Mechanisms of ice crystallization and recrystallization in ice cream: A review

This review article focuses on the mechanisms of ice crystallization and re crystallization and factors that influence them in ice creams. Ice crystall ization is an important factor that determines ice cream's final quality. T he smaller the ice crystal size is in the final product the better the qual ity is. Large ice crystals cause a coarse, grainy, and icy texture in ice c ream. The initial ice crystals are formed in the freezer barrel and then gr ow in size during hardening and storage. Recrystallization during storage i s influenced by various factors, including total solids, initial freezing t emperature, unfrozen water, stabilizer type, sweetener type, and storage te mperature. The roles of these factors, especially stabilizers, are discusse d.