Hardness might also reduced as a result of smaller ice crystals due to high overrun values. Higher overrun results in collapsing of air cells ultimately shrinkage of structure occurs. If fat contents exceed a specific usage concentration they cause faster meltdown of ice cream along with destabilization and agglomeration of fat droplets. One of its compositional contents, fat, also exerts good effects on body, texture, palatability, flavor intensity, emulsion formation and maintenance of melting point. As sugar provides sweet taste, improves thickness as well as bulkiness but on other hand its excessive use can turn ice cream into soggy structure above solid contents of about 42%. Both stabilizers and emulsifiers improve the texture of ice cream by enhancing its viscosity and limiting the movement of free water molecules but their excess may cause the lower melting and less whip ability. It is a complex physicochemical and colloidal system consisting on many complex ingredients that affect ice cream structure both in positive and defective functionality. It contains air cells entrapped in liquid phase and various other components like proteins, fat globules, stabilizers, sugar, soluble and insoluble salts are also present in this phase. It is a microcrystalline network of liquid and solid phases. Ice cream is a dairy aerated dessert that is frozen prior to consumption. Textural attributes of ice are the key factors determining the market success of the product. Ice cream is a popular dairy product among consumers of all ages.
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