SUMMARYIce cream mix and frozen ice cream were studied. The aspects examined include the importance of the electrical charge on fat globules to the stability of mix against flocculation, the flow properties of mix at low rates of shear, the coagulation of mix at low temperature, the churning and coagulation of fat when mix is frozen, and the rheology of frozen ice cream. From the accumulated data a theory is proposed which indicates factors likely to influence the texture of frozen ice cream. A small initial fat globule size is desirable. This should be accompanied by rapid denaturation of milk protein during emulsification and homogenization. When mix is frozen, the solid fat particles produced by churning and coagulation should remain relatively small and be distributed throughout the lamellae between the air cells as small aggregates. The strength of the lamellae, on which texture largely depends, is also influenced by ice‐crystal size and distribution, and the resistance of air cells to deformation. The fat particles in the aggregates are held together by van der Waals attraction force
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