An Overview on Ice Cream

Abstract

Ice cream is a widely consumed dairy food by people of all ages. Ice texture is one of the most important elements in determining the product's commercial success. Ice cream is a dairy aerated treat that has been frozen before serving. It's a liquid and solid-phase microcrystalline network. It includes air cells entrapped in a liquid phase, as well as proteins, fat globules, stabilizers, sugar, and soluble and insoluble ions. It is a complicated physicochemical and colloidal system made up of numerous complex components that influence the structure of ice cream in both good and negative ways. Stabilizers and emulsifiers both enhance the texture of ice cream by increasing viscosity and restricting the movement of free water molecules, but too much of either may result in poorer melting and whipping ability. Controlling the balance of ice cream characteristics by preserving its structure, texture, and body is crucial. Fruit fiber, chunks, purees, pastes, and concentrates; milk and whey isolates and concentrates; egg, egg yolks, and their products; various flavorings, nuts, chocolate, probiotics, and yogurt are among the finest carriers. So far, maintaining its substantial composition and structure with a proper mix of components has been critical.