THE EFFECT OF MANUFACTURING CONDITIONS ON THE DE-EMULSIFICATION OF FAT GLOBULES IN ICE-CREAM

The de-emulsification of fat globules in ice cream during freezing is not solely dependent on simple agitation, but is influenced by a compl ex interaction between various production conditions, equipment, and m ix composition. This report examines the effect of drawing temperature , dasher type and speed, and overrun on the flocculation of fat globul es during the freezing process in ice cream mix containing butter fat. The result show that fat globule flocculation was promoted by lowered drawing temperatures, dasher capacity and speed, and increased overru n. With the increased de-emulsification rate, the perceived dryness of ice cream also increased. Additionally, with lowered drawing temperat ures, the occurrence of fat globules below 1.2 mu m decreased, and the number of giant fat globules from 9.6 mu m similar to 31.3 mu m showe d a marked increase.