ANFS 181 Lecture 3: Ice Cream Composition
5 Feb 2019
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Document Summary
A mixture of air, water, milk fat, milk solids non-fat (msnf), sweeteners, stabilizers and flavors. Consumed in the frozen state and aerated. First taste of ice cream is going to be the strongest tasting one. Too much fat = can"t put as much air into it. Good structure and texture at a lower cost. Sometimes there can be an off flavor. Usually associated with being assumed as organic since they are vegan - they can charge more for it. Cheap for use in ice cream - too much can make it have a sandy texture. Improves body and texture (protein function) through emulsification and capability of holding water. High amount can have cooked or nutty flavors. Too much will cause sandiness (think protein drinks) from lactose crystallization. Must be colder than 32 degrees to freeze. 80% of water frozen, means the ice cream is solid. Ice cream is softer, potential for more recrystallization.
