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The Relationship Between Temperature and Over-run in the Whipping of Ice Cream Mixes

Division of Research Laboratories, Bureau of Dairy Industry, U. S. Department of Agriculture, Washington, D. C.

ABSTRACT

Conclusions: An equilibrium between temperature and the overrun obtainable in the freezing of ice cream mixes has been shown to exist. The equation of this relationship is that of a straight line. The equation must be qualified by stating the maximum overrun that can be attained in the mix, and probably further by a figure indicating the stability of the mix under the conditions of freezing. This figure would perhaps be a statement of the number of minutes that the mix could be beaten in the freezer before instability resulted. A departure from this equilibrium curve occurs also if mixes are frozen to too low a temperature.

By means of this information it is possible to express the whipping capacities of ice cream mixes and to evaluate differences brought about by the variation of factors incident to ice cream manufacture. The ice cream manufacturer may thus see how to control his freezings accurately and thus obtain the desired overrun in the shortest possible time. The information may also be applicable to the designing of freezers for the best performance.