TABLE OF CONTENTS In order to develop new formulations, products and processes, for example to create different textures, or make product improvements, scientists need to measure and characterize the microstructure and properties of ice cream. The main measurement techniques used on ice cream can be grouped into four broad classes:
Visualization and characterization of microstructure, for example optical or electron microscopy to see ice crystal or air bubble size distributions.
Measurements of the response of ice cream to deformation, such as mechanical properties and rheology.
Thermal properties, such as the heat capacity and thermal conductivity.
Sensory measurements that use the human sensory system to assess texture, flavour and appearance.
Figure 1.1 showed the links between the formulation, the process and the texture. The first step is to understand how the formulation and process affect the microstructure. This requires microscopy techniques to visualize the ice crystals, air bubbles, fat droplets and matrix and image analysis to quantify their sizes, shapes and locations. The next step is to measure the mechanical, rheological and thermal properties and to relate them to the microstructure. The final stage is to relate these physical measurements to the sensory properties. This chapter describes the techniques used to make these measurements.
