65 Years of ice cream science

Developments in ice cream science over the period from 1941 to 2006 are reviewed with a focus on three aspects of structure and ingredient functionality where significant advances have been made based on developments in the underlying sciences: fat structure and emulsifier functionality; protein functionality; and ice recrystallization and stabilizer functionality. North American production and consumption data over the same 65-year period are presented. Finally, developments in ice cream manufacturing techniques during these 65 years are briefly described.