Ice Cream

Report
Ice Cream
Taiye Oladipo
FDST 4010
History
• Ice cream was introduced into the United
States by Quaker colonists who brought
their own ice cream recipes with them
• Around 1832, Augustus Jackson created
several ice cream recipes as well as
invented a technique to manufacture them
• In 1843, a woman by the name of Nancy
Johnson was issued the first US patent for a
small-scale hand cranked ice cream freezer
machine
Ice Cream History Facts
• The ice cream sundae came about in the late 19th century
• Both the ice cream cone and banana split became
popular in the early 20th century
• Ice cream became popular throughout the world in the
latter part of the 1900s after cheap refrigeration became
common
• Soon after, ice cream stores started to appear with even
more new flavors
• One important innovation was the introduction of soft
ice cream which contained more air and less of the actual
ingredients which lessened the production cost!
• Around 1926, the first commercially successful
continuous process freezer for ice cream was invented by
Clarence Vogt.
Ice Cream Ingredients
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Milk
Sugar
Cream
Eggs
Flavorings such as Vanilla
Emulsifiers, Stabilizers(such as guar
gum, carageenan, and gelatin)
• Air!
Ice Cream Ingredients Cont.
• 10-16% milk fat
• 9-12% milk solids-non fat (caseins and whey
proteins, lactose)
• 12-16% sweeteners
• 0.2 to 0.5% stabilizers and emulsifiers
• 55-64% water which comes from the milk
and other ingredients
• Ice cream can contain as much as half air by
volume
Ice Cream Facts
• Ice cream is a frozen foam meaning it’s a
gas dispersed in liquid
• The emulsifiers in ice cream prevent
separation of the fat and liquid
• Stabilizers work to reduce the amount of
free water in ice cream and prevent it from
melting
• Emulsifiers, Stabilizers, and air are all very
important components of ice cream
Air??
• The incorporation of air into ice cream is
called overrun.
• Air is what gives ice cream its smooth
texture and is a very integral ingredient!
• Without air, ice cream would be hard and
grainy
• Standard ice cream contains an equal
volume of mix and air, or an overrun
of 100%
Hand-cranked Ice Cream Machine
• Just add all the ingredients including
milk, sugar, cream, etc. as well as rock
salt and ice cream is ready after
cranking for 20 or so minutes.
Modern Day Ice Cream
Production
• Starts with the receiving and storage of dry
ingredients and raw materials and then
subsequent mixing of ingredients
• Homogenization and pasteurization of milk
to eliminate pathogens and allow for a
greater shelf life
• Aging, flavor addition, and whipping of air
into the mixture
Freezing and Hardening
• Freezing further limits microbial growth in
ice cream
• Freezing hardens the ice cream making firm
so that it holds together
3 main Ice Cream types
• Superpremium-low overrun and high fat
content, but best quality ingredients used
• Premium-lower overrun and higher fat
content than standard
• Standard-higher overrun
Ice Cream Delivery
• Ice cream man(directly to consumer)
• Refrigerated trucks(delivery to grocery
stores, etc.)
Raw material receiving and storage
Mixing of ingredients
Pasteurization and Homogenization
Aging
Whipping of air into mixture
Freezing
Packaging
Hardening
Distribution
Resources
• http://en.wikipedia.org/wiki/Ice_cream
• http://www.che.cemr.wvu.edu/publications/
projects/multiscale/icecream.pdf
• http://www.pastrywiz.com/letseat/icecream.
htm
• http://www.benjerry.com/

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