FROZEN DESSERTS

molded desserts

gelatin

agar-agar/gulaman

types of gelatin

• plain types have no flavor and color

• sweetened types

nature of gelatin

• a by product of the meat industry: from animal skin & bones

plain types

have no flavor and color

sweetened types

artificially flavored & colored (ex. jello)

acid

• lowers temperature at which gel will form hence longer time to gel

• weakens gel

raw pineapple

• prevents gel formation

• bromelin hydrolyzes gelatin molecules

• bromelin is destroyed by heat

Milk

increases gel strength due to salts in milk thus hard water produces Milk firmer gel

sugar

retards setting resulting in weaker gel

agar-agar/gulaman

• a gel forming extractive from algae or seaweeds, obtained by a series of extraction with water & sulfuric acid

• sets at room T (40°)

• grelidium, gracilaria species

2 species of agar-agar

grelidium and gracilaria

mousse, sherbet, ices, icecream, mellorine

types of frozen desserts

icecream

10% butter fat, 20% milk solids

mellorine

imitation ice cream using vegetable fat instead of butter fat

sherbet​

2% butter fat, milk, sugar, fruit

ices

no fat, flavoring, water, sugar

mousse

sweetened whipped cream and gelatin

frozen desserts

are mixtures of ice crystals floating or suspended in syrup in which bubbles had been incorporated

body

reders to firmness or resistance to rapid melting

texture

is related to size of crystals and distribution of ice crystals

flavor

depends on the ingredients used

overrun or swell

air incorporated during the preparation; usually 30-40% or 80-100% for commercial ice cream

crystals

are kept smaller while the amount of liquid which remains unfrozen is higher = smooth and firm

lactose

crystalizes readily and precipitates in cold water = sandy

sugar

also reduces overrun

agar agar

non digestible carbohydrate

gelatin

is a protein

brine

use of salts and ice