Effect of fat on texture. High butter fat produces a firm body, for
the chilled fat particles are very firm. Too much fat produces a very hard
ice cream. Fillers are sometimes used to give a better body. In home-made
ice cream when little cream is used, egg may be added to produce a firmer
body, and to add flavor.
Effect of proteins on texture. The milk solids not fat and the
protein content particularly affect the body of the ice cream. The casein
and albumin of milk are found as calcium and magnesium caseinates and
albuminates in the milk. As such they imbibe water and swell. With too
little protein the body has little resistance, and with too much protein its
hydration produces a very soggy, heavy ice cream. Mortensen states that
high serum solids give a smooth mix for they absorb the water, but
their use can be carried to an extreme. He adds that those who do not
use a high percentage of serum solids must pay more attention to the
treatment of the mix. Combs and Martin concluded that a certain amount
of acidity produces a finished appearance in the mix. They have found that
too high acidity causes the ice cream to melt quickly, since the reaction is
brought nearer the isoelectric point of casein and at the isoelectric point
very little water is held by casein.
Effect of treatment of the mix on texture. Any treatment of the
ingredients of the ice cream or of the mix itself that increases the viscosity
affects the body and texture of the ice cream. Pasteurization, homogeniza-
tion, and aging all affect the viscosity and will be discussed later. Though
the texture of the ice cream, like the body, is affected by the ingredients
used and their proportions, it is also affected to a greater extent than the
body by the freezing process. The texture of ice cream depends largely
on the size of the crystals and the amount of air incorporated during
freezing.
Incorporating chocolate or fruit. Some special problem studies have
indicated that the temperature at which the chocolate is combined with the
other ingredients is the most important factor in obtaining a uniform color
and not a speckled product. The temperature at which the chocolate is
combined, at least with a portion of the ingredients, should be above the
melting point of the chocolate. The chocolate may be added to a portion
of the milk which has been warmed or made into a sirup. Martin advises
that the chocolate be made into a sirup with the sugar and a portion of
the milk.
92 FREEZING
Fruit, such as strawberries, raspberries, and peaches, may be put through
a sieve before adding to the mix. If larger pieces of fruit are desired, they
can be prevented from freezing into chunks of ice by letting them stand
for some time, or over night, in a heavy sirup. The sugar entering the
berries or fruit lowers the freezing point of the fruit, so that it does not
freeze or is less hard. To keep the fruit as whole as possible, the sirup
should be added to the cream mix. Then the fruit is added after the cream
is in a soft frozen state.
Page 73
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Effect of fat on texture. High butter fat produces a firm body, for
the chilled fat particles are very firm. Too much fat produces a very hard
ice cream. Fillers are sometimes used to give a better body. In home-made
ice cream when little cream is used, egg may be added to produce a firmer
body, and to add flavor.
Effect of proteins on texture. The milk solids not fat and the
protein content particularly affect the body of the ice cream. The casein
and albumin of milk are found as calcium and magnesium caseinates and
albuminates in the milk. As such they imbibe water and swell. With too
little protein the body has little resistance, and with too much protein its
hydration produces a very soggy, heavy ice cream. Mortensen states that
high serum solids give a smooth mix for they absorb the water, but
their use can be carried to an extreme. He adds that those who do not
use a high percentage of serum solids must pay more attention to the
treatment of the mix. Combs and Martin concluded that a certain amount
of acidity produces a finished appearance in the mix. They have found that
too high acidity causes the ice cream to melt quickly, since the reaction is
brought nearer the isoelectric point of casein and at the isoelectric point
very little water is held by casein.
Effect of treatment of the mix on texture. Any treatment of the
ingredients of the ice cream or of the mix itself that increases the viscosity
affects the body and texture of the ice cream. Pasteurization, homogeniza-
tion, and aging all affect the viscosity and will be discussed later. Though
the texture of the ice cream, like the body, is affected by the ingredients
used and their proportions, it is also affected to a greater extent than the
body by the freezing process. The texture of ice cream depends largely
on the size of the crystals and the amount of air incorporated during
freezing.
Incorporating chocolate or fruit. Some special problem studies have
indicated that the temperature at which the chocolate is combined with the
other ingredients is the most important factor in obtaining a uniform color
and not a speckled product. The temperature at which the chocolate is
combined, at least with a portion of the ingredients, should be above the
melting point of the chocolate. The chocolate may be added to a portion
of the milk which has been warmed or made into a sirup. Martin advises
that the chocolate be made into a sirup with the sugar and a portion of
the milk.
92 FREEZING
Fruit, such as strawberries, raspberries, and peaches, may be put through
a sieve before adding to the mix. If larger pieces of fruit are desired, they
can be prevented from freezing into chunks of ice by letting them stand
for some time, or over night, in a heavy sirup. The sugar entering the
berries or fruit lowers the freezing point of the fruit, so that it does not
freeze or is less hard. To keep the fruit as whole as possible, the sirup
should be added to the cream mix. Then the fruit is added after the cream
is in a soft frozen state.