Colloidal and surface phenomenal

aspects of Ice cream

 History
• Little is known
• Introduced from Europe
• Records indicate served by Governor
Bladen of Maryland in 1700
• In 1832 a recipe and manufacturing
methods were invented
• First large scale ice cream plant established
in 1851 in Baltimore
 Design considerations
• Flavor
• Texture
• Body
• Melt characteristics
• Color
• Inclusion of candies and fruit
 Ingredients contributing to
properties
• Fat and water
• Emulsifiers
• Stabilizers
• Proteins
• Sweeteners
• Other elements
 Fat and water
• Fat • Water
– Large molecule – Small molecule
– Triacylglyceride – Hydrogen dioxide
– Nonpolar – Polar
– Vanderwaals
 Emulsion
– Mechanically dispersed
– Low internal phase ratio
– Low solubility (14w/w)
– Droplets .1-10micro meter
– Fat network
• Large surface to volume ratio
• Milk fat has wide melting pt around 40 C
• This partial crystallinity adds to ability to network
 Additional properties of fat
• Produces characteristic smooth texture
• Adds richness and sweetness in flavor
• Aids in dissolving some flavors and
vitamins
 Emulsifiers
• Emulsion stabilizers
• Decrease interfacial tension from 15-25 to less than
10dynes/cm
• Before freezing- decrease ability of fat to coalesce
• During freezing-cause partial destabilization of lipid phase
• During whipping- cause partial coalescence
• When emulsifier conc. Increases fat penetrates air phase
more
• Results in stable air phase, stable fat network, smoothness
in texture
 Resulting benefits
• Decreased freezing time
• Increase minuteness of components
• Increase stiffness
• Increase uniformity of melting
 Types
• Original:Lecithin
• Found in egg yolks
and soybeans
• Phospholipids
• Are modified for
polarity and
hydrophobicity
 Types
• Poly sorbate
• Sorbitan ester
• Smaller in MW
• Produces low tension
• Very thin membrane
• Maximum fat destabilization
• Also drying agent-adsorbs some water
 Types
• Mono and Di glycerides
• Derived from partial hydrolysis of fats and
oils
 Stabilizers
• Effect ice/ water mixture
• Polysacharides – large hydration capability
• Increace viscocity decreacing diffusional abilities
• Stabilize foam phase
• Do not actively effect interfacial tension but
decreace the avaliability of water indirectly
effecting tension
• Stabilize emulsion
• Increace smoothness
 Stabilizers cont.
• Decrease size of ice crystals
– Decrease diffusion and the total growth
– Depresses freezing point as water is removed from
solution maintaining water phase
– Decreases “heat shock” through this mechanism
• Increase stiffness of product
• Decrease moisture migration out of product
 Types
• Carboxymethyl cellulose (CMC)
• Locust Bean Gum
• Carrageenan
• Guar gum
• Geltatin
 Proteins
• Large polymers
• Both hydrophobic and hydrophilic
• Extend on interface
• Create micelles
• Both stabilizers and emulsifiers increase protein concentration
• Increase viscosity
• Critical protein depletion before partial coalescence
• Increased hydrophobicity at interface yielding stability
• Decrease melting rates
• Increased shape retention
 Types
• Caseins
– 80% total milk protein
– Phosphoproteins precipitated at 4.6 ph
– Micelles
– Preferentially diffuse out of lipid phase
• Whey
– Soluble at low ph
– Globular
 Sweeteners
• Taste
• Improve texture and palatability
• Also depresses freezing point
Other ingredients and factors
– Ions
• effect destabilization, wetness
• influence electric double layer and repulsion
• citrate and phosphate increase protein aggregation and
decrease coalescence
• Ca and mg decrease aggregation and promote coalescence
– Additives (nuts,candy etc.) add crystal centers, also
may effect moisture content
– Phase volume
– Temperature (freezing, mixing, packaging)