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Discovering Ice Cream: Science, Ingredients, and Making Techniques

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sophie
28 diapositives · 454 Views · Aug 15, 2014

Dive into the delicious world of ice cream! This guide covers what ice cream is, including its composition and physical properties. Learn about the essential ingredients like milk, sugar, and stabilizers, as well as the importance of air in achieving the perfect texture. We detail the process of making ice cream from mixing and freezing to hardening, as well as the variations such as sorbets and frozen yogurt. Uncover the science behind emulsifiers and stabilizers, and get a taste of a special chocolate ice cream recipe!

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  1. Ice- Cream Food Facts & FallaciesYSCN0006

  2. I scream You scream We all scream for ice-cream

  3. What is ice-cream? 1 • Cool • Smooth • Yummy

  4. What is ice-cream? 2 • Water • Fat • Carbohydrate • Protein • Air

  5. What is ice-cream? 3 • Solid (at low temp) • Liquid (at room temp) • A colloid • Emulsion • Frozen foam

  6. What is a Colloid ? • Physical states • Solids, Liquids, Gases and…. • Stable mixtures of them are colloids • Emulsion, solid dispersed in a liquid • Foam, gas dispersed in a liquid

  7. Milk ~ Fat in water emulsion

  8. Butter ~ Water in fat emulsion

  9. Ice-cream

  10. Sizes • dissolved sugars, polysaccharides, proteins • fat globules 1 to 5 µm • ice crystals 30 to 50 µm • air bubbles 50 to 100 µm

  11. Making ice cream • Ingredients • Mixing • Freezing • Hardening

  12. Ingredients • Sucrose 15% • Milk fat 15% (legal min. 10%) • Non-fat milk solids 10% (lactose & casein) • Corn syrup 5% (fructose & dextrins) • Stabilisers 0.4% (polysaccharides) • Emulsifier 0.2% (mono or di-glycerides) • Water

  13. Making ice-cream • Mixing of ingredients and homogenisation to give small fat globules. • Pasteurisation to cook and sterilise the mix • Cooling, allows crystallisation of fat in globules

  14. After homogenisation • Addition of liquid flavours • Colouring • Fruit puree

  15. Freezing • Uses a scraped barrel freezer • Simultaneous beating and freezing • Beating to • destabilize fat emulsion • incorporate air

  16. The Importance of Air - 40°C - 5°C

  17. Not Enough Air • a solid lump of ice? • Too cold • Too hard • Too rich, percentage fat too high

  18. Too Much Air • Dry texture • Melts too quickly • Correct quantity around 50% of volume • = overrunof 100 • overrun is used to control the texture of ice-cream

  19. After Freezing • about 50% water frozen • Sot texture = • Soft serve ice-cream as used for cones • Particulate addition, eg. nuts, biscuit crumbs, chocolate chips • Packaging

  20. Freeze concentration • dissolved solutes depress the freezing point of a liquid • the higher the concentration the greater the depression • as the ice-cream water freezes the concentration of sugars increases • even at very low temperatures there will be a small amount of unfrozen water present

  21. Hardening • Continuous blast freezer or batch freezer • -40 °C • remaining water frozen • ice-cream stable if kept below -25°C

  22. Ice crystals • essential to stabilise air bubbles • too big give a gritty texture • small crystals formed by • good nucleation • rapid freezing • ice crystals grow if temperature fluctuates

  23. Emulsifiers & Stabilisers • Emulsifiers • help fat globule breakdown • essential to stabilise air bubbles • Stabilisers • reduce ice-crystal growth

  24. Sugar crystals • formation of lactose crystals detectable as gritty sandiness in texture • avoided by fast freezing and rapid formation of glass

  25. Other Ices • Sorbet & water ices (no milk fat, high fruit) • Sherbets (added citric acid) • Frozen yoghourt (fermented milk solids) • Ice-milk (3-5% milk fat)

  26. Ice Bars & Novelties • Formed by moulding or extrusion • Moulding requires a stick! • Centre filling possible with moulded bars • After freezing products can be coated and enrobed

  27. Dr Ramsden’s special HKU chocolate ice -cream • Chocolate 60g • Milk 200ml • Cream 400ml • Sugar 150g • Vanilla 10ml • Egg yolk x 3

  28. Preparation method • melt chocolate & mix with milk • mix egg yolks with sugar • add cream and vanilla to chocolate milk and bring to boil • allow to cool & then add egg sugar • mix at low heat for 15 min • 4°C for 4 hours • freeze for 30 min • harden at 30°C 12 h