Ice cream, as a food polydisperse system, requires special production conditions, in particular compliance with the maturation time of the ice cream mixtures, which ensures a regulated degree of the mixture structuring before freezing. Ice cream mixes show a viscosity anomaly, especially with a low shear gradient, so they are classified as non-Newtonian structured liquids. Effective viscosity is one of the most important y properties of non-Newtonian systems, which changes with the change in shear rate as a result of the gradual destruction of their structure.
