Ice cream is more than a frozen dessert; it’s a complex marvel of physics and chemistry, according to food scientist Douglas Goff of the University of Guelph, Canada. Goff, a leading researcher in ice cream science, teaches the university’s century-old ice-cream course. Here’s a breakdown of ice cream’s unique structure, manufacturing, and challenges.
The Complexity of Ice Cream
Ice cream is a multi-phase system:
- Emulsion: Fat droplets dispersed in a sugary water solution.
- Foam: Air bubbles comprising half the volume.
- Crystals: Tiny ice particles from partially frozen water.
- Sugary Solution: The unfrozen phase that ensures softness and chewability.
Homemade vs. Commercial Ice Cream
- Crystal Size: Smaller crystals in commercial products ensure longer shelf life.
- Storage: Constant low temperatures and stabilizers, such as gums, slow recrystallization.
- Glass Transition: A critical phase occurs below –28°C, stabilizing the structure for years.
Challenges in Flavoring
Ingredients like strawberries or alcohol alter freezing points, requiring precise adjustments to maintain texture and structure.
Vegan Ice Cream
Plant proteins lack the foaming and emulsifying properties of milk proteins. Additional ingredients are necessary to mimic dairy functionality.
Research Techniques
Goff’s team uses electron microscopy, laser light scattering, and rheology to study ice cream, employing methods like cryo-SEM and TEM to prevent melting during experiments.
Final Scoop
From its intricate structure to innovative research, ice cream is a testament to the intersection of science and culinary art.
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