Mackie’s goes below the microscope to take a look at ice product advancements

Scientists have place Scotland’s greatest-selling ice cream manufacturer beneath the microscope, to fully grasp the influence of its new condition-of-the-art freezer process on the smoothness of its ice cream.

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By measuring the measurement of its ice crystals through a 200-situations magnified lens, Mackie’s of Scotland has been equipped to get a superior understanding of how its ice crystals have shrunk, as a end result of switching to its new starfrost freezing method.

The method can freeze more quickly which has not only built the ice crystals scaled-down but they are now also rounded, with Dr Kerr Matthews, Lecturer in Pharmaceutical Sciences at Robert Gordon College (RGU) corroborating the outcomes – which will build a smoother, creamier “mouthfeel”.

He more describes that Ostwald ripening – the scientific phrase for ice-crystal expansion on manufacturing or storage – will also be considerably minimized by use of the new efficient freezer procedure.

This means that ice cream is much less susceptible to getting far more icy, (increasing extra ice crystals) while in freezers in merchants or in the distribution process. 

Dr Matthews, stated: “We found the ice crystals in ice cream from the new freezer to be smaller and rounder due to the quicker and more efficient freezing time. The much less angular and additional spherical ice crystals final result in a smoother texture and creamier style of the ice cream.”

The new spiral freezer is just a single element of the £4.5m Very low Carbon Refrigeration job underway at Mackie’s of Scotland – with the closing stages of biomass and an absorption chiller anticipated to be fitted in the coming months. 

The modern new technique is expected to minimize the spouse and children farm’s electricity use and CO2 emissions by up to 80%. It commenced transitioning to the new ammonia run method all through lockdown in 2020.

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Kirstin McNutt, Progress Director with Mackie’s of Scotland, mentioned: “Our ice product has constantly been identified for its smoothness owing to the true dairy elements. 

“We are delighted to find that the new freezer has elevated this even further – creating the taste and texture at any time far better for our individuals!

“It’s a earn-earn scenario with the investment decision in a far more efficient and much more environmentally friendly refrigeration option – also primary to far better high-quality alongside with elevated capacity. 

“It was superb to be capable to see the ice crystals – this is something I’ve been performing on for decades and Dr Matthews has now been able to clearly show us real illustrations or photos, it is fascinating to see the principle come to existence with the microscopic slide proof.”

Mackie’s of Scotland has been weather good given that 2007. Its renewable energy is derived from a blend of wind, photo voltaic and biomass electricity that produce more than 8.5 GWh of electrical power each and every calendar year.

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