Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers

Abstract

Abstract Storage under low constant temperature (–30°C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (–16°C) showed clear evidence, based on sample microstructure, of recrystallization, probably through Ostwald ripening and accretion. Temperature cycles (–15 ± 5°C) of samples after hardening (–30°C) had an even greater effect than did storage at a high constant temperature (–16°C). Also, increase of the number or time length of cycles had greater impact than did an increase in amplitude. After extended thermal fluctuation, smaller crystals disappeared. The predominant recrystallization mechanism at this stage would have most likely involved partial melting and refreezing of ice crystals. With this mechanism, stabilizers exerted a measurable effect of retarding or preventing crystal growth.