The Special Problems of Freezing Ice Cream

Abstract

Ice cream unlike most other foodstuffs is designed to be eaten in a frozen state and, therefore, ice crystal size influences texture and taste. It is generally accepted that ice crystal size less than approximately 25 µm are undetectable by the palate in the presence of other mix ingredients and give a smooth texture. Larger ice crystal sizes give a coarse texture and therefore control of ice crystal size during the conversion of water into ice during freezing is important in producing ice cream.