Ingredients were added to the mixing tank for preparation of ice cream mixes in the following order: water, cream and/or modified starch, skim milk powder, corn syrup solids (CSS), granular sugar and stabilizer–emulsifier (S/E). Prior to the in-line addition of skimmed milk powder, CSS and sugar, approximately 12 kg of the water-cream liquid was collected from the mixing tank into a separate pail and used to hydrate the S/E. The skimmed milk powder and CSS were then added to the water-cream liquid via a funnel positioned in-line between the mixing tank (500 l) and a centrifugal pump operating at 1700 rpm.