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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

guaiacol

4-Hydroxy-3-methoxyphenylglyoxylic acid

vanillylmandelic acid

vanillin

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

Early 1800's

1900's

Present Day

Late 1800's

1700's

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.

Air

Stabilizers

  • Prevent large crystal formation
  • Small ice crystals easier to disperse and melt slower
  • Adds viscosity
  • Proteins and carbohydrates
  • Gelatin, egg whites, guar gum
  • 30-50% of total volume of ice cream
  • More air --> Larger structure Longer it takes for flavor molecules to be released
  • More air --> Faster it melts
  • Makes ice cream less dense

Milk

  • At least 10% fat from milk
  • Gives ice cream velvety, rich texture
  • High fat content fills you up so you don't eat as much
  • Fat is nonpolar, Water is polar

Emulsifiers

Sweeteners

  • Fat droplets covered in milk proteins that prevent mixing
  • Milk proteins = emulsifiers
  • Not good in ice cream
  • Fat droplets need to coalesce to trap air
  • Help keep milk fat evenly dispersed in ice cream
  • Include sugar (sucrose), corn syrup
  • Gives characteristic sweetness
  • Lowers the freezing point of the mixture

Milk Solids

  • Emulsion - combination of two liquids that don't normally mix with each other
  • Between 9-12% of ice cream
  • Includes fats, proteins, lactose
  • Role in body and texture of ice cream by stabilizing the air that is incorporated in the freezing process

About 9% of all milk produced in the US is used for ice cream!

Lecithin

  • Fatty acid chains linked to glycerol along with choline, phosphate
  • Replace milk proteins --> Fat coalesces
  • Trap air bubbles
  • Adds firmness, texture and enables to retain shape
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