Happy Veterans Day
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Monday, November 11, 2024
Saturday, November 9, 2024
Around the World
Around the world, different cultures have developed unique versions of ice cream, suiting the product to local tastes and preferences.
The most traditional Argentine helado (ice cream) is very similar to Italian gelato, in large part due to the historical influence of Italian immigrants on Argentinian customs.
Per capita, Australians and New Zealanders are among the leading ice cream consumers in the world, eating 18 litres (4.0 imp gal; 4.8 US gal) and 20 litres (4.4 imp gal; 5.3 US gal) each per year respectively, behind the United States where people eat 23 litres (5.1 imp gal; 6.1 US gal) each per year.
In China, besides the popular flavours such as vanilla, chocolate, coffee, mango and strawberry, many Chinese ice-cream manufacturers have also introduced other traditional Chinese flavours such as black sesame and red bean.
In Greece, ice cream in its modern form, or pagotó (Greek: παγωτό), was introduced at least from the middle of the 19th century.
India is one of the largest producers of ice cream in the world, but most of its ice cream is consumed domestically. One of its most well-known ice creams is the kulfi available in both usual and local flavours like mango, rose, badam (almond), strawberry, kesar (saffron), pistachio, chocolate and can contain nuts, rose petals, saffron stalks, and pieces of other sweets like rabdri and gulab jamun.
Golas are summer treat consisting of shaved ice packed into a popsicle form on a stick and soaked in flavoured sugar syrup, a popular choice being kala khatta, made from the sweet and sour jamun fruit.
In Indonesia, a type of traditional ice cream called es puter or "stirred ice cream" is made from coconut milk, pandanus leaves, sugar—and flavors that include avocado, jackfruit, durian, palm sugar, chocolate, red bean, and mung bean.
In Iran, fālūdeh (Persian: فالوده) or pālūde (Persian: پالوده) is a Persian sorbet made of thin vermicelli noodles, frozen with sugar syrup and rose water. The dessert is often served with lime juice and sometimes ground pistachios.
Italian ice cream, or gelato as it is known, is a traditional and popular dessert in Italy. Much of the production is still hand-made and flavoured by each individual shop in "produzione propria" gelaterias. Gelato is made from whole milk, sugar, sometimes eggs, and natural flavourings. Gelato typically contains 7–8% fat, less than ice cream's minimum of 10%.
Read more, here.
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Wednesday, November 6, 2024
Cocoa Prices Reached All-Time Highs. What Does That Mean For Our Hallowe...
A huge cocoa shortage has hit the world's top cocoa-growing countries. Now, for the third year in a row, there are not enough cocoa beans to meet global demand. In 2024, cocoa prices soared to all-time highs. But what caused the shortage? And what does this mean for chocolate companies and chocolate lovers?
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Sunday, November 3, 2024
Physical Properties
Ice cream is considered a colloidal system. It is composed by ice cream crystals and aggregates, air that does not mix with the ice cream by forming small bubbles in the bulk and partially coalesced fat globules. This dispersed phase made from all the small particles is surrounded by an unfrozen continuous phase composed by sugars, proteins, salts, polysaccharides and water. Their interactions determine the properties of ice cream, whether soft and whippy or hard.
Ostwald ripening
Chocolate-glazed Magnum ice cream bar
Ostwald ripening is the explanation for the growth of large crystals at the expense of small ones in the dispersion phase. This process is also called migratory recrystallization. It involves the formation of sharp crystals. Theories about Ostwald recrystallization admit that after a period of time, the recrystallization process can be described by the following equation:
r = r(0) + Rt exp (1/n)
Where r (0) is the initial size, n the order of recrystallization, and t a time constant for recrystallization that depends on the rate R (in units of size/time).
To make ice cream smooth, recrystallization must occur as slowly as possible, because small crystals create smoothness, meaning that r must decrease.
Thursday, October 31, 2024
Happy Halloween
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West Sacramento, CA 95605
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Sunday, October 27, 2024
15 Chillingly Fun Facts About Ice Cream
How long do you think ice cream has been saving humanity on hot summer days? No one knows for sure the story of how ice cream was discovered, but it likely dates back at least as far as the fourth century BCE. Alexander the Great, the king of Macedonia, would enjoy snow and ice covered in honey and nectar. The Roman Emperor, Nero Caesar, was eating snow flavored with fruits and juices. Of course, it wasn't ice cream like we know it, but the story of real ice cream started outside of Europe.
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Thursday, October 24, 2024
Ingredients and Standards of Ice Cream
Many countries have regulations controlling what can be described as ice cream.
In the U.S., the FDA rules state that to be described as "ice cream", a product must have the following composition:
- greater than 10% milk fat
- 6 to 10% milk and non-fat milk solids: this component, also known as the milk solids-not-fat or serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
It generally also has:
- 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
- 0.2 to 0.5% stabilizers and emulsifiers
- 55 to 64% water, which comes from the milk or other ingredients.
These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, the percentages by weight are more relevant. Even the low-fat products have high caloric content: Ben and Jerry's No-Fat Vanilla Fudge contains 150 calories (630 kJ) per half-cup due to its high sugar content.
According to the Canadian Food and Drugs Act and Regulations, ice cream in Canada is divided into Ice cream mix and Ice cream. Each have a different set of regulations.
- Ice cream must be at least 10 percent milk fat, and must contain at least 180 grams of solids per litre. When cocoa, chocolate syrup, fruit, nuts, or confections are added, the percentage of milk fat can be 8 percent.
- The ice cream mix is defined as the pasteurized mix of cream, milk and other milk products that are not yet frozen. It may contain eggs, artificial or non-artificial flavours, cocoa or chocolate syrup, a food colour, an agent that adjusts the pH level in the mix, salt, a stabilizing agent that doesn't exceed 0.5% of the ice cream mix, a sequestering agent which preserves the food colour, edible casein that doesn't exceed 1% of the mix, propylene glycol mono fatty acids in an amount that will not exceed 0.35% of the ice cream mix, and sorbitan tristearate in an amount that will not exceed 0.035% of the mix. The ice cream mix may not include less than 36% solid components.
Read more, here.
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1453 Sacramento Avenue
West Sacramento, CA 95605
916.372.2015 Direct
916.372.2201 Fax
Email: rvardan@yahoo.com
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