Maintaining Shelf-life

  • Formulate the ice cream properly
    • Freezing point depression and sugar considerations
    • Stabilizers
  • Freeze the ice cream quickly in a well-maintained barrel freezer
    • Continuous freezers with high rates of heat exchange
    • Free of fouling (eg., oil) on refrigerant side
    • Blades with a good, even edge
    • Short, insulated process lines through ingredient feeder, packaging equipment
    • Precooling of ingredients
  • Harden the ice cream rapidly
    • High rates of heat transfer: convection (high ΔT and forced air with free air flow) or conduction 
    • Importance of thermal centre and shrink-wrapping of bundles
  • Avoid temperature fluctuations during storage and distribution
    • Importance of low, constant temperatures
    • Avoid mishandling at all stages
  • Educate retailers and consumers about shelf stability
    • Mishandling is usually not at the manufacturing level but quality losses affect consumer acceptance of your product.