Technical points of controlling ice crystals in ice cream processing

Stir vigorously. The strong stirring of ice cream can make air evenly distributed in the mixture in the form of tiny bubbles, and make a considerable amount of water turn into extremely fine ice crystals, which makes it different from frozen ice. Stabilizers commonly used in ice cream, such as guar gum, carob gum and cellulose gum, can reduce the growth of ice crystals by affecting rheological properties such as viscosity, thus limiting the fluidity of water in unfrozen water-based parts. When the influence of freezing concentration further enhances the influence of stabilizer on viscosity, this influence increases.