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…
Science
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…