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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000010318946 | TX795 C56 2012 | Open Access Book | Book | Searching... |
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Summary
Summary
Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first ice cream making machine patented by Nancy Johnson in Philadelphia in the 1840s. The second edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat. Information on nutritional aspects and developments in new products and processes for making ice cream have been added and the books is completed with some suggestions for experiments relating to ice cream and how to make it at home or in a school laboratory. The book has authenticity and immediacy, being written by an active industrial practitioner, and is ideal for undergraduate food science students as well as those working in the food industry. It is also accessible to the general reader who has studied science to A-level and provides teachers with ideas for using ice cream to illustrate scientific principles.
Author Notes
Chris Clarke is a patent attorney at Unilever R and D in Bedford. He was previously a research scientist and project leader in the Ice Cream Group at Unilever, where he worked on colloidal and crystallisation phenomena in ice cream.
Reviews 1
Choice Review
All the necessary ingredients have been mixed together and processed perfectly to give a great, smooth ice cream or, in this case, a very palatable book about ice cream. With just the right mix of topics from history to ingredients, processing, physical chemistry, information about the final product, including microstructure (ice crystals, fat droplets, air bubbles, and sugar solutions), physical properties, and ultimately the texture experienced as one eats this treat, Clarke (Unilever, UK) delivers a fully satisfying treatise. The range is wide, with interesting tidbits for the food historian alongside complicated equations for the physical chemist. These various elements work together to make a book that is as good as the best ice cream on a warm summer day. ^BSumming Up: Highly recommended. All levels. J. M. Jones College of St. Catherine
Table of Contents
| The Story of Ice Cream |
| Colloidal Dispersions, Freezing and Rheology |
| Ice Cream Ingredients |
| Making Ice Cream in the Factory |
| Product Assembly |
| Measuring Ice Cream |
| Ice Cream: A Complex Composite Material |
| Experiments with Ice Cream and Ice Cream Products |
