SUMMARYThe creep behavior of frozen ice cream can be represented satisfactorily by a six‐element model. The parameters involved are the instantaneous elasticity (E0), two elastic moduli (E1and E2), and two viscosity components (η1and η2) associated with retarded elasticity, and a Newtonian viscosity (ηN). From the effect of fat, overrun, and temperature on the magnitude of these parameters it is suggested that E0is affected primarily by the ice crystals, E1and η2by the weak stabilizer‐gel network, η1by protein‐enveloped air cells, η1by the fat crystals, and ηNby both fat and ice crystals. When ice cream mix is whipped and frozen, the fat globules undergo some coagulation from rupture of the protective protein‐emulsifier layer around the globules. Coagulation is hindered by the simultaneous conversion o
展开▼
