Chapter 5 MAKING ICE CREAM WITH FOOD ADDITIVIES NAME: Mirabel Wong Summer CLASS: 5S2 GROUPMATES: Yong Zi Xian, Yong Qi Rong, Yap Win Yan TEACHER’S NAME: Pn. Chan
INDEX 1. Introduction of food additives 2. Importance of food additives in ice cream making 3. Ice cream making report 4. Discussion on results obtained 5. Relevance of discussion to real-world applications
Introduction of food additives What are food additives? • Natural or synthetic ingredients added to food to prevent damage or improve appearance, taste and texture of food • More food additives that are either natural or synthetic have been introduced as more processed food have emerged in the food industry • Ministry of Health has enforced the Food Act 1983 and Food Regulations 1985 as they are aimed to ensure food that are sold to the public is safe to eat and labels are not misleading the consumers • Focus is on: o Food standards oContent o Guarantees for certain food o Marked dates for foods o Nutritional supplements o Packaging aspects
Importance of food additives in ice cream making Both additives and preservatives are used to ensure ice cream maintain its quality and taste over time Additives • Stabilizers are used to prevent ice crystals from forming, improve texture of ice cream and creates a smooth texture ➢ Ex: guar gum, carrageenan, Xathan gum • Emulsifiers are used to help blend the fat and water together, creates a smooth texture and prevent ice crystals from forming ➢ Ex: lecithin, monoglycerides and diglycerides, polysorbate 80 • Sweeteners are added to give it a sweet taste ➢ Ex: sugar, corn syrup, high fructose corn syrup • Flavourings are also added to give ice cream a specific taste ➢ Ex: vanilla extract, cocoa powder, fruit puree Preservatives • Sorbates such as potassium sorbate is used to prevent the growth of mold and other microorganisms • To prevent the growth of yeast, mold, and bacteria, benzoates like sodium benzoate is used • Sulphites are used to prevent oxidation and browning • Nitrites and nitrates are also used prevent the growth of bacteria and improve colour and flavour. However, their use in food products has been the subject of controversy, as they have been linked to health problems such as cancer
Report Aim: to understand the importance of food additives in ice cream making Hypothesis: Without the help of an ice cream turner or electric mixer, it is still possible to make ice cream quick and easy at home. Ingredients for: Ice cream: 300g cold whipping cream (35% milk fat), 180g full cream milk, 50g caster sugar, vanilla extract Bag of ice: Ice, salt Procedures: 1. 300g of cold whipping cream, 180g of full cream milk, 50g of caster sugar and 1 teaspoon of vanilla extract is added into a zip-lock bag. Zip-lock bag is sealed shut to not spill any mixture. 2. Ice and salt are added into a zip-lock bag bigger than the bag that’s filled with your ice cream mixture. 3. Zip-lock bag filled with the ice cream mixture is placed into the zip-lock bag filled with ice and salt 4. After putting the ice cream zip-lock bag into the ice ziplock bag, more ice and salt is added into the ice zip-lock
bag. Ice zip-lock bag is sealed shut to not let any ice come out 5. The zip-lock bag is shaken for 5 minutes or until the mixture turns to something with similar texture as ice cream. 6. Product is scooped out of the bag and placed into a bowl. Discussion on results obtained Observations: − Ice and salt zip-lock bag starts becoming really cold to a point it was near impossible to hold it with bare hands − Ice cream mixture slowly become lumpy and starts thickening Conclusion: − Hypothesis is accepted − It is possible to make ice cream without an ice cream turner or electric mixer − Using thermochemistry to create ice cream − Same technique used to make slushies
Relevance of discussion to real-world applications Food additives such as stabilizers and flavourings play an important role for ice cream making. Stabilizers are used to prevent formation of ice crystals and ice cream from being gritty while flavourings give an artificial yet delicious flavour to the ice cream. With that said, food additives are in fact very important in maintaining the food quality of ice cream and improve its quality. Its also crucial because it is widely sold in markets and stores.