The Science of Ice Cream
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Author(s): C. Clarke
Publisher: Royal Society of Chemistry
ISBN: 0854046291
Format: softback
187pp
Price: £24.95
Review Date: 07 March 2005
Review: Ice cream is an extremely complex, intricate and delicate substance. The science of ice cream consists of understanding its ingredients, processing, microstructure and texture, and the links between them. This book, aimed at students at school or university, shows the science behind ice cream making. It covers a whole range of scientific disciplines, including physical chemistry, food science, colloid science, chemical engineering, microscopy, materials science and consumer science. There are chapters on the underpinning science, the ingredients and ice-cream making process, the microstructure and texture, and finally, experiments that illustrate the science of ice cream making.