Conclusion

The world of frozen desserts encompasses a wide variety of products which, in this article, have been approached from a very general angle, often dealing, for this scientific approach, with ice cream, which is, in principle, the most complex product in this family. The study of the structure and microstructure of the four constituent phases - an aqueous matrix dispersing a globular fat phase in emulsion, a crystalline phase of pure water ice in suspension, and a gaseous phase in the form of air bubbles - highlighted both the complexity and fragility of this physicochemical edifice, which is atypical, to say the least, among food preparations. The presentation of the various techniques used to explore these products offers a better understanding of the mechanisms that govern the manufacture of frozen desserts. They enable us to master the ins and outs of the process, while reducing analysis...