ShareIce, Cream... and Chemistry
Author(s) : ROHRIG B.
Type of article: Periodical article
Summary
Ice cream is an emulsion—a combination of two liquids that don't normally mix together. Instead, one of the liquids is dispersed throughout the other. In ice cream, liquid particles of fat—called fat globules—are spread throughout a mixture of water, sugar, and ice, along with air bubbles (Fig. 1). If you examine ice cream closely, you can see that the structure is porous. A typical air pocket in ice cream will be about one-tenth of a millimeter across. The presence of air means that ice cream is also a foam.
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Details
- Original title: Ice, Cream... and Chemistry
- Record ID : 30029603
- Languages: English
- Subject: General information
- Source: ChemMatters
- Publishers: American Chemical Society (ACS)
- Publication date: 2014/02
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Indexing
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Themes:
Ice creams;
Food engineering - Keywords: Chemistry; Ice cream; Emulsion; Foam; Crystal; Freezing
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FORMATION OF ICE CRYSTALS IN ICE CREAM.
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Development of an empirical model to predict th...
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- Source: Milchwissenschaft - vol. 50 - n. 1
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DEVELOPMENT OF FROZEN EMULSIONS.
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- Date : 1982/11
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- Source: J. Food Technol. - vol. 36 - n. 11
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