Skip to main content
SpringerLink
Log in

Mechanisms and kinetics of recrystallization in ice cream

  • Chapter
The Properties of Water in Foods ISOPOW 6

Abstract

Recrystallization of ice crystals in ice cream during storage causes a significant problem for ice cream manufacturers. Abusive-storage conditions, particularly high and fluctuating temperatures, cause rapid recrystallization as evidenced by an increase in mean size and width of the crystal size distribution. The recrystallization process primarily involves small crystals melting, large crystals growing and many crystals fusing together, resulting in fewer and larger crystals for a given ice phase volume. A rounding process is also observed, where crystals with rougher surfaces become rounder through a thermodynamic ripening process. While these processes occur at constant temperature, rates of recrystallization are especially enhanced when temperature fluctuates.

Many factors influence recrystallization rates. Manufacturing conditions have an impact on the rate of crystallization in that the size, shape and distribution of ice crystals formed during initial freezing determine the rates of the above mentioned mechanisms. Manufacturing conditions that result in formation of many small ice crystals provide maximum stability against recrystallization. Rapid hardening processes maintain this number of ice crystals and promote stability against recrystallization. Storage conditions, such as temperature and extent of fluctuations, influence recrystallization rate. At very low temperature, approaching the glass transition temperature, recrystallization rates decrease to nearly zero. As the temperature increases, the amount of ice phase volume decreases, viscosity of the unfrozen phase decreases and recrystallization rates increase rapidly. Increasing temperature fluctuations enhance recrystallization.

Components such as sweetener, milk solids and water have an impact on recrystallization, although stabilizers are added specifically to control recrystallization. The former factors influence the equilibrium ice phase volume for a given storage temperature and, to a different extent, the glass transition temperature. Stabilizers may have an impact on recrystallization through several mechanisms, although there remains some questions as to their true capability. The ability of any stabilizer to control recrystallization may depend on type of ice cream, storage temperature, ice phase volume and concentration of stabilizer.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 39.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Similar content being viewed by others

References

  • Arbuckle, W.S. (1969) Nonfat dry milk solids in ice cream. Dairy Ice Cream Field J 152(3):

    Google Scholar 

  • 48, 52, 54.

    Google Scholar 

  • Arbuckle, W.S. (1986) Ice Cream, 4th edn, Van Nostrand Reinhold, New York.

    Google Scholar 

  • Berger, K.G. (1990) Ice cream. In Food Emulsions, 2nd edn, eds K. Larsson and S.E. Friberg, Marcel Dekker, New York, pp. 367 - 429.

    Google Scholar 

  • Blanshard, J.M.V. and Franks, F. (1987) Ice crystallization and its control in frozen-food systems. In Food Structure and Behavior, eds J.M.V. Blanshard and F. Lillford, Academic Press, London, pp. 51 - 66.

    Chapter  Google Scholar 

  • Blond, G. (1988) Velocity of linear crystallization of ice in macromolecular systems. Cryobiology25: 61.

    Article  CAS  Google Scholar 

  • Bradley, R.L.’jr. (1984) Protecting ice cream from heal shock. Dairy Rec . 85(10): 120-122.

    Google Scholar 

  • Brailsford, A.D. and Wynblatt, P. (1979) The dependence of Ostwald ripening kinetics on particle volume fraction. Acta Me tali 27: 489.

    Article  CAS  Google Scholar 

  • Brigham, J.E., Gidley, M.J., Hoffman, R.A. and Smith, C.G. (1994) Microscopic imaging of network strands in agar, carrageenan, locust bean gum and kappa carrageenan/locust bean gum gels. Food Hydrocolloids 8(3/4): 331.

    Article  CAS  Google Scholar 

  • Budiaman, E.R. and Fennema, O. (1987a) Linear rate of water crystallization as influenced by temperature of hydrocolloid suspensions. J. Dairy ScL70: 534 - 546.

    Article  CAS  Google Scholar 

  • Budiaman, E.R. and Fennema, O. (1987b) Linear rate of water crystallization as influenced by viscosity of hydrocolloid suspensions. J. Dairy Sci 70: 547 - 554.

    Article  CAS  Google Scholar 

  • Burgers, W.G. (1963) Principles of recrystallization. In The Art and Science of Growing Crystals, ed. J.J. Gilman, John Wiley and Sons, New York, p. 416.

    Google Scholar 

  • Buyong, N. and Fennema, O. (1988) Amount and size of ice crystals in frozen samples as influenced by hydrocolloids. J. Dairy ScL 71(10): 2630 - 2639.

    Article  Google Scholar 

  • Caldwell, K.B., Goff, H.D. and Stanley, D.W. (1992) A low-temperature scanning electron microscopy study of ice cream. II. Influence of selected ingredients and processes. Food Struct. 11: 11 - 23.

    CAS  Google Scholar 

  • Caulfield, W.J. and Martin, W.H. (1933) The use of vegetable stabilizers in ice cream. J. Dairy ScL16: 265 - 270.

    Article  CAS  Google Scholar 

  • Champion, S.A., Phillips, G.O. and Williams, P.A. (1982) The effect of microcrystalline cellulose on the organoleptic properties of ice cream. Prog. Food Nutr. Sci 6: 361 - 366.

    CAS  Google Scholar 

  • Cottrell, J.I.L., Pass, G. and Phillips, G.O. (1980) The effect of stabilizers on the viscosity of an ice cream mix. J. Food ScL Agric 31: 1066 - 1071.

    Article  CAS  Google Scholar 

  • Dadyburjor, B. and Ruckenstein, W. (1977a) Crowded ripening in unsaturated solutions. J. Crystal Growth 38: 285 - 287.

    Article  CAS  Google Scholar 

  • Earl, F.A. and Tracy, P.H. (1960) The importance of temperature in the storage of ice cream. Ice Cream Trade J. 56(11): 36-37, 40, 42, 78 - 80.

    Google Scholar 

  • Eopechino, A.A. and. Leeder, J.G. (1967a) Use of high maltose corn syrup in ice cream.

    Google Scholar 

  • Part 1. Ice Cream Rev 50(12): 11-13.

    Google Scholar 

  • Eopechino, A.A. and Leeder,J.G. (1967b) Use of high maltose corn syrup in ice icream.

    Google Scholar 

  • Part 2. Ice Cream Rev 51(l): 14-16.

    Google Scholar 

  • Fennema, O. (1973) Nature of the freezing process., In Low-Temperature Preservation of Foods and Living Matter, eds O.R. Fennema, W.D. Powrie and E.H. Marth, Marcel Dekker, New York, pp. 151 - 239.

    Google Scholar 

  • Frazeur, D.R. and Harrington, R.B. (1968a) Low temperature and conventionally frozen ice cream. 1. The effect of storage conditions and heat shocks on body and texture. Food Technol. 22: 910.

    Google Scholar 

  • Frazeur, D.R. and Harrington, R.B. (1968b) Low temperature and conventionally frozen ice cream. 2. Interrelationships associated with selected factors affecting body and texture. Food Technol. 22: 912.

    Google Scholar 

  • Goff, H.D., Caldwell, K.B., Stanley, D.W. and Maurice, T.J. (1993) The influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream. J. Dairy Sci 76: 1268 - 1277.

    Article  CAS  Google Scholar 

  • Hagiwara, T. and Hartel, R.W. (1996) Effect of sweetener, stabilizer and storage temperature on ice recrystallization in ice cream.

    Google Scholar 

  • Harper, E.K. and Shoemaker, C.F. (1983) Effect of locust bean gum and selected sweetening agents on ice recrystallization rates.

    Google Scholar 

  • Hartel, R.W. (1992) Solid-liquid equilibrium: crystallization in foods. In Physical Chemistry of Foods, eds H.G. Schwartzberg. and R.W. Hartel, Marcel Dekker, New York, pp. 47 - 81.

