Novel ingredients, process technologies reduce stress in ice cream
It is important to minimize and stabilize the size of ice crystals. Pre-aeration promotes small air bubbles with inherent resistance to growth during manufacturing and handling.
As we have often noted, ice cream is the only food intended to be consumed frozen. Thus, dairy processors need to protect that which fails first, i.e., body and texture (which can be described as bite, chew, smoothness and creaminess.)
Demands related to cost avoidance/reduction and the ever-changing regulatory environment add physical stress.