Shrinkage in frozen desserts.

Area of Science:

• Food science
• Materials science

Background:

• Shrinkage, a volume loss defect in frozen desserts, emerged with increased production in the mid-20th century.
• Previous research linked shrinkage to high protein, solids, overrun, and postproduction factors.
• The fundamental mechanisms and root causes of shrinkage have remained largely unknown.

Purpose of the Study:

• To characterize shrinkage as a collapse of the frozen foam due to air phase destabilization.
• To investigate the physicochemical basis of shrinkage in frozen desserts.
• To identify factors influencing the frozen foam's stability and susceptibility to shrinkage.

Main Methods:

• Physicochemical approach to analyze frozen foam structure and stability.
• Evaluation of interfacial composition and physical properties.
• Assessment of air cell kinetic stability within the frozen matrix.

Main Results:

• Shrinkage is proposed to result from the destabilization of the dispersed air phase within the frozen dessert.
• Interfacial properties and air cell stability are critical determinants of shrinkage susceptibility.
• The complex nature of frozen desserts indicates shrinkage is rooted in frozen foam physicochemical properties.

Conclusions:

• A physicochemical understanding of frozen foam collapse is essential for addressing shrinkage.
• Optimizing functional ingredients and processing methods can enhance frozen foam formation and stabilization.
• Preventing shrinkage requires a focus on the fundamental properties governing frozen foam integrity.