Name: Tan Sher Yi Group Member Name: Chan Kah Yee, Tan Sher Yi Class: 5S8 Teacher Name: Pn. Chan Yoke Bee Making Ice Cream with Food Additives
Title: Role and function of food additives in ice cream making Aim: To study the role and function of food additives in ice cream making Problem statement: Is food additives important in the making of ice cream? Hypothesis: Food additives are added to prevent damage, improve the appearance, taste, texture and shelf life of the ice cream. Variables: Manipulated: Type of food additive Responding: Observation and tasting of ice cream Fixed: Measuring unit Materials and apparatus: 2 cups of heavy cream, 1 can of sweetened condensed milk, 9 pieces of Oreo cookies, rolling pin, plastic bag, container, a large bowl, electric hand mixer, spatula, measuring tool and clear plastic wrap. Procedure: 1) 6 pieces of Oreo cookies were crushed in a plastic bag using a rolling pin. 2) 2 cups of cold heavy cream were added in a large bowl. An electric mixer was used to whip it to stiff peaks. 3) 1 can of sweetened condensed milk was added into the whipped mixture. It was beaten at low speed until incorporated. 4) The crushed Oreo cookies were added into the mixture. Using a spatula, it was gently folded into the mixture until well corporate. 5) The mixture was transferred into a container. 6) 3 extras crushed Oreo cookies were topped. 7) The container was covered with clear plastic wrap. 8) The container was placed into the freezer for at least 6 hours to be set.
Observations & Results: Type Of Food Additives Used Ingredients Observation and Tasting Emulsifier Heavy cream Creates a smooth and creamy texture Stabilizer Sweetened Condensed Milk • Creates a soft and unique creamy texture • Adds sweetness • Enhances the overall taste and aroma of the ice cream Flavouring Oreo cookie • Adds a delicious crunch and texture • Enhance the overall taste • Adds visual appeal
Discussion: 1. What are the importance of food additives in the making of ice cream? To enhance the texture, taste, appearance, and increase shelf life of ice cream. It also maintains ice cream quality and taste 2. What food additives were used in the ice cream making process? Emulsifier which is heavy cream, stabiliser including sweetened condensed milk, flavouring which is Oreo cookies 3. Explain the role of each food additive in the making of ice cream. Heavy cream is used to create a smooth and creamy ice cream texture. The crucial role of heavy cream is to create a stable emulsion of fat, water, and air. Emulsifiers work by reducing the surface tension between the fat and water molecules, allowing them to mix more evenly and creating a stable emulsion. This helps to prevent the fat from separating and forming ice crystals, it also helps to prevent ice cream from becoming too hard or icy when it is frozen. This is because heavy cream has a lower freezing point than water, which helps to keep the ice cream soft and creamy. Next is Oreo cookies. First and foremost, Oreo cookies add a delicious crunch and texture to ice cream. The cookies provide a contrast to the creamy and smooth ice cream. Secondly, Oreo cookies also add a distinct flavour to ice cream. The combination of the chocolate wafer and sweet vanilla cream filling creates a unique taste that pairs well with many ice cream flavours. Thirdly, Oreo cookies also add visual appeal to ice cream. The dark cookie pieces provide a contrast to the light-coloured ice cream. Lastly, sweetened condensed milk adds sweetness and a unique creaminess to the ice cream. When it is combined with heavy cream, sweetened condensed milk acts as a stabilizer in preventing ice crystals from forming and giving the ice cream a smooth texture. Additionally, the caramelized flavour of the sweetened condensed milk adds a depth of flavour to the ice cream.
4. What other food additives can be used in the making of ice cream instead of the ones listed in question 3? Cocoa powder, vanilla extract and fruit extract which is a flavouring. It will enhance the flavour of the ice cream giving it a rich cocoa taste. Another food additive will be food colouring which is a dye. Dye improves the colour and appearance of the ice cream making it looks more attractive. For natural preservatives, lime juice which has acidic properties will prevent bacterial growth. Another natural preservative is honey. Honey has a high sugar content which will bind with water molecules and inhibits the growth of bacteria as well as increasing the shelf life. Conclusion: Food additives are added to prevent damage, improve the appearance, taste texture and shelf life of the ice cream. Hypothesis is accepted.