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.