Creamy Concoction

Out of curiosity, I did some research on what an ice cream, a physical standpoint. And I came across this audio interview of Derek Spore, which was in 2006 Scientist of the ice "at Ben & Jerry's.

The interview is very informative and greatly performed by Steve at Scientific American (one of the oldest magazines in the world!) Derek is joined by Eric, flavor guru, brings his culinary knowledge and in this discussion to the Geeks " food science. " You can of course listen to the interview online, or read the (very long) transcript in English. But here's a quick summary of the subjective

What is an ice cream?

An ice cream Ben & Jerry's is an emulsion of three phases: liquid, gas and solid. And yes, because even though they are frozen at very low temperatures, there is still some liquid elements. What is the gas present in our pots of ice cream? Well, the air! (As little as possible, you'll see it a little lower).

Constant cold

From a scientific perspective, you can eat your ice at any temperature, it concerns you;) However the temperatures at which ice is produced and maintained are very important, and any variation can significantly change the consistency of the product.

The ice creams are made of very small ice crystals. The goal for us is to get the biggest possible, and they are much smaller in our ice cream. If they grow, they become apparent and you feel when tasting:

The ice crystals grow when the ice is undergoing thermal shock, for example when the ice is out of the freezer to be served, and then given a few minutes after, or during cycles of defrosting the freezer. It was during the re-freezing, the ice crystals grow in groups, or other binder components.

When your ice cream is full of crystals, on the one hand it is less pleasant to taste, and secondly there is a risk that elements not very healthy to have joined the crystals. So do not eat it as well, even if it remains tempting;)

Derek advised to keep your ice deep inside the freezer, because nothing but a single opening door makes it already undergo a heat shock. Knowing that about 38-42% of ice cream is solid, and the rest is made of water, these crystals can be formed fairly easily if the pot of ice is not well preserved.

In the interview, Derek explains that each recipe is a new physical challenge. While some compositions are excellent when done, some may be very sensitive to thermal shock and is therefore less well preserved.

We also have a room that can test in two weeks that will live on an ice cream a year. And yes, because even in strict cold chain, your ice cream will only continue to suffer from thermal shock:) So we make sure that the mixture is stable and stores well over a year or more.

Less air there, the more good

In the interview, Derek also explained that equivalent volume, ice cream Ben & Jerry's weigh heavier than the first pot of ice came. And this for two reasons:

* Our recipes are delicious, full of chunks, fudge ...
* There is less air in each jar (less than 20% against 50% overall for an ice cream "standard")

This might also explain why our ice cream takes longer to soften the ice less greedy.
That tells you a little test product?

Derek also reveals the number of pots of ice every employee Ben & Jerry's can bring free at home at night. Sorry, but prefer not to disgust you, I will not give you this number)

In another article, Derek said he led a very serious tests where lovers gave their opinions on new fragrances, and were even paid for! If the concept is fun for tasters, Derek has a very rigorous approach to these tests: for example it is known that after having rejected a new perfume, a person will overstate the ice that will follow. The scores were then weighted according to the context.

Derek thank you for telling us about his dream job (after the flavor guru)! I know who will be tempted by a specialization in "food science";)

The cold chain refers to this link that temperature must be respected between the producer, transporter, distributor and consumer.
-18 ° C is the temperature that must be strictly adhered to the ice.
The rule is simple, just to know and follow.

Manufacturers

To operate, they are subject to strict regulations by the government. Throughout the production chain, many checks are performed by the internal service quality. They are also frequently subjected to regular monitoring of external services such as veterinary services and Fraud Prevention.

Carriers

The refrigerated trucks, equipped with recording thermometers, transporting products to a temperature below -18 ° C. The controls are very frequent and severe.

Distributors

In radius, the products are presented in cabinets and freezer bins. Hygiene and temperature are the subject of attention. A thermometer is within range of your vision: you can control yourself that displays more than -18 ° C.
In cold storage, ice cores are stored at temperatures between -20 ° C and -30 ° C. Computers provide inventory management. The temperature is recorded 24 hours 24 to verify that it does not rise above -20 ° C.

