Ice Cream Chemistry

Ice Cream ChemistryOne of the fundamental challenges faced by parents when they go to their children's ice cream science lab or 'ice cream sandbox' is the lack of understanding of how certain ingredients work. Although many parents can recognise and duplicate certain tastes, the fundamental ingredients of ice cream do not even remotely pass as a child's concern. In the past, parents would simply ask their children 'Why are you not eating your ice cream?'Fortunately, a greater understanding of ice cream chemistry is now available. This is because more of the ingredients needed to create the ice cream have become available on the market. If you are preparing ice cream to be enjoyed at your ice cream science lab you will want to bear in mind these main ingredients in relation to understanding why you should not eat your ice cream:Great confusion is caused by comparing ice cream from the UK to a similar product sold in the US. We often get blindsided by differences in price, which can ha ve an impact on our willingness to consume the product. It is also important to note that many of the ingredients required to create ice cream (in the UK) can also be found in the US market, such as Vitamin C, Vitamin B, Vitamin E, Trisodium Erythorbate, and Acacia confusa, all of which can make the flavor different and help increase the sweet-tasting qualities of the ice cream.The discussion of ingredients needed for a successful ice cream development should also cover some of the other ingredients. First we need to mention stabilisers, which are actually just salts. Salt is used to give the flavour, improve the texture and prevent the ice cream from becoming lumpy and sticky. The added function of stabilisers is to assist in stabilising the melt and make the ice cream fairly easy to melt.Once stabilisers are factored in, we need to consider what will be used by diabetics. Milk protein is often used to provide extra protein in the creation of ice cream. But as we age we need to pro duce more milk protein in order to replace the protein lost through the digestive process. That means we need an added boost of the milk protein stabiliser (dextrose) to replace the previous protein from the stabilisers.The ingredient considered most important by diabetics, is lactose, which consists of large liquid proteins. Some ice cream companies have provided ice cream that contains a combination of proteins from lactose and whey. Lactose is found in milk, but when heated it becomes water soluble. Whey is created when the casein protein (the protein in milk) is broken down and released into the ice cream.Finally, what can you expect to be provided in your own 'ice cream chemistry lab'? You will most likely have access to laboratories or baking rooms which are equipped with the necessary equipment to make the ice cream. You will also have the opportunity to produce the products yourself, albeit at a minimal cost. Whichever way you decide to go, ice cream chemistry has to be unde rstood.