Tag: Ice crystal formation

According to food science research, milk proteins act as essential stabilizers, influencing everything from the frozen dessert's smoothness to its meltdown properties. Understanding how does protein affect ice cream reveals the secrets behind creating premium textures and stable, long-lasting products.

According to dairy industry studies, the inclusion of whey protein can help create smaller ice crystals, resulting in a noticeably creamier mouthfeel. This is one of several key reasons why they put whey in ice cream during the manufacturing process. The practice serves to enhance not just texture, but also the product's stability and overall nutritional profile.