ANFS305 Study Guide - Midterm Guide: Cavity Magnetron, Aseptic Processing, Radiography
20 Dec 2016
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Most expensive major ingredient in ice cream milk fat. Ice cream is 40% solids, 62% water (sugar highest at 15%) *vanilla most popular flavor (flavors are broad and diverse) Imitation ice creams= mellorine (fat replace fat) & parevine (no fat/solids) **premium french ice cream has highest milk fat levels, fruit ice or sherbet has lowest milk fat levels. Plain ice cream regulations no less than 10% milk and 20% solids. Air in ice cream prevents it from being too cold, hard and dense (ice cream is a combo of whipped products) **overrun whipping air into mix during freezing process. *100% overrun= 1litter of mix makes 2 liters frozen ice cream (increase non fat milk solids to allow higher overruns w/no damage to texture) Milk fats flavor, smooth texture (most expensive & calorie dense) Stabilizers form gels to improve texture, drier product that doesn"t melt, prevent formation of large ice crystals (gum, pectin, gelatin)
