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Effect of Homogenizing Ice Cream Mixes before and after the Addition of Gelatin or Sugar and before and after Condensing

New York Agricultural Experiment Station, Geneva, New York

ABSTRACT

The qualities of ice cream or the characteristics of the mix were altered but slightly by adding gelatin before or after homogenization. The fat clumps may have been larger when gelatin was added before homogenization, although the difference, if any, was small. The viscosity of the mix was slightly increased by adding the gelatin immediately after homogenization, but the whipping properties of the mix were not affected.

The texture of the ice cream was very slightly, yet noticeably, improved when the gelatin was added immediately after homogenization. Neither the melting resistance nor the hardness of ice cream varied with the time of adding the gelatin.

The data on the increased viscosity of the mix and on the improved texture of ice cream due to adding the gelatin after homogenization warrant the conclusion that the action of gelatin is slightly greater when added at this time. It is doubtful, however, that this difference is enough to be of commercial importance to the ice cream manufacturer.

The addition of sugar prior to homogenization greatly increased the extent of fat clumping, the viscosity of the mix, and the difficulty of securing the desired overrun.

The quality and properties of ice cream were not materially affected by the addition of sugar before or after homogenization, although in most cases the ice cream made from the mix homogenized without sugar was slightly smoother and more creamy.

The two-stage valve reduced the size of fat clusters, the viscosity of the mix, and permitted an easier incorporation of air.

The freezing process reduced the size of the fat clusters, but the reduction was not uniform for all mixes.

The mix homogenized before condensing contained smaller fat globule clumps, was easier to whip, and produced an ice cream slightly better in texture and quality than a similar mix homogenized after condensing.