Question

In: Biology

What can be done to improve the texture and mouthfeel of ice creams?

What can be done to improve the texture and mouthfeel of ice creams?

Solutions

Expert Solution

Different ingredients and techniques will affect texture and Mouthfeel. They are :-

Dairy products improve smoothness :-
When an ice-cream mixture gets poured into a machine and stirred, some of the liquid freezes into pure ice crystals while some of it remains liquid. The goal is to keep these developing ice crystals small and plentiful, so you end up with a smooth, creamy texture. If they grow too large, the resulting ice cream is coarse and icy.

Cream and milk promote smoothness and lightness. The high fat content in heavy cream and whipping cream coats ice crystals, preventing them from enlarging. It also acts as a lubricant between crystals, making even ice cream with larger crystals feel smooth on the tongue. Cream is also excellent at trapping and holding air when the mixture is stirred and frozen, which gives the ice cream more body.

As important as cream is to great ice cream, however, it’s possible to overdo it. If you’ve ever had ice cream that seemed to coat your mouth with fat, it probably had too much cream. The solution is to reduce the cream and add a lower-fat dairy product, such as half-and-half or milk.

Milk lightens ice cream because of its proteins, which are superior to fat at trapping air (though not as good at holding it). This, by the way, is why skim milk foams up better than whole milk for cappuccino. Milk also contributes to smoothness, thanks to its high concentration of milk solids (such as calcium salts and lactose), which are even more effective than fat at controlling crystal size.

Use condensed, evaporated, or powdered dry milk in moderate amounts. Like milk, these ingredients have lots of milk solids, so ice crystals stay small. But they’re also brimming with lactose (milk sugar), which makes them useful in another way. Lactose, like any sugar, lowers the freezing point of ice-cream mixtures. That means more of the mixture stays liquid at freezer temperature and the ice cream will be softer. But beware, if there’s too much of these products, lactose crystals will form and you’ll end up with a sandy-textured ice cream. You’ll notice that Jim Peyton’s ice creams on contain some evaporated milk (as well as cream and milk)—enough to make the ice creams very smooth and soft, but not enough to make them gritty.  

Adding fruit preserves is a great idea. They have concentrated flavor plus a small amount of pectin, which keeps ice crystals small and improves creaminess. Preserves can be swapped out tablespoon for tablespoon with sugar.

Egg yolks, those great emulsifiers, will also contribute silky smoothness. For flavor, always add a small amount of salt (about 1/8 teaspoon). It enhances both the perception of sweetness and the flavor of the ice cream.

Sugar and alcohol make ice cream softer
Sugar makes ice cream softer because it lowers the freezing point of a liquid. For an ice cream that can be scooped right out of the freezer, you need just the right amount of sugar—too little and the ice cream is as hard as a brick, too much and you have mush. If you find that your favorite ice cream recipe is brick-hard and nearly impossible to scoop, try adding more sugar next time. Or try replacing some of the sugar with honey. Because honey consists of sugars with smaller molecules than those of table sugar, it’s more than twice as effective at lowering the freezing point as table sugar. Harold McGee, a food scientist, recommends substituting 1 Tbs. of honey for 2-1/2 Tbs. of sugar in ice cream.

Adding a liqueur or wine to an ice-cream mixture will make it softer because alcohol, like sugar, lowers the freezing point of a liquid. If you like the firmness of a particular recipe but want to add a liqueur for flavor, you might counter the addition of alcohol by cutting back on the sugar. Liqueur is preferable to wine because, at freezer temperature, a wine’s flavor would be muted.

Techniques that affect texture :-
If you’re using milk or half-and-half in the recipe, you should heat it to 175°F, just below scalding. I don’t know exactly what changes this heating causes—perhaps it denatures or partially coagulates some of the proteins—but whatever is occurring, the effect is a noticeably smoother ice cream. It isn’t necessary to heat heavy cream or whipping cream, neither of which has very much protein .

Chilling before freezing improves body, texture, and flavor. I recommend “aging” the mixture for 4 to 12 hours at refrigerator temperature for the best texture.

*If you have any doubt write in comment box and i will solve it and if you are satisfied plz rate my answer...


Related Solutions

what can be done to improve quality and affordability in the health care system
what can be done to improve quality and affordability in the health care system
Improving Ethics (4–6 pages) What can be done to improve ethics in finance? What can be...
Improving Ethics (4–6 pages) What can be done to improve ethics in finance? What can be done to improve ethics in corporate governance?
What can be done to improve the financial health of Social Security? Describe the benefits and...
What can be done to improve the financial health of Social Security? Describe the benefits and drawbacks of the major proposals to change Social Security as outlined in the reading, “The Future of Social Security: Proposals You Should Know About.” Which course of action do you favor?
What can be done to improve sexual health services and reduce the rates of STIs and STDs?
What can be done to improve sexual health services and reduce the rates of STIs and STDs?
Discuss the difficulties of pursuing acquisitions/diversification. What can be done to improve the chance of success...
Discuss the difficulties of pursuing acquisitions/diversification. What can be done to improve the chance of success for acquisitions/diversification? With real world example
The ice cream store cool stuff sells exotic ice creams, including Tropical Cream and Green Mango....
The ice cream store cool stuff sells exotic ice creams, including Tropical Cream and Green Mango. Cool Stuff has been varying the prices of these two flavors over the past 16 quarters and has recorded the sales data. The table shows the quantity sold of Tropical Cream, Q, given the price of a half-gallon of Tropical Cream, P, and the price of the other flavor, Green Mango, Po. Use these data to estimate the demand function for Tropical Cream. Are...
The ice cream store cool stuff sells exotic ice creams, including Tropical Cream and Green Mango....
The ice cream store cool stuff sells exotic ice creams, including Tropical Cream and Green Mango. Cool Stuff has been varying the prices of these two flavors over the past 16 quarters and has recorded the sales data. The table shows the quantity sold of Tropical Cream, Q, given the price of a half-gallon of Tropical Cream, P, and the price of the other flavor, Green Mango, Po. Use these data to estimate the demand function for Tropical Cream. Now...
Real time PCR: how is it analyzed? what can be done to improve real time PCR?...
Real time PCR: how is it analyzed? what can be done to improve real time PCR? How do you know if the bullfight was good or not? What does it mean if the real time parameters are high, low, or if there were faults in something in the process seeing the results? Abound in your response. Real time pcr: • How to do? • How it is interpreted? • How it is optimized
What do you think can be done to improve the ethical behavior of all criminal justice...
What do you think can be done to improve the ethical behavior of all criminal justice participants?
Create an IceCreamConeException class whose constructor recetves a String that consists of an ice creams cone’s...
Create an IceCreamConeException class whose constructor recetves a String that consists of an ice creams cone’s flavour and the number of scoops Create an IceCreamCone class with two fields - flavor and scoops The IceCreamCone constructor calls two data entry methods — getFlavor() and getScoops() The getScoops() method throws an IceCreamConeException when the scoop quantity exceeds 3 Write a program that establish three TceCreamCone objects and handles the Exception
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT