Characterization of ice cream Assignment PDF
Added on 2021-06-17
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Characterization of ice cream 1CHARACTERIZATION OF ICE CREAM By NameCourseInstructorInstitutionLocationDate
Characterization of ice cream 2Introduction The process of ice cream manufacturing involves various process such as freezing since itdetermines the overall texture of the product. Customers usually regard ice cream to be nice based on some factors including the smoothness of the product. . Ice cream is an aerated desert which is frozen and is associated with fun and pleasure. However, this dessert contains high quantity of fat which can adversely be of negative effects to the person. Hence, manufacturers are trying hard to come with designs which results in low content fats. Hence, various methods or techniques are used in the characterization of ice cream in order to enhance the final performance such as the fat content, aroma, and smoothness. Some of the characterization techniques which are applied in ensuring that the overall quality of ice cream is discussed below (Aboulfazali et al, 2015). A. WHY ICE IS A FORMULATED PRODUCTAn ice cream is a formulated product considering its physical characterization. It is composed of various ingredients added to it which are selected, processed and combined in a specific way to obtain it. Ice cream is made up of water, milk and cream, sugar and other flavoring additives combined in different proportions. These additives combined with the defined ratios help maintain the physical nature and the stability of the frozen structure (Aboulfazali et al, 2016). .Ice cream is a formulated product since it is prepared by mixing different ingredients at different proportions following a given procedure that satisfies the grade and quality of ice cream that is desired.The concentration of different ingredients in the ice cream for the standard brands include the following:
Characterization of ice cream 3Fat – 10-12%Solids- 36-38%Overrun- 100-120% (Aime et al, 2009)Ice cream is both a foam and an emulsion consisting of a dispersion of microscopic particles that are less than 0.5mm superimposed on one another. The air in the ice cream does not mix with theother substances that form the ingredients of ice cream but forms the small bubbles called the foam. It has emulsifiers which are the particles sticking to the interfaces of ice cream preventing its structure from collapsing. Therefore, these structures are the ones that maintain the stability ofthe structure of ice cream. Ice cream contains dissolved substances that alter its freezing temperature to be different from that of water. The presence of these solute components is the reason for this increased range of temperatures for the onset and the actual occurrence of the freezing process (Arbukule, 2009).B. scientific engineering of direct techniqueBabcock method. This is a scientific technique used in the determination of fat content in milk. Thistechnique works on the principle of dissolution by the addition of sulphuric acid. This method issimple and accurate more so when properly conducted. The procedure that is followed in thisprocess includes
Characterization of ice cream 4Mixing of the sample – this involves warming the sample at a temperature of 40 degreeCelsius and thereafter mixing the sample. Emulsification is then done by adding somegranules of powdered sodium hydroxide Weighing – this involves weighing at least 9 grams of the sample into a bottle using apipetteBabcock process – this involves taking an equal amount of glacial acetic acid and sulfuricacid and then allowing it to cool after which 15 mm of the mixture is added to the icecream. This is then followed by shaking of the mixture and the bottle containing themixture placed in a steam bath and then provide it with heat till it turns dark in color.Thereafter remove the bottle and allow it to cool for 10 minutes then place it in a place itin a centrifuge. Whirl the mixture and then add hot water after every 3 minutes as youwhirl, for a total of 15 minutes. This will then be followed by removal of the bottle andplaced in water at a temperature of 55 degree Celsius, whereby the content of fat willthen be read by rubbing the neck of the bottle using powdered calcium carbonate. (Analytical, 2008). The composition of ice creamIce cream is composed of frozen emulsions of five basic ingredients. These are:Ice crystals- these are the frozen water component of the ice. It is created by putting the ice in the ice cream container when the base part of the water content starts to freeze thereby giving theice cream its solidity and body. The size of the ice crystals turns out to determine the texture of the ice cream, that is, how fine or grainy is the final ice cream. For this reason, one should aim
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