    Google Scholar 

  • Hillig, W.B. (1958) The kinetics of freezing of ice in the direction perpendicular to the basal plane. In Growth, and Perfection of Crystals, eds R.H. Doremus, Roberts, B.W. and D. Turnbull, John Wiley and Sons, New York, p. 350.

    Google Scholar 

  • Hobbs, P.V. (1974) Ice Physics, Clarendon Press, Oxford.

    Google Scholar 

  • Jain, S.C. and Hughes, A.E. (1978) Ostwald ripening and its application to precipitates and colloids in ionic crystals and glasses. J. Material S,ci 13: 1611.

    CAS  Google Scholar 

  • Kahlweit, M. (1975) 0stwald ripening of precipitates. Adv. Colloid Interface Sci 5: 1-35. Kaysser, W.A., Takajo, S. and Petzow, G. (1984) Particle growth by coalescence during liquid phase sintering of Fe-Cu. Acta Metall 32(1): 115-122.

    Google Scholar 

  • Keeney, P.G. and Josephson, D.V. (1961) Effect of type of corn sweetener on heat shock damage in ice cream. Ice Cream Trade J. 57(4): 28, 30, 32, 114, 116.

    Google Scholar 

  • Keeney, P.G. and Josephson, D.V. (1972) Better heat shock resistance and extrudability in ice creams with microcrystalline cellulose. Food Product Develop. 6(7): 88, 90, 92, 94.

    Google Scholar 

  • Kingery, W.D. (1960a) Regelation, surface diffusion and ice sintering. J. Appl. Phys 31(5): 833 - 838.

    Article  CAS  Google Scholar 

  • Kingery, W.D. (1960b) Sintering in the presence of a liquid phase. In Kinetics of HighTemperature Processes, Vol. 31, ed. W.D. Kingery, John Wiley and Sons, New York, p. 187.

    Google Scholar 

  • Kuczynski, G.C. (1949) Self-diffusion in sintering of metallic particles. J. Metals1: 169.

    CAS  Google Scholar 

  • Kuczynski, G.C. (1987) Towards the understanding of the process of sintering. In Sintering ’85, eds GX Kuczinsky, D.P. Uskokovic, H. Palmour III and M.M. Ristic, Plenum Press, New York, pp. 3 - 16.

    Google Scholar 

  • Lee, F.Y. and White, C.H (1991) Effect of ultrafiltration retentaies and whey protein concentrates on ice cream quality during storage. J. Dairy Sci 74(4): 1170-1180.

    Google Scholar 

  • Lenel, F.V. (1980) Powder Metallurgy: Principles and Applications, Metal Powder Industries Federation, Princeton, NJ, p. 241.

    Google Scholar 

  • Levine, H and Slade, L. (1986) A polymer physico-chemical approach to the study of commercial starch hydrolysate products (SHPs). Carbohydr. Polym 6: 213-244.

    Google Scholar 

  • Levine, H. and Slade, L. (1988) Principles of ″cryostabilization’ technology from structure/ property relationships of carbohydrate/water systems - a review. Cryo-Lett. 9: 21 - 63.

    CAS  Google Scholar 

  • Levine, H. and Slade, L. (1989) A food polymer science approach to the practice of cryo- stabilization technology. Comments Agric. Food Chem1: 315 - 396.

    CAS  Google Scholar 

  • LIfshitz, LM. and Slyozov, V.V. (1961) The kinetics of precipitation from supersaturated solid solutions. J. Phys. Chem. Solids10 (1/2): 35 - 50.

    Article  Google Scholar 

  • Lim, M.H. (1983) The effect of polymers on the growth and recrystallization kinetics of ice, MS Thesis, University of California-Davis.

    Google Scholar 

  • Livney, T. and Hartel, R.W. (1997) Ice recrystallization in ice cream: sweetener-stabilizer interactions. J. Dairy Sci80 (3): 447 - 456.

    Article  Google Scholar 

  • Martino, M.N. and Zaritzky, N.E. (1987) Effects of temperature on recrystallization in poly- crystalline ice. ScL Aliment. 7(1): 147 - 166.

