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: 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. Food safety concerns From the perspective of food chemistry, ice cream is a colloid or foam. The dietary emulsifier plays an important role in ice cream. Soy lecithin and polysorbate are two popular emulsifiers used for ice cream production. A mouse study in 2015 shows that two commonly used dietary emulsifiers carboxymethylcellulose (CMC) and polysorbate 80 (P80) can potentially cause inflammatory bowel diseases, weight gain, and other metabolic syndromes. Around the world Around the world, different cultures have developed unique versions of ice cream, suiting the product to local tastes and preferences. The most traditional Argentine helado (ice cream) is very similar to Italian gelato, in large part due to the historical influence of Italian immigrants on Argentinian customs. Per capita, Australians and New Zealanders are among the leading ice cream consumers in the world, eating 18 litres and 20 litres each per year respectively, behind the United States where people eat 23 litres each per year. In China, besides the popular flavours such as vanilla, chocolate, coffee, mango and strawberry, many Chinese ice-cream manufacturers have also introduced other traditional Chinese flavours such as black sesame and red bean. In Greece, ice cream in its modern form, or pagotó (), was introduced in the beginning of the 20th century. India is one of the largest producers of ice cream in the world, but most of its ice cream is consumed domestically. One of their most well-known ice creams is the kulfi available in both usual and local flavours like mango, rose, badam (almond), strawberry, kesar (saffron), pistachio, chocolate and can contain nuts, rose petals, saffron stalks, and pieces of other sweets like rabdri and gulab jamun. Golas are summer treat consisting of shaved ice packed into a popsicle form on a stick and soaked in flavoured sugar syrup, a popular choice being kala khatta, made from the sweet and sour