Form 5 Chemistry PBL Project 2 Name : Liow Yan Bin Group member’s name: Chaw Zhe Qian, Alfred Ng Zi Xuan, Shoong Chee Ean Class : 5S2 Title : Making ice cream with food additives Teacher’s name : Pn. Chan Yoke Bee
Introduction of food additives a substance added to food to enhance its flavour or appearance or to preserve it. The importance of food additives in ice cream making to ensure the ice cream maintain their quality and taste over time. Materials Full cream milk, vanilla extract, sugar, ice , salt, teaspoon, tablespoon, small zip lock bag, big zip lock bag and cup. Procedures 1. The ice is poured in the big zip lock bag. Then, the salt is added to the ice. 2. A cup of full cream milk is poured in the small zip lock bag. 3. A half teaspoon of vanilla extract is added to the full cream milk. 4. A tablespoon of sugar is added to the full cream milk. 5. The zip lock bag is sealed tightly. 6. The small zip log bag is put inside the big zip lock bag. 7. The big zip lock bag is sealed tightly 8. The big zip lock bag is shaked for 5 minutes.
Observations The solution became creamy and semisolid. Discussion 1. Ice is act as stabilizer to prevent the formation of ice crystals, which can make ice cream gritty or icy. 2. The cream in the milk act as emulsifier to blend the fat and water together to create a smooth texture. 3. Vanilla extract act as flavourings to the ice cream to give the ice cream vanilla taste.