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  • Water (55-64%)
  • Milk Fat (10-20%)
  • Sugar
  • Other Chemicals
  • Emulsifiers
  • Stabilizers

The Chemistry

of Ice Cream

The Creation!

Ingredients

The Product!

Polysorbate 80

O

H

26

64

124

2

  • Polyoxyethylene (20) sorbitan monooleate
  • C H O
  • Bent and tetrahedral portions
  • Both polar and nonpolar ends (emulsifier)
  • Bent Shape
  • Polar Molecule

Mix

Freeze

&

How do you mix

what shouldn't mix?

Emulsify

Stabilize

  • Air, water, and fat are immiscible
  • Xanthan Gum forms polymers
  • Polymers are so big that the mixture cannot separate
  • Stabilizers get in the way

IT'S A COLLOID!

It's All 3 Phases!

  • Water is polar and fat is not
  • Polysorbate 80 has a polar end and a nonpolar end
  • Nonpolar end attracts fat
  • Polar end attracts water
  • This prevents separation
  • Egg yolks can do this too.

Triglycerides

Why does it matter?!

  • Freeze Speed
  • Freeze Temperature
  • CH2ORCHORCH2OR
  • R is an acid in the form CO(CH2)2nCH3
  • Many tetrahedrals
  • Non-polar
  • Freeze speed affects crystal size
  • Big crystals make coarse ice cream
  • Small crystals make smooth ice cream
  • Quick freezing=small crystals
  • Slow freezing=big crystals
  • Fat+water+air mixture?
  • Emulsification
  • Stabilization
  • Flavoring

Flavoring is hard!

  • Gaseous air gives ice cream its softness
  • Liquid water makes up most of it
  • Solid ice (and toppings!) gives it its texture
  • The flavoring needs to mix thoroughly
  • Emulsifiers help mix flavors that shouldn't
  • A combination of polar and non-polar ingredients allow for thorough flavoring
  • Emulating chemicals can be used for any flavor

Sucrose

Ice Cream is Cold!

  • C12H22O11
  • Many bent OH groups connected to tetrahedrals
  • Very polar
  • Even though ice cream is mostly water, it freezes well below 0
  • Colligative properties
  • Many solute in the water including sugar, fat, and additives
  • A Colloid is a mixture where small particles of one substance are in a medium of another
  • An emulsion is a colloid of 2 liquids
  • A foam is a colloid of a gas in a liquid
  • In cream, fat, ice, and air are in a medium of water, which is normally immiscible
  • Emulsifiers are used to keep colloids stable

Xanthan Gum

35

49

29

  • C H O
  • Monomer (forms polymers)
  • Many different shapes
  • Bent OH groups make it polar
  • Size makes it a stabilizer

These are sometimes done simultaneously

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