Shop home

The cold chain is now in the hands of consumers.
- It is better to use a cool bag to transport the ice from the point of sale of the home freezer.
- It is recommended to finish his races by the ice shelf and group them tightly against each other, the mass of cold and will be increased.
- If, despite all these precautions, the ice came home "softened" without being thawed, they should be consumed within a few days after having been refrigerated. In any case they are harmful to health but their presentation is not as attractive.

Art conservation and tasting of ice is relatively simple. But here are some tips to help you make a difference and to impress more than one!

The right temperature

Rule of thumb: ice cream, sorbets and ice creams can be kept in a freezer at -18 ° C for several months.

You do not have a freezer and you just bought an ice cream: Place it immediately in the freezer compartment of refrigerator. It can be kept that way for 24 hours.

The trick that makes the difference: 10-15 minutes before serving ice cream, sorbets and ice cream, remember to remove them from freezer to refrigerate. The texture and flavor will be better.
Similarly, remember that ice was too soft loses its charm.
After preparation, then remember to put the ice in the freezer quickly.

The right measure


Some landmarks never to deceive
It takes:
- 125 to 150ml per person
- 1 / 2 liter for 3-4 people
- 3 / 4 liter for 5-6 people

If the ice with fruit, meringue,
cream, cookies, there must be half a liter for 6 people.

A successful presentation

Do not dig the ice, but without the spoon horizontally by process level.
Always rinse the spoon to ice after every ball to avoid mixtures of perfumes.
Dry the spoon to prevent drops of water fall into the bins and turn into ice. Also with a spoon dry ice balls will not stick.

The ice also devour eyes

Some exotic fruits, fresh or frozen, mild chips, coconut or chocolate, a red fruit sauce, caramel, a cloud of whipped cream, an original cut ... nothing easier than to give her a quick single air ice and festive!

You want more information on the ice creams, their history and manufacture, as well as recipes cups and balls of ice, visit this blog frequently.



Ice cream, sorbets and ice creams are perfectly integrated in a balanced diet. Here are some nutritional benchmarks to better know and appreciate them without embarrassment.

Ice cream and calcium

The ice creams are classified by nutritionists in the dairy category.
- 1 serving of ice cream 125 ml (2 scoops) = 85mg calcium
- 100g UHT skimmed milk = 112mg of calcium (source CIQUAL)
Calcium is necessary for growth and strong bones and teeth.

Vitamins and sorbets

The sorbet can eat comfortably and frequently fruit, those contained or those they accompany. Tip to remember for all mothers: with a scoop of sherbet, fruit salads are always popular with children!


The ice, a good dose of energy
Ice cream, sorbets and ice creams can restore glucose in the blood. Glucose is the fuel of all our vital functions, the brain in particular.

And the calories?

Contrary to popular belief, ice cream, sorbets and ice creams are relatively low-calorie desserts.
- 1 stick or 2 scoops of sherbet or sorbet 1 scoop of ice = 100 kcal or twentieth of the energy required for a woman every day.

If one fund for its perfumes, the ice also has many other advantages.

In any season ...
You can find his favorite scents: vanilla, lemon, mango, chocolate, strawberry ...

Solo, duo or family ...
With the multitude of existing formats (individual, family), there is nothing easier than picking and eating an ice cream!

Anywhere ...
Feast of ice does not necessarily require a small spoon.

In a trice ...
"15 Seconds" to add some fruit, a mini biscuit or light grout to its sundae! It follows you everywhere: on the beach, cinema, ...

Just close the freezer door ...
... Once they brought the ice races. They may remain there for several months.
Then just open the door to serve them. :-)

The ice is frozen food special: both emulsion and foam. The quality of ice for so the appearance (layout, color), texture, taste, safety (microbiological and chemical).

In terms of taste, quality is essentially tied:

- The choice of raw materials (milk, eggs, sugar, pulp, puree or fruit juice, cocoa paste, dried fruits, aromatic materials) that are tasted, analyzed, monitored.

- The blend composition or "mix" for each Manufacturer.

- Manufacturing processes with two main phases: the pasteurization of "mix" to destroy bacteria, the crystallization of water during the "icing" for the formation of microcrystals of ice and air bubbles: ice and will be softer and smoother.

For ice, it is essential to maintain the lowest cold and absolutely avoid the warming that would produce an immediate merger of crystals on the surface. The ideal is to store the ice at -20 ° C or colder and ensure that no package reaches, beyond the time of consumption, temperature - 15 ° C.