Effect of freezing temperature and warming rate on dendrite break-up when freezing ice cream mix

Ice Cream as a Vehicle for Incorporating Health‐Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability

“…Ice cream is a complex colloidal food system that in its frozen state consists of ice crystals, air cells, and partially coalesced fat droplets dispersed in a continuous freeze‐concentrated aqueous (serum) phase containing polysaccharides such as galactomannans, carrageenans, cellulosics, sugars (sucrose and lactose), proteins, and minerals (especially calcium, but also sodium and potassium) (Goff ). Ice cream structure development and stabilization is a dynamic process where the main components, namely, biopolymers (proteins and polysaccharides), fat droplets, and water undergo significant colloidal and physical changes such as biopolymer hydration, fat droplet crystallization, ice nucleation, and crystallization, fat droplet partial coalescence, freeze‐concentration, formation of cryogels, protein‐polysaccharide phase separation, formation of biopolymer entanglement (Goff ; Bolliger and others ; Chang and Hartel ; Patmore and others ; Regand and Goff ; Soukoulis and others ; Cook and Hartel ). In addition, it is well established that phenomena such as ice recrystallization, air cell Ostwald ripening, and lactose crystallization govern the organoleptic quality, including creaminess, grittiness, coarseness, mouth‐coating, and tongue lubrication as well as shrinkage (Muse and Hartel ; Soukoulis and others , ; Varela and others ; Soukoulis and Fisk in press).…”

A 100-Year Review: Milestones in the development of frozen desserts

“…Both studies show that longer residence times allow a greater extent of ripening, where large crystals within the bulk grow at the expense of small dendritic nuclei generated by scrap-ing the cold wall, resulting in larger ice crystals at the exit of the freezer. Cook and Hartel (2011) investigated the breakup of the small dendritic ice crystals as they were scraped off the barrel wall and mixed with warmer product in the center of the barrel. Cook and Hartel (2010) reviewed current knowledge on freezing processes for the scraped surface freezer.…”

Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography

“…For ice cream, the structural instability is affected by many factors, including compositions [11,12] and thermal variations [5,13]. One of the well-recognized phenomena due to thermal instability is coarsening of microstructure [4,5,[13][14][15].…”