DESSERTS 1 Flashcards
describe the composition of milk
- Primarily water
(~87%) - Remaining 13% is fat and Milk Solids-NonFat (MSNF): carbs, protein, and micronutrients
what milk solids non-fat
protein and lactose + minerals, enzymes, vitamins. It is the solid content of milk minus the fat content
what regulates naming of frozen desserts by
the type and quantities of ingredients
US government
what does Fat + MSNF add up to
Milk Total solid
how is ice cream prepared
simultaneously stirring and
freezing a pasteurized mix of dairy and
non-dairy ingredients
ice cream is a colloid food foam. what does this mean for the air bubbles?
Air bubbles surrounded by fat globules
and coated with an emulsified protein layer
why does ice cream shrink over time
because of the collapsing films around air bubbles
what makes up the unfrozen liquid phase of the ice cream solution
sugar and salt solution
what must a product contain in order to be legally called ice cream
at least 10% milk fat (by weight)
* Exception: “low-fat ice cream” (see next slides)
whats different between American and non-american ice cream
Other countries can use vegetable fats, but in the U.S. must be milk fat (from cream, butter, condensed milk, or whole milk)
what do some ice creams contain that provides extra fat
egg yolks and / or chocolate
how does fat content impact icecream quality
more fat creates a denser, smoother, richer,
higher in Cal, more expensive product
what does milk-fat percentage determine
if classified as low-fat, premium, and super-premium
whats typically the most expensive ingredient in ice cream
milk fat
how much fat content in low-fat
less than 7%
premium?
14%
super-premium?
16-18%
what do stabilizers do
compounds that attract water and prevent ice
crystal formation (ex: veg gums) and create smooth product
Egg Yolk contain Lecithin. what does this mean and/or do
functional phospholipid (contains phosphorus) that works as an emulsifier
what does amount of MSNF determine about ice cream
Influences the flavor, texture, shelf-life, nutritive value, and body: consistency measured in terms of firmness, richness, viscosity, & resistance to melting
what products need less MSNF
ice creams made from bulky
flavorings like chocolate or fruit
what are other possible ice cream ingredients
eggs, sugar, stabilizers, flavoring,
coloring
how does fat influence ice cream texture
coats crystals increases smoothness
how does MSNF influence ice cream texture
creates smaller ice crystals and tiny air cells but
too much can cause grittiness from lactose
how does sugar impact freezing point
↓freezing point, not all water will freeze
how do air cells impact ice cream
ice cream is a foam. Millions of air cells make it
light and airy
how do emulsifiers/surfctants impact ice cream`
stabilize the dispersion of air
(mono/diglycerides, lecithin)
whats the body of ice cream created by
stabilizers in commercial ice creams, like vegetable gums and gelatin
stabilizers bind water that has freed from ice crystals. what does this prevent
prevents them from re-attaching to existing ice crystals and making them larger
what do stabilizers reduce
reduce amount of cream needed to maintain
body, thus reducing cost
what three factors impact quality of ice cream
flavor, texture, & body
what impacts flavor
temperature
* Mixture must be boldly-flavored before freezing
what impact texture
formation/size of ice crystals
how do more and less nuclei differ in texture and crystal size in ice cream
- More nuclei = smaller crystal size = smoother
- Less nuclei = larger crystal size = coarser
