Relation of Temperature of Ice Cream to the Distribution of Certain of its Components Between the Liquid and Solid Phases

The of ice results in physical changes, most important of which, from the point of view of the texture of ice cream, is the manner in which the ice is formed. Many discussions on freezing ice cream deal largely with factors affecting the whipping properties of mixes, but give little consideration to the actual itself. Literally speaking, does not start until ice begins to form and is not completed, providing the temperature is lowered sufficiently, until all of the free water has been changed to ice. This report is confined largely to a consideration of the relation of temperature to the distribution of various components of the mix between the liquid and solid phases. The amount of ice formed at certain temperatures and the rate at which crystallization takes place are considered in relation to their influence upon the quality of ice manufactured under commercial conditions. I t is recognized, however, that ice texture is influenced by factors other than methods of freezing.