3. Additives

3.1 Emulsifiers

Emulsifiers have a number of essential functions in ice cream technology, such as reducing the time needed for overrun, inducing destabilization of the globular fat phase, obtaining a creamy texture, and improving the finished product's resistance to melting and shrinking during storage.

Ice creams, for example, are unique in their use of emulsifiers, which are an integral part of the formulation, both in :

• first, to create and then stabilize an emulsion;

• secondly, to destabilize the fat phase and reorganize the microstructure of the ice cream during expansion. The mechanisms at work during the mix's stay in the freezer and cold extruder, and in which emulsifiers...