Volume 95 Issue 29 | p. 27
Issue Date: July 17, 2017 | Web Date: July 12, 2017

Periodic graphics: The chemistry of frozen desserts

Chemical educator and Compound Interest blogger Andy Brunning samples the science behind ice cream and other icy treats
By Andy Brunning
Department: Science & Technology
Keywords: food science, ice cream, gelato, frozen yogurt, soft serve, overrun
 

To download a pdf of this article, visit cenm.ag/frozentreats1.

References used to create this graphic:

Ice cream and frozen desserts

Ice cream ... and chemistry

The science of ice cream

Frozen desserts: What’s the difference?

The difference between sorbet and sherbet

To see more of Brunning’s work, go to compoundchem.com. To see all of C&EN’s Periodic Graphics, visit cenm.ag/periodicgraphics.

 
Chemical & Engineering News
ISSN 0009-2347
Copyright © American Chemical Society
Comments
William Winter (July 12, 2017 10:14 PM)
Years ago, in the 1970's, I had the good fortune to spend some time with , now Sir, Dai Rees, then a manager at Unilever Research, and his group in the Colworth lab outside of Bedford, UK. One of their foci was ice cream. In a conversation that I suspect he did not intend to be memorialized, Dai made the following comment. 'Processed foods have two main components. The firt is air, the second is water. Everything else is packaging!'
» Reply
William Winter (July 12, 2017 10:16 PM)
Years ago, in the 1970's, I had the good fortune to spend some time with , now Sir, Dai Rees, then a manager at Unilever Research, and his group in the Colworth lab outside of Bedford, UK. One of their foci was ice cream. In a conversation that I suspect he did not intend to be memorialized, Dai made the following comment. 'Processed foods have two main components. The firt is air, the second is water. Everything else is packaging!'
» Reply
William Winter (July 12, 2017 10:19 PM)

Years ago, in the 1970's, I had the good fortune to spend some time with , now Sir, Dai Rees, then a manager at Unilever Research, and his group in the Colworth lab outside of Bedford, UK. One of their foci was ice cream. In a conversation that I suspect he did not intend to be memorialized, Dai made the following comment. 'Processed foods have two main components. The first is air, the second is water. Everything else is packaging!'
» Reply
G (July 14, 2017 6:39 PM)
Great graphic!

I look forward to an addendum with frozen custard / french style ice cream (cream + egg + sugar).
» Reply
thomas (July 17, 2017 11:48 AM)
yeah how could they forget the original: custard
» Reply
Andy Brunning (July 18, 2017 2:56 PM)
Since it's not included in the graphic, here's some more info on frozen custard: it contains around 10% milk fat, and has an overrun of 15-30%.
» Reply
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