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Lactose Crystallization in Ice Cream. IV. Factors Responsible for Reduced Incidence of Sandiness

Department of Food Science and Technology, University of California, Davis

ABSTRACT

An explanation was sought for the virtual disappearance of sandiness from commercial ice cream. Only five of 36 commercial samples became sandy when stored seven months at 12 F. Nuclei formation was accelerated by drawing ice cream from freezers at low temperatures and hardening it rapidly. Partial substitution of corn syrup solids for sucrose neither delayed the development of lactose crystal nuclei nor slowed crystallization when nuclei were present. Emulsifiers did not prevent sandiness. The primary factor responsible for reduced incidence of sandiness was the use of marine and vegetable gum stabilizers. These inhibit the formation of nuclei and thereby inhibit the development of undesirable, large lactose crystals.