Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers

摘要

Storage under low constant temperature (-30 deg.C) had no effect on the overall ice crystal size of stabi- lized or unstabilized ice cream samples; storage at a higher temperature (-16 deg.C) showed clear evidence, based on sample microstructure, of recrystallization, probably through Ostwald ripening and accretion. Temperature cycles (-15 ± 5 deg.C) of samples after Hardening (- 30 deg.C) had an even greater effect than Did storage at a high constant temperature (-16 deg.C).