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IceCreamPresent
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- 2. Strawberries Sherbet Ice Cream Comparison
- 4. Fragaria Xananassa – 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 fromraw 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 naturalflavor: “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).
- 7. Ethyl 3-methyl-3-phenylglycidate ◦C12H14O3 Not aldehyde but an epoxide
- 9. Possibly 3000B.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 likesherbet 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 acidis 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
- 15. Begins inEngland 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 milkin 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
- 17. Fat solids Non-fat solids Ice crystals Air Sweeteners Emulsifiers Stabilizers
- 18. Come fromcream 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 richnessof 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 rolein 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 offlavorings, 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 orArtificial 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 creamis 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 becauseit 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 to16% 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 toadd 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 creamis 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 likea 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
- 30. Prepare liquidbase Pasteurization Homogenization Aging Freezing Hardening
- 31. This isdone by simply mixing all of the ingredients together
- 32. This stepuses high temperatures in order to kill pathogenic bacteria
- 33. This processbreaks 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 tocool 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 freezingand 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 arefrozen treats Both have a similar history Similar ingredients, just a different amount
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- 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
- 42. "Calories inOld 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
- #15 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
- #16 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!
- #17 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.
- #18 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.
- #19 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.
- #20 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.
- #21 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.
- #22 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.
- #23 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).
- #24 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.
- #25 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.
- #26 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%.(
- #27 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.
- #28 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
- #29 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.
- #30 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.
- #31 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.
- #32 This is a simple process where you throw the ingredients together and mix them together to a constant consistency.
- #33 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.
- #34 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
- #35 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
- #36 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.
- #37 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.
- #38 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.
- #39 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.
- #40 100 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.
- #41 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.