Editing Ice cream (section)

=== Ostwald ripening ===
[[File:Magnum ice cream.jpg|thumb|right|Chocolate-glazed [[Magnum (ice cream)|Magnum]] ice cream bar]]

[[Ostwald ripening]] is the explanation for the growth of large crystals at the expense of small ones in the dispersion phase. This process is also called migratory recrystallization. It involves the formation of sharp crystals. Theories about Ostwald recrystallization admit that after a period of time, the recrystallization process can be described by the following equation:

<math>r = r (0) + Rt \exp(1/n)</math>

Where r (0) is the initial size, n the order of recrystallization, and t a time constant for recrystallization that depends on the rate R (in units of size/time).

To make ice cream smooth, recrystallization must occur as slowly as possible, because small crystals create smoothness, meaning that r must decrease.<ref>{{Cite book|title=Ice Cream|url=https://archive.org/details/icecream00goff|url-access=limited|last1=Hartel|first1=Richard W.|last2=Goff|first2=H.Douglass |publisher=Springer|isbn=978-1-4614-6095-4|location=New York|pages=[https://archive.org/details/icecream00goff/page/n366 358], 359|date= 2013|edition=7th}}</ref>