Mechanisms of Ice Crystallization in Ice Cream Production

Abstract

ABSTRACT: The smoothness and perceived quality of an ice cream depends in large part on the small size of ice crystals in the product. Understanding the mechanisms responsible for producing the disc‐shaped crystals found in ice cream will greatly aid manufacturers in predicting how processing and formulation changes will affect their product. Because ice cream mix is opaque, it has not yet been possible to observe ice crystallization in ice cream in situ. Studies to date, therefore, have used analogues or have related observed effects to a hypothesized mechanism. Still, some elements of the crystallization mechanism are well accepted. Because of the large supercooling at the freezer wall, ice nucleates there before being swept into the bulk of the freezer. In the bulk, heat and mass transfer cause some crystals to melt and others to grow. By the time the ice cream reaches the freezer exit, the ice crystals have become small, rounded discs.