Introduction: Ice cream has been a popular treat for hundreds of years, but only become common place since the wide spread use of refrigeration. But the process of freezing milk and making a cream desserts out of it was enjoyed as far back as the Roman times, where Emperor Nero reportedly served cream frozen in snow. Nowadays, ice cream can be found everywhere and in many different flavors. Through the years, ice-cream has been produced in larger quantities and was consumed by a larger variety of people from different social classes, at first only being consumed by nobles or the rich. Now it is a product that is mass produced and special techniques are used to make ice cream that hold a soft, creamy texture and create smaller ice crystals. …show more content…
After the mix is complete it is placed in machines that freeze and agitate it using paddles to introduce air into the mixture so to not have large ice crystals from, ad to obtain a smooth, creamy-texture. In commercial ice-cream making, stabilizers put into the mixture. Added to the mixture is usually flavoring such as fruit flavors or other flavors like coffee, caramel and pieces of …show more content…
The fat in milk makes the ice cream have a smoother texture, therefore ice cream made with skim milk will have a less smooth surface. The reason for this is that ice creams with low amounts of fat form a higher number of large crystals. Low-fat ice creams also melts faster and give it less of a taste.
2- Why does some recipes call for salt? What effect will the salt have on the process? Explain your answer.
Salt helps bring out and accentuate some flavors. Just like for all foods, we add salt to it to give it flavor. The salt gives the food in question more taste. Therefore adding a pinch of salt is not going to drastically overpower the past of the final product but rather help bring out some flavors.
3- What is the role of the fat in ice cream?
The fat in milk helps the ice-cream have a smoother texture because of the fact that they contain a lower amount of what and therefore do not from a large number of ice crystals. The ice-creams made of high fat milk help produce a richer and creamier product.
4- What are the basics components of ice cream? ice cream is a mixture of fat globules that is dispersed in water, sugar, ice crystals. The composition also holds air cells making it a foam like substance.
5- What is the role of stabilizers added to ice cream by most
Everyone is looking for better and healthier life! People today pay more and more attention to the food they eat, they want it to be healthy and tasty, on the other side modern life is so dynamic and eventful, that the food must be fast. So you need to come up with something that will support all these needs. The great solution is Frozen Yogurt. It is a refreshing, savory dessert that combines the flavors and textures of ice cream and sherbet. Frozen yogurt is a new-comer in the dessert market. Nevertheless, “the history of frozen desserts dates back thousands of years to Asia where water ices were first made.’’ (wiki) Yogurt was brought to the U.S. in the early 1900s and steadily increased in popularity as a health food item over the next several decades. By the 1970s, with the popularity of ice cream technology was transferred to the production of frozen yogurt. But it’s entry into the dessert market was a distinct failure—consumers complained that it tasted too much like yogurt. Relaying on consumer demand for a sweet product that tasted like ice cream, TCBY opened its first store in 1981. The highest popularity comes to Fro-yo by the mid 1990s. But in the late 1990s as Americans turned their attention to high-protein, high-fat diets, demand for frozen yogurt slowed considerably. Low-fat foods such as frozen yogurt fell out of favor as food trends preferred higher fat and lower cost ice cream at the turn of the millennium. Trends changed back to frozen yogurt in the mid 2000s with the advent of live probiotic powder-based mixes. Over the last decade the production of frozen yogurt has grown multi-million dollar business with dozens of competing companies.
While Ben & Jerry’s has multiple strengths, it is also worth noting some of the company’s weakness and how they can combat them. Although their commitment to clean resources draws in consumers, it also losing another group of people, those who do not wish to pay extra price the company must charge to offset clean technology choices. Ben & Jerry’s is one of the more expensive ice cream brands located in a local grocery store. This has direct correlation to their lack of an exceptionally large sale
The researcher conducting this experiment is trying to find out which salt- Epsom, table salt, and sea salt- will increase the boiling point of water the most. Sodium chloride is believed to increase the boiling point of water because when salt is suspended into the water, the sodium and chlorine ions leave the “salt crystals” and mix with the water molecules. (“Why does salt… raise boiling point of water?”, 2009).
