Why is the cream less delicious when stored in a family refrigerator

Unstable storage temperature affecting the structure of ice cream crystals is the cause of loss of delicious ice cream after being transported and stored in the family refrigerator.

Experts at the Snow Research Institute in Davos (Switzerland) scanned ice cream samples with X-rays as a way to study ice crystals to decipher avalanches. Through this study, Nestle hopes to find a way to counteract the flavor of ice cream when the buyer brings home ice cream and puts it in the family refrigerator.The structure of ice cream is the key to the taste.

Dr. Cedric Dubois, who works for Nestle, said the study found that frost crystals on ice cream products were formed through temperature changes when ice cream was transported, sold and stored.

Most household refrigerators are kept at -18 degrees Celsius, but the temperature is still not maintained, but at a slight increase or decrease, some parts of the ice cream melt and then freeze again. Ice water will form ice crystals, affecting the texture of the cream, making the cream soft and hard and losing its flavor.

Studies also show the "life cycle" of crystals and conditions that make some crystals combine, expand and change the texture of ice cream significantly.

"The development of ice crystals in ice cream is triggered by a number of different factors. If it is possible to identify key mechanisms, we can find a better way to slow down this process." Dr. Dubois said.