A unique ISR

摘要

The texture of ice cream is a most important sensory attribute and depends on various ingredients and processing parameters including ageing, heating, homogenisation and freezing as well as storage conditions. The fat droplets, air bubbles, ice crystals and the matrix contribute to the overall micro-structure of ice cream. Iciness (caused by ice crystals) is one of the main textural defects commonly found in ice cream. Therefore there is a need to control excessive ice crystal growth. There are opportunities to utilise ice structuring proteins (antifreeze proteins), which have the ability to modify the growth of ice (stabilisation of ice) and prevent re-crystallisation.