Microstructure to Texture

Ice content and contiguity, air content, matrix viscosity Young s modulus, hardness, yield stress Firmness on spooning/ in mouth, crumbliness, scoopability [Pg.164]

Ice content and contiguity Latent heat, thermal conductivity Coldness, amount of cooling [Pg.164]

Ice crystal size, air bubble size Smoothness, coarseness, iciness [Pg.164]

Fat content, fat partial coalescence, matrix viscosity Meltdown rate Rate of melt [Pg.164]

Matrix volume fraction, stabilizer and fat content Viscosity when melting Thickness, mouth coating, gumminess [Pg.164]

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