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A New Form of Lactose Crystal Found in Sandy Ice Cream

Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture

ABSTRACT

Diamond shaped crystals occurring in "sandy" ice cream have been identified as -lactose hydrate.

It is believed that the occurrence of this modified form of lactose crystal is caused by the high viscosity of the solution—due in particular to the concentration of the sucrose in the crystallizing medium, which in turn is caused by a freezing out of part of the water.

The relatively large size of the diamond shaped crystals, as well as their quantity, indicates that, for the avoidance of "sandy" in ice cream, the viscosity of the solution, in addition to the solubility relationships of lactose, must be considered.

It is recommended that ice cream be kept frozen hard or approximately so, thus preventing diffusion and the growth of relatively large lactose crystals or objectionable "sandy."