Ice Cream & Frozen Systems
Formulation, texture and adaptation to freezing processes and equipment
The texture of a frozen product is set by the combination of raw materials, water, sugars, fat, proteins, stabilizers, air and the freezing process.
We develop and improve frozen products and machine bases with taste, texture, behavior in the machine and stability during storage and serving in mind.
Product families
The frozen product types we know in depth — and the technical factors that affect product performance.
- 01
Packaged industrial ice cream
Dairy and other bases. Fat, solids, aeration, freezing and hardening, and resistance to temperature fluctuations.
- 02
Gelato & artisan ice cream
Structure, flavor, viscosity, solids and sugar balance, air incorporation, ease of serving and display-cabinet holding.
- 03
Soft serve
Formulations for soft-serve machines. Serving temperature, body, air incorporation, viscosity and consistency in continuous operation.
- 04
Granita, slush & semi-frozen drinks
Sugar and sweetener dosing, solids, freezing point, flow, crystal size and drainage in dispensing machines.
- 05
Iced coffee & frozen drinks for machines
Balance of coffee, milk, water and sweeteners. Stability, foam, freezing and dispensing in professional machines.
- 06
Sorbets & dairy-free alternatives
Water, fruit, soluble solids, fiber and stabilizers, including plant-based. Sensory balance, freezing, hardness and crystallization.
- 07
Functional & nutritionally adapted ice cream
No-sugar or reduced, high-protein, fiber-enriched. Solids and water compensation, freezing, texture and aftertaste.
- 08
Frozen desserts & preparations
Mousses, frozen desserts, frozen bases and foodservice products. Structure, freeze–thaw stability, portioning and viscosity by equipment and application.
Technical challenges
Questions that come up again and again in frozen product projects — and what we look at to answer them.
Is the product too hard or too soft?
We evaluate composition, solute concentration, unfrozen water, temperature and equipment. PAC is a useful model, but not the only predictor.
Do large ice crystals or a sandy texture appear?
We look at ice crystal size, freezing rate, water management and temperature fluctuations — heat shock.
Does the ice cream melt too fast or lose structure?
We examine the fat, protein and stabilizer network, air distribution, ice structure and conditions.
Is the soft-serve or granita machine not dispensing well?
We check viscosity, freezing point, residence time, mixing and flow — the machine versus the recipe.
Is there too much foam or unstable air?
We evaluate protein, emulsifiers, shear, air incorporation, overrun and draw-off.
Did a no-sugar version lose body or creaminess?
We look at sugar's role in solids and freezing, sweeteners, bulking agents, aftertaste and freezing point.
Does protein enrichment cause grittiness or viscosity?
We study hydration, heat and mixing interactions, solubility and freezing response — and the sensory trade-off.
Does a lab recipe fail on industrial equipment or in storage?
We review process scaling, the freezing and hardening curve, packaging, the cold chain and pilots.
Processes & technologies
The process is chosen based on the product, machine, thermal conditions, packaging and the validation required. Different machines behave differently and require real trials.
- 01
Formulation & mix balancing
Fat, proteins, solids, water, sweetness and freezing point.
- 02
Mix preparation, hydration, dispersion & homogenization
Uniform dispersion of ingredients as the basis for texture and stability.
- 03
Heat treatment & mix aging
Where relevant — with proper hygiene and validation.
- 04
Dynamic freezing, aeration & crystallization
Overrun, crystal size and consistency control in the machine.
- 05
Hardening, packaging & cold storage
Cold chain and stability testing over time.
- 06
Dispensing systems
Soft serve, granita and frozen drinks — adaptation to the specific machine and process.
From lab to production
In frozen products, changing machine or scale can alter air incorporation, crystal size and texture. We consider formulation, parameters, freezing, hardening, storage temperature and equipment together.
Depending on the project, we carry out prototypes, comparisons, machine trials and pilot support. Quality, safety and shelf life must be verified for each formulation and process.
Developing an ice cream, granita or frozen machine beverage?
Tell us about the product and what you need to improve or validate.
Contact us