Ice Cream

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Ice Cream

Taiye Oladipo FDST 4010
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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

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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.

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Ice Cream Ingredients

• Milk
• Sugar
• Cream
• Eggs
• Flavorings such as Vanilla
• Emulsifiers, Stabilizers(such as guar
• gum, carageenan, and gelatin)
• Air!

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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

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Ice Cream Facts

• Ice cream is a frozen foam meaning its 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

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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

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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.

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Modern Day Ice Cream Production

• Starts with the receiving and storage of dry
  ingredients and raw materials and then subsequent
  mixing of ingredients

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• Homogenization and pasteurization of milk to
  eliminate pathogens and allow for a greater shelf
  life

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• Aging, flavor addition, and whipping of air into
  the mixture

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Freezing and Hardening

• Freezing further limits microbial growth in ice
  cream
• Freezing hardens the ice cream making firm so
  that it holds together

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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

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Ice Cream Delivery

• Ice cream man(directly to consumer)
• Refrigerated trucks(delivery to grocery stores,
  etc.)

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Raw material receiving and storage
Mixing of ingredients
Pasteurization and Homogenization
Aging
Whipping of air into mixture
Freezing
Packaging
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Hardening
Distribution
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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/