The Science of Ice Cream covers:

• the history of ice cream
• the physical chemistry underlying its manufacture
• the ingredients and industrial production of ice cream and ice cream products respectively
• different physical and sensory techniques used to measure and assess ice cream
• ice cream microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture of the ice cream

Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream.

Contents

1. The Story of Ice Cream
2. Colloidal Dispersions, Freezing and Rheology
3. Ice Cream Ingredients
4. Making Ice Cream in the Factory
5. Product Assembly
6. Measuring Ice Cream
7. Ice Cream: A Complex Composite Material
8. Experiments with Ice Cream and Ice Cream Products

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