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Trends in the ice cream industryFigure 6: CO 2 has success fully been used in the ice cream production and is gainingmore popularityCO 2 has been introduced to the ice cream industry and the technology has been acceptedby the main companies in many countries. It has to be understood that it is not in all casesthat you can utilise the possibility of going to very low temperatures. In extruders t<strong>here</strong> isa maximum to how hard the ice cream can become without damaging the machinery. Inhardening tunnels however you can use the very cold temperatures down to about -50°C.Different applications and different machines require different temperatures.The possibilities and expectations are high for the machines using CO 2 . What is alreadyseen is a high through put on the same footprint and as footprint is a concern in manyfactories this is also an appreciated benefit of using CO 2 as a refrigerant.

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