The Sweet Truth About Why Ice Cream Melts

Why it Matters

Have you seen videos of ice creams that defy the odds and never seem to melt? Why do some ice creams melt faster than others? ?The answer is heat, but there are other factors at play, such as the complex structure of ice cream. Here, we delve into the science behind ice cream melt and discuss techniques to control it. ?

How Does Ice Cream Melt?

So, what causes ice cream to melt? Ice cream first begins to melt when heat from the surrounding warm air penetrates its surface, causing ice crystals to melt.?The unfrozen portion of the ice cream becomes diluted due to the melting of the ice crystals. As a result, it flows more freely and, with the assistance of gravity, begins to drip. Eventually, the ice cream's structure weakens and collapses. Due to this, factors that affect the flow and structure of ice cream have a significant impact on the rate at which it melts. Let’s take a closer look.

Controlling Melt

Controlling the melting of ice cream through temperature can be difficult, especially when you’re transporting product or enjoying a cone on a hot day. A product which melts too quickly may never reach the retailer, while one with too much melt-resistance, may leave consumers with an unpleasant, gummy mouthfeel. However, with the right combination of ingredients, formulation, and processing techniques, you can attain the ideal melt for your ice cream product.

Resistance to melt can be achieved through enhancing the formation of fat clusters which act as the scaffolding in ice cream. We do this with emulsifiers, which help stabilize fat droplets when they’re dispersed in water. Common emulsifiers include egg (in traditional ice cream formulas), mono and di glycerides, and polysorbate 80.

Ice cream melt can also be slowed down by ingredients that reduce flow. Known as stabilizers, these thickening agents include gums like guar gum, acacia gum, and carrageenan. By thickening the unfrozen water, we decrease flow when ice crystals melt, increasing the time it takes for ice cream to drip.

Lastly, controlling the level of overrun (air bubbles) in your ice cream can affect melt rate. As overrun increases, air bubbles provide insulation for the incoming warm air that would otherwise penetrate the ice cream, causing it to melt. As such, increasing the overrun can decrease the melting rate of your ice cream.

Key Takeaways

?A scoop of ice cream comprises several complex structures that can be modified with formula and processing controls. Controlling overrun and using emulsifiers and stabilizers can give you the perfect melt profile. Studies have shown that formulas without emulsifiers and stabilizers melt 3-4x faster than those that do. With so many emulsifiers and stabilizers on the market, finding the right ones for your target product profile can be a challenge and requires balance with target overruns. Improper use of emulsifiers and stabilizers can lead to product defects like a chewy and gummy mouthfeel. There’s a lot to consider when it comes to modifying parameters that align with product attributes, quality, and consumer expectations.

As an applied research centre, the GFIC is familiar with the challenges of balancing consumer expectations with ingredient guardrails, processing limitations and product quality. Our certified dairy plant allows for iterative processing and downstream analysis to answer your product development challenges efficiently and effectively.

To learn more about our ice cream services and solutions, visit our website or download your free ice cream technology e-book.

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Sources:

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2.??????Goff HD, Hartel RW. Ice cream structure. Ice cream. 2013:313-52.

3.??????Muse MR, Hartel RW. Ice cream structural elements that affect melting rate and hardness. Journal of dairy science. 2004 Jan 1;87(1):1-0.

4.??????Wu B, Freire DO, Hartel RW. The effect of overrun, fat destabilization, and ice cream mix viscosity on entire meltdown behavior. Journal of food science. 2019 Sep;84(9):2562-71.

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