Technology improves ice cream texture, mouthfeel
April 01, 2008
by Jeff Gelski
A new low-temperature freezing technology ensures a finer structure, better mouthfeel and creamier texture in ice cream, according to Danisco.
New production equipment designed for pilot production freezes the ice cream from minus 12 degrees Celsius to minus 15 degrees Celsius. Traditional freezing equipment provides freezing temperatures of about minus 7 degrees Celsius.
The lower temperature optimizes the air distribution in the ice cream and ensures smaller ice crystals, which results in a better and smoother texture because of a finer micro structure achieved during the cooling process.
For more information, visit www.danisco.com.
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