o The remaining $125,000 up front charge would not be owed until ICEDELIGHTS provided one acceptable location and the lease was signed
Ben and Jerry's Ice Cream is a brand name company known worldwide. With superior marketing techniques Ben and Jerry's has positioned themselves to be the leader in manufacturing premium ice cream products. They have successfully targeted their market, and there by achieved a strong customer base. The mission statement of their product line is "to make, distribute, and sell the finest quality all natural ice cream while incorporating wholesome, natural ingredients and promoting business practices that respect the earth and the environment".(1)
Using very fine crystals and a small amount of syrup produces maple cream. The cream is made by cooling the syrup to 70 degrees Fahrenheit in an ice bath and stirred until the mixture is very stiff. The mass is then rewarmed in a double boiler and becomes smooth and semisoft. " Most syrups sold in stores are only "maple flavored"; check the label carefully. Pure maple syrup is much more expensive than the imitations. And
Lactose- is a milk sugar because it’s found in milk. It’s a disaccharide in milk and milk products, it’s also slightly sweet.
them go get some ice cream. The way they are able to go get the ice
Ice structuring protein does not affect the quality of ice present at any given temperature but influences the size and shape of the ice crystals formed; crystals produced being rod shaped rather than usual round ones. Manufacture of ice cream and edible ices has the product mix entering the freezer at 5°C and extruded at nearly -6°C where approximately 60% of the final ice structure formed. Clarke et al., 2004 studied the ice crystal size distribution in ice cream as affected by ice structuring protein of winter wheat grass, before and after temperature abuse (cycling between -10°C and -20°C e...
Product: "To make, distribute and sell the finest quality all natural ice cream and related products in a wide variety of innovative flavours made from Vermont dairy products."
helps prevents the risk of blood pressure. Another is to eat food that is low on salt and high in
Staying in touch with their customers would not enable Ben and Jerry to be as successful as they have become if their ice cream was not high quality as well. The second value the company espouses is to use only wholesome, natural ingredients. They began their operation on this premise, utilizing fresh Vermont milk and cream to create their frozen concoctions. During a period of volatility in the dairy market in 1991, the company went so far as to pay a dairy premium totaling a half million dollars to combat Vermont dairy farmers’ losses. This helped protect the family farmers who supplied the milk for Ben and Jerry’s ice cream.
Americans today do not worry about the price of the milkshake as much as they did in the past. Today the focus on how healthy the milkshake are for them. “In 2006, the US Agricultural Research Service developed reduced-sugar, low-fat milk shakes for lunch programs. The shakes have half the sugar and only 10% of the fat of commercial fast-food shakes. The milkshakes also have added fiber and other nutrients, and they have much less lactose, which makes the shakes appropriate for some lactose intolerant people” ( History of milkshakes). With many Americans focusing on the health concerns the milkshake has changed for the better. Now that there are more options of milkshakes, including different flavors and those with healthy additives, milkshakes offer something for a wide range of people. The milkshake has also been changed so that it can fit in the world of chic desserts. “Capitalizing on the drinkable dessert trend, executive chef James Clark introduced the Dulce de Leche Batida (batida is Spanish for milkshake) earlier this summer. The 12-oz. milkshake is made from heavy cream and caramel, and served in a fluted glass dipped in sugar ($10)” (Malone). With the milkshake expanding its horizons in fancy restaurants and high class dining more and more people get to enjoy the sublime taste of the milkshake. As you can tell the price of a milkshake no longer matters to the people of the United States, the only thing that
Emulsions are important in food science. Not only do they provide an important sensory aspect in many foods, but a functional one as well. From hollandaise to ice cream, getting hydrophobic and hydrophilic molecules to play nice with each other can be a difficult task. According to Modern Cuisine, it was previously thought that Hollandaise, a classic French emulsion of egg and butter, could only be made by letting butter drip from natural heat of the hand. Of course, modern science has taught us that, with the use of emulsifiers, these mystic mixtures can be created without the voodoo and magic once thought necessary. This paper will discuss emulsions as applied to hollandaise, chocolate, hot dogs and their characteristic pH, moisture content, shelf stability and quality of viscosity. An explanation of the chemical processes that occur between the raw ingredients of each food and the relationship between the structure and function of their components will be explained, as well as the importance of the chemical changes that take place during production. The characteristics that define these foods as emulsions will be compared and contrasted to further elucidate the mystery of the emulsion. Bon Appetite!
“The smoothie is a drink made from fruit and / or vegetables, which can be embellished with various ingredients (honey, milk, aromatic herbs, etc.). Originally from England, its texture is thicker than a juice, more liquid than a puree less iced than a sorbet. In addition, the limits of a smoothie’s composition are those of the imagination.”