Recrystallization in ice cream after constant and cycling temperature storage conditions as affected by stabilizers

Storage under low constant temperature (-30 degrees C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (-16 degrees C) showed clear evidence, base d on sample microstructure, of recrystallization, probably through Ostwald ripening and accretion. Temperature cycles (-15 +/- 5 degrees C) of samples after hardening (-30 degrees C) had an even greater effect than did storag e at a high constant temperature (-16 degrees C). Also, increase of the num ber or time length of cycles had greater impact than did an increase in amp litude. After extended thermal fluctuation smaller crystals disappeared. Th e predominant recrystallization mechanism at this stage would have most lik ely involved partial melting and refreezing of ice crystals. With this mech anism, stabilizers exerted a measurable effect of retarding or preventing c rystal growth.