Lactose Crystallization in Ice Cream. I. Control of Crystal Size by Seeding

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Abstract
Sandiness was prevented in high solids ice cream by seeding the partially frozen ice cream or the mix just prior to freezing. An adequate number of lactose crystal nuclei must be added so that the supersaturated lactose was removed from soln. in the form of minute crystals. The larger the amount of crystalline lactose formed, the smaller the crystals must be to remain undetectable organoleptically as sandiness. Seed lactose powder, with the majority of crystals 3-7u in size, provided adequate crystal nuclei when added at the rate of 2-4 g. per gallon of mix. Inadequate numbers of nuclei resulted in rapid growth of the crystals and acceleration of sandiness development. Sandiness develops in ice cream because of insufficient nuclei to form impalpable crystals from the supersaturated lactose present.

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