Granulation of powder bases for ice creams

Roberta Dordoni, Danilo De Faveri, Dante Marco De Faveri

Risultato della ricerca: Contributo in libroContributo a convegno


The ingredients for ice cream bases are supplied to manufacturers as semi-processed solids in order to make them safe and easy to storage. However, the powders have particle size and flow properties significantly different as well as varying degrees of hygroscopicity and thermal sensitivity. This determines the onset of some problems, that could be avoided by the transformation of these powders in granular form. The purpose of this work was to obtain, from miscellaneous powder ingredients, aggregates with more favorable characteristics to industrial processes, without changing the recipe, the ice cream process and the related sensory properties. Experimental trials, by means of a traditional wet granulation method, were performed to evaluate the impact of binder type and concentration, process time and temperature, and treatment speed. The results allowed to recognize and determine the parameters to optimize the technique and constituted a significant starting point for the industrial granulation process, as evidenced by subsequent tests performed on pilot equipment.
Lingua originaleEnglish
Titolo della pubblicazione ospiteBIT's Annual World Congress of SQ Foods - 2012
Numero di pagine1
Stato di pubblicazionePubblicato - 2012
EventoBIT's Annual World Congress of SQ Foods-2012 - Shenzhen
Durata: 1 nov 20123 nov 2012


ConvegnoBIT's Annual World Congress of SQ Foods-2012


  • granulation
  • ice cream bases
  • pilot equipment


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