ABSTRACT
Ice cream is a complex, partially frozen matrix made up of air, lipids, ice crystals and unfrozen water, proteins, stabilizers, emulsifiers, and sugars [1], A typical composition of ice cream mix is given in Table 1. Three phases and multiple physical states are present in ice cream. The continuous phase is a highly concen trated aqueous solution comprised of soluble and colloidal milk proteins, lactose, added sugars, milk salts, and stabilizers. Fat is dispersed throughout the continu ous phase as an oil-in-water emulsion, stabilized by proteins and added emulsifi ers. Ice crystals are also dispersed throughout the matrix, constituting about 60% of the mass of the ice cream at hardening room temperature (—20°C). Incorpo rated air cells typically make up between 50% to 100% of the volume of ice cream.
