Danish food ingredients firm Danisco has developed new technology designed to control heat shock, which can reduce the quality of ice cream.
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Temperature fluctuations, such as those present during distribution and home storage of ice cream, cause ice crystal growth. Throughout shelf life, ice crystals continue to grow, eventually becoming detectable within the mouth. When this occurs, a once smooth textured ice cream becomes rough textured and potentially off-flavoured.
Danisco said its research has resulted in Grindsted IcePro, a stabiliser/emulsifier system capable of protecting ice cream through multiple heat shock cycles.
Ice cream produced with IcePro stabilisers had ice crystal growth 37-57% smaller than ice cream produced with conventional stabilisers, the company said.
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