Ice Cream: Foam Formation and Stabilization—A Review

Abstract

Ice cream has been studied from ingredients to process conditions, ice crystal formation to ice crystal growth, and ingredient selection to eating quality. One of the key aspects of ice cream is air cells, as formation and acceptance of ice cream rely on foam production and stabilization. Air cells in ice cream provide a unique structure that governs many of this product's keeping and eating qualities. The air cells are dependent upon ice cream mix composition (fat, protein, and surface active ingredients) as well as processing conditions (freezer shear force, hardening time, and storage temperatures). Optical, low-temperature scanning electron microscopy and transmission electron microscopy are applied to observe the morphology and size of air cells in ice cream. Air cells are crucial in forming the product and for eating quality and enjoyment.