The War on Ice Crystals: Your Secret Ally in the Display Case.
Wondering why your gelato loses its perfect smoothness after a few hours in the display? This article scientifically proves that the key to fighting ice recrystallization is... protein! Discover how the right choice and amount of protein protects the gelato's structure from temperature fluctuations, ensuring desirable creaminess for longer and slowing its melting. This is knowledge that directly translates to the quality of the product in the tub.
Every gelato maker knows this scenario: you create a batch of gelato with a perfectly smooth, silky texture. But after a few hours in the display case, under the influence of constant opening and temperature fluctuations, something goes wrong. Noticeable ice crystals appear, and the gelato loses its magic. This phenomenon, known as ice recrystallization, is the number one enemy of every artisan.
This article delves deep into the heart of this problem and provides a solution backed by research. Scientists decided to test how different levels and types of milk proteins affect the gelato's stability under conditions simulating a gelato shop's environment. The conclusions are fascinating and incredibly practical! It turns out that a higher protein content, especially whey proteins, acts as a protective shield for your gelato.
Firstly, the right amount of protein ensures that much smaller ice crystals are formed during the production process, which is the foundation of a creamy texture. Secondly, and most importantly, proteins create a kind of network in the gelato that slows down the process of small crystals merging into larger, unwanted particles. Thanks to this, the gelato maintains its ideal plasticity for much longer and is resistant to so-called thermal shock. Moreover, the study confirms that gelato richer in protein melts more slowly, which is an additional advantage.
But how do you translate this scientific knowledge into daily work and the production process in your lab? How to increase protein content without ruining the balance of the entire recipe, its sweetness, or serving temperature? This is where technology comes to the rescue. Our application is the perfect tool to put these findings into practice. It allows not only for designing gelato from scratch but also for intelligently adjusting recipes. Want to add more whey protein? The application will precisely recalculate the other ingredients so that the sweetness and plasticity of the gelato remain at an ideal level. It's a powerful support in the fight against the sandy effect, allowing for conscious dosing of stabilizers (including natural ones, like proteins!) and creating gelato that delights with its quality from the first to the last scoop.