Lab Report 3- NUSC

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Feb 20, 2024

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Herb 1 Madi Herb TA: Snehaa Ray NUSC 3234 October 7th, 2023 Frozen Desserts Introduction: In this laboratory experiment, the influence of different bases and agitation techniques on the flavor and consistency of frozen desserts was investigated, along with the exploration of freezing point concepts and the effects of various solutes. Texture and taste are closely related to two fundamental types of frozen desserts: Still Frozen Desserts, created without continuous stirring, allowing natural freezing in the freezer and resulting in the formation of larger ice crystals; and Agitated Desserts, where ice crystals are broken down into smaller, more uniform particles through constant stirring. Additionally, the concept of Overrun played a significant role in the study. Overrun refers to the volume increase that occurs during freezing due to the incorporation of air. Still frozen desserts exhibit a lower overrun, resulting in a denser texture, whereas agitated desserts have a higher overrun, creating a lighter and creamier texture (Hartel, R., 2019). This research deepened the understanding of how the freezing point is affected by various solutes like salt and sugar. These solutes played a vital role in making many frozen desserts, influencing each dessert's specific texture. Furthermore, a comprehensive understanding of overrun's significance and its contributions to the overall quality of finished frozen desserts was gained.

Herb 2 Methods: The Frozen Dessert lab encompassed two distinct exercises, each comprising several components. In Exercise 1, the focus was on understanding the impact of sugar, ice, and freezing temperature. Salt was introduced to finely crushed ice, forming an ice-salt mixture, which effectively lowered the freezing point and facilitated the ice cream freezing process. Three different frozen mixtures were prepared: one with 20g of salt and ice, another with 15g of salt and ice, and a third with 20g of sugar and ice. Throughout the experiment, temperatures were meticulously recorded at one-minute intervals, providing data to analyze how the ice cream base froze under varying conditions. Exercise 2 centered on frozen dessert preparation. Variations of Orange Ice, Ice Milk, and French Ice Cream were explored. For Orange Ice #1, sugar dissolved in hot water was mixed with other ingredients and agitated in the ice cream maker. In contrast, Orange Ice #2 involved hydrating gelatin, dissolving sugar, adding gelatin, cooling the mixture, and churning it in the ice cream maker. Ice Milk #1 combined sugar, salt, and milk, ensuring full dissolution. The mixture was then poured into the ice cream maker, starting the freezing process. Ice Milk #2 followed the same steps but excluded the ice cream maker's agitation blades. Ice Milk #3 incorporated a double boiler, where the mixture was gradually cooked, then cooled, and subsequently frozen in the ice cream maker's bowl. Lastly, French Ice Cream was made by heating cream until scalding, allowing it to cool, blending it with sugar, salt, and egg, and continuously stirring in the scalded cream. The same steps were employed with a double boiler, similar to the method used for Ice Milk #3, resulting in the desired frozen treat.

Herb 3 Results: Refer to attached lab manual pages 25-33 for procedure results. Discussion: After conducting this lab, much can be discussed based on the results. Starting with Exercise 1. This exercise as mentioned above, focused on the freezing temperature, sugar, and ice. Three different ice mixtures were used: 20g Salt, 15g Salt, and 20g Sugar. The experiment revealed that the sugar-based mixture did not ionize in water, resulting in fewer particles contributing to the freezing point depression. Among the salt mixtures, the one with 15g of salt exhibited a slightly higher freezing point (15.4°F), whereas the mixture with 20g of salt reached a freezing point of 21.4°F. Despite the subtle differences, both salt mixtures significantly lowered the temperature. Salt makes ice water colder by lowering the temperature at which water freezes. So, more ice melts than forms. Melting ice absorbs energy, lowering the temperature ( Helmenstine, A., 2023 ). This indicates that salts effectively lower the freezing point through ionization, more so than sugar. Exercise 2 was made up of several elements, with the initial two being distinct ice mixtures: Orange Ice #1 and Orange Ice #2. Orange Ice #1 was created by combining water, sugar, orange juice, lemon juice, and orange rind. The ingredients were mixed together, agitated and immediately frozen. This resulted in a smooth and yet textured, cold mixture. Its flavor was sweet and very strong of orange, with a somewhat coarse texture (similar to Italian ice). In contrast, Orange Ice #2 included the same ingredients, with the addition of gelatin. Its taste was milder, and was more flaky/icey in texture, lacking the intense sweetness of the first mixture, even though both had the same sugar content. The difference in texture was due to the gelatin, which made the ice less coarse and prone to falling apart being excessively watery (this can be

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Herb 4 correlated to the data as it was noted Orange Ice #2 was more melted). This could suggest that it might have required additional freezing time. The other four components in this exercise included various types of Ice Milks and French Ice Cream Ice Milk #1 was prepared using whole milk, sugar, salt, and vanilla extract. The mixture was agitated in the freezer bowl, resulting in a creamy texture with small ice crystals. These small ice crystals indicate that this dessert is known as an agitated desert, as it incorporates air into the mixture, resulting in its smoother and creamier texture. In contrast, Ice Milk #2, made with the same ingredients, lacked agitation, leading to the formation of large ice crystals and a watery, overly sweet interior. The larger ice crystals represent a still frozen dessert. Ice Milk #3 introduced eggs, creating a custard-like texture, and was agitated, producing a smooth soft serve consistency (similar to soft-serve) with a slightly less sweet taste due to lecithin emulsification. Lecithin is often used as an emulsifier in foods, which helps improve the texture and quality of products. It can also be used as an antioxidant and flavor protector (MY;, G.-M. N.-G. D.-R., 2022 ). Moving on to French Ice Cream, the recipe included cream, sugar, egg, salt, and vanilla extract. Agitation created a thick yet light texture, infused with a delicious vanilla flavor. This consistency was as expected, due to the egg thickening the mixture and lecithin emulsifying the fat. The higher fat content in the cream prevented excessive freezing, allowing for the formation of smaller ice crystals. Having considered these factors, the calculation of overrun was conducted on these frozen desserts to determine the volume of air incorporated into the ice creams. As observed in the results, it was anticipated that both Orange Ice variations would exhibit an average overrun percentage. Both desserts underwent agitation, enabling some air incorporation into the mixture.

Herb 5 In contrast, the percentages for Ice Milks varied significantly.. Ice Milk #1 had the highest overrun, meaning that it incorporated the most air and the water in the mixture evaporated the most when being agitated. Surprisingly, Ice Milk #2 was high (16.6%). This is surprising as this mixture was not agitated. This discrepancy could be attributed to the diverse ingredients, equipment utilized, and the possibility of human error during the procedure. Conclusion: In summary, this laboratory experiment provided valuable insights into the world of frozen desserts. By investigating the influence of different bases and agitation techniques, a deeper understanding of how these factors affect both the flavor and consistency of frozen treats was achieved. Additionally, the significance of solutes in making diverse frozen desserts was comprehended. This enhanced knowledge furthers the continuous efforts to refine these delightful frozen treats. References: Hartel, R. (2019, May 12). Engineering frozen desserts . AIChE. https://www.aiche.org/resources/publications/cep/2019/may/engineering-frozen-desserts Helmenstine, A. (2023, January 19). Why salt makes ice colder - how cold ice gets . Science Notes and Projects. https://sciencenotes.org/why-salt-makes-ice-colder-how-cold-ice-gets/ MY;, G.-M. N.-G. D.-R. (2022, March 30). Lecithins: A comprehensive review of their properties and their use in formulating microemulsions . Journal of food biochemistry. https://pubmed.ncbi.nlm.nih.gov/35355280/

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