Glossary
Ice cream, ice and sorbet Physicochemicals aspects

frozen dessert :

A sweet foodstuff in the form of an emulsion that is swelled and then frozen, produced in two phases. First, the mix is prepared by mixing the various ingredients, pasteurization, homogenization, cooling and physico-chemical ripening. The mix is then blended, frozen, decorated and packaged. This family includes many different products, such as sorbets, water ice, milk ice, yoghurt ice, egg ice, fruit ice, classic or soft serve ice creams, with or without inclusions and/or alcohols, low-fat, standard or high-fat, sometimes salted...

microstructure :

The organization of matter, on a microscopic scale and in three-dimensional space, which determines the properties of the material. In this respect, the study of frozen desserts is edifying, as it encompasses the three states of matter (crystalline solid/amorphous...