Richer ice cream in the mouth
The CEIT technology center has launched a study to improve the fluidity of ice particles, in order to improve the quality of ice cream. Thanks to this study, researchers will analyze the behavior of small ice particles at colder temperatures.
Precisely, the aim of the research is to limit the size of ice particles, since in industrial processes ice particles can reach a large size and, when this happens, the texture of ice cream is less pleasant. Therefore, the expiration date of ice cream is established according to the development of particles, since it cannot be ensured that ice cream is creamy for a long time.
The project will last three years and, together with CEIT researchers, scientists from the English company Unilever will participate.
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