Processes and unit operations: frothing and glazing
Ice cream, ice and sorbet -Processes, operations, and equipment

The introduction of air into the mix during cooling at negative temperature is an imperative necessity to disperse very fine air bubbles that would otherwise considerably alter the structure of the frozen dessert. The result is a softer texture and greater resistance to melting (air has a low thermal conductivity of 0.0262 W·m^–1 · K^–1, compared with 0.6 W·m^–1 · K^–1 for water), while reducing the negative effect of low temperatures during tasting. It's no secret that frozen desserts are the only food preparations that can be prepared (balls, dumplings, slices, etc.) and consumed at sub-zero...