In a recent interview, experts discussed the factors that influence the melting speed of ice cream. They highlighted that elements such as solid content, thickeners, and processing techniques all play a significant role. While additives like emulsifiers, thickeners, and stabilizers can enhance the resistance to melting, it’s important to note that more additives do not necessarily equate to better melting resistance.
Furthermore, the choice of ingredients has a considerable impact on this resistance. For instance, ice creams rich in solid content, including milk, cream, and whole milk powder, tend to have a thicker liquid consistency after melting. In contrast, ice pops with higher water content tend to melt much more easily.
