Tag: ice cream

Ice Cream Chemistry

The Chemistry of Ice Cream – Components, Structure, & Flavour

Infographic on the chemistry of ice cream. Ice cream is formed from fats, proteins and emulsifiers, which in combination stabilise air bubbles in ice cream. Small crystals are needed for smooth ice cream, and air makes up 30-50% of ice cream's volume. A range of flavouring compounds are used. Stabilisers, often extracted from seaweed, are added in small amounts to reduce the rate of melting.
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Ice cream is a mainstay of summer – for many, a trip to the beach would be incomplete without one. Despite its seeming simplicity, ice cream is a prime example of some fairly complex chemistry. This graphic takes a look at some of the ingredients that go into ice cream, and the important role they play in creating the finished product. There’s a lot to talk about – whilst the graphic gives an overview, read on for some in-depth ice cream science!

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