Chemistry of Ice Cream
Most Popular Flavor in the US is Vanilla
Biosynthesis of Vanillin
- Derived from phenylalanine
- Enzyme - vanillin synthase - catalyzese conversion of ferulic acid into vanillin
- Substitution pattern at the aromatic ring
Pasteurize
Natural Synthesis of Vanillin
Vanillin
Conditions are greater for ice cream than regular milk because higher viscosity
- Phenolic aldehyde
- Functional groups
- Aldehyde
- Hydroxyl
- Ether
- Extracted from seed pods of Vanilla planifolia
- Form of vanillin - beta-D-glucoside
- No flavor or odor of vanilla
- Long curing process, only accounts for 2% of vanilla bean
- Produced from petrochemical raw material, guaiacol
Chemical Synthesis of Vanillin
4-Hydroxy-3-methoxyphenylglyoxylic acid
Homogenize
Freeze
Decrease milk fat globule size to form better emulsion and creamier, smoother texture.
Batch Freeze - as the barrel turns, the air in the barrel is added to the ice cream mixture
Emulsifiers and stabilizers are evenly distributed.
Ice Cream Production
Overrun - addition of air that adds to lightness or denseness of ice cream
Once the ice cream mixture is made...
Age the Mix
Allows the milk fat to partially crystallize.
Add Liquid Flavors and Colors
Gives the protein stabilizers time to hydrate.
History of Ice Cream
Ice Cream is Introduced to America as a Delicacy Enjoyed by High Society
Next to cookies, ice cream stands as the best selling treat in America!
America consumes the second most ice cream in the world.
87% of Americans have ice cream in their freezer at any given time.
Americans consume an average of 48 pints of ice cream per year.
California produces the most ice cream in America.
1880's - The ice cream sundae is born.
1904 - The waffle cone makes its debut at the World Fair in St. Louis, Missouri
1929 - Rocky road becomes the first widely available flavor (other than vanilla, chocolate, and strawberry).
1984 - July is declared National Ice Cream Month.
Brain Freeze
1776 - America's first ice cream parlor opens in New York
1851 - The first ice cream plant is opened
Fun Facts!
- Sphenopalatine Ganglioneuralgia
- Rapid change in temperature stimulates rapid dilation of blood vessels
- Triggers pain receptors that release prostaglandins that increase sensitivity to pain
- Trigeminal nerve alerts brain
- Senses facial pain
- Brain interprets pain signal as coming from forehead
- Optimal temperature - 6-10 degrees F
- A cow gives enough milk to make 2 gallons of ice cream per day.
- That's 730 gallons per year!
- 1 in 10 people admit to licking the bowl clean while 1 in 5 admit to sharing with their pet.
- It takes about 50 licks to finish a single scoop ice cream cone.