The state of the ice crystals in the traditional ice-cream at storage

Correlation between ice crystals dispersity in the ice-cream and state of its structure, the index that is regulated at the level of the Customs Union regulation, is shown. It is recommended to determine dispersity of the ice crystals in the ice-cream in the course of storage using the Gausse model and the index of «curve ice crystals». The results of the experimental study are shown demonstrating that the ice-cream storage temperature minus 18 °C does not interfere with physical process of the reduction of the ice crystals dispersity. It is shown that it is possible to keep the sreshold of the organoleptic non-sensivity of the ice crystals at storage during 6 months only in the ice-cream with high levels of fat and solids. When the shelf life of the ice-cream exceeds 6 months it is advisable to maintain temperature of the product not higher than minus 24 °C in all the storage chains, transportation and sales.

ice-cream, dispersity of the ice crystals, overcrystallization, the Gausse model, angle of the crystals curve