Ice Cream Aeration

Ice cream is made by freezing and simultaneous ly blending air into a liquid mixture which contains fat, sugar, mild solids, an emulsifing agent. flavouring and sometimes colouring agents. For ice cream production the aeration process is crucial.

The air content in ice cream(often called overrun) affects the taste, texture and appearance of the finished product. Higher aeration will produce a tastier and smoother ice cream. Thus, for attaining an optimal structure of the ice cream, production machines must posses an accurate air flow controller that is able to deliver the amount of air necessary to maintain the ratio between cream and aire constant,a s function of the cream flow. 

Flow Scheme