Ice cream - Microstructure of ice cream
9 important questions on Ice cream - Microstructure of ice cream
What does milk protein consist of?
20% whey proteins
What are the 2 functions of milk in ice cream?
- They stabilise water-continuous emulsions and foams
- Contribute to the dairy flavour
Where can caseins and whey proteins be found in ice cream?
Whey proteins --> around the air bubbles
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What are the 2 main function of sugars in ice cream?
- They make it sweet
- They control the amount of ice, hence the softness
How do sugars influence the viscosity of the matrix?
- Beneficial --> high viscosity matrices tend to give creamier, warmer eating products
- Detrimental --> difficult to scoop
What are the functions of fat in ice cream?
- Helps to stabilise the foam
- Responsible for the creamy texture
- Slows down the rate at which it melts
- It is necessary to deliver flavour molecules that are soluble in fat but not in water
How do fat globules stabilise the air bubbles?
How does the degree of partial coalescence of the fat globules determine the stability of the foam?
What kind of mouthfeel do fats with a high melting temperature give?
The question on the page originate from the summary of the following study material:
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