Crystallization and matrix formation - Freezing and thatwing

4 important questions on Crystallization and matrix formation - Freezing and thatwing

What is the 'freeze-flo' technology?

By making use of high-fructose corn syrup, it is ensured the Tg' is low, such that the product will retain its fluid properties, even at -20C.
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What is a relatively new way to prepare high-quality ice cream?

Through extrusion. The large amount of shear forces inside the extruder break up large crystals. The resulting ice cream has a very fine structure. Because of the high forces, the air bubbles in the cream become smaller too. This causes a more creamy taste and allows one to use less fat in the formulation.
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What molecules are best for cryostabilization?

Large molecules, as the larger the molecule, the higher the glass transition temperature, the stronger the effect of the cry-stabiliser.
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What is the downside of a high-molecular weight cryostabiliser?

It will change the sensory properties of the product significantly.
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