5. Product shaping, molding, dipping, coating

Name: Food industry
SKU: TIP700WEB

5.1 Transferring ice cream from freezer to mould or pack

Given the significant differences between the pressure in the freezer and atmospheric pressure, it is imperative to obtain small air bubbles in order to withstand the expansion of the air contained in them during filling or molding, as well as during storage, due to the coalescence process of the air microbubbles. It is therefore strongly recommended to use the shortest line between freezing and filling operations, as the emulsion at this stage is highly sensitive to temperature and shear stress. Consequently, a number of requirements must be met in terms of viscosity, then consistency to form, then stabilize the emulsion overrun

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Product shaping, molding, dipping, coating

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Bibliography

(1) - BAKER (T.), SMITH (J.L.) Jr., BRISSON (J.G.) - Carbon dioxide flash-freezing applied to Ice cream production. - Dept. of Mechanical Engineering, publication Massachusetts Institute of Technology, Cambridge (2006).
(2) - WINDHAB (E.J.), WAGNER...

Professional organizations

Euroglaces (European Ice Cream Association), Brussels http://www.euroglaces.eu

Association des entreprises des glaces (manufacturers from SMEs to multinationals), Paris http://www.les-glaces.com

CNGF, Confédération nationale...

Key players in the ice cream sector

Unilever :

World leader, Dutch-British group, with brands such as Magnum, Carte d'Or, Cornetto, Solero, Viennetta, Calippo, Ben & Jerry's, Kinder Ice Cream Stick, Kinder Ice Cream Sandwich and Bueno (collaboration with Ferrero), Mini Calippo lemon and orange, Haribo Push-up, Rocket, and X-Pop... a manufacturing site in France at Saint-Dizier (Haute-Marne).

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