When discussing industrial ice cream production, one of its key ingredients is often overlooked: air.
In addition to milk, eggs, flavors, and sugar, air is a fundamental ingredient in the production process, whether for artisanal or industrial ice cream.
The difference between the two lies in the quantity: artisanal ice cream can contain up to 30% air, while industrial ice cream may contain up to 80%. But how is air incorporated into industrial ice cream?
Flow meters for ice cream aeration
While in artisanal ice cream processes air is introduced by vigorously mixing the ingredients, in industrial production compressed air is injected directly into the mix.
But why is air so important? The amount of air (known as overrun) influences the flavor, texture, and appearance of the final product. Greater aeration produces ice cream that is tastier and softer.
Ice cream contains ice crystals, fats, milk proteins, and air. The fats and proteins stabilize water particles, incorporating them and giving the ice cream volume.
However, the process has a side effect: adding air causes the product to melt faster. To achieve an optimal structure, it is essential to maintain a stable inflow of air during production, ensuring a consistent cream-to-air ratio. This can be achieved using a mass flow meter.
Visit the Precision Fluid Controls website to discover the full range of flow meters!
