Design of experiment study to identify factors determining iciness in ice cream

Overview

This offering provides a structured Design of Experiment (DoE) study aimed at identifying the formulation and processing factors that most strongly determine the formation of ice crystals and the resulting sensory perception of iciness in ice cream. By systematically varying input variables such as draw temperature, emulsifier type and blend of mono- and diglycerides, stabilizer, carrageenan, mixing rate, and mixing power, the study isolates which parameters carry the highest statistical relevance for ice crystal development. The role of ice crystal size and morphology in driving sensory properties is also investigated, building on prior findings that link fat destabilization to perceived iciness. The deliverable supports ice cream manufacturers and ingredient suppliers seeking data-driven guidance for product formulation and process optimization.

Technical specifications

Key factors investigated:

• Draw temperatures during processing
• Emulsifier type and blend of mono- and diglycerides
• Stabilizer selection, including carrageenan
• Mixing rate and mixing power
• Ice crystal size and morphology, characterized through scanning electron microscopy (SEM) and optical microscopy

Methodology:

• Design of Experiment framework to systematically vary molar ratios and processing parameters from a well-defined baseline formulation
• Statistical analysis, including multiple linear regression, to rank factors by relevance to ice crystal formation and sensory iciness
• Microscopy-based characterization of ice crystal structure and its relationship to sensory outcomes

Deliverables:

• Statistical ranking of formulation and processing factors influencing iciness
• Microscopy evidence linking crystal size and morphology to sensory perception
• Recommendations for formulation and process adjustments to reduce iciness

Technology readiness level

The research is at an early stage, with validation procedures not yet explored. The planned future validation involves defining a baseline formulation and systematically varying molar ratios and processing parameters within a DoE framework to generate the statistical evidence needed to rank influencing factors. Industry partners can engage now to co-design the experimental plan, contribute materials or processing expertise, and accelerate the path toward actionable formulation and processing guidance.