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Friday Night March 28th in the Akron Student Union, registered AIChE conference participants will be making ice-cream.
Judging Criteria:
1. Viscosity (creamy quality)
2. Dominate wavelength (color)
3. Flavor content (taste)
4. Crystallographic orientation (texture)
5. Aroma compounds (smell)
Basic Recipe:
200 ml heavy cream (>36% disp. lipids soln.)
200 ml light cream (10-18% disp. lipids soln.)
25 g sugar (mixed simple carbohydrates)
10 ml vanilla (4-hydroxy-3-methoxybenzaldehyde )
500 mg table salt (sodium chloride)
Mix ingredients in a small processing vessel (500 ml) cool using freezing point depression properties of water and sodium chloride. Continuously agitate until viscosity of solution increases ~150,000 cp. Serve cold.
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