4. Fragaria X ananassa – perennial plants (live
through the whole year)
Belong to rosaceae (rose family)
31 volatile compounds in strawberry plants
◦ Only one has negative traits
◦ “Red Merlin” is intensely sour
5. Come from raw strawberries or castoreum
Castoreum is oily secretion from the castor
sacs of the North American Beaver
◦ Also known as the anal glands
Natural flavor associated with vanilla,
raspberry, and strawberry
6. FDA natural flavor: “The essential oil, oleoresin,
essence or extractive, protein hydrolysate,
distillate, or any product of roasting, heating or
enzymolysis, which contains the flavoring
constituents derived from a spice, fruit or fruit
juice, vegetable or vegetable juice, edible yeast,
herb, bark, bud, root, leaf or similar plant
material, meat, seafood, poultry, eggs, dairy
products, or fermentation products thereof,
whose significant function in food is flavoring
rather than nutritional (CFR, 2014).
9. Possibly 3000 B.C. with
definite prominence in
17th century France
“Water Ices” made from
chilled wines and fruit juices
“Sherbet” comes from Arab word “Sharbat”
which is a drink made from fruits
10. Basic ingredients:
◦ Sugar
◦ Fat: milk, half-and-half, whipping cream, buttermilk, other
milk fat
Small amount of milk fat makes sherbet smooth in texture but
not as creamy as ice cream
Lack of cream/ milk in sherbet less fat “healthy alternative”
“Sherbet” must have more than 1% milk fat but less than 2% milk
fat. In total there are 2-5% total milk solids.
◦ Flavors: whole fruits, vanilla, concentrates and juices,
compounds
◦ Salt (optional)
Helps freeze sherbet by lowering the melting point. Creates
desired crystal size for sherbet
H2O melts at 32°F; adding NaCl in 10% saline solution drops
melting point to 20°F
11. Great Depression (1932) when ice cream was scarce.
Regained popularity during WWII.
More Ingredients are used in commercial applications
Perry’s Ice Cream Sherbet Ingredients:
◦ Milk
◦ Liquid Sugar
◦ Water
◦ Corn Syrup – artificial sweetener
◦ Citric Acid – preservative found in citrus fruits; sour flavor
◦ Locust Bean Gum – gelling and thickening agent
◦ Guar Gum – gelling and thickening agent; improves shelf live
◦ Carrageenan – red, edible seaweed helps in stabilizing, gelling,
and thickening
◦ Dextrose – Artificial sweetener
◦ Annatto – Seed that helps in coloring
◦ Beta-carotene – Chemical that provides coloring
12. People like sherbet due to “fizzy”
Reaction is due to an acid and a simple
carbonate/ a base
Effervescence is this reaction and the
formation of carbon dioxide gas
Sodium bicarbonate reacts with either malic
acid or ascorbic acid
If malic acid is abbreviated to HM, the fizzy
reaction can be describes by:
HM(aq) + HCO-
3(aq) M-
(aq) + CO2(g) + H2O(l)
13. Malic acid is the tart taste found in fruits such
as apples and raspberries
Ascorbic acid, vitamin C, is found in fruits
such as oranges and strawberries.
Reaction of the acid and carbonate is
activated once the sherbet comes into contact
with saliva on the tongue, causing the minor
fizzing sensation that sherbet is know to have
Same chemical reaction that makes a
“volcano” when mixing vinegar and baking
soda
14.
