Ice cream Flashcards
What 4 components does ice cream consist of
ice and air crystals, aqueous sugar solution and crystalline fat particles
How is ice cream made
step 1) Mix cream milk, milk solids, emulsifiers and stabilisers
Step 2) pasteurise and homogenise the mixture to get milk fat emulsion
Step 3) Cool mixture to partially solidify the milk fat
Step 4) the mixture is then whipped and frozen to produce microscopic ice crystals.
What is the ice cream machine
its freezes and whips air simultaneously. Air goes in and the mixtures does too at +5 and the mixture leaves at - 5 degrees. Fast cooling produces more nucleation and smaller ice crystals
why cant the ice crystals be bigger than 30-50 micrometers
The air bubbles and fat particles flow around our teeth and if they are bigger they will get caught in gaps between teeth producing an unpleasant taste
what is guargum
high molecular weight polysaccharide
why is it added to ice cream
it is a gelling agent and prevent crystal growth. Prevents collapse of air bubbles and promotes flavour release
what is the hydrophobic component in polysorbate
the carbon chain
what role do fat droplets play
ensure sensation of smoothness in the mouth
what is the role of polysorbate 80 in ice cream
displaces milk proteins and hence aids the fat network formation.
why must fat particles be partially aggregated
to stabilise air bubbles to provide a firmer texture
without air ice cream could not be
scooped or chewed
what problems are there with transporting ice cream
at high altitudes there is lower pressure and therefore more volume of ice cream.
