Rheological characterization of ice cream

Relevant for: MCR, DSO, PTD, Food, Ice Cream, Temperature Sweep (TS), Oscillation Thermo-Rheometry (OTR)


A temperature dependent rheological characterization of ice cream samples was carried out. A correlation between rheological data and the sensorial impression is given.

The temperature dependent rheological behavior of ice cream is an important property for the final product. For example an ice cream should have a low rigidity at low temperatures for a good scoopability, but on the other hand it should have creaminess for a good mouth feeling after melting at higher temperatures. Whereas in the intermediate range during the melting a consumer does not like to have a feeling of too much coldness.

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