ReviewComprehensive reviews in food science and food safety2025
The Science of Ice Cream Meltdown and Structural Collapse: A Comprehensive Review.
Review in Comprehensive reviews in food science and food safety, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed.
- Effect of tamarind seed polysaccharide on ice cream quality.Journal of the science of food and agriculture · 2026Article
- High-Pressure Homogenization in Food Processing: Mechanisms, Applications, and Industrial Translation.Comprehensive reviews in food science and food safety · 2026Review
- Optimization of milk and coconut milk proportions in the formulation of ice cream and evaluation of its quality characteristics.Scientific reports · 2026Article
- Carbohydrate-Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full-Fat Systems.Comprehensive reviews in food science and food safety · 2026Review
- Microstructural and Physical Properties of High-Protein, High-Overrun Frozen Desserts.Journal of food science · 2026Article
- The Impact of Adding Sunflower Seed Oil Bodies to a Sugar-Free Plant-Based Ice Cream Formulation.Foods (Basel, Switzerland) · 2026Article
- Structural Properties Before and After Ripening of Ice Cream Made with Different Dairy Fat Bases.Foods (Basel, Switzerland) · 2025Article
- Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics.Gels (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ice cream exhibits distinct meltdown behaviors at room temperature, as determined by the structural aspects created during manufacturing. In general, as the ice melts, ice cream either turns completely into a flowing liquid (complete collapse) or retains a portion of its original shape (partial collapse), leaving a solid-like melted ice cream foam. Melting tests enable researchers to compare structural changes in ice cream under controlled conditions, providing insight into how formulations and processing parameters influence ice cream stability. The microstructure formed during production significantly impacts meltdown behavior, affecting both the melting/collapse rate and the ability to retain shape. Key factors such as fat destabilization, overrun, mix viscosity, and serum phase properties all play crucial roles in determining melting characteristics. For instance, higher fat destabilization can form a fat network that stabilizes air bubbles and resists foam collapse, while increased overrun reportedly slows melting due to the insulating effect of air cells. Mix viscosity and serum phase properties also influence the flow properties of the melted ice cream. This review discusses the influence of these structural components on meltdown behavior, providing a comprehensive understanding of the interplay between formulation, processing, and microstructure. Furthermore, the rheology helps explain the fundamental mechanisms of ice cream melting and collapse, aiming to inform the development of ice cream products with desirable melt-resistant properties.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.