Ice Cream Innovations explores the science behind crafting perfect frozen desserts, focusing on texture control through aeration, fat distribution, and understanding dairy science. The book highlights how seemingly small adjustments in these areas can dramatically impact the final product, making or breaking that ideal scoop.
It traces the history of ice cream while diving into the science of how stabilizers affect ice crystal growth. The book uniquely blends theoretical knowledge with hands-on applications, discussing sensory science, rheology, and the role of stabilizers.
It begins with ice cream composition and thermodynamics, progresses through aeration, fat destabilization, and ice crystal growth, and concludes with novel ingredients and processing techniques, including plant-based alternatives. Each section connects the latest research findings in dairy technology to real-world applications, offering an integrated understanding of ice cream production.
This title examines aspects of chemical engineering linked to process optimization. It demonstrates how an understanding of these principles can improve ice cream formulations, optimize production, and lead to innovative frozen desserts. The book is designed for food scientists, dairy technologists, and culinary professionals seeking to deepen their knowledge of the food industry.
