Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers

Ice crystal size distributions of dynamically frozen model solutions and ic e cream after hardening were determined through image analysis using low te mperature scanning electron microscopy. The effect of the components of ice cream were studied through a series of model solutions and compared with i ce cream. The ice crystal diameter at 50% of the cumulative distribution fu nction far different formulations showed a good linear correlation to total solids and ice content. The latter had a better correlation to account for the effect of type of sweetener on ice content. In general, higher overrun s reduced ice crystal sizes, whereas lower overruns had no impact on distri butions because they did not affect the microstructure of the frozen produc t. Stabilizers did not directly affect initial ice crystal size distributio n for any of the model solutions or Ice cream. Most of the differences obse rved were explained by the different amount of air incorporated affecting t he microstructure or the reduction of ice content according to amount and t ype of ingredients.