Product overview

Ice cream is an atypical product, in fact it is the only food product consumed at negative temperature (figure 1 ). This "culinary feat" can be explained by the fact that ice cream is expanded, i.e. during the process, pressurized filtered air is injected into it, then dispersed in the form of millions of microscopic bubbles, thus limiting the product's compactness and making it easier to consume. In addition, to facilitate ingestion and avoid an unpleasant sensation of cold when tasting, we aim to reduce the quantity of water that can be frozen in the form of pure water ice crystals, as well as the size of these crystals. The more ice crystals there are, and the larger they are, the greater...