Abstract
AbstractAgeing of ice cream mix at 0 to 10°C for a minimum of 3 up to 24 hours prior to ice cream production in the ice cream machine is generally used to improve various physical properties. During ageing the fat phase of the mix crystallizes and protein is slowly desorbed from the surface of the fat globules. In the presence of emulsifiers fat crystallization and protein desorption is distinctly enhanced resulting in increased agglomeration of fat globules during ice cream manufacture which is important for the formation and stability of the final ice cream. The effect of emulsifiers on ageing is due to their strong interfacial activity at low temperature.
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