Does changing the fat content in milk used in an ice cream mixture change the temperature or thickness it reaches after 10 minutes in an ice cream maker?
Purpose
The purpose was to determine the effect of the percent of fat in milk used to make ice cream on the temperature and thickness the ice cream was after ten minutes in an ice cream maker.
Background Information
Lipids, a broad term referring to fats and oils, are incredibly important in the human diet. “[Lipids] store more than twice as much energy as carbohydrates in a given weight, and so are a much more efficient supply.” (McGee) Lipids have many functions, they aid in cell growth, help transmit inflammatory and other signals, as well as making up most of the cell membrane. They …show more content…
Lipids that are solid at room temperature will soften, or melt when heated. Oils are often classified as lipids that are in a liquid state at room temperature. Once a liquid, lipids can be heated to high temperatures without evaporating, or burning. That’s why they tend to be used to crisp, or brown foods. (McGee) There have been studies suggesting that as heat degrades lipids it can create harmful byproducts, or end products. However, “Much of this work has been carried out on carefully controlled and laboratory treated samples. The conditions employed are usually more severe than those encountered in practice.” (Perkins) When making ice cream it is unlikely one would need to heat the milk fats to a point in which they would …show more content…
This happens due to the many different types of fatty acids present. This causes a combination of liquid and frozen parts as the mixture turns into ice cream. This heterogeneity is due to the fact that different fatty acids freeze at different temperatures. Changing the ratio of the fatty acids, there by changing the amount of liquid and frozen parts can noticeably affect the consistency of the ice cream. (Goff) Creams and milks with high fat contents are suggested for the most uniform texture and rich taste. The lipids in this experiment won’t get hot enough to degrade or have a significant affect, but the different concentrations of milk fats should alter the composition of the ice cream.
Hypothesis
If ice cream mixtures with different fat contents are cooled in an ice cream maker for the same period of time, then the mixture with the lowest fat content will reach the lowest temperature and be the thickest.
Materials
• 7.5
Purpose
The purpose was to determine the effect of the percent of fat in milk used to make ice cream on the temperature and thickness the ice cream was after ten minutes in an ice cream maker.
Background Information
Lipids, a broad term referring to fats and oils, are incredibly important in the human diet. “[Lipids] store more than twice as much energy as carbohydrates in a given weight, and so are a much more efficient supply.” (McGee) Lipids have many functions, they aid in cell growth, help transmit inflammatory and other signals, as well as making up most of the cell membrane. They …show more content…
Lipids that are solid at room temperature will soften, or melt when heated. Oils are often classified as lipids that are in a liquid state at room temperature. Once a liquid, lipids can be heated to high temperatures without evaporating, or burning. That’s why they tend to be used to crisp, or brown foods. (McGee) There have been studies suggesting that as heat degrades lipids it can create harmful byproducts, or end products. However, “Much of this work has been carried out on carefully controlled and laboratory treated samples. The conditions employed are usually more severe than those encountered in practice.” (Perkins) When making ice cream it is unlikely one would need to heat the milk fats to a point in which they would …show more content…
This happens due to the many different types of fatty acids present. This causes a combination of liquid and frozen parts as the mixture turns into ice cream. This heterogeneity is due to the fact that different fatty acids freeze at different temperatures. Changing the ratio of the fatty acids, there by changing the amount of liquid and frozen parts can noticeably affect the consistency of the ice cream. (Goff) Creams and milks with high fat contents are suggