ANFS 181 Lecture Notes - Lecture 6: Ice Crystals, Yolk, Emulsion

• School: University of Delaware
• Department: Animal and Food Sciences
• Course: ANFS 181
• Professor: Melinda Shaw

Document Summary

Orange - fat globules aka lipids (mainly triglycerides) Dark purple wall - membrane made of lipid bilayers and proteins. Protects lipids from degradation (oxidation to rancidity) Green - casein micelles (main protein content of milk) Main difference between frozen milk and ice cream. Gas bubbles trapped in liquid or solid. Layer of coalesced fat globules and their membranes traps air bubble. Triglyceride that only has 2, was replaced with a phosphate molecule. Artificial emulsifier found in some ice creams. Stabilization of fat globules in aqueous environment. Controlling the fate of water in ice cream. Managing sweetness and ice crystal structure and formation. Sugar naturally found in ice cream but not on label. Ice cream makes me sick - lactose intolerance. Inability (or reduced ability) to cleave lactose into glucose and galactose due to lactose enzyme deficiency in small intestine. Sugars in large intestine cause issue with water balance.