2.2 Storage conditions
Ice cream samples were stored at both constant and cycling temperature conditions
after hardening. At least three containers of each formulation were reserved for each
storage condition. For temperature cycling, each sample was subjected to a
programmed heating and cooling cycle during which the freezer was kept at −20 °C
for 12 h, then heated to −10 °C in 12 h, held at that temperature for 12 h, and
cooled to −20 °C in 12 h. This 48 h heating–cooling cycle was repeated seven
times on every sample (Regand and Goff 2006). In the case of constant temperature,
samples were stored at −25 °C.