15. Begins in England in the 1600’s
King Charles I has French chef who makes
innovative dish
The King and his guests loved it
King paid his chef to not tell anyone his
secret recipe
King got beheaded and the chef didn’t keep
his promise
Ice cream became available to everyone
This is just folklore however
16. Frozen milk in China in 2000 BC
Even Roman Empire and Persians enjoyed frozen
fruit concoctions made with snow
Was very expensive and only rich and royalty had
access
George Washington and Thomas Jefferson
enjoyed the treat
Wasn’t really available until the 19th century when
the freezer was innovated
Now you can find it in grocery stores, ice cream
parlors, ice cream trucks, and can even make it
yourself
18. Come from cream
And non-dairy sources like palm kernel oil,
coconut oil, palm oil, sunflower oil, or peanut
oil
In order to be legally called ice cream, there
needs to be at least 10% milk fat
Premium ice creams have up to 16% milk fat
19. Important
because…
Provides richness of
flavor
Produces smooth
texture of ice cream
Acts as a lubricator
during manufacturing
Adds body to ice
cream
Helps in stabilizing
the melting properties
of ice cream
Too much…
Whipping ability will
be hindered
Cost of production
will be raised
Higher calorie count
Excess richness
20. Important role in ice cream
With help of stabilizers, they destabilize by
churning and set up structure and texture of
ice cream.
Their melting range is from -40 to 40 Celsius
so there is a combination of crystalline and
liquid fat
1/2 or 2/3 of crystalline fat is optimal for ice
cream
21. Consists of flavorings, proteins, and salts
Flavorings like strawberries! Chocolate, nuts and
vanilla are also common
Includes the carbohydrate lactose, the protein
casein and whey protein
They all contribute to body, texture, and
smoothness of ice cream
There is also less ice crystal formation
Without an adequate amount the product can
become too icy
With too many solids there will be a sandy
texture
Usually, ice cream has 9 to 12% NFMS
22. Natural or Artificial Flavoring (strawberry
here)
If no artificial flavors are used, the ice cream
has to be labeled “strawberry ice cream”
If there’s artificial and natural flavoring but
the natural flavor predominates, it has to be
labeled “strawberry flavored ice cream”
If there’s artificial and natural flavoring but
the artificial flavor predominates, it has to be
labeled “artificially flavored strawberry ice
cream”
23. Lactose, casein, whey, minerals, and enzymes
Come from fresh milk, organic milk, buttermilk,
concentrated milk, skim milk powder, or whey
powder
Lactose is the sugar in milk,
made up of glucose and galactose
Lactose crystallizes when temperature decreases,
increasing viscosity
Casein and whey make up 4% of the mix
The proteins help with emulsification, whipping
properties, and water holding capacity
24. Ice cream is 55 to 64% water
Come mostly from milk and cream
Give solidity and body
Want to keep ice crystal size down
Can be lowered by using more total solids,
fat, sugar, air bubbles, and rapid freezing
25. Important because it affects the consistency
of ice cream
If the air bubbles are small there will be a
smooth texture or fluffiness, and there will be
less melt down of the ice cream
Over-run describes how much air is in the
product. If one gallon of mixture produces
two gallons of ice cream, there is a 100% over
run
Commercial cheap ice cream= 75-100%
Super premium ice cream= 20%
26. 12 to 16% of ice cream
Come from sucrose, syrups, or honey
Used to sweeten ice cream
Also improve texture and
body
Lower the freezing point of
the mixture
Help with the structure of ice cream
27. Need to add them to the mixture to help
create ice cream
Emulsifiers bring better consistency and
brings components together
Stabilizers help improve the structure, texture
and melt down resistance
Together they make ice cream
There’s only 0.2 to 0.5% in ice cream
28. Ice cream is an oil-in-water emulsion
Milkfat is dispersed into the water
The milk proteins prevent the separation of milk
fats from water, not emulsifiers
Emulsifiers are actually used to aid fat
destabilization (clustering and clumping of fat
globules or partial coalescence), which help give
a smooth, creamy texture to ice cream
Also stabilizes air bubbles
Some common emulsifiers are egg yolk, mono-
and di-glycerides, and polysorbate 80
29. Act like a sponge
Increase viscosity, retard ice crystal and
lactose crystal formation, help shrinkage of
ice cream, and reduce the rate of meltdown
Some stabilizers used are locust bean gum,
guar gum, carboxymethyl cellulose, xantham
gum, sodium alginate, carrageenan, and
gelatin
31. This is done by simply mixing all of the
ingredients together
32. This step uses high temperatures in order to
kill pathogenic bacteria
33. This process breaks down fat and disperses it
throughout the mixture.
