Shrinkage in frozen desserts

Abstract

Shrinkage is a well‐documented defect in frozen desserts, yet the root causes and mechanisms remain unknown. Characterized by the loss of volume during storage, shrinkage arose during the mid‐twentieth century as production of frozen desserts grew to accommodate a larger market. Early research found that shrinkage was promoted by high protein, solids, and overrun, as well as postproduction factors such as fluctuations in external temperature and pressure. Rather than approaching shrinkage as a cause‐and‐effect defect as previous approaches have, we employ a physicochemical approach to characterize and understand shrinkage as collapse of the frozen foam caused by destabilization of the dispersed air phase. The interfacial composition and physical properties, as well as the kinetic stability of air cells within the frozen matrix ultimately affect product susceptibility to shrinkage. The mechanism of shrinkage remains unknown, as frozen desserts are highly complex, but is rooted in the physicochemical properties of the frozen foam. Functional ingredients and processing methods that optimize the formation and stabilization of the frozen foam are essential to preventing shrinkage in frozen desserts.

Sorbets as Functional Food Products, Unexplored Food Matrices, Their Challenges, and Advancements

“…For instance, the grittiness of ice creams or sorbets occurs due to poor manufacturing processes that result in the over-crystallization of solids and liquids, as well as lactose crystallization. Similarly, recrystallization (Ostwal ripening) and its formation in the post-production phase can be attributed to the change in temperatures during product storage due to melting of smaller formed crystals and the movement of the subsequent melted liquid to the surface of crystals with larger diameters [84][85][86]. Over-crystallization can be avoided through methods such as rapid cooling to the desired temperature below the melting point of that food product [35,87].…”