Ingredient reduces ice crystal sizes in ice cream

by Jeff Gelski
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Strong evidence exists that propylene glycol monostearate (P.G.M.S.) directly interacts with ice crystals in ice cream, according to a study performed at the University of Guelph in Ontario, and appearing Oct. 13 in the Journal of Food Science. P.G.M.S. at 0.3% dramatically reduced ice crystal sizes in ice cream and in sucrose solutions frozen in a scraped-surface freezer before and after heat shock.

Shear during freezing may be required for P.G.M.S. distribution around the ice and sufficient surface coverage, the researchers said.

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