It is done by churning at high temperatures
If the emulsion is more consistent, air can be
captured more easily, which makes ice cream
more stable and smoother
Melt down speed is reduced.
34. Allowed to cool to refrigeration temperatures
Sits for 4 to 24 hours
Fat crystallization
Proteins hydrate
By aging, whipping abilities, body, and
texture of ice cream is improved
35. Before freezing, flavors are added (like
strawberries)
Important step, makes ice cream, ICE cream.
The aged mix is put through a device that
freezes 50-75% of the water and churns the
mix for the incorporation of air
36. After freezing and packaging, ice cream
needs to be hardened, unless you want soft
serve ice cream which is the product before
hardening
The ice cream is simply put in a blast freezer
The rest of the water forms ice crystals.
37. Ice cream!
Many different products like tubs, pints, bars,
sandwiches, and cryogenic (Dippin’ Dots)
38. Both are frozen treats
Both have a similar history
Similar ingredients, just a different amount
40. Sherbet Ice Cream
Uses a salt solution
and sweeteners to help
cooling.
Incorporates
effervescence
Milk fat content must
be between 1-2%
Healthier option
Uses sweeteners to
help cooling
Uses emulsifiers, such
as eggs
Milk fat content must
be more than 10%
Creamier, fuller taste
41.
42. "Calories in Old Recipe Strawberry Ice Cream." Calorie Count. Web. 12 Apr. 2015.
"Calories in Strawberry Sherbet." Calorie Count. Web. 12 Apr. 2015.
"CFR - Code of Federal Regulations Title 21." CFR - Code of Federal Regulations Title 21. FDA, 1 Sept. 2014. Web. 15 Apr.
2015.
Damerow, Gail. Ice Cream! The Whole Scoop. Lakewood, CO: Glenbridge Pub., 1995. Print.
Dawe, TJ. "The Common Food Ingredient That Comes From a Beaver's Anus." The Common Food Ingredient That Comes
From a Beaver's Anus. Beams and Struts - For Hungry Brains and Thirsty Souls, n.d. Web. 15 Apr. 2015.
Dillingham, and Maud. "Some Cool Highlights from Ice-cream History." Christian Science Monitor 97.91 (2005): n. pag.
Academic Search Premier. Web. 12 Apr. 2015.
Goff, Douglas, Dr. The Ice Cream EBook. University of Guelph, 2015. Web. 12 Apr. 2015.
Goff and Hartel, Ice Cream, seventh edition, 2013
Goff, H.D., J.E. Kinsella, and W.K. Jordan. 1989a. Influence of various milk protein isolates on ice cream emulsion stability. J.
Dairy Sci. 72: 385 – 397
"ETHYL METHYLPHENYLGLYCIDATE ( ALDEHYDE C16)." ETHYL METHYLPHENYLGLYCIDATE ( ALDEHYDE C16).
Chemicalland21, n.d. Web. 15 Apr. 2015.
Gibson, Arthur C. "STRAWBERRY, THE MAIDEN WITH RUNNERS." STRAWBERRY, THE MAIDEN WITH RUNNERS. UCLA Botany,
1999. Web. 15 Apr. 2015.
Ice Cream Nation. "The Science of Ice Cream." Ice Cream Nation. 2011. Web. 12 Apr. 2015.
Monk, Paul M. S. Physical Chemistry: Understanding Our Chemical World. Chichester, West Sussex, England: Wiley, 2004.
Print.
"Rainbow Sherbet - Perry's Ice Cream." Perrys Ice Cream Rainbow Sherbet Comments. Perry's Ice Cream, 26 Apr. 2011. Web.
