Tharp & Young "On Ice Cream" - home Tharp & Young "On Ice Cream" - home
Home
Asia/Pacific Ed. 2017
North American Ed. 2017
North American Ed. 2018
Pre-registration
Future Programs
Custom/On Site
Programs

Faculty
Who Should Attend
Gallery
The Book
Q&A's On Ice Cream
Accelerated Shelf-life
Testing
Antifreeze Proteins
Buttermilk: Use of
Calcium Nutrient
Content Claims
Chocolate Ice Cream:
Formulating
Color in Ice Cream
Cost Management
Cost Management
Drawing Temperatures
Filtered Milks
Gelato
Gelato
Glycemic Index
"Good For You"
I/C: Formulation
Hybrid Products
Ice Cream as
Functional Food
Ice Cream:
Gumminess
Ice Cream Inclusions
Ice Cream: Shelf Life
Ice Cream Sweetness
Ingredients Cost
Savings
Lactose Reduction
Line Cost Averaging
Low Carb
Ice Cream
Low Carb
I/C: Formulation
Low Temperature
Processes
Meltdown Behavior
Mix Aging
Mix Composition:
Effect on Flavor
Mix Processing
Variables
No Sugar-Added
Ice Cream
Novelties:
Adding Inclusions
Novelties:
Preventing Soggy
Cones & Wafers
Nutmeats
Pasteurization,
Homogenization
Premium Light
Ice Cream
Prevention of Coarse
Texture
Prevention of Fat
Accumulation
Sensory Evaluation-
QA/Product
Development
Sucrose Replacement
Sweeteners: Blending
Sweeteners:
Considerations
Vanilla Crisis I
Vanilla Crisis II
Visual Defects:
Pink Discolouration
Visual Defects:
White Particles
Contact Us
Links
   
   

Questions & Answers
from "On Ice Cream" featured in Dairy Foods magazine
and sourced from "On Ice Cream" technical short courses.


Mix Aging:

Question: What will happens if ice cream mix is frozen before it has been properly "aged"?

Answer: The consequences of premature freezing include diminished air cell strength (with negative implications regarding shrinkage, mouthful, and shape retention on melting), and structural weakness in the product at freezer exit and after hardening. Rationale for "aging" lies in the need to properly condition the fat system so that it will function properly and consistently during the freezing process. This functionality involves fat destabilization (i.e., clumping), in which the shear in the freezer causes the fat globules to agglomerate. The agglomerated fat structures provide air cell strength and add to the body and mouthful to the product through the development of a semi-continuous structure. For fat to agglomerate properly and consistently, crystallization of the fat must be complete. Soft fat particles will not agglomerate normally. Crystallization requires removal of heat and occurs during the cold "aging" of mix. Also, the surface of the fat droplets must be conditioned so that the target degree of clumping will occur. Generally, about two hours "aging" is sufficient to reach an equilibrium crystal structure and for fat surface conditioning to be complete. When saturated monoglyceride emulsifiers are used, up to four hours may be needed. Polysorbate emulsification achieves surface equilibrium quickly, sometimes as soon as the mix is cooled.


For more information on"Tharp & Young On Ice Cream" offerings in North America, Latin America, and Asia/Pacific regions click here.