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1 Department of Food Science, University of Guelph, Guelph, ON, Canada N1G 2W1
Ice crystal size distributions of dynamically frozen model solutions and ice cream after hardening were determined through image analysis using low temperature scanning electron microscopy. The effect of the components of ice cream were studied through a series of model solutions and compared with ice cream. The ice crystal diameter at 50% of the cumulative distribution function for different formulations showed a good linear correlation to total solids and ice content. The latter had a better correlation to account for the effect of type of sweetener on ice content. In general, higher overruns reduced ice crystal sizes, whereas lower overruns had no impact on distributions because they did not affect the microstructure of the frozen product. Stabilizers did not directly affect initial ice crystal size distribution for any of the model solutions or ice cream. Most of the differences observed were explained by the different amount of air incorporated affecting the microstructure or the reduction of ice content according to amount and type of ingredients.
Key Words: ice crystals • size distribution • ice cream • stabilizers
Submitted on August 31, 1998
Accepted on March 15, 1999
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