Guest guest Posted August 25, 2004 Report Share Posted August 25, 2004 Found this at http://sci-toys.com/ingredients/ice_cream.html: Ice Cream Additives As ice creams move down the scale from premium, getting lower in fat and incorporating more air, ingredients are added to make up for the loss of creamy texture, rich " mouth feel " , and to help keep all of the extra air whipped up. Emulsifiers such as the monoglyceride glycerol monostearate and related diglycerides help to keep the milk fat in suspension, and limit the growth of ice crystals. Other emulsifiers such as lecithin and polysorbate 80 perform similar functions. Emulsifiers have a significant effect on making the fat globules stick together in chains, rather than flowing together in larger globules, or staying separated as tiny ones. This adds to the structure of the ice cream, and affects the texture and the ability to incorporate air into the mixture. Gums such as guar gum, locust bean gum, xanthan gum, carageenan, and methylcellulose help to prevent ice crystals from forming during freezing and re-freezing after a trip from the grocery store. They also have a " mouth feel " similar to milk fat, so the milk fat is not missed as much in low fat ice creams. Like emulsifiers, they also aid in keeping the air whipped into the mix. Gums keep the ice cream from becoming grainy due to crystals forming from either ice or lactose. Some ice creams contain sodium citrate to decrease the tendency of fat globules to coalesce, and to decrease protein aggregation. This results in a " wetter " ice cream. The citrates and phosphates are both used for this effect. Calcium and magnesium salts have the opposite effect, making a " dryer " ice cream. Quote Link to comment Share on other sites More sharing options...
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