The coolest way to battle heat shock Ice cream quality suffers from the effects of temperature fluctuations during transport and storage. But what lies at the root of the problem and what can ice cream manufacturers do to maintain good ice cream quality? By Hanne K. Ludvigsen, Global Product & Application Manager, Dairy & Ice cream, Palsgaard A/S. The heat is on… As almost everyone in the world knows, ice cream is extremely sensitive to changes in temperature. Most would think of the effect of the sun, for example, melting their tasty treat on a summer’s day. But even relatively minor fluctuations during the long journey from production plant to those delicious, cool mouthfuls can cause the quality of ice cream products to deteriorate. And the undesirable evidence of such temperature ups and downs includes a loss of taste, a sandy, gritty mouth feel, and obvious water crystallization. … to beat the heat shock effect Of course, controlling every possible point of temperature fluctuation – in the factory, during load-out, in transit, entering the retail store, placement and storage in display cabinets, the trip to the consumer’s home and so on – is beyond any manufacturer’s capabilities. But there is much that can be done in terms of both the recipe and the process to ensure the product is ready to put up a good fight, maintaining as much as possible of its original quality. 1
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