Glassvetenskap - Åldrande blandningen var den bästa referensen jag kunde hitta, men Jag har inte haft chans att titta på modernistisk mat och mat och matlagning än. I grund och botten förbättrar det munkänsla, tillåter mer luft att behållas (det kan vara bra eller dåligt beroende på din åsikt om överflödet) och hjälper till att sakta smälta. Alla de anförda orsakerna har mer att göra med munkänsla och konsistens, snarare än att smaka men.
(i) Absorption of Emulsifiers
Two important changes take place during the aging process. First, the emulsifiers (lecithin from the egg yolks) absorb to the surface of the fat droplets, creating a weaker membrane that is more susceptible to partial coalescence.
When the mix is frozen in the ice cream machine, it undergoes partial coalescence, during which clumps of the fat globules form and build an internal fat network (Marshall et. al, 2003). These fat globule clumps are responsible for stabilsing the air cells and creating a semi-continuous network of fat throughout the product resulting in a smooth texture and resistance to meltdown (Tharp et al, 1998).
(ii) Crystallisation of fat
Second, the fat inside the droplets begins to crystallise. Nearly complete crystallisation is needed to promote coalescence of fat globules during freezing (Marshall et al., 2003). Cooling mix to 0-2°C increase the rate of crystallisation. Barfod et al., 1991, showed that crystallisation of fat in a mix containing 10% fat requires at least 4 hours.
If you do not sufficiently age your mix, your ice cream can suffer from defects similar to those found in mixes with no added emulsifiers: less retention of shape and relatively fast meltdown (Marshall et al., 2003). It will also be difficult to stabilise air bubbles during the whipping stage, resulting in a hard chewy texture.