5. Defects and spoilage of frozen desserts

5.1 Faults and probable causes

• Body and texture defects:

  • Friable and dry: total dry extract and/or stabilizer dose insufficient, mix homogenization pressure too low, excessive overrun and presence of large air bubbles;

  • Aqueous: insufficient expansion, particularly if the EST is high, excessive dose of stabilizers, too high a sugar content (lowering of the cryoscopic point);

  • Cold: excessive quantity and size of pure water ice crystals in the product. The unpleasant sensation of cold when tasting ice cream is worth investigating to understand the phenomenon of "ice cream headache". When ice cream is consumed too quickly and at too low a temperature,...