The Science of Ice CreamIce cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Though no one knows who invented ice cream. The first ice cream making machine was invented by Nancy Johnson, of Philadelphia, in the 1840s. The Science of Ice Cream begins with an introductory chapter on the history of ice cream. Subsequent chapters outline the physical chemistry underlying its manufacture, describe the ingredients and industrial production of ice cream and ice cream products respectively, detail the wide range of different physical and sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory. The Science of Ice Cream is ideal for undergraduate food science students as well as for people working in the ice cream industry. It is also accessible to the general reader who has studied science to A level and provides teachers with ideas for using ice cream to illustrate scientific principles. |
Contents
Chapter 1 The Story of Ice Cream | 1 |
Chapter 2 Colloidal Dispersions Freezing and Rheology | 13 |
Chapter 3 Ice Cream Ingredients | 38 |
Chapter 4 Making Ice Cream in the Factory | 60 |
Chapter 5 Product Assembly | 84 |
Chapter 6 Measuring Ice Cream | 104 |
Chapter 7 Ice Cream A Complex Composite Material | 135 |
Chapter 8 Experiments with Ice Cream and Ice Cream Products | 166 |
| 182 | |
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Common terms and phrases
acid added air bubbles amount barrel becomes break Chapter chocolate coalescence coating cold colours complex components composite concentration consists contains continuous cooled couverture curve decreases deformation depends described diagram dispersed distribution effect electron emulsifiers emulsion energy example Experiment factory freezer fat droplets Figure flavour flow foam force freezing point frozen fruit function further gives hardening heat higher ice content ice cream ice crystals important increases ingredients known larger layer less liquid lower manufacture material matrix mean measure mechanical melt method microstructure milk mixture molecules mouth overrun particles phase plate polymer pressure prevent properties proteins reduce removed result salt sample sensory separate shape shear shows solid solution stabilizers stereoisomers stick stress structure sucrose sugar surface takes temperature texture thermal types typically usually viscosity volume water ice weight