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Volume 95 Issue 29 p. 27
Issue Date: July 17, 2017 Web Date: July 12, 2017
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
Department: Science & Technology
Keywords: food science, ice cream, gelato, frozen yogurt, soft serve, overrun
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:
To see more of Brunning’s work, go to compoundchem.com. To see all of C&EN’s Periodic Graphics, visit cenm.ag/periodicgraphics.
This article has been translated into Spanish by Divulgame.org and can be found here.
- Chemical & Engineering News
- ISSN 0009-2347
- Copyright © American Chemical Society
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!'
I look forward to an addendum with frozen custard / french style ice cream (cream + egg + sugar).