The Science of Ice Cream

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The Science of Ice Cream Lauren "sugarpirate" Tan, PhDelicious ɾ D O C K YA R D ɾ

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Professor of Sugar & All Things Sweet DockYard University

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Once upon a time…

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Charles I of England

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DeMirco Ice cream inventor (allegedly) (not DeMirco)

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– Charles I of England (probably) “That's bloody good, man.”

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Syllabus

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I. First Principles II. Concocting the Mixture III.The Laws of Thermodynamics IV.Acquiring Delicious Ice Cream

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I. First Principles II. Concocting the Mixture III.The Laws of Thermodynamics IV.Acquiring Delicious Ice Cream

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First Principles

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So like, what is ice cream made of?

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(Basically) I. Ice crystals II. Concentrated sweetened cream I. Water II. Milk fat globules III.Milk proteins IV.Sweeteners and emulsiﬁers III.Air

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Milk fat (10% – 16%) richness ɾ texture Cream

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Non-fat milk solids (9% – 12%) viscosity ɾ texture ɾﬂavor Whey and casein proteins, lactose

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sweetness ɾ depresses freezing point Monosaccharides (fructose, glucose), disaccharides (sucrose) Sweeteners (12% – 16%)

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Stabilizers & Emulsifiers (0% – 1%)

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Stabilizers & Emulsifiers (0% – 1%) viscosity ɾprevents free-water migration and growth of ice crystals Polysaccharides (gelatin, xantham gum)

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Stabilizers & Emulsifiers (0% – 1%) binds fat to water ɾlowers surface tension Egg yolk, mono- and di-glycerides, Polysorbate 80

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How do you turn that into ice cream?

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I. First Principles II. Concocting the Mixture III.The Laws of Thermodynamics IV.Acquiring Delicious Ice Cream

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Concocting the Mixture

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col·loid noun, \ˈkä-ˌlȯid\ Ice cream is both a colloid (emulsion) and foam.

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Fat Water immiscible

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Fat Water Surface tension "Dude, you're fat. Get oﬀ me." "Well aren't you shallow?"

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Fat Water + shearing = Homogenization shakingɾwhiskingɾblending

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Homogenization I. Hollandaise II. Mayonnaise III.Milk & Cream Continuous Phase (Container) – Water Dispersed Phase (Containee) – Fat Water < 1 µm

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Homogenization I. Vinaigrettes II. Butter Continuous Phase (Container) – Fat Dispersed Phase (Containee) – Water Fat

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Fat Emulsiﬁer Water

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Invite to parties

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Fat Fat "No way! Did you really –" "Yeah! I was going t–" Stabilizer "HEY DUDEBROS WATS GOING ON DID YOU SEE THE GAME LAST NIGHT IT WAS CRAZY DUDE U KNO"

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talks too much

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I. First Principles II. Concocting the Mixture III.The Laws of Thermodynamics IV.Acquiring Delicious Ice Cream

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The Laws of Thermodynamics

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Milk pasteurization 118° 150° 161° 280° enzymes denature pasteurization (low temp) ✋ pasteurization (high temp) pasteurization (ultra) {

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140° (5 mins) Egg pasteurization

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Controlled protein denaturation 158° – 161° improves foamingɾwhippingɾemulsiﬁcation ɾbodyɾtexture

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Ice crystals

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Grainy Smooth <50 µm

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I. First Principles II. Concocting the Mixture III.The Laws of Thermodynamics IV.Acquiring Delicious Ice Cream

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Acquiring Delicious Ice Cream

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Where to go for the best ice cream?

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Where to buy the best ice cream?

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Jeni's Splendid Ice Creams (Columbus, OH) Salt & Straw (Portland, OR) Toscanini's (Cambridge, MA) Bi-Rite Creamery (San Francisco, CA) Morgenstern's Finest Ice Creams (NYC, NY) Dupuis™

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I. First Principles II. Concocting the Mixture III.The Laws of Thermodynamics IV.Acquiring Delicious Ice Cream

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References I. http://www.physics.uoguelph.ca/STAO/icecream.html II. http://piecubed.co.uk/science-ice-cream/ III. http://www.scienceofcooking.com/science_of_ice_cream.htm IV. http://www.ﬁnecooking.com/item/50900/the-science-of-ice-cream V. http://www.ozy.com/good-sht/the-science-behind-great-homemade-ice-cream/32126 VI. http://www.livescience.com/38540-how-is-ice-cream-made.html VII.http://www.icecreamnation.org/science-of-ice-cream/ VIII.http://physicsbuzz.physicscentral.com/2014/06/the-science-of-ice-cream.html IX. http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/Food-Facts/Science-Behind-Icecream.aspx X. http://icecreamscience.com/science/ XI. http://www.chefsteps.com/activities/ice-cream-geekery XII.http://mlaiskonis.com/2014/05/24/ice-cream/ XIII.http://stellaculinary.com/podcasts/video/what-is-an-emulsion-a-cooks-guide#what-is-an-emulsion