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J. Dairy Sci. 87:1-10
© American Dairy Science Association, 2004.

Ice Cream Structural Elements that Affect Melting Rate and Hardness

M. R. Muse1 and R. W. Hartel2

1 General Mills, Carson, CA
2 Department of Food Science, University of Wisconsin, Madison 53706-1565

Corresponding author: R. W. Hartel; e-mail: hartel{at}calshp.cals.wisc.edu.

Statistical models were developed to reveal which structural elements of ice cream affect melting rate and hardness. Ice creams were frozen in a batch freezer with three types of sweetener, three levels of the emulsifier polysorbate 80, and two different draw temperatures to produce ice creams with a range of microstructures. Ice cream mixes were analyzed for viscosity, and finished ice creams were analyzed for air cell and ice crystal size, overrun, and fat destabilization. The ice phase volume of each ice cream were calculated based on the freezing point of the mix. Melting rate and hardness of each hardened ice cream was measured and correlated with the structural attributes by using analysis of variance and multiple linear regression. Fat destabilization, ice crystal size, and the consistency coefficient of the mix were found to affect the melting rate of ice cream, whereas hardness was influenced by ice phase volume, ice crystal size, overrun, fat destabilization, and the rheological properties of the mix.

Key Words: melting rate • hardness • ice cream • ice crystals

Abbreviation key: CS = corn syrup, DE = dextrose equivalent, DP = depth of penetration, HFCS = high fructose corn syrup, PS80 = polysorbate 80, SUC = sucrose, Tf = freezing point temperature




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