Chat with AIExam 26: Frozen Desserts
Why does ice cream shrink during storage? One of the biggest problems for ice cream manufacturers is heat shock Why does this happen and what can be done to prevent it from occurring? Discuss the purposes of creating overrun in ice cream
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Answered by Examlex AI CopilotIce cream shrinks during storage due to a process called heat shock. Heat shock occurs when ice cream is exposed to fluctuating temperatures, causing the ice crystals to melt and then refreeze. This results in the formation of larger ice crystals, which leads to a loss of air and a decrease in volume. To prevent heat shock from occurring, ice cream should be stored at a consistent temperature, ideally below freezing, and should be insulated to protect it from temperature fluctuations.
One of the purposes of creating overrun in ice cream is to give it a light and airy texture. Overrun refers to the amount of air that is incorporated into the ice cream during the freezing process. By adding air, the ice cream becomes lighter and fluffier, making it more enjoyable to eat. Additionally, overrun also helps to increase the volume of the ice cream, making it appear larger and more appealing to consumers. However, it is important to strike a balance, as too much overrun can result in a lower quality product with a less creamy texture.
Reduced-fat ice cream contains at least 50 percent less total fat than the original product
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Your friend just received an old-fashioned, hand-cranked ice cream machine She is reading the instruction manual and calls you up to find out the answers to the following questions: Why is rock salt added to ice cream machines, and what is salt's effect on freezing? Use your food science knowledge to answer her questions
Leaving ice cream in a refrigerator for approximately 15 minutes allows it to reach the optimal serving temperature
(25) The amount of MSNF is important because it influences ice cream's nutritive value, specifically in terms of
(31) Super-premium brands of ice cream have up to _____ percent milk fat
(33) The freezing point of water _____ degrees F for each gram molecular weight (58 grams) of sodium chloride (NaCl) added to 1 liter of water
(34) The gradual change from a smooth to a course texture, often observed in ice cream and sherbet, often results from
(38) An example of a frozen dessert that meets the Kosher requirements set by Jewish food laws is
(29) It is important to remember when making frozen desserts that the mixture must be
(30) The flavor of a frozen dessert usually is muted because of the cold temperature
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