Technology improves ice cream texture, mouthfeel

by Jeff Gelski
Share This:

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.

This article can also be found in the digital edition of Food Business News, April 1, 2008, starting on Page 60. Click
here to search that archive.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.








The views expressed in the comments section of Food Business News do not reflect those of Food Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.