Shrinkage in frozen desserts.

Shrinkage is a well-documented defect in frozen desserts, yet the root causes and mechanisms remain unknown. Characterized by the loss of volume during storage, shrinkage arose during the mid-twentieth century as production of frozen desserts grew to accommodate a larger market. Early research found that shrinkage was promoted by high protein, solids, and overrun, as well as postproduction factors such as fluctuations in external temperature and pressure.

The microstructural, melting, rheological, and sensorial properties of high-overrun frozen desserts.

Air incorporated during dynamic freezing influences the development of the microstructure and the final texture of frozen desserts. Frozen desserts were manufactured with 100-175% overrun from a constant ice cream mix formulation. Microstructural elements (fat, air, and ice phases) of the frozen desserts were then investigated and related to the melting, rheological, and sensory properties of the product.