THE CHEMISTRY OF ICE CREAM

The Chemistry of Ice Cream

The Chemistry of Ice Cream

THE CHEMISTRY OF ICE CREAM

The Chemistry of Ice Cream

The Chemistry of Ice Cream

Introduction

In its simplest form, ice cream or ice cream is a dessert frozen fact Milk, cream or custard combined with flavorings, sweeteners and sugar. In general, the products are used to make milk, sugar, sweeteners, cream, milk, eggs, fruit, chocolate, nuts, yogurt, mineral water and stabilizers. In the old process of development became a mixture of milk, sugar, cream and a stabilizer. This mixture was frozen and shaken during the process to prevent the formation of large crystals of ice (Andrews, 2000).

The Chemistry of Ice Cream

Traditionally, the temperature is reduced by placing the mixture in a container, which is immersed in a freezing mixture of crushed ice and salt. Salt increases the temperature of melting ice, thus absorbing a greater amount of heat released by the cream, during the process. In 1913 he invented the first machine continues to make ice cream in the palaces of Mantecado, which is the heart of the whole manufacturing world. Basically it consists, on the outside, a great "church of steel" or pot, which is frozen for a very potent cold on the inside, a beater with blades (connected through a shaft to a powerful electric motor ) that are scraping the cylinder walls and moving the mixture continuously until the mixture reaches the consistency of ice cream (Andrews, 2000).

This food product is not as recent as some might think, for the same dates from 2000 BC and there is talk that its origin is from China. Ice cream made with water was introduced to Europe by Marco Polo in the late thirteenth century. Having made this brief historical review, we will define what an ice cream is: Ice cream, very popular frozen treat made with fat, milk solids and sugar.

The production methods of the past consisted of introducing the ingredients into a metal container surrounded by a freezing mixture of ice and salt, mixing until smooth. In modern production plants, the ingredients are poured into a tank where they are mixed and pasteurized. Then the mixture is homogenized to break up the lumps of fat, cold, driving a tank through pipes freezer and beat until smooth, at this stage is sometimes added nuts or fruit. The ice cream out of the tank almost frozen and stored in containers that are stored in refrigerated until it hardens.

It is very difficult to establish the origin of ice cream, since the same product concept has been known as subsequently amended in line with technological progress, the spread of consumption and consumer demands.

However, we can set a first milestone in the competition for cold drinks or chilled with snow or ice on the Babylonian court, before the Christian era. Even earlier, in 400 BC in Persia, a cold plate as a pudding or custard, made ??of rosewater and vermicelli (or angel hair), resembled a cross between a sorbet and a pudding of rice, ...