μm, which depends on ice cream formulation and thermal stress during storage. Ice crystals
of 3 “traditional”(milk proteins and stabilisers) and 2 vegan (inulin and potato proteins) ice
cream formulations were studied using a cold stage microscope under frozen conditions.
Samples were observed before and after a temperature fluctuation (cycles of− 18° C and− 6°
C for 14 days), and the data obtained compared with the results of a melting test. Results …
μm, which depends on ice cream formulation and thermal stress during storage. Ice crystals
of 3 “traditional”(milk proteins and stabilisers) and 2 vegan (inulin and potato proteins) ice
cream formulations were studied using a cold stage microscope under frozen conditions.
Samples were observed before and after a temperature fluctuation (cycles of− 18° C and− 6°
C for 14 days), and the data obtained compared with the results of a melting test. Results …
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