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.

This article can also be found in the digital edition of Food Business News, October 28, 2008, starting on Page 65. Click here to search that archive.

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