Ice Cream Industry Research Articles

The effectiveness of coconut shell charcoal and activated carbon on deodorization of sludge from ice cream industry WWTP

Coconut shell contains several components of biomass including cellulose, lignin, and pentosan, which can be used in the form of charcoal as a bioabsorbent. Sludge waste is a residue formed as a by-product of wastewater treatment at a wastewater treatment plant (WWTP). which emits odors that can disturb local residents. This study aimed to deodorize ice cream slurry waste using coconut shell charcoal and activated carbon as the odor adsorbent. The ratio of each adsorbent and ice cream waste was based on the preliminary experiment, namely 1:1, 1:3, 1:5, 1:6, and 1:7. The measurement parameters for the sludge were odor value, pH, temperature, and water content which were measured daily. Ammonia and sulfide levels were measured using the titration method, while protein levels were determined using a UV-Vis spectrophotometer. Odor reduction in sludge waste mixed with activated carbon as the adsorbent was better than that with coconut shell charcoal; by which the optimum mass ratio was 1:3 with a decrease of 97.13% that was obtained within seven days. The ammonia levels in the sludge waste decreased from 10,276 mg/kg to 308 mg/kg by the use of coconut shell charcoal with a mass ratio of 1:1 and to 252 mg/kg by the use of activated carbon with a mass ratio of 1:1 at the end of the experiment. The sulfide content in the sludge waste decreased from 1.215 mg/L to 0.0483 mg/L in the sample with coconut shell charcoal as an adsorbent with a mass ratio of 1:1 and to 0.0483 mg/L in samples with activated carbon adsorbent ratio of 1:1 at the end of the experiment.

Analysis of the Implementation of Tax Planning in Efficient Corporate Income Tax at PT. XYZ on the ISE

This study aims to analyze the tax planning application at PT. Campina Ice Cream Industry, Tbk‘s corporate income tax efficiency in accordance with the general provisions of applicable taxation. This research is motivated by the development of the business world which is influenced by the provisions of tax laws and the development of companies that want their business to generate maximum corporate profits, so that the company will receive capital to improve the company's operational performance.Types of researchThis is a quantitative descriptive study. The technique used in the data collection procedure is documentation, the data is obtained from the official website of the Indonesia Stock Exchange (IDX) 1 Profit and Loss Report and Profit and Loss Report after Fiscal Reconciliation from PT Campina Ice Cream Industry, Tbk. by analyzing the data referring to the theoretical basis, reviewing the processed data and its application based on the General Provisions of Taxation for the efficiency of Corporate Income Tax (PPh).Research resultsthis can be a guidance for companies in implementing Corporate Income Tax Calculation with cost efficiency based on legality, and consistent theories so that research shows that the implementation of tax planning by PT. Campina Ice Cream Industry, Tbk. will prove to be able to streamline the tax burden. The results of the tax planning conducted by PT. Campina Ice Cream Industry, Tbk. is the burden of corporate income tax which also decreases, this cannot be said to be effective because the taxable profit of the company decreases. It is said to be effective efficient if the company's profit has increased. Tax planning can be applied as a way of tax management that can strengthen the company's tax burden efficiency value.

IMPLEMENTASI UNDANG-UNDANG NO 33 TAHUN 2014 DAN TINJAUN MAQHASID ASY SYARIAH TERHADAP INDUSTRI GERAI ES CREAM MIXUE

In the current era of 4.0, the food and beverage industry in Indonesia has changed according to the needs of the communitys. Realizing the needs of the Indonesian people who have a tropical climate, China will establish its industrial business in Indonesia and make products in the form of modern ice cream. The ice cream industry in China is called Mixue. The large number of foreign products entering Indonesia has made the Indonesian government especially concerned about maintaining halal food and minimums so it issued Law No. 33 of 2014 concerning Guarantees for Halal Products. The Indonesian government gave the task to the Ministry of Religion, then the Ministry of Religion established the Halal Product Assurance Organizing Body (BPJPH). This research method is an empirical juridical research, in which the researcher wants to examine more deeply the duties of the Halal Product Assurance Organizing Agency (BPJPH) in supervising and providing halal labeling to the Ice Cream Mixue Industry whether it is by Law No. 33 of 2014 concerning Assurance Halal products in maintaining the benefit of the ummah. The provisional results show that the Ice Cream Mixue Industry does not yet have a halal logo label from (BPJPH).

Influence of the Gelatin Amount on the Indicators of a Defrosted Fermented Milk Dessert Texture

BACKGROUND: The expansion of the range and improvement of the quality are urgent tasks in the ice cream industry. Fermented milk desserts consumed defrosted and combining the properties of ice cream and fermented products can be considered new products. The selection of stabilizergelling agents and determination of their mass fraction are important stages in the development of the fermented milk dessert technology. Among them, gelatin is the most effective and convenient.
 AIM: The object of this study is to examine the effect of the gelatin amount on the structure and texture of defrosted fermented milk desserts.
 MATERIALS AND METHODS: Samples of desserts with a mass fraction of gelatin from 1,3 to 1,9% are the objects of this study. Rheological research methods for estimating the dynamic viscosity and indicators of consistency were used. The dispersion of the air phase of frozen samples and after storing at the temperature of 42С for 4 hours has been estimated.
 RESULTS: The dispersion of the air phase and texture characteristics, such as hardness, adhesiveness, adhesive force, apparent modulus, and recoverable deformation, were examined during the research. The research results show that increasing the gelatin amount did not influence the viscosity but decreased the overrun. Increasing the gelatin amount did not influence the average size of air bubbles after 4 h of storage. The influence of the gelatin amount on the texture indicators of the defrosted dessert was estimated. Adhesiveness and adhesive force with the increase in the gelatin amount by 0.3% were reduced by 16% and 912%, respectively. The obtained results have practical importance in the production and sale of defrosted fermented milk desserts.

Analysis of Ice Cream Industry Market Issues and Prospects: Example from the Chinese Market

The “ice cream assassin” was one of China’s Internet buzzwords in June-July this year, reflecting consumer dissatisfaction with overpriced ice creams in freezers that did not indicate their price. After the phenomenon festered online, the Chinese government introduced policies to curb the mess. China lacks a leading local high-end ice cream brand, and large companies such as “Zhong Xue Gao” have not established brand awareness in the minds of consumers. After consumers have experienced a “deceptive purchase”, it is challenging to repurchase related products. The critical factor for the survival of such a business model is that, in addition to the huge profit margin, it also reflects consumers’ demand for cultural and social levels. In the case of consumer demand and market supervision, China’s local high-end ice cream is expected to emerge as a leading local company to compete with foreign companies such as Haagen-Dazs.

EFFECT OF VARIOUS INGREDIENTS ON THE PHYSICO CHEMICAL PROPERTIES OF ICE CREAM


 
 
 Ice cream is a dairy product prepared with the addition of various types of ingredients to make desirable quality liked by consumers of various ages. Ice cream industry at Pakistan is also concerned with preparation of new flavour. Therefore, the aim of this research was to evaluate the effect of various types of ingredients on the physicochemical properties of ice cream. The complete this study, randomized design was used. The three types of milk cow milk, buffalo milk and skimmed milk were used with the addition of table sugar and aspartame as sweetener whereas, the vegetable ghee and fresh milk cream were used to improve the quality of ice cream.The result observed shown statistically significant difference (P< 0.05) in each sampleforoBrix, ash %, fat %, protein %, sucrose%and carbohydrate content respectively. Ice cream prepared with buffalo milk observed with higher Tss (oBrix) of 18.7% pH 6.71, ash% 0.81, total fat9.03%, protein8.34%, sucrose11.18% and total carbohydrate29.7% were recorded in ice cream samples.Whereas, ice cream prepared with cow milk observed low in Tssfat, protein, sucroseand total carbohydrate while the ice cream prepared with skimmed milk power result in lower Tss of 15.92 less ash content0.5 very low quantity of fat1.75% protein 3.32% sucrose 7.87% and carbohydrates 20.93%. Therefore, it is concluded from this study that ice cream prepared with buffalo milk and cow milk is highly nutritious and appealing to the consumer.
 
 

A Case Report of Ethylene Oxide (EO) Contamination in Ice Cream “Häagen-Dazs”, How in Indonesia?

The availability of a safe food supply for the community is a right that must be fulfilled. One of the food supplies is dairy products such as milk. Milk can be processed into various types of products, including ice cream. On 8 July 2022, the European Union Rapid Alert System for Food and Feed (RASFF) reported a case of Ethylene oxide (EO) contamination in French Häagen-Dazs brand vanilla ice cream with levels exceeding quality standards (maximum of 20 mg/kg). This study aims to disseminate information about chemical contamination of ethylene oxide in ice cream and how the Indonesian authorities respond in to prevent and control the spread of contamination. The Previous case reports on 6 July 2022, authorities in France through RappelConso, and on 7 July 2022, Food Standards Australia New Zealand (FSANZ) published public information regarding the voluntary recall of Häagen-Dazs vanilla flavor ice cream by the manufacturer because it contains EO. Meanwhile, on 8 July 2022, the Singapore Food Agency (SFA) ordered importers to recall the product. In 19 July 2022, The Indonesian government through the Badan Pengawas Obat dan Makanan (BPOM) has withdrawn the vanilla flavored Haagen Dazs ice cream product circulating in Indonesia. The hypothesis that can be formulated on Ethylene oxide contamination in ice cream is the use of pesticides containing EO on vanilla flowers (the raw material for making Häagen-Dazs ice cream with vanilla flavor) leaving a high residue. The Häagen-Dazs ice cream industry must implement a good HACCP system, including a sound and safe selection of raw materials

Analisis profitabilitas PT. Campina ice cream industry tbk

This study aims to analyze the financial performance of PT. Campina Ice Cream Industry Tbk. The type of research used is descriptive quantitative. The population in this study is the financial statements of PT. Campina Ice Cream Industry Tbk for 5 (five) periods, namely 2017-2021. Data analysis techniques using the Balanced Scorecard method include profitability ratios. The results of this study indicate that based on the Balanced Scorecard the company's financial performance is in a balanced position. Judging from the value of Return On Equity (ROE) is in poor criteria caused by a decrease in net profit from own capital. Judging from the Return On Asset (ROA) value is in good criteria caused by an increase in net income from the company's total assets. Judging from the value of Net Profit Margin (NPM) is in good criteria caused by an increase in net profit from sales. Judging from the value of the Operating Profit Margin (OPM) is in the poor criteria caused by the decline in operating profit from sales made by the company.

The effects of price, brand image, and product quality on customer loyalty and repurchase (a study case on customers of Walls products)

<p>Intense industry competition, as well as rapid changes and efforts to retain customers, are competitive goals and scarce resources for the ice cream industry. Price, brand image, and product quality implementation increases customer loyalty and is taken into account in the subsequent purchasing process. The goal of this study was to look at how price, brand image, and product quality affect customer loyalty and repurchase intent. A sample of 130 people who buy Walls brand ice cream products were surveyed. SEM (Structural Aquation Model) is the data analysis method used in this study to test the hypothesis. The results of this study conclude that price, brand image, and product quality have a positive effect on customer loyalty, and customer loyalty also has a positive effect on repurchase intentions. If the loyalty of the majority of customers has the strongest impact on repurchase intention.</p>

Developing Marketing Strategies for Cone Ice Cream: A Case Study of Brand X Ice Cream Indonesia

Ice cream is a sweetened frozen treat that is commonly consumed as a dessert or snack. According to Market Share and Forecast, Indonesians consumed more impulse ice cream per capita in 2021. The growing number of impulse ice cream brands has increased competition, as each offers unique advantages. Despite the COVID-19 pandemic, which caused a decline in the penetration of ice cream brands categorically, some players in this ice cream industry have a higher level of brand recognition due to a creative and innovative marketing strategy. With intense competition and a growing number of impulse ice cream brands, X shows its brand equity is stagnant and its penetration continues to decline year after year. This is because loyal customers can easily switch from one brand to another due to the attractive offers made available by other brands. Therefore, it is important for this study objective to analyze and develop the marketing strategy of the X cone ice cream brand. In this research, external and internal analysis was conducted including trend and behavior analysis which will be concluded in the SWOT Analysis. This research conducted through qualitative approach by semi-structured interviews towards the internal brand team and interview with customers who have purchased Brand X in at least once in their lifetime. This study use open coding to analyze the interview result. The result indicated that Brand X could came up with two new campaigns for 2022 to increase its penetration by having Brand X in collaboration with BT21 and came up with new variant of plant-based milk or vegan ice cream.

