<P> Ice cream is a colloidal emulsion having dispersed phase as fat globules . It is an emulsion which is in the end made into foam by incorporating air cells which is frozen to form dispersed ice cells . In the composition of ice cream ice crystals are of most importance as they give a desirable mouth feel . Ice cream is composed of water , ice , milk fat , milk protein , sugar and air . Water and fat have highest proportions by weight creating an emulsion . The triacylglycerols in far are non polar and will adhere to itself by van der Waals interactions . Water is polar thus , emulsifiers are needed for dispersion of fat . Also ice cream has a colloidal phase of foam which helps in light texture . Milk proteins such as casein and whey protein present in ice cream are amphiphilic , can adsorb water and form micelles which will contribute to consistency . Sucrose which is disaccharide is usually used as a sweetening agent . Lactose which is sugar present in milk will cause freezing point depression . Thus , on freezing some water will be unfrozen and will not give hard texture . </P>
<P> Ice cream is a colloidal emulsion having dispersed phase as fat globules . It is an emulsion which is in the end made into foam by incorporating air cells which is frozen to form dispersed ice cells . In the composition of ice cream ice crystals are of most importance as they give a desirable mouth feel . Ice cream is composed of water , ice , milk fat , milk protein , sugar and air . Water and fat have highest proportions by weight creating an emulsion . The triacylglycerols in far are non polar and will adhere to itself by van der Waals interactions . Water is polar thus , emulsifiers are needed for dispersion of fat . Also ice cream has a colloidal phase of foam which helps in light texture . Milk proteins such as casein and whey protein present in ice cream are amphiphilic , can adsorb water and form micelles which will contribute to consistency . Sucrose which is disaccharide is usually used as a sweetening agent . Lactose which is sugar present in milk will cause freezing point depression . Thus , on freezing some water will be unfrozen and will not give hard texture . </P>
what kind of fat is in ice cream
what kind of fat is in ice cream
milk fat
milk fat