Fat agglomeration is affected by the process parameters used in gelato and ice cream manufacture, the emulsifer stabiliser system and ingredients. Fat agglomeration has a significant role in dryness of extruded ice cream, slow meltdown, good shape retention and resistance to shrinkage during storage. Too much protein can result in an over stable fat emulsion and insufficient fat agglomeration. 

A calculator to determine the maximum MSNF compatible with normal fat agglomeration has been added and can be accessed here.

 

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info_icon Determining maximum MSNF compatible with normal fat agglomeration in ice cream or gelato