Heat shock stability in ice cream

    Can your ice cream keep its quality from factory to consumer?

    A tough journey even for the best

    Good ice cream is characterised by: 

    • Smooth, creamy texture and mouth-feel
    • Excellent melt-down properties
    • No sensation of crystals in the mouth
    • Limited change in properties during shelf-life

    Your ice cream may start its journey to the supermarket with all of these qualities. But it’s a tough trip, even for the best-quality products. That’s because, essentially, ice cream is a frozen foam composed of one continuous phase (unfrozen water) and three continuous phases: air cells, ice crystals and fat globules. This complex cocktail of elements means that, unfortunately, even the best of ice creams can be damaged by a phenomenon known as the ‘Heat Shock Effect’…

    Ups and downs

    The Heat Shock Effect is caused by temperature fluctuations as ice cream products travel from the factory to the consumer. 

    Ice Cream Transport Curve

    Repeated fluctuations cause ice crystals to melt and refreeze. The crystals grow, leaving a coarse, less creamy and more icy structure. The foam structure weakens and shrinks, and lactose crystals develop, leaving a sandy mouth-feel.

    Ensuring Heat Shock stability provides a longer shelf-life, a better consumer experience, stronger brand perception and increased re-purchasing. And a better bottom line result, too.

    How to improve Heat Shock stability

    The heat shocking tale of Fredo

    Learn the shocking tale of an ice cream not properly protected against heat shock

    The not so heat shocking tale of Fredo

    See what difference it does to the life of an ice cream if it is properly ensured against heat shock.

    Read more about Heat Shock in these articles