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Further observations on basic viscosity of ice cream mixes and a simplified procedure to obtain it^*

New York Agricultural Experiment Station, Geneva, N. Y.

ABSTRACT

The viscosity of an ice cream mix which is quiescently aged reaches a maximum value which may be broken down by mechanical agitation to a lower constant minimum viscosity. Leighton and Williams (1) studied this phenomenon and named the two viscosities "apparent" and "basic." They reduced ice cream mixes from apparent to basic viscosities by agitating for 60 minutes in a completely filled ice cream freezer. The measuring of basic viscosities of ice cream mixes is now a common experimental procedure. Dahlberg, Carpenter, and Hening (2) used a tightly sealed fruit jar with a Daisy churn agitator to secure basic viscosity. This method has the advantages of small samples of mix and short periods of agitation as compared to that used by Leighton and Williams (1). Whitaker (3) constructed an apparatus to break apparent viscosity down to a constant basic value. Hening (4) has shown in this laboratory that if the aged ice cream mix is rehomogenized several times at low pressures the basic viscosity is lower than that obtained by the Whitaker device.

^* This investigation was sponsored by an investigatorship from A. E. Staley Manufacturing Company, Decatur, Illinois. The manually operated emulsifier was manufactured by the Club Aluminum Company, and distributed by the Central Scientific Company, Chicago, Illinois.