Freitdomo provides personalized technical assistance on various aspects of ice cream science, recipes optimization, and flavors and ranges development.
In interactive PDFs at disposal (english only) you'll find answers to questions hereunder, you'll understand why it could be useful to reconsider emulsifier-stabilizer formula, or you might also identify key concepts when it comes to ice cream texture, such as fat destabilization or ratio solid:liquid.
This ratio illustrates the fact that the desired soft texture (state of matter) of an ice cream is a subtil balance between a product neither too hard and neither too soft. It applies to water content under the form of ice fraction calculation, and to fat content through SFC (solid fat content). Note that together water and fat represent 70% of a standard ice cream total mass.
In most cases a high viscosity issue is related to polysaccharides molar mass and/or solid fat content, but it will also happen in fruity ice cream with low ph.
You need to adjust stabilizers balance and dosage. Molar mass and SFC allow viscosity prediction.
Smoothness is defined as a suitable quantity, size and dispersion of air bubbles. It relies on product whipping ability, itself related to fat destabilization level and Solid Fat Content.
Melting rate and Melting behavior tests will give you an overview of fat destabilization level in your ice cream, and will allow comparison between different emulsifier formulations.
It is a good direction to work on, and at the same time it would probably reduce your cost.
It is possible to replace synthetic emulsifiers by natural lecithins, although you might not get appropriate fat destabilization levels.
The Melting rate is a central parameter in the sense that it reveals product weaknesses, and it provides the customer with a pleasant experience (or not!). It can be enhanced through several parameters.
Creamosity parameter in simulator provides guidance on this subject.
You need to optimize/individualize the Freezing point and Ice fraction parameters of each flavor. The freezing curve we provide allows scoopability prediction at a glance.
A simple device, based on freezing point applications, will help you monitor potential temperature fluctuations in your freezer in a few seconds.
Yes, there are, mainly when it comes to Creamosity, SFC, Scoopability, and Proteins isoelectric point in some cases.
It is possible to make an ice cream more appropriate for people suffering diabetic condition, while keeping intrinsec qualities of a good quality product.
There are multiple directions on this subject, and it effectively matches a current global trend, but do not expect a magic “one-size-fits all” recipe. “Healthy” means using good raw material prepared in a good manner, while “functional” means adapted to a certain public.
