The goal of this project was to study the effects of composition and flavor on the viscoelastic properties of ice cream in order to enhance its textural quality. Samples of regular and chocolate ice cream with milkfat compositions ranging from 5% to 12% were tested to determine the key differences in viscosity, springiness, compressive strength, hardness, and stress relaxation. Typical hardness values, which best simulate mouthfeel, were measured to be 35.5 N and 18.6 N for 12% and 10% milkfat respectively. For the same milkfat, regular ice cream exhibited higher compressive strength and hardness and lower viscosity than chocolate ice cream. Such data are useful in assessing the overall quality during the production and handling of ice cream, as well as in developing a desirable mouthfeel.
Worcester Polytechnic Institute
Major Qualifying Project
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