Ice Cream Activity Sheets (Page 3 of 4) in pdf

Ice Cream Activity Sheets Page 3

Student Name: ____________________

Date: ____________________

Activity Sheet 2

You might expect that the more you pay for a food, the more ingredients it

would have. Ice cream is just the opposite. Most premium-priced ice creams

have the same ingredients you used in your experiment. Some of them may also

add an egg, which not only makes a richer ice cream, but acts as an emulsifier,

keeping the milk fat droplets separated and distributed evenly throughout the

mix. This makes the ice cream smoother.

In cheaper ice cream, emulsifiers such as mono and diglycerides

substitute for eggs. And whey, a byproduct of cheese-making, can substitute for

some of the cream or milk. Artificial vanilla or other flavors can replace the real

thing.

Then there are stabilizers, such as gelatin, carob, guar gum, and

carrageenan. These keep ice crystals from forming as ice cream warms and

cools in the trip from manufacturer to your fridge and again every time you open

the freezer door. All of these ingredients can change the flavor and texture of ice

cream.

Ice Cream

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Ice Cream Activity Sheets Page 3