Abstract
A freezing process in case of making an ice cream holds an important position in the manufacturing process. The observation on temperature variation in the freezing process followed by Beckmann thermometer at 15 seconds' interval indicated that gelatin is a useful freezing agent in comparison with CMC and polyphosphate and an aging process with gelatin for ice cream mixture was quite effective.
When the gelatin with unidentified chemical and physical compositions was used, the over run value of an ice cream could not reach 75%.
