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Relation of Temperature of Ice Cream to theDistribution of Certain of its ComponentsBetween the Liquid and Solid Phases

University of California, College of Agriculture, Davis

ABSTRACT

1. Changes which occur in the freezing of ice cream have been shown to be chiefly concerned with the distribution of moisture between the liquid and solid phases.
   
2. A study of cooling and melting curves of ice cream indicated the temperature range at which maximum ice crystallization occurred to be just below the freezing point of the mix.
   
3. Quantitative data substantiating these observations were obtained as a result of the application of a filtering process to ice cream over a range of temperatures.
   
4. The significance of these observations was considered in relation to the influence of methods of freezing upon the texture of ice cream manufactured under commercial conditions, and an explanation is given for the improvement of the texture of ice cream accompanying low temperatures of drawing from the "freezer."