Chapter 1: The Story of Ice Cream
1.1 What is Ice Cream?
1.2 The History of ice Cream
1.3 The Global !ce Cream Market
1.4 Selling Ice Cream: Fun, Indulgence and Refreshment
Chapter 2: Colloidal Dispersions, Freezing and Rheology
2.1 Introduction
2.2 Colloidal Dispersions
2.2.1 Emulsions
2.2.2 Sols
2.2.3 Foams
2.2.4 Coarsening of Colloidal Dispersions
2.3 Freezing
2.3.1 Supercooling an[...]
Chapter 1: The Story of Ice Cream
1.1 What is Ice Cream?
1.2 The History of ice Cream
1.3 The Global !ce Cream Market
1.4 Selling Ice Cream: Fun, Indulgence and Refreshment
Chapter 2: Colloidal Dispersions, Freezing and Rheology
2.1 Introduction
2.2 Colloidal Dispersions
2.2.1 Emulsions
2.2.2 Sols
2.2.3 Foams
2.2.4 Coarsening of Colloidal Dispersions
2.3 Freezing
2.3.1 Supercooling and Nucleation
2.3.2 Growth
2.3.3 Freezing Point Depression
2.3.4 The Salt-Water Phase Diagram
2.3.5 The Sucrose-Water Phase Diagram
2.3.6 Newton's Law of Cooling
2.4 The Rheology of Solutions and Suspensions
2.4.1 The Rheology of Solutions of Small Molecules
2.4.2 The Rheology of Polymer Solutions
2.4.3 The Rheology of Suspensions
Chapter 3: Ice Cream Ingredients
3.1 Introduction
3.2 Milk Proteins
3.3 Sugars
3.3.1 Glucose
3.3.2 Fructose
3.3.3 Sucrose
3.3.4 Lactose
3.3.5 Corn Syrup
3.3.6 Sugar Alcohols
3.4 Oils and Fats
3.4.1 The Chemistry of Oils and Fats
3.4.2 Milk Fat
3.4.3 Vegetable Fats
3.5 Water
3.6 Emulsifiers
3.6.1 Mono-/diglycerides
3.6.2 Egg Yolk
3.7 Stabilizers
3.7.1 Sodium Alginate
3.7.2 Carrageenan
3.7.3 Locust Bean Gum
3.7.4 Guar Gum
3.7.5 Pectin
3.7.6 Xanthan
3.7.7 Sodium Carboxymethyl Cellulose
3.7.8 Gelatin
3.8 Flavours
3.8.1 Vanilla
3.8.2 Chocolate
3.8.3 Strawberry
3.9 Colours
3.10 Other Components
3.10.1 Chocolate
3.10.2 Fruit
3.10.3 Nuts
3.10.4 Bakery Products
Chapter 4: Making Ice Cream in the Factory
4.1 Introduction
4.2 Mix Preparation
4.2.1 Dosing and Mixing of Ingredients
4.2.2 Pasteurization and Homogenization
4.3 Ageing
4.4 Freezing
4.5 Hardening
4.5.1 Low-temperature Extrusion
4.6 Water Ices
Chapter 5: Product Assembly
5.1 Introduction
5.2 The Physical Properties of Chocolate and Couverture
5.3 Cones and Sandwiches
5.4 Stick Products, Bars and Tubes
5.4.1 Moulding
5.4.2 Extrude and Cut
5.4.3 Dipping
5.4.4 Enrobing
5.4.5 Dry Coating
5.5 Desserts
5.6 Packaging
5.7 Cold Storage and Distribution
Chapter 6: Measuring Ice Cream
6.1 Introduction
6.2 Visualization and Characterization of Microstructure
6.2.1 Scanning Electron Microscopy
6.2.2 Transmission Electron Microscopy
6.2.3 Optical Microscopy
6.2.4 Confocal Laser Scanning Microscopy
6.2.5 Measurement of the Fat Structure
6.2.6 Image Analysis and Microstructural Characterization
6.2.7 Computer Simulations of Microstructure
6.3 Mechanical and Rheological Properties
6.3.1 Mechanical Properties
6.3.2 The Three-point Bend Test
6.3.3 The Compression Test
6.3.4 The Hardness Test
6.3.5 Rheological Properties
6.4 Thermal Properties
6.4.1 Calorimetry
6.4.2 Thermal Conductivity
6.4.3 Thermal Mechanical Analysis
6.4.4 Meltdown
6.5 Microbiological Properties
6.6 Sensory Properties
6.6.1 Analytical Methods
6.6.2 Consumer Methods
Chapter 7: Ice Cream: A Complex Composite Material
7.1 Introduction
7.2 The Four Components
7.2.1 Ice
7.2.2 Matrix
7.2.3 Fat
7.2.4 Air
7.3 Ice Cre am as a Composite Material
7.4 Ice Cream as a Complex Fluid
7.5 Microstructure Breakdown during Consumption
7.6 Linking Microstructure to Texture
7.7 Improving the Nutritional Profile whilst Maintaining the Sensory Propertie
7.7.1 Reducing the Total Fat Content
7.7.2 Reducing the Saturated Fat Content
7.7.3 Reducing the Sugar Content
7.8 Summary
Chapter 8: Experiments with Ice Cream and Ice Cream Products
8.1 Introduction
8.2 Experiments
Experiment 1: Mechanical Refrigeration
Experiment 2: Stabilizing Emulsions and Foams
Experiment 3: Whipping Cream
Experiment 4: Freezing Point Depression
Experiment 5: Supercooling and Nucleation
Experiment 6: Supersaturation, Nucleation and Latent Heat
Experiment 7: Viscosity
Experiment 8: Making Ice Cream Mix
Experiment 9: Freezing with !ce and Salt
Experiment 10: Freezing Ice Cream in your Freezer
Experiment 11: Domestic !ce Cream Makers
Experiment 12: Making Ice Cream with Liquid Nitrogen
Experiment 13: Slush- and Quiescently Frozen Water Ices
Experiment 14: Measuring Overrun
Experiment 15: Measuring Hardness
Experiment 16: Sensory Evaluation
Experiment 17: The Effect of Temperature on Flavour Intensity
+
-