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The Effect of Initial Cooling Temperature on Gelatin in the Aging of the Ice Cream Mix^*

Department of Dairy Industry, Massachusetts Agricultural Experiment Station, Amherst, Massachusetts

ABSTRACT

Gelatin has generally been used in ice cream to improve the texture by partially preventing the formation of ice crystals. The partial occlusion of water by the gelatin also results in a product which is less watery in consistency. However, the swelling property of gelatin and its behavior in ice cream are not thoroughly understood. Obviously, therefore, if more were known about gelatin, its effect on ice cream could be more readily explained.

The fact is generally known that gelatin will swell to many times its volume in water by physical combination, although the extent of true hydration of gelatin as shown by Theones (1), Adair (2), and Moran (3) is less commonly known. Except for Theones's results they determined that each gram of gelatin combines with less than its own weight of water or 1.86, 0.6, and 0.53 gram of water respectively. Even the latter figure is considered equivalent to 1500 molecules of water per molecule of gelatin, according to Moran.

^* Contribution No. 104