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Article on hardness of ice cream added

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    Posted: 17 May 2013 at 8:59pm
Ice cream or gelato should not be too hard or too soft at the serving-temperature. Hardness is largely dependent on the concentration of frozen water at the serving-temperature which is influenced by the concentration of lactose, sucrose, glucose, other sugars and milk salts in the mix. An article explaining the significance of sugar concentration on the freezing point depression (FPD) of ice cream has been added. The use of relative freezing point depression (RFPD), which does not include lactose, to control hardness in commercial ice cream production is outlined. A similar method widely used in continental Europe that includes lactose in the calculation, the Potere Anti Congelante (PAC) method, is discussed using worked examples. Examples of how to reformulate ice cream mixes to obtain a controlled hardness whilst maintaining a similar relative sweetness value are also provided.
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