Lecture_16___ice_cream_manufacturing

Lecture_16___ice_cream_manufacturing - Ice Cream Properties...

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1 Ice Cream Properties & Manufacturing Carmen I. Moraru Cornell University How did it all start? Frozen desserts - The Emperor Nero liked a mixture of snow with pureed fruit and honey. - In 1295 Marco Polo brought the secrets of ice cream from the Orient. - The Chinese taught Arab traders how to combine syrups and snow and make an early version of sherbet, then Arabs passed the know-how to Venetians and Romans. - In the 1500s, Catherine de Medici brought the concept of sorbet to the French. Ice cream - Bloomed at the end of the 18 th century due to the invention of the ice cream machine. - Thomas Jefferson bought the first recipe for ice cream found in the United States. - George Washington owned an ice cream machine. - In 1851 the first ice cream factory was opened. - At the end of the 19 th century the ice cream soda was created, and at a short distance the ‘Sundae' was invented.
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2 How much ice cream do we eat? Country Production Rank Consumption Rank United States 61.3 M hL 1 22.5 L 2 China 23.6 M hL 2 1.8 L 12 Canada 5.4 M hL 3 17.8 L 3 Italy 4.6 M hL 4 8.2 L 9 Australia 3.3 M hL 5 17.8 L 4 France 3.2 M hL 6 5.4 L 10 Germany 3.1 M hL 7 3.8 L 11 Sweden 1.3 M hL 8 14.2 L 6 Switzerland 1.0 M hL 9 14.4 L 5 New Zealand 0.9 M hL 10 26.3 L 1 Finland 0.7 M hL 11 13.9 L 7 Denmark 0.5 M hL 12 9.2 L 8 Source: Int. Dairy Foods Association (2000) Types of ice cream Type of Fat MSNF Sugar E/S Water Overrun ice cream % wt % wt % wt % wt % wt % vol. D e s s e r t i c e 1 51 01 50 . 3 5 9 . 7 1 1 0 Ice cream 10 11 15 0.5 63.5 100 Milk ice 4 12 13 0.6 70.4 85 Sherbet 2 4 22 0.4 71.6 50 Water ice 0 0 22 0.2 77.8 0 Sorbet 0 0 22 0.5 77.5 30-50 Sorbet = a frozen, typically juice-based product with a relatively low overrun. S herbet = contains a small amount of fat or MSNF. Yogurt ice cream = typically a blend of standard ice cream mix and yogurt milk with live bacteria Water ice = a blend of sugar, fruit concentrates, stabilizers, flavor and color. It is a typical children’s product.
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3 What is ice cream? Ice cream is both an emulsion and a foam . The structure of ice cream is a partly frozen foam with ice crystals and air bubbles occupying the majority of the space, and small fat globules forming a dispersed phase. Proteins and emulsifiers are surrounding the fat globules. The continuous phase consists of a very concentrated, unfrozen solution of sugars.
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Lecture_16___ice_cream_manufacturing - Ice Cream Properties...

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