Vehicle Routing Problem with Deadline and Stochastic Service Times: Case of the Ice Cream Industry in Santiago City of Chile

The research evaluates the vehicular routing problem for distributing refrigerated products. The mathematical model corresponds to the vehicle routing problem with hard time windows and a stochastic service time (VRPTW-ST) model applied in Santiago de Chile. For model optimization, we used tabu search, chaotic search and general algebraic modeling. The model’s objective function is to minimize the total distance traveled and the number of vehicles using stochastic waiting restrictions at the customers’ facilities. The experiments were implemented in ten scenarios by modifying the number of customers. Experiments were established with several customers that can be solved using the general algebraic modeling technique in order to validate the tabu search and the chaotic search methods. The study considered two algorithms modified with Monte Carlo (tabu search and chaotic search). Additionally, two modified algorithms, TSv2 and CSv2, were proposed to reduce execution time. These algorithms were modified by delaying the Monte Carlo procedure until the first set of sub-optimal routes were found. The results validate the metaheuristic chaotic search to solve the VRPTW-ST. The chaotic search method obtained a superior performance than the tabu search method when solving a real problem in a large city. Finally, the experiments demonstrated a direct relationship between the percentage of customers with stochastic waiting time and the model resolution time.

Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes

Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. Cinnamon (Cinnamomum verum), ginger (Zingiber officinale), and white pepper (Piper nigrum) are the spices used in the preparation of the ice cream as they are freely available and used as complementary spices in Sri Lanka. Physicochemical characteristics and sensory attributes of coconut milk-based spicy ice cream were compared with the existing normal coconut ice cream. In preparation of the ice cream, the same ice cream manufacturing process was followed with some modifications. Three different formulas (0.010%, 0.018%, and 0.025%) were developed by changing the percentage of spices added. The 0.018% spice-added sample was selected as the most acceptable ice cream with desired sensory attributes. pH (6.33 ± 0.01), titratable acidity (0.33 ± 0.05%), moisture (61.86 ± 0.33%), ash (0.41 ± 0.25%), total solids (38.02 ± 0.14%), overrun (66.76 ± 1.44%), protein (4.18 ± 0.16%), and fat content (11.66 ± 0.60%) were evaluated as physicochemical properties. Total phenolic content of the ice cream was expressed as 0.093 ± 0.002 mg gallic acid equivalents (GAE) per gram of sample in dry weight (mg/g). DPPH radical scavenging activity was 60.39 ± 0.02 mg ascorbic acid equivalents per gram of sample in dry weight (mg/g), and total antioxidant capacity was expressed as 0.36 ± 0.04 mmol ascorbic acid equivalent (AAE)/g of dry weight. Physicochemical properties of spicy coconut ice cream were more or less similar to that of normal coconut ice cream and in compliance with the Sri Lankan standards. Coconut milk-based spicy ice cream could be introduced to the market as a potential marketable nondairy product with spicy flavor, aroma, and smooth texture.

Ice recrystallization inhibition effect of cellulose nanocrystals: Influence of sucrose concentration

Stabilizers are commonly used to inhibit the ice recrystallization process that leads to the formation of large ice crystals, decreasing consumer acceptance of ice cream. However, the ice recrystallization inhibition (IRI) effect of stabilizers is very dependent on measurement conditions. The cause of this dependence is not clear, which imposes problems in comparing the IRI activity and understanding the IRI mechanism of stabilizers. This study investigated the influence of sucrose concentration on the IRI effect of cellulose nanocrystals (CNCs), which are newly identified IRI active materials. A splat assay and a sandwich assay were used to determine IRI activities of CNCs at sucrose concentrations from 2.0% to 49.0% w/w and incubation temperature of −8 °C for 30 min. The IRI activities of CNCs were higher at low sucrose concentrations, almost disappeared at medium sucrose concentrations, and restored slightly at high sucrose concentrations. The IRI effect of CNCs is correlated with the ratio between CNCs concentration in the unfrozen phase and total surface area of ice crystals. This surface area-related IRI effect was also observed with guar gum, locust bean gum, and poly(vinyl alcohol). It is a strong evidence of an ice-binding mechanism for the IRI effect of stabilizers. These research findings offer a new perspective in comparing and understanding the measurement condition-dependent IRI effect of stabilizers, which could potentially benefit the ice cream industry in developing new materials and recipes to control ice recrystallization.

