MECHANISMS OF ICE CRYSTALLIZATION AND RECRYSTALLIZATION IN ICE CREAM: A REVIEW

This review article focuses on the mechanisms of ice crystallization and recrystallization and factors that influence them in ice creams. Ice crystallization is an important factor that determines ice cream's final quality. The smaller the ice crystal size is in the final product, the better the quality is. Large ice crystals cause a coarse, grainy, and icy texture in ice cream. The initial ice crystals are formed in the freezer barrel and then grow in size during hardening and storage. Recrystallization during storage is influenced by various factors, including total solids, initial freezing temperature, unfrozen water, stabilizer type, sweetener type, and storage temperature. The roles of these factors, especially stabilizers, are discussed.