Ice Cream Science

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…

Read More