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Summer is here! There’s nothing more refreshing this time of year than a cold, sweet, frozen treat. It takes the edge off of the hot summer sun leaving a nice cool feeling in its wake. But have you ever thought about the process of making these delicious frozen goodies?
Compressed air plays a huge role throughout the manufacturing of frozen foods. A system might have pneumatically propelled conveyors, air in packaging lines, or regular blow off stations. But compressed air also plays a unique role in treats like ice cream. In fact, it’s often a very important ingredient.
Most frozen dairy products consist of some composition of milk, sweetener, eggs, and flavorings. But what separates a gelato from standard ice cream from soft serve? Often times the difference is the amount of “overrun” in the mixture. Overrun is the percentage of air incorporated into ice cream during the freezing process. This extra air makes the product expand and contributes significantly to the taste and texture of the finished product. Without the air, ice cream becomes hard, clumpy, and unscoopable.
Over several hours, air is carefully added into the slowly freezing ice cream. Ice forms alongside the air incorporation making the product creamy and consistent. The exact specifications of air incorporation will vary from product to product and manufacturer to manufacturer. All the same it is a very important step in the final ice cream creation.
Of course, when using compressed air for food products, it must be high quality and filtered. To meet food standards, a two or three stage filtration system can be used. Unfiltered compressed air may contain moisture, oil particles, dust, or other micro-organisms. None of these will add to delicious ice cream flavor! Luckily, working with a quality air system design team can ensure your system has all the drains & filters necessary to make the best final product. Oil-free compressors may also be a consideration for even better contaminant control.
Whether your treat of choice is an ice pop, novelty bar, or good ol’ fashioned ice cream cone, compressed air probably played a huge role in bringing it together. As you enjoy your refreshingly cool dessert, think about how it may be different without the use of quality compressed air.
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