15 Apr. 2015.
Ruben. "Ice Cream Science." Web log post. WordPress, 2012. Web. 12 Apr. 2015.
Schwieterman, M.L., et al. “Strawberry Flavor: Divers Chemical Compositions, A Seasonal Influence, And Effects On Sensory
Perception.”Plos ONE 9.2 (2014): 12. FSTA – Food Safety and Technology Abstracts. Web. 15 Apr. 2015
Senese, Fred. "Why Can Adding Salt to Ice Water Make the Ice Melt Slower?" General Chemistry Online: FAQ: Solutions:.
General Chemistry Online, 15 Feb. 2010. Web. 15 Apr. 2015.
Shipman, Steven T., Justin L. Neill, Richard D. Suenram, Matt T. Muckle, and Brooks H. Pate. "Structure Determination of
Strawberry Aldehyde by Broadband Microwave Spectroscopy: Conformational Stabilization by Dispersive
Interactions." The Journal of Physical Chemistry Letters 2.5 (2011): 443-48. Web. 15 Apr. 2015.
Editor's Notes
I am going to now talk about ice cream’s history, its ingredients, the food chemistry behind the ingredients, briefly how to make ice cream, and then give a quick overview and comparison of strawberry sherbert and strawberry ice cream
Ice cream is another delicious dessert that is closely related to sherbet. The story of ice cream begins in England when a French chef made an innovative creamy frozen dessert for King Charles I and a few of his dinner guests. The King and his guests loved the new frozen cream and King Charles paid his chef a lot of money to keep the recipe secret, making the dessert only available at the Royal table. Unfortunately for King Charles, he was beheaded and the French chef divulged the secret, thus ice cream was available to everybody!
This story however, is untrue and just folklore. Some forms of ice cream have been noted throughout history, such as frozen milk in China around 2000 BC. It has also been noted that the ancient Romans and Persians enjoyed frozen fruit concoctions by using snow. In Europe, this special treat was eaten by the wealthy and royalty. Even in the 1800’s, George Washington and Thomas Jefferson had access to ice cream. It wasn’t until the 19th century that ice cream had become widely available. This is because of technological innovations such as the freezer. Now different flavors and types of ice cream can be found in ice cream shops, grocery stores and ice cream trucks. Consumers can even make their own at home.
The general mixture of ingredients in ice cream consists of fat solids, non-fat solids, ice crystals, air, and sweeteners. In order to make ice cream, emulsifiers and stabilizers have to be used in order to create an emulsion of all these ingredients.
The fat in ice cream comes from cream or non-dairy sources like palm oil, coconut oil, sunflower oil, or peanut oil. In order to be legally called ice cream, there needs to be at least 10% milk fats. Premium ice creams can have up to 16% milk fats.
For lactose intolerant people, non-dairy fats can be used. A study has shown that a mixture of ¾ palm oil or coconut oil and ¼ of unsaturated oil like oleic sunflower oil works just as well as milk butter fat. The levels of fat destabilization, meltdown and flavor were optimal.
The fat in ice cream is important because it increases the richness of flavor in ice cream, produces the smooth texture of ice cream, helps as a lubricator during manufacturing, gives body to the ice cream and aids in good melting properties because of its role in fat destabilization. If however there is an excess amount of fat, the whipping ability will be hindered, cost of production will be raised, there will be a higher calorie count, and there will be excess richness.
The triglycerides in milkfat play an important role in ice cream because, with the help of stabilizers, they destabilize or churn and set up the structure and texture of ice cream. Since triglycerides in milkfat have a wide melting range (40 to -40 Celsius) there is a combination of crystalline and liquid fat. The ratio between the two affects the rate of destabilization. It has been found that ice cream with a half to two thirds of crystalline fat at 4-5 Celsius is optimal.
Non-fat solids consist of flavorings and non-fat milk solids like proteins and salts. Flavorings like chocolate, nuts, and fruits are usually used in order to enhance flavor and sweetness. (ICN) In this case, strawberries are used. The non-fat milk products include the carbohydrate lactose, the protein casein, whey protein, and mineral salts. The flavorings and solids also contribute to the body, texture, and smoothness of the product. With more of these solids, there should be less ice crystal formation, which is wanted. Sometimes, if there is not an adequate amount of solids, the ice cream becomes too icy. With addition of too many solids, there can be a sandy like texture. Ice cream usually has 9 to 12% non-fat milk solids.
When strawberry flavoring is used, there are two options; natural or artificial flavoring. The FDA regulates what can be on the label, based on what kind of flavoring is used. First, if there are no artificial flavors, then the label can just state what kind of flavored ice cream it is (i.e. strawberry ice cream). Next, if the ice cream contains both natural and artificial flavorings, and the natural flavor predominates, the label must state the flavor followed by the word “flavored” (i.e. strawberry flavored ice cream). Last, if the ice cream contains both types of flavoring but the artificial flavor predominates, or if the ice cream only has artificial flavoring, then the label must state “artificially flavored” and the flavor (i.e. artificially flavored strawberry ice cream).
Non-fat milk solids which consist of lactose, casein, whey, minerals, and enzymes come from fresh milk, organic milk, buttermilk, concentrated milk, skim milk powder, or whey powder. Lactose is the carbohydrate sugar found in milk. It is made up of glucose and galactose, which provide some sweetness in the ice cream. Lactose is important in ice cream as it crystallizes when temperatures drop, increasing the viscosity of ice cream. The proteins casein and whey make up 4% of the mix and are important because they help with emulsification, whipping properties, and water holding capacity which leads to more viscosity and less iciness.
There is around 55 to 64% of water in a typical ice cream which comes mostly from the milk and cream. The ice crystals formed in ice cream are very important since they give solidity and body to ice cream. Because ice crystals determine how fine or grainy the ice cream will be, it is important to keep the size of the ice crystals down. (ICN) This can be done by having a higher amount of total solids, a higher amount of fat, more sugar, more air bubbles from whipping, and a rapid freezing time.
Air is another important ingredient that isn’t recognized by most. It is actually a very important ingredient of ice cream because it affects the consistency of ice cream. (ICN) Small air bubbles are important because they also help with creating a smooth texture or fluffiness, and they help give resistance to meltdown. The term over-run can be used to describe how much air is in the product. For example, if one gallon produces two gallons of ice cream, there is a 100% over-run. Cheaper or commercial ice creams have higher over-runs around 75-100% and super premium ice creams can have as low as 20%.(
The last ingredient in making ice cream is sweeteners. About 12 to 16% of ice cream make up is made with sweeteners (guelph). Sweeteners can come in the form of sucrose, syrups, or honey. The main reason why they are used are to sweeten the ice cream. However, sweeteners also help improve texture and body, as well as lower the freezing point of the mixture so it doesn’t become rock solid. This means that sweeteners even help with the structure of the ice cream.
Once all of these ingredients are in the mixture, it is necessary to add emulsifiers and stabilizers to help create the wanted build of ice cream. Emulsifiers help bring the mixture to a better consistency as it aids unwilling ingredients to come together and combine. Stabilizers are used because they help improve the structure and texture of ice cream. They also aid in reducing the melt-down speed of ice cream. Together, emulsifiers and stabilizers bring the mixture together and form what we all know of as ice cream. (ICS) Together, there are about 0.2 to 0.5% emulsifiers and stabilizers in ice cream
Ice cream is an oil-in-water emulsion with the milkfat being the oil. This means the milkfat is dispersed into the water. However, emulsions are very unstable and the milkfat can separate away from the water. This will cause an unpleasant amount of fat clumps throughout the ice cream. Emulsifiers and proteins help keep these two components together. It should be noted that emulsifiers are not used for the prevention of this separation because that is what the milk proteins do. Emulsifiers are actually used because they help with fat destabilization, leading to a smooth, creamy texture. Fat destabilization simply means that the fat is clustered and clumped together (partial coalescence). Emulsifiers are used in ice cream to actually reduce the stability of the milkfat to water emulsion created by milk proteins. This causes some fat globules to come together, giving smoothness to ice cream. This fat also helps stabilize the air bubbles introduced into ice cream. Without emulsifiers, the air bubbles wouldn’t be stabilized and the ice cream wouldn’t be smooth. Some common emulsifiers are egg yolk, mono- and di-glycerides, and polysorbate 80.
Stabilizers need to be used in ice cream as well. They pretty much act like a sponge in which absorbs and immobilizes the liquid in ice cream (ICN). The primary purposes for using stabilizers in ice cream are to increase mix viscosity, retard ice crystal and lactose crystal growth during storage, help prevent shrinkage of the ice cream during storage and reduce the rate of meltdown. Some common stabilizers used are locust bean gum, guar gum, carboxymethyl cellulose, xantham gum, sodium alginate, carrageenan, and gelatin.
Once the mix is all together, it is ready to be turned into ice cream. The simple steps in making ice cream are the preparation of the liquid base, pasteurization, homogenization, aging, freezing, and hardening.
This is a simple process where you throw the ingredients together and mix them together to a constant consistency.
This step kills pathogenic bacteria because of high heat.
It uses a similar system to that of a heat exchanger for cooling wort for the production of beer. Except that it heats the product. This continuous plate system pasteurizes, homogenizes, and cools the ice cream
There is also batch pasteurization which quickly heats the mix to pasteurization standards. Then the ice cream must be homogenized and cooled.
Next, the batch has to homogenized in order to break down the fat globules and disperse them more evenly for a better emulsion. This is done by churning at high temperatures (usually at pasteurization temperatures). If the emulsion is more consistent, air can be captured more easily, making the ice cream more stable and smoother. (ICN). Melt-down is also improved
After being pasteurized and homogenized, ice cream must be aged, frozen, and hardened before enjoyment. The mixture is allowed to cool down to cooler temperatures and allowed to sit for 4 to 24 hours (ICN). This allows the fat to crystallize and the proteins to hydrate. This step improves whipping qualities, body, and texture of ice cream by providing time for fat crystallization, protein and stabilizer hydration, and membrane rearrangement
The freezing step is very important. Before freezing however, flavors can be added. So, for this example, strawberries or strawberry flavoring is added. Then the mix has to be frozen and churned for the incorporation of air.
After freezing and packaging, the ice cream should be hardened, unless you want soft serve ice cream. In order to harden the ice cream, it is simply put in a blast freezer which freezes the rest of the water.
The finished product is ice cream!!
It can come in tubs, pints, bars, sandwiches, or cryogenic
To make cryogenic ice cream, liquid nitrogen is used to freeze the ice cream mixture more quickly.
Sherbet and Ice Cream similarities
Both are frozen treats with a similar history, as it is pretty much unknown until the innovation of the freezer.
The ingredients are closely related. They both have milk, water, sweeteners, and stabilizers. There is however a different amount in each.
100 grams of each
Both products were made by the same company, Prairie Farms Dairy
Sherbet has 129 calories whereas ice cream has 211
Most of the calories in ice cream from fat, since more fat needs to be in ice cream from milk
Both can use salt and sugar to help with cooling, but sherbet has more sugar.
One can say that sherbet is however, healthier.
Here are the main differences between sherbet and ice cream.
As you can see, sherbet can use salt or sugar to help with cooling and freezing, it incorporates effervescence, the milk fat content has to between 1-2%, and it is the healthier option.
Ice cream on the other hand uses emulsifiers such as eggs to aid in fat destabilization which leads to a smoother dessert, has a milk fat content more than 10%, and has a creamier, fuller taste.
