H&M Gelato Ice Cream Center

Water and air on the role of ice cream

January 27th, 2010

Water and air in the ice cream in the position occupied by no less than the sugar, fat, protein, if there is no ice cream, water and air, and that ice cream does not exist expansion rate.

The role of water on ice cream
  Water in the proportion of ice cream is about 65% a 70%, colorless, tasteless, from the free water, bound water, crystal water formed. The role of the ice cream There are 3 main points:
  1) To serve ice cream regulating the concentration of liquid, solubility and viscosity of the role;
  2) The ice cream contains moisture, can regulate the concentration of water in the human body, but also involved in dissolution other food such as ice cream waffle and Cone and so on; 3) ice cream, frozen water from the liquid into a fine crystal, can play a fixed The role of ice cream shape.

The role of air on ice cream
The volume of air in ice cream account for 4O% 1 50%, its main role is to:
1) play an important role in expansion rate of ice cream, air content and, then the ice cream of the expansion rate will be high, on the contrary are low;
2) the air filled one with ice cream, and evenly distributed in the form of microbubbles other substances between molecules, not only increased the anti-melting ice cream, but also the organization as a state of ice cream contains a lot of tiny air bubbles, making it a kind of soft , light, delicate, delicious frozen drinks, so that consumers feel cold when the palatability of the entrance. Micro-bubbles of air to prevent heat conduction plays a role. Water and air quality are closely related with the ice cream, it should pay attention to water quality ingredients and production of plant health.

Entry Filed under: Ice Cream Knowledge/Articles