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Forming tiny ice crystals prevents a grainy texture in frozen dairy products. The figure is taken from Encyclopaedia Britannica, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.

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Rapid freezing creates smooth ice cream texture

Forming tiny ice crystals prevents a grainy texture in frozen dairy products

Smooth ice cream depends on keeping water ice crystals as small as possible, ideally under fifty micrometres in size. Churning rapidly while freezing incorporates air bubbles and breaks up growing ice crystals into a fine matrix. High fat content and sugar also depress the freezing point, maintaining a soft scoopable structure.

Where this comes from

Encyclopaedia Britannica

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Tags: ice cream, freezing, dairy

Rapid freezing creates smooth ice cream texture: the short answers

Where does this come from, and can I check it?: Forming tiny ice crystals prevents a grainy texture in frozen dairy products. The figure is taken from Encyclopaedia Britannica, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
Is this really a food fact?: Yes. It sits on the Food shelf, one of 1,090 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
What else can I read about it?: The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.