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Transcript of Ice Cream
Jia Mei Li
Ice Cream was first created
In China in the 3000 B.C.
The first known use in America was in 1744.
Ice cream that we eat today was invented in Italy in the 17th Century
Chemical Involvements and Formulas
Physical/ Chemical Properties
Good Uses and Dangers of Ice Cream
Sugar - C12H22O11
Used to sweeten the ice cream
Cellulose Gum - CH2CO2H
A leading stabilizers in ice cream
Mono/Diglycerides - C3H6 or 2(OH)
Fats in ice cream and a stabilizer
Vanilla - C8H8O3
Used as a flavoring
Salt - NaCl
Milk - Not a Fix Formula
Source of Energy
Source of Vitamins and Minerals
Raise blood cholesterol level
Cause of leukemia in young children
Chemicals may replace natural ingredients
Milk - help with richness and creaminess
Salt and Ice solution - lowers melting and freezing point
Sweetners - sweetens and lower the freezing point
Stabilizers - slows crystal growth during storage, reduce stability of emulsion (Ex. Egg yolk)
Air - contributes to the volume, texture and taste of ice cream
Brain Freezes are not dangerous.
The biggest ice cream sundae in history was made made in Edmonton. Alberta, Canada, in 1988.
The most unusual ice cream flavor is hot dog.
How many licks to polish off a single scoop of ice cream?
Role of Emulsifiers