    CAS  Google Scholar 

  • Mazur, P. (1966) Physical and chemical basis of injury in single-celled microorganisms subjected to freezing and thawing. In Cryobiology, ed. H.T. Meryman, Academic Press, London, p. 213.

    Google Scholar 

  • Michaels, A.S., Brian, P.L.T. and Sperry. P.R. (1966) Impurity effects on the basal plane solidification kinetics of supercooled water. J. Appl. Phys 37(13): 4649.

    Article  CAS  Google Scholar 

  • Muhr, A.H. and Blanshard, JJM.V. (1986) Effects of polysaccharide stabilizers on the rate of growth of ice. J. Food Technol21: 683.

    CAS  Google Scholar 

  • Mullin, J.W. (1993) Crystallization, Butterworth-Heineman, Oxford.

    Google Scholar 

  • Reid, W.H.E. and Hensley, R.E. (1959) The effect of retail-store environment on the physical properties of vanilla ice cream sweetened with liquid sucrose and corn syrups. In 15th International Dairy Congress, Richard Clay* Bungay, Suffolk, IJK, pp. 1179 - 1183.

    Google Scholar 

  • Schwartzberg, H.G. (1990) Food freeze concentration. In Biotechnology and Food Processes Engineering, eds H.G. Schwartzberg and M.A. Rao, Marcel Dekker, New York, pp. 127 - 202.

    Google Scholar 

  • Slade, L. and Levine, H. (1991) Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Crit. Rev. Food Sci. Nutr30 (2-3): 115 - 360.

    Article  CAS  Google Scholar 

  • Smith, A.C. and Dowd, L.R. (1961) Effect of ice cream packaging material on quality of ice cream. Ice Cream Trade J. 57 (11): 10.

    Google Scholar 

  • Sutton, R.L., Evans, I.D. and Crilly, J.F. (1994) Modeling of ice crystals coarsening in concentrated disperse food systems. J. Food Sci 59(6): 1227.

    Article  CAS  Google Scholar 

  • Takajo, S., Kaysser, W.A. and Petzow, G. (1984) Analysis of particle growth by coalescence during liquid phase sintering. Acta Metall. 32(1): 107 - 113.

    CAS  Google Scholar 

  • Wagner, C. (1961) Theorie de Alterang von Niederschlagen durch umlosen. Z. Elektrochem 65(7/8): 581 - 591.

    CAS  Google Scholar 

  • Wielinga, W.C. (1984) Application of gum-based stabilization systems in ice-cream and fruit ices. In Gums and Stabilizers in the Food Industry eds G.O. Phillips. D.S. Wedlock and P.A. Williams, Pergamon Press, Oxford, Volume 2, p. 251.

    Google Scholar 

  • Williams, M.L., Landel, R.F. and Ferry. J.D. (1955) The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids. J. Amer. Chem. Soc 77: 3701 - 3707.

    Article  CAS  Google Scholar 

  • Wittinger, S.A. and Smith, D.E. (1986) Effect of sweeteners and stabilizers on selected sensory properties and shelf life of ice cream. J. Food Sci 51(6): 1463 - 1466.

    Article  CAS  Google Scholar 

  • Zwillinger, D. (1989) Coarsening of nonspherical particles. J. Crystals Growth 94: 159.

    Article  Google Scholar 

Download references

Authors
  1. Richard W. Hartel
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, University of California, Davis, USA

    David S. Reid

Rights and permissions

Reprints and permissions

Copyright information

© 1998 Thomson Science

About this chapter

Cite this chapter

Hartel, R.W. (1998). Mechanisms and kinetics of recrystallization in ice cream. In: Reid, D.S. (eds) The Properties of Water in Foods ISOPOW 6. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0311-4_14

Download citation

  • DOI: https://doi.org/10.1007/978-1-4613-0311-4_14

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7991-1

  • Online ISBN: 978-1-4613-0311-4

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation