We are delighted to share an article from our valued customer, Mackie’s of Scotland, which features a Starfrost Helix Spiral Freezer designed, manufactured and installed for the luxury ice cream producer. The news article outlines how scientists put Scotland’s best-selling ice cream brand under the microscope, to understand the impact of its new state-of-the-art freezer system had on the smoothness of its ice cream.
In the article Dr Kerr Matthews, Pharmaceutical Sciences at Robert Gordon University (RGU) corroborates the results and explains the effects of a smoother texture and creamier taste of the ice cream.
Mackie’s of Scotland article SCIENTISTS have put Scotland’s best-selling ice cream brand under the microscope, to understand the impact of its new state-of-the-art spiral freezer system on the smoothness of its ice cream.
By measuring the size of its ice crystals through a 200-times magnified lens, Mackie’s of Scotland has been able to get a better understanding of how its ice crystals have shrunk, as a result of switching to its new Starfrost freezing system.
The Starfrost spiral freezer system can freeze faster which has not only made the ice crystals smaller but they are now also rounded. Dr Kerr Matthews, Lecturer in Pharmaceutical Sciences at Robert Gordon University (RGU) has corroborated the results – which will create a smoother, creamier “mouthfeel”.
He further explains that Ostwald ripening – the scientific term for ice-crystal growth on production or storage – will also be significantly reduced through use of the new efficient spiral freezer system.
This means that ice cream is less prone to becoming more icy, (growing more ice crystals) while in freezers in stores or in the distribution system.
Dr Matthews, said: “We found the ice crystals in ice cream from the new freezer to be smaller and rounder due to the faster and more efficient freezing time. The less angular and more spherical ice crystals result in a smoother texture and creamier taste of the ice cream.”
The new Starfrost spiral freezer is just one component of the £4.5m Low Carbon Refrigeration project underway at Mackie’s of Scotland – with the final stages of biomass and an absorption chiller expected to be fitted in the coming weeks.
The innovative new system is anticipated to reduce the family farm’s energy use and CO2 emissions by up to 80%. It started transitioning to the new ammonia run system during lockdown in 2020.
Kirstin McNutt, Development Director with Mackie’s of Scotland, said: “Our ice cream has always been known for its smoothness due to the real dairy ingredients.”
“We are delighted to find that the new freezer has elevated this even further – making the taste and texture ever better for our consumers!”
“It’s a win-win situation with the investment in a more efficient and more environmentally friendly refrigeration solution – also leading to better quality along with increased capacity.”
Mackie’s ice cream is available in all major supermarkets across the UK and is exported worldwide with sales of over £2m in Asia. Visit Mackie’s of Scotland website for further information on the project and to find out more about their real dairy ice cream: https://www.mackies.co.uk/news-and-more/latest-news/mackies-under-the-microscope/
Kirstin McNutt, Development Director with Mackie’s of Scotland:
“Our ice cream has always been known for its smoothness due to the real dairy ingredients. We are delighted to find that the new freezer has elevated this even further – making the taste and texture ever better for our consumers!”
