Novel approaches offer the potential to improve ice cream mix processing, but processors will want to keep a close eye on sensory appeal in the evaluation process
Each innovative modification of ice cream mix processing must consider what is to be modified and the influence (+/-) on multiple-unit operations (i.e., assembly of amount/type of ingredients, creation of a uniform mix, pasteurization, homogenization, mix aging). Each operation has its own set of influences (+/-) on the chemistry and physics of any given mix going forward into other downstream processes.
A variety of advances in mix processing have been proposed. In some cases, effects on structure and sensory appeal have not been completely evaluated, which makes their use in classical mix processing more challenging.