Green, pink, orange, yellow, blue, brown - despite all the colors and flavors of the rainbow to choose from, we pick plain-old vanilla as our favorite every time. Americans have loved ice cream - 90% consume the product - ever since Dolley Madison served it at her husbands second inaugural in 1813. President Ronald Reagan even designated July as "National Ice Cream Month." Nearly 200 years of ice cream science informs the quality of today's products. Color and flavor are but two variables chemists must juggle in their effort to control this complex frozen foam. Formulations of milk fats, milk-solids, and sweeteners create the mix. Emulsifiers and stabilizers disperse fat globules and proteins, minimize ice crystal formation, and create a creamy viscosity. Then there are the sensual qualities of ice cream: mouth-feel, chewiness, melt-resistance - so difficult to define but so easy to reject by consumers if not to their liking. The next time you savor the cold, sweet, smooth sensations of ice cream melting on your tongue, consider how challenging is the task to deliver this deceptively simple treat
Related Record from CAplus
134: 85231 Simultaneous analytical techniques for determination of 8 synthetic food colors in foods by HPLC. Park, Sung-Kwan; Lee, Chang-Hee; Park, Jae-Seok; Yoon, Hae-Jung; Kim, So-Hee; Hong, Yeun; Lee, Jong-Ok; Lee, Chul-Won. Department of Food Additives, Korea Food and Drug Administration, Seoul, S. Korea. Analytical Science & Technology 2000, 13(3), 378-384 (Korean). This study has been carried out to develop a method of anal. of 8 permitted synthetic food colors, including Brilliant Blue FCF (B1), Indigocarmine (B2), Fast green FCF (G3), Amaranth (R2), Erythrosine (R3), Allura red (R40), Tartrazine (Y4), Sunset Yellow FCF(Y5), in Korean Foods by HPLC. After adjusting to 0.5% HCl, each of the food colors extd. was eluted by Sep-pak C18 cartridge. Eluates were then detd. by high performance liq. chromatograph with a UV-VIS detector. Recoveries of the 8 synthetic food colors were found to be 81.2-98.0% for soft drinks, 80.6-96.1% for candy, 79.8-96.3% for chewing gum, 76.5-91.7% for cereals, 79.9-93.8% for ice cream and 78.6-94.7% for jelly, resp. The detection limits were 0.05-0.1 .mu.g/g.
24: 28728 What causes sandy ice cream. Reid, W. H. E. Ice Cream Trade Journal 1930, 26(No. 1), 60-4. Sandiness in ice cream was caused by the presence of more lactose than would remain in soln. at the low temp. This crit. amt. was ~7%. The presence of sand may be prevented by keeping the milk-solids-not-fat content of the mix at 12% or less. Avoidance of excessive milk-solids-not-fat, thorough soln. of all the ingredients in the mix, thorough pasteurization, const. temp. in the hardening room, and holding frozen creams for a min. time will prevent sandiness in ice cream. The presence of different kinds of nuts in ice cream was believed to serve as nuclei for the formation of lactose crystals. Methods of treating the nuts to prevent their effect on lactose crystn. were described.
Application of lipid in ice cream. Shu, Xuxia; Chen, Kejie. Hangzhou Wufeng Research and Development Center, Hangzhou, Zhejiang Province, Peop. Rep. China. Shipin Kexue 2007, 28(6), 383-385 (Chin). Different lipids or their mixt. gave some impacts to ice cream texture, mouth feel, overrun and melting resistance. The results showed that coconut oil, butter and their mixt. were more suitable for ice cream application. However, the formulation base and the process must be corresponded. The effect of lipids was less on anti-melting characteristics while they played a more important role in ice cream texture, mouth feel and overrun.
Related Structure from CAS REGISTRY
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Fast Green FCF
CAS Registry Number: 2353-45-9
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Additional Information
Updated: 1/26/2009 2:13:22 PM
