Standards Development
This method is suitable for evaluating the melting resistance of ice-cream products
This new work item is to develop a standard for rapid determination of the melting properties of ice cream. Melting property is one of the key quality parameters for ice creams. It is highly related to the consumers experience of the product. Furthermore, melting is quite common for ice cream products especially for markets where the cold chain logistic has not yet been well established. In this case, evaluating the melting property can be useful for product quality monitoring as well as product development according to the quality by design (QbD) approach. Currently there is no international standard to evaluate ice cream melting properties. In some markets, some of the companies may have their own tools to evaluate, but they may be difficult to compare across different brands. This standard may be a harmonized one for comparison. For those markets where there is no existing standard, this one can be considered as a reference.
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