Analisis Perhitungan Penyusutan Aset Tetap terhadap Laba Perusahaan PT. Campina Ice Cream Industry Tbk

This study focuses on the calculation of depreciation of fixed assets on profit using 3 methods, namely the straight-line method, the number of years method, and the double-declining balance method. The purpose of this research is to find out which depreciation method has the most influence on the company's profit and to find out whether the company's choice has been effective or not. Based on the calculation results, it is known that depreciation using the straight-line method is more dominant and has a positive impact on the company's profit PT.Campina Ice Cream Industry Tbk. While the use of the number of years method and the double-declining balance method is less effective for companies because of the uneven treatment of charges and decreases every year so that at the beginning of the accounting period the profits obtained tend to be small, while in the next period until the end of the life of the fixed assets, the profits obtained high value

Decision modelling of critical success factors for cold chains using the DEMATEL approach: a case study

PurposeThe objective of the present study is to identify and analyze a set of critical success factors (CSFs) for ice-cream industry [cold chain management (CCM)] that helps in increasing the efficacy, quality, performance and growth of the supply chain organization.Design/methodology/approachA questionnaire survey with companies in ice-cream sector and a panel study with experts were conducted to identify and validate CSFs and their associated sub-factors. Eight CSFs identified from the cold chain domain vetted for the ice-cream industry and then prioritized by using one of the most well-known decision-making frameworks, Decision-Making Trial and Evaluation Laboratory. The general verdicts of the modelling and its application to the real-world case have been tested through an ice-cream company supply chain.FindingsThe result shows that the significant CSFs accountable for the growth of the ice-cream industry are the infrastructure and capacity building, consistent product improvement and operational efficiencies of the value chain. Subsequently, it was identified that the use of IT and related technologies and improved processes for operations also play a considerable role in the performance of ice-cream industry.Practical implicationsThe study successfully outlines the effective CCM practices for critical issues. The proposed methodology and factor modelling case demonstration might be useful in analyzing the logistic chains of products such as fruits, drugs and meat.Originality/valueThe meritorious identification of critical areas and executing mitigation plans bring notable benefits to the firms such as improved operational efficiencies, improved time to market performance and product innovation, which bring additional benefits to the producers.

Economic Value Added Method as A Tools to Measure Financial Performance Assessment in PT. Campina Ice Cream Tbk.

Every company established has a goal to gain profits and maximize wealth to shareholders. The purpose of this study is to analyze method of Economic Value Added as a measure of financial performance assessment at PT. Campina Ice Cream Industry Tbk. Method used in this study a Qualitative Descriptive approach. Data source in this study uses secondary data form of financial statements PT. Campina Ice Cream Industry Tbk in 2016-2018. Analysis data technique used is method of Economic Value Added. Economic Value Added shows the measurement of extent to which company has value added to owners of company in a given year or period. The results of this study can be concluded that Economic Value Added (EVA) at PT.Campina Ice Cream Industry Tbk in 2016 worth Rp. (3.656.510.875) and in 2017 valued at Rp. (2.473.733.162) so that it produces a negative Economic Value Added or> 0 which can be said that the company financial performance is not good. However, in 2018 company achieved scores. Economic Value Added <0 or positive worth Rp. 15.881.445.739 then, it can be concluded that company financial performance is good and has resulted in value added expected by the shareholders.

Decline of Igloo ice-cream in Pakistan due to insufficient strategic practices

Under this study, it has been strive to comparatively analyze the marketing strategy of igloo for its survival and market share in the local market. Keeping in concern with its marketing mix, marketing plan, consumer preferences and analysis to come to any point for the best solution of reviving and survival Igloo in the local market. Prioritizing that Igloo has been among the pioneers of Ice cream industry in Pakistan since 1972, offered valuable and pure variety and taste to their customer. But what should be the weaken area where Walls has opportunity to grow in the market. Secondly, what must be the new marketing plan for Igloo to revive his lost image in the market. Last but not the least what should be the best strategic plan for Igloo to invest on its human capital in order to redeem its valuable team that drive Igloo towards success and prosperity again.

Integration of Total Quality Management with Total Productive Maintenance to develop Maintenance Quality Function Deployment model and its implementation study in food industry

In today’s modern and highly competitive world, the quality of products as well as the quality in maintenance is of great importance. For that, the involvement of customers is very necessary. To convert these customers’ vague languages into technical data, a tool called Quality Function Deployment (QFD) is available in Total Quality Management (TQM). But in order to have quality in maintenance, no such tools or techniques are not available in Total Productive Maintenance (TPM) model. So, a model called Maintenance Quality Function Deployment (MQFD) was developed by incorporating TQM with TPM. Model study was carried out in a food industry; especially in an ice cream industry and suggested action plans for the implementation process for the quality enhancement was done through this study. Details about the machineries involved in the making of the food have been collected and processed for TPM parameter calculations. In food industry the MQFD model is not implemented yet. So, a model study in the food industry is very much useful especially in an ice cream industry due to the fact that, it is one among the most consumed food product all over the world.

Sensorial Quality and Physicochemical Properties of Newly Developed Ice-Cream, with Plant Originated Stabilizer; Modified Kithul (Caryota urens) Flour

Aims: Replacement of existing stabilizer in ice cream industry by using modified Kithul (Caryota urens) flour which helps to reduce usage of other ingredients which are used for improve the texture and creaminess of the product was examined. Kithul (Caryota urens) flour has better stabilizing ability than other flour and it can be used in product diversification in the food industry. The objective of this study was to use modified Kithul (Caryota urens) flour as a new plant origin stabilizer for the production of ice cream which can be easily applied for ice cream machines.
 Study Design: Three treatments were prepared as commercial stabilizer based (industrial mixture) as the control (A), and two samples with modified Kithul flour under two condition as without refrigerated (B) and 24 hours refrigerated (C) the modified Kithul flour with milk before preparing ice cream.
 Place and Duration of Study: Department of Biosystems Engineering, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, between June 2019 and January 2020.
 Methodology: Three samples were evaluated for its sensory properties and selected ice cream sample from the sensory evaluation (Treatment B) was evaluated for proximate composition and evaluated for physicochemical properties vs industrial ice cream as a control.
 Results: The comparison revealed that modified Kithul flour-based ice cream (Treatment B) was better in terms of low cost of production, high overrun and high overall acceptability in the sensory analysis vs industrial ice cream (Treatment A).
 Conclusion: According to the results of the evaluation of quality attributes, without refrigerated milk-modified Kithul flour mixture before making ice cream is better than the industrial ice cream due to their low cost of production, high overrun and high overall acceptability in sensory analysis.

Effects of structural attributes on the rheological properties of ice cream and melted ice cream.

Although the ice phase greatly influences the properties of ice cream, other structural components also affect its rheological behavior, particularly after melting. In this study, mix viscosity (serum phase viscosity), extent of fat destabilization (FD), and overrun were manipulated to produce different microstructures. The effects of these structural components were evaluated on the rheological properties of the ice creams and melted ice creams. In oscillatory thermorheometry, mix viscosity and then overrun, influenced G' and tanδ below -10 °C. When ice phase decreased (between -10 and -2.7 °C), mix viscosity had reduced effects, but continued to strongly affect G' and tanδ, followed by FD, and with lower effects from overrun. When the ice phase was completely melted at 0 °C, FD had most influence on G' and tanδ, followed by overrun, and with lower effects from mix viscosity. In creep/recovery test, six-element model described well creep behavior of melted ice cream at 0 °C. Viscous behavior at lower shear rate (η0 0 °C) was most influenced by mix viscosity, followed by FD, and lower overrun effects. In stress growth measurement, transient behavior, represented by σY 0 °C, of melted matrix at 0 °C was most influenced by FD, followed by mix viscosity, with lower overrun effects. In flow ramp measurement, Hysteresis Area was most affected by mix viscosity, followed by overrun, and with lower FD effects. Moreover, correlation between Hyst 0 °C and tanδ Peak suggested that structure formation affected the magnitude of tanδ Peak. These results document the importance of microstructure on properties of melted ice cream. PRACTICAL APPLICATION: The understanding of how structural components, such as mix viscosity, fat destabilization, and overrun, affect the ice cream matrix can help manufacturers to control its rheological behavior. The influence of these structural components on the G', tanδ, η0 0 °C , σY 0 °C , and Hyst 0 °C can be also used to understand the structural rearrangements that occur in meltdown tests and sensory analyses for future studies. Therefore, elucidation of these mechanisms on the rheological properties can directly assist in quality control and new product development in the ice cream industry.