Description
Frozen dessert aeration incorporates air into a sub‑zero mixture to create a stable foam that reduces ice‑crystal growth and yields a creamy texture.
Technical
At sub‑zero temperatures, milk proteins unfold and form a viscoelastic network that traps air bubbles. Fats act as lubricants, lowering interfacial tension and preventing coalescence of fat globules. Starch gelatinizes at –10 °C, contributing body to the aerated matrix.
Science
Primary Reaction
Protein unfolding and viscoelastic network formation
Sensory Profile
Aroma ()
airysweetcreamycoldvanillacaramelized milkfrosty
Origin & History
Civilization
French, Italian, modernist chefs