Lactose Crystallization in Ice Cream. IV. Factors Responsible for Reduced Incidence of Sandiness

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Abstract
An explanation was sought for the virtual disappearance of sandiness from commercial ice cream. Only 5 of 36 commercial samples became sandy when stored 7 mo. at 12[degree]F. Drawing ice cream from freezers at low temperatures and hardening it rapidly accelerated nuclei formation. Partial substitution of corn syrup solids for sucrose neither delayed the development of lactose crystal nuclei nor retarded the rate of crystallization when nuclei were present. Emulsifiers did not prevent sandiness. The primary factor responsible for reduced incidence of sandiness is the use of marine and vegetable gum stabilizers. These inhibit the formation of nuclei and therefore inhibit the development of lactose crystals.