The volume of air added during freezing (overrun) and the type and concentration of emulsifier can also affect hardness but will not be considered further as these effects while important are generally less significant than the concentration of sweeteners used and the serving temperature. In this article we will explore how food scientists and technologists can vary the mix composition and thus control the hardness or "scoopability" of ice cream, gelato and similar products. Gelato while similar to ice cream has a lower overrun (reduced volume of air incorporated), reduced fat content, tends to be sweeter and softer and generally offers more intense fruit flavours. The manufacturing process for ice cream and gelato is similar and involves the preparation of a liquid mix whipping and freezing this mix dynamically under high shear to a soft, semi-frozen slurry incorporation of favouring ingredients to this partially frozen mix packaging the product and further freezing (hardening) of the product under static, quiescent conditions. They rely on a combination of mix composition, processing conditions and temperature-control during freezing and final product storage to achieve a product of the required texture. Michael Mullan an independent food and beverages professional discusses how to control the hardness of ice cream and gelato.įrozen dairy desserts such as ice cream and gelato are consumed when the product is in the partly frozen state.
0 Comments
Leave a Reply. |