Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers

¹ Department of Food Science, University of Guelph, Guelph, ON, Canada N1G 2W1

Storage under low constant temperature (–30°C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (–16°C) showed clear evidence, based on sample microstructure, of recrystallization, probably through Ostwald ripening and accretion. Temperature cycles (–15 ± 5°C) of samples after hardening (–30°C) had an even greater effect than did storage at a high constant temperature (–16°C). Also, increase of the number or time length of cycles had greater impact than did an increase in amplitude. After extended thermal fluctuation, smaller crystals disappeared. The predominant recrystallization mechanism at this stage would have most likely involved partial melting and refreezing of ice crystals. With this mechanism, stabilizers exerted a measurable effect of retarding or preventing crystal growth.

Key Words: ice crystals • size distribution • ice cream • stabilizers

Submitted on August 31, 1998
Accepted on March 15, 1999

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