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1. Product overview
1.1 Product description
Ice cream is an atypical product, in fact it is the only food product consumed at negative temperature (figure 1 ). This "culinary feat" can be explained by the fact that ice cream is expanded, i.e. during the process, pressurized filtered air is injected into it, then dispersed in the form of millions of microscopic bubbles, thus limiting the product's compactness and making it easier to consume. In addition, to facilitate ingestion and avoid an unpleasant sensation of cold when tasting, we aim to reduce the quantity of water that can be frozen in the form of pure water ice crystals, as well as the size of these crystals. The more ice crystals there are, and the larger they are, the greater...
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Bibliography
Bibliography
- (1) - Bilan 2020 et tendances 2021, - Association des Entreprises de glaces.
- (2) - GOFF (D.), HARTEL (R.) - Ice cream. - 7e édition, 477 p. (2013).
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Regulations
Direction générale de la concurrence, de la consommation et de la répression des fraudes :
Ice creams, sorbets and ice creams: how to store them? 07/25/2021 https://www.economie.gouv.fr/dgccrf/Publications/Vie-pratique/Fiches- pratiques/Glaces-cremes-glacees-sorbets
...Directory
Manufacturers, equipment suppliers and production lines (non-exhaustive list)
BREDDO: Taney St, Kansas City, MO 64116, United States
GRAM/WCB: Nordager, 2-6, 6000 Kolding, Denmark
SPX FLOW: Oestmarken 7, 2860 Soeborg, Denmark
TECHNOGEL Spa, Via Boschetti, 51-24050, Grassobbio, Italy
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