65 Years of ice cream science

The lure of ice-templating: Recent trends and opportunities for porous materials

“…We can take inspiration and knowledge first from the other materials processing routes, but also from low temperature processes and technologies in other domains. Costeffective techniques are already available at large scale in food industry [51] in particular and the process technology is already available to ensure a constant quality of the materials (ice cream) produced. There is thus no fundamental reason we could not ice-template in a cost-effective manner at large scale.…”

Probiotic Food Products Classes, Types, and Processing

“…Several ice-cream related products, such as plain ice-cream, reduced fat, low fat, nonfat, fruit, and nut ice-creams, puddings, variegated, mousse, sherbet, frozen yoghurt, besides other frozen products are manufactured and marketed around the world [53]. Smoothness and softness are among the important physical criteria of ice-cream, and these criteria are conferred by vigorous agitation during freezing to incorporate air into frozen product [54].…”

“…Also, ice-cream relatively high pH values (5.5 to 6.5) lead to an increased survival of the probiotic bacteria upon storage. Several studies showed the suitability of ice-creams as a vehicle for probiotic bacteria [33,53].…”

“…The mix is subsequently beaten/frozen, in order to produce the final product, which is packaged and maintained frozen throughout transport, commercial distribution, and storage for consumption. During all these steps after freezing, the temperature of the frozen product should be strictly controlled [33,53].…”

“…This includes the consideration of all the challenges involved in the production of conventional ice-cream. These challenges include: the ingredients microstructure and colloidal properties and/or components used in the formulation; the control of the ice crystallization; the choice of appropriate stabilizers; control of the fat destabilization and the emulsifier functionality [53,55]. Also, the incorporation of probiotic bacteria into an ice-cream products must not affect the product quality criteria, including physico-chemical parameters, such as the melting rate, and the sensory features, which must to be the same or even better than a conventional ice-cream.…”