{"id":5854,"date":"2026-07-27T19:00:48","date_gmt":"2026-07-27T18:00:48","guid":{"rendered":"https:\/\/jimo.pt\/?p=5854"},"modified":"2026-07-27T15:20:10","modified_gmt":"2026-07-27T14:20:10","slug":"why-do-some-ice-creams-develop-ice-crystals-and-lose-their-creaminess","status":"publish","type":"post","link":"https:\/\/jimo.pt\/en\/porque-e-que-alguns-gelados-ficam-com-cristais-de-gelo-e-perdem-cremosidade\/","title":{"rendered":"Why do some ice creams develop ice crystals and lose their creaminess?"},"content":{"rendered":"<p data-pm-slice=\"1 1 []\">The formation of ice crystals in ice cream is a common problem in professional settings such as ice-cream parlours, restaurants and other venues in the HORECA sector. As well as affecting the texture, it also compromises the perceived quality of the product and the consumer experience.<\/p>\n<p>This phenomenon is directly linked to temperature fluctuations and to the way in which products are stored and preserved.<\/p>\n<h3><strong>What causes ice crystals to form?<\/strong><\/h3>\n<p>Ice crystals form when there is instability in the storage temperature. Small fluctuations cause some of the water in the ice cream to refreeze, resulting in visible crystals.<\/p>\n<p><strong>The most common causes include:<\/strong><\/p>\n<ul>\n<li>Temperature fluctuations in refrigeration equipment<\/li>\n<li>Frequent opening of doors<\/li>\n<li>Inappropriate or prolonged storage<\/li>\n<li>Freezing and partial defrosting of the product<\/li>\n<\/ul>\n<h3><strong>The impact on the quality of the ice cream<\/strong><\/h3>\n<p>The presence of ice crystals significantly alters the texture of the product, making it less creamy and more grainy.<\/p>\n<p><strong>Consequences:<\/strong><\/p>\n<ul>\n<li>Loss of creaminess and softness<\/li>\n<li>Change to the original texture<\/li>\n<li>A decline in the perception of quality<\/li>\n<li>Lower end-customer satisfaction<\/li>\n<\/ul>\n<h3><strong>The role of temperature in conservation<\/strong><\/h3>\n<p>Temperature stability is the most critical factor in maintaining the quality of ice cream. Even slight fluctuations can compromise the product\u2019s structure.<\/p>\n<p><strong>In professional settings, factors such as:<\/strong><\/p>\n<ul>\n<li>Overloaded equipment<\/li>\n<li>Inadequate ventilation<\/li>\n<li>Inadequate maintenance<\/li>\n<li>Intensive use whilst on duty<\/li>\n<\/ul>\n<p>may contribute to temperature variations.<\/p>\n<h3><strong>How to prevent ice crystals from forming<\/strong><\/h3>\n<p>To maintain the quality of the ice cream, it is essential to ensure stable storage conditions:<\/p>\n<ul>\n<li>Maintain a constant temperature in the equipment<\/li>\n<li>Avoid opening doors unnecessarily<\/li>\n<li>Ensure that storage is organised correctly<\/li>\n<li>Carry out regular preventive maintenance<\/li>\n<\/ul>\n<p>These practices help to preserve the product\u2019s original texture and quality over time.<\/p>\n<p>The formation of ice crystals in ice cream is, in most cases, the result of thermal instability and inappropriate storage practices. Ensuring a stable, controlled temperature is essential for maintaining the creaminess and quality of the product.<\/p>\n<p>At JIMO, we develop professional refrigeration solutions that ensure thermal stability, efficiency and performance in highly demanding HORECA environments.<\/p>","protected":false},"excerpt":{"rendered":"<p>The formation of ice crystals in ice cream is, in most cases, the result of thermal instability and inappropriate storage practices. Ensuring a stable, controlled temperature is essential for maintaining the creaminess and quality of the product.<\/p>","protected":false},"author":1,"featured_media":5853,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Porque \u00e9 que alguns gelados ficam com cristais de gelo e perdem cremosidade? - JIMO","description":"The formation of ice crystals in ice cream is, in most cases, the result of thermal instability and inappropriate storage practices. Ensuring a temperature"},"footnotes":""},"categories":[32],"tags":[],"class_list":["post-5854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/jimo.pt\/en\/wp-json\/wp\/v2\/posts\/5854","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jimo.pt\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jimo.pt\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jimo.pt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jimo.pt\/en\/wp-json\/wp\/v2\/comments?post=5854"}],"version-history":[{"count":1,"href":"https:\/\/jimo.pt\/en\/wp-json\/wp\/v2\/posts\/5854\/revisions"}],"predecessor-version":[{"id":5855,"href":"https:\/\/jimo.pt\/en\/wp-json\/wp\/v2\/posts\/5854\/revisions\/5855"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jimo.pt\/en\/wp-json\/wp\/v2\/media\/5853"}],"wp:attachment":[{"href":"https:\/\/jimo.pt\/en\/wp-json\/wp\/v2\/media?parent=5854"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jimo.pt\/en\/wp-json\/wp\/v2\/categories?post=5854"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jimo.pt\/en\/wp-json\/wp\/v2\/tags?post=5854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}