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Colloidal and surface phenomenal aspects of Ice cream

Colloidal and surface phenomenal aspects of Ice cream. History. Little is known Introduced from Europe Records indicate served by Governor Bladen of Maryland in 1700 In 1832 a recipe and manufacturing methods were invented First large scale ice cream plant established in 1851 in Baltimore .

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Colloidal and surface phenomenal aspects of Ice cream

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  1. Colloidal and surface phenomenal aspects of Ice cream

  2. History • Little is known • Introduced from Europe • Records indicate served by Governor Bladen of Maryland in 1700 • In 1832 a recipe and manufacturing methods were invented • First large scale ice cream plant established in 1851 in Baltimore

  3. Design considerations • Flavor • Texture • Body • Melt characteristics • Color • Inclusion of candies and fruit

  4. Ingredients contributing to properties • Fat and water • Emulsifiers • Stabilizers • Proteins • Sweeteners • Other elements

  5. Fat Large molecule Triacylglyceride Nonpolar Vanderwaals Water Small molecule Hydrogen dioxide Polar Fat and water

  6. Emulsion • Mechanically dispersed • Low internal phase ratio • Low solubility (14w/w) • Droplets .1-10micro meter • Fat network • Large surface to volume ratio • Milk fat has wide melting pt around 40 C • This partial crystallinity adds to ability to network

  7. Additional properties of fat • Produces characteristic smooth texture • Adds richness and sweetness in flavor • Aids in dissolving some flavors and vitamins

  8. Emulsifiers • Emulsion stabilizers • Decrease interfacial tension from 15-25 to less than 10dynes/cm • Before freezing- decrease ability of fat to coalesce • During freezing-cause partial destabilization of lipid phase • During whipping- cause partial coalescence • When emulsifier conc. Increases fat penetrates air phase more • Results in stable air phase, stable fat network, smoothness in texture

  9. Resulting benefits • Decreased freezing time • Increase minuteness of components • Increase stiffness • Increase uniformity of melting

  10. Types • Original:Lecithin • Found in egg yolks and soybeans • Phospholipids • Are modified for polarity and hydrophobicity

  11. Types • Poly sorbate • Sorbitan ester • Smaller in MW • Produces low tension • Very thin membrane • Maximum fat destabilization • Also drying agent-adsorbs some water

  12. Types • Mono and Di glycerides • Derived from partial hydrolysis of fats and oils

  13. Stabilizers • Effect ice/ water mixture • Polysacharides – large hydration capability • Increace viscocity decreacing diffusional abilities • Stabilize foam phase • Do not actively effect interfacial tension but decreace the avaliability of water indirectly effecting tension • Stabilize emulsion • Increace smoothness

  14. Stabilizers cont. • Decrease size of ice crystals • Decrease diffusion and the total growth • Depresses freezing point as water is removed from solution maintaining water phase • Decreases “heat shock” through this mechanism • Increase stiffness of product • Decrease moisture migration out of product

  15. Types • Carboxymethyl cellulose (CMC) • Locust Bean Gum • Carrageenan • Guar gum • Geltatin

  16. Proteins • Large polymers • Both hydrophobic and hydrophilic • Extend on interface • Create micelles • Both stabilizers and emulsifiers increase protein concentration • Increase viscosity • Critical protein depletion before partial coalescence • Increased hydrophobicity at interface yielding stability • Decrease melting rates • Increased shape retention

  17. Types • Caseins • 80% total milk protein • Phosphoproteins precipitated at 4.6 ph • Micelles • Preferentially diffuse out of lipid phase • Whey • Soluble at low ph • Globular

  18. Sweeteners • Taste • Improve texture and palatability • Also depresses freezing point

  19. Other ingredients and factors • Ions • effect destabilization, wetness • influence electric double layer and repulsion • citrate and phosphate increase protein aggregation and decrease coalescence • Ca and mg decrease aggregation and promote coalescence • Additives (nuts,candy etc.) add crystal centers, also may effect moisture content • Phase volume • Temperature (freezing, mixing, packaging)

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