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Author Question: Why is the higher proportion of salt to ice recommended in a freezing mixture for ices and sherbets? ... (Read 21 times)

naturalchemist

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on: Aug 19, 2018
Why is the higher proportion of salt to ice recommended in a freezing mixture for ices and sherbets? What would be the result if the lower proportion was used?

Question 2

Explain why heat shock is a problem for ice cream manufacturers.


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ergserg

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Higher percentage of water present in ices and sherbets. Rock salt absorbs heat from the mixture in the canister. A colder temperature is required for numerous small crystals. Larger crystal formation would be the result of a lower proportion of salt to ice.

Answer to Question 2

Heat shock includes repeated cycles of temperature fluctuations from cold to warm and back that cause larger ice crystal growth and reduce frozen dessert quality. This is a problem for ice cream manufacturers because small crystals are desired as a quality attribute. Ways to control heat shock include quickly freezing ice cream and avoidance of temperature fluctuations during storage and transport. Stabilizers may also be added to ice cream to help combat heat shock.


naturalchemist

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Reply 2 on: Aug 19, 2018
Gracias!

rachel

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Reply 3 on: Yesterday
Wow, this really help

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