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The Science of Ice Cream

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The Science of Ice Cream

Post  bejoy on Mon Jan 22, 2018 4:24 am

If you think about an ice cream than it is actually a quite complex and multi-faceted composition. Ice cream need to be solid, still soft, and need to be preferably stay this way while melting slowly.

What is ice-cream?

Ice cream is a frozen food which is sweet and is typically eaten as a snack or as a dessert. Ice-creams are generally made up of dairy products, such as cream and milk and is then often combined with other ingredients, fruits or flavors.

The reasons behind delicate ice cream is conclusively a food chemistry matter.

Basic components of ice cream:

Most of the ice creams consists emulsion of following five basic components:

Ice Crystals:
Ice crystals are created when the water-content starts to freeze. Ice is then put in the ice-cream to give it solidity and body. How fine or grainy the ice-cream turns out is dependent on the size of the size of the crystals. Therefore the objective is to keep the size of the crystals down as much as possible.

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