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Transcript of ICE CREAM
emulsion / emulsifiers
aging / freezing
the process of combining different substances which under normal circumstances would separate from each other
emulsifiers: a substance that stabilizes an emulsion by increasing kinetic stability
mechanisms of emulsion
surface tension theory
an additive to food which help preserve its structure
deduce melting rate
closely related to emulsifiers
prevent large crystal formation
act like a sponge
mild form of thermal processing
high temperature, short time
Millard Reaction: chemical reaction between proteins and sugars
1. carbonyl group of the sugar reacts with the amino group of the amino acid
2. the unstable glycosylamine undergoes Amadori rearrangement
3. ketosamines react
Now lets go make ice cream that's out of this world!!!
process of making a mixture of two mutually insoluble liquids the same throughout
prevents variety in flavor and fat concentration
enhances the emulsion of fat into the base
improved capacity to hold air
stabilizes and soothes
Aging and Freezing
while aging, the chemical ingredients in the base settle
aging and myriad
dissolved solutes decrease freezing point
freezing point depression is a colligative property
WE ALL SCREAM FOR ICE CREAM!!
* ice cream truck music *
ICE CREAM INC.
process begins when the initial cluster as a loose aggregation of molecules begins to lose energy
process occurs in different ways
factors can affect the process
after ice nucleates, it needs to grow to disk-shaped crystals
water must diffuse to the growing crystal surface
effect of growing conditions
slow vs. fast freezing
ripening or coarsening
can occur both during the crystallization process or after
occurs because a system trends towards an equilibrium with minimal free energy
three main types of recrystallization
Ice Crystal Size
milk fat, non-milk solids, sugar, eggs
Move to the next planet.
ICE CRYSTAL SIZE
Size does matter.
Fat in Ice Cream
hydrocarbon chain and carboxy group (-COOH)
saturated- single bond
unsaturated- one double bond
polysaturated- more than one double bond
The Outer Reaches...
occurs when temperature of a liquid drops below its freezing point
water molecules are constantly coming together
held by hydrogen bonds
clusters gain enough molecules to survive as a crystal nuclei