Ice recrystallization in model glucose/fructose and honey powder solutions as affected by selected stabilizers

Abstract

Freezing allows to extend the shelf life of food products by chemical and microbiological changes limitation. Moreover, it allows to create frozen desserts such as ice cream or sorbets. However, one of the most important problems in ice cream storage is preventing the recrystallization process caused by temperature fluctuations. Thus, the constant storage temperature is extremely important. Inhibition of this process is an important factor, affecting the smooth and creamy consis-