saeed mirarab razi - mashhad, iran
mohsen zandi - ferdowsi university of mashhad mashhad, iran

Ice cream is a complex system consisting of ice crystals, air cells and fat globules embedded in a high viscous freeze concentrated matrix phase. Themicrostructure of these constituents has significant impact on the consumer quality characteristics and its specific manipulation is of great interest. Ice cream is agood example of a product that requires several microscopical approaches to fully understand its structure, and the influence that changes in thatstructure have on the properties of the product. The key structural elements in ice-cream production are ice crystals, air cells, fat droplets and casein micelles.

Ice ceram, microstructure, Air cell size