The science of ice cream:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Soc. of Chemistry
2004
|
| Schriftenreihe: | RSC Paperbacks
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVI, 187 S. Ill., graph. Darst. |
| ISBN: | 0854046291 |
Internformat
MARC
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| 245 | 1 | 0 | |a The science of ice cream |c Chris Clarke |
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Datensatz im Suchindex
| _version_ | 1804133372595798016 |
|---|---|
| adam_text | Titel: The science of ice cream
Autor: Clarke, Chris
Jahr: 2004
Table of Contents
Glossary xii
Chapter 1
The Story of Ice Cream 1
What is Ice Cream? 1
The History of Ice Cream 4
The Global Ice Cream Market 10
Selling Ice Cream: Fun, Indulgence and Refreshment 11
References 12
Further Reading 12
Chapter 2
CoUoidal Dispersions, Freezing and Rheology 13
Colloidal Dispersions 13
Emulsions 13
Sols 17
Foams 17
Coarsening of Colloidal Dispersions 18
Freezing 20
Supercooling and Nucleation 20
Growth 24
Freezing Point Depression 24
The Salt-Water Phase Diagram 26
The Sucrose-Water Phase Diagram 28
Newton s Law of Cooling 30
Rheology of Solutions and Suspensions 30
Rheology of Solutions of Small Molecules 32
Rheology of Polymer Solutions 33
Rheology of Suspensions 35
viii Contents
References 37
Further Reading 37
Chapter 3
Ice Cream Ingredients 38
Milk Proteins 39
Sugars 41
Dextrose 42
Fructose 43
Sucrose 43
Lactose 44
Corn Syrup 45
Sugar Alcohols 45
Oils and Fats 45
The Chemistry of Oils and Fats 46
Water 48
Emulsifiers 48
Mono-/diglycerides 48
Egg Yolk 49
Stabilizers 50
Sodium Alginate 51
Carrageenan 51
Locust Bean Gum 52
Guar Gum 52
Pectin 53
Xanthan 53
Sodium Carboxymethyl Cellulose 53
Gelatin 54
Flavours 54
Vanilla 54
Chocolate 55
Strawberry 56
Colours 56
Other Components 57
Chocolate 57
Fruit 58
Nuts 59
Bakery Products 59
References 59
Further Reading 59
Contents ix
Chapter 4
Making Ice Cream in the Factory 60
Mix Preparation 60
Dosing and Mixing of Ingredients 60
Homogenization and Pasteurization 62
Ageing 65
Freezing 68
Hardening 77
Low Temperature Extrusion 81
Water Ices 82
References 83
Further Reading 83
Chapter 5
Product Assembly 84
Physical Properties of Chocolate and Couverture 85
Cones and Sandwiches 87
Stick Products, Bars and Tubes 90
Moulding 90
Extrude and Cut 93
Dipping 94
Enrobing 96
Dry Coating 98
Desserts 98
Packaging 100
Cold Storage and Distribution 101
Further Reading 103
Chapter 6
Measuring Ice Cream 104
Visualization and Characterization of Microstmcture 105
Scanning Electron Microscopy 105
Transmission Electron Microscopy 108
Optical Microscopy 109
Confocal Laser Scanning Microscopy 113
Measurement of Fat Structure 114
Image Analysis and Microstructural Characterization 115
Computer Simulations of Microstmcture 116
Contents
Mechanical and Rheological Properties 118
Mechanical Properties 119
Three-point Bend Test 120
Compression Test 121
Hardness Test 123
Rheological Properties 124
Thermal Properties 125
Calorimetry 125
Thermal Conductivity 126
Thermal Mechanical Analysis 126
Meltdown 126
Sensory Properties 128
Analytical Methods 130
Consumer Methods 134
References 134
Further Reading 134
Chapter 7
Ice Cream: A Complex Composite Material 135
The Four Components 137
Ice 137
Matrix 143
Fat 147
Air 150
Ice Cream as a Composite Material 155
Ice Cream as a Complex Fluid 159
Microstructure Breakdown During Consumption 161
Linking Microstructure to Texture 163
Summary 164
References 164
Further Reading 165
Chapter 8
Experiments with Ice Cream and Ice Cream Products 166
Experiment 1: Mechanical Refrigeration 166
Experiment 2: Stabilizing Emulsions and Foams 167
Experiment 3: Whipping Cream 168
Experiment 4: Freezing Point Depression 168
Contents xi
Experiment 5: Supercooling and Nucleation 169
Experiment 6: Supersaturation, Nucleation and Latent Heat 170
Experiment 7: Viscosity 170
Experiment 8: Making Ice Cream Mix 173
Mix 1 173
Mix 2 173
Experiment 9: Freezing with Ice and Salt 174
Experiment 10: Freezing Ice Cream in your Freezer 175
Experiment 11: Domestic Ice Cream Makers 176
Experiment 12: Making Ice Cream with Liquid Nitrogen 176
Experiment 13: Slush and Quiescently Frozen Water Ices 177
Experiment 14: Measuring Overrun 177
Experiment 15: Measuring Hardness 179
Experiment 16: Sensory Evaluation 180
Experiment 17: Effect of Temperature on Flavour Intensity 181
References 181
Further Reading 181
Subject Index 182
|
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| indexdate | 2024-07-09T20:07:40Z |
| institution | BVB |
| isbn | 0854046291 |
| language | English |
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| physical | XVI, 187 S. Ill., graph. Darst. |
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| spelling | Clarke, Chris Verfasser aut The science of ice cream Chris Clarke Cambridge Royal Soc. of Chemistry 2004 XVI, 187 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier RSC Paperbacks Ice cream industry Ice cream, ices, etc Speiseeisherstellung (DE-588)4294234-2 gnd rswk-swf Speiseeis (DE-588)4056110-0 gnd rswk-swf Speiseeis (DE-588)4056110-0 s DE-604 Speiseeisherstellung (DE-588)4294234-2 s b DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013179841&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Clarke, Chris The science of ice cream Ice cream industry Ice cream, ices, etc Speiseeisherstellung (DE-588)4294234-2 gnd Speiseeis (DE-588)4056110-0 gnd |
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| title | The science of ice cream |
| title_auth | The science of ice cream |
| title_exact_search | The science of ice cream |
| title_full | The science of ice cream Chris Clarke |
| title_fullStr | The science of ice cream Chris Clarke |
| title_full_unstemmed | The science of ice cream Chris Clarke |
| title_short | The science of ice cream |
| title_sort | the science of ice cream |
| topic | Ice cream industry Ice cream, ices, etc Speiseeisherstellung (DE-588)4294234-2 gnd Speiseeis (DE-588)4056110-0 gnd |
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