Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties

Ice cream is a multiphase frozen food containing ice crystals, air cells, fat globules, and partially coalesced fat globule clusters dispersed in an unfrozen serum phase (sugars, proteins, and stabilizers). This microstructure is responsible for ice cream's melting characteristics. By varying both formulation (emulsifier content and overrun) and processing conditions (dasher speed), the effects of different microstructural elements, particularly air cells and fat globule clusters, on ice cream melt‐down properties were studied. Factors that caused an increase in shear stress within the freezer, namely increasing dasher speed and overrun, caused a decrease in air cell size and an increase in extent of fat destabilization. Increasing emulsifier content, especially of polysorbate 80, caused an increase in extent of fat destabilization. Both overrun and fat destabilization influenced drip‐through rates. Ice creams with a combination of low overrun and low fat destabilization had the highest drip‐through rates. Further, the amount of remnant foam left on the screen increased with reduced drip‐through rates. These results provide a better understanding of the effects of microstructure components and their interactions on drip‐through rate. Manipulating operating and formulation parameters in ice cream manufacture influences the microstructure (air cells, ice crystals, and fat globule clusters). This work provides guidance on which parameters have most effect on air cell size and fat globule cluster formation. Further, the structural characteristics that reduce melt‐down rate were determined. Ice cream manufacturers will use these results to tailor their products for the desired quality attributes.