25 MINUTE READ In this post, I’ll be looking at the artificial sweeteners that are used in sugar-free ice cream production. These will include aspartame, neotame, saccharin, acesulfame potassium, sucralose, and, cyclamate. For each sweetener, I’ll cover the acceptable daily intake (ADI), sweetness relative to sucrose (table sugar), use in cooking, metabolism, and health concerns. This…
Science
How long does homemade ice cream last in the freezer?
14 MINUTE READ The shelf life of food is dependent on changes in the microbial content, chemical nature (e.g., flavour), and the physical attributes of the product (Goff & Hartel, 2013). In ice cream, microbial growth does not occur to any significant extent during storage of either the mix or of the frozen product, so that physicochemical…
SECTION 1 – THE SCIENCE OF ICE CREAM MAKING AND PREPARATION TIPS
All recipes on the blog are broken into three sections: SECTION 1: The Science of Ice Cream Making and Preparation Tips; SECTION 2: Full Recipe; and SECTION 3: Quick Recipe. To avoid repeating SECTION 1 in each recipe post, we’ll be covering it here. We’ll be looking at the importance of producing small ice crystals, maintaining these…
PROTEIN IN ICE CREAM
6 MINUTE READ Ice cream is comprised of a mixture of air, water, milk fat, milk solids-not-fat (MSNF) (the lactose, proteins, minerals, water-soluble vitamins, enzymes, and some minor constituents), sweeteners, stabilisers, emulsifiers, and flavours (Goff & Hartel 2013). In this post, we’ll be looking at the role of protein in ice cream. YOU MIGHT ALSO LIKE…
Why does ice cream melt?
A slow melting rate and good shape retention are generally considered desirable qualities in ice cream. Ice cream has three main structural components: air cells, ice crystals, and fat globules, which are dispersed throughout a continuous phase of unfrozen solution (Muse & Hartel, 2003). These components affect the melting rate. Structural attributes include properties of…
Partial coalescence of the ice cream fat emulsion
Ice cream is an oil-in-water emulsion in which an oil phase, usually consisting of milk fat, is dispersed into a continuous aqueous phase (Fredrick et al., 2010). Emulsions are thermodynamically unstable, meaning that the oil and water will separate due to high interfacial tension between oil and water surfaces. Immediately following homogenisation, where the fat…
Air in ice cream
Goff et al. (1999) describe ice cream as a complex food colloid, containing fat globules, air bubbles, and ice crystals dispersed in a freeze-concentrated solution of proteins, salts, polysaccharides and sugars. In this post, we will be looking at the role of air bubbles in ice cream. THIS POST WAS FIRST PUBLISHED ON 13TH FEBRUARY…
Emulsifiers in Ice Cream
What is an emulsion? An emulsion is a mixture that results when one liquid is added to another and mixed but does not dissolve into it. An example of an emulsion is a vinaigrette dressing where the oil is added to the vinegar and stirred. Although the oil is finely dispersed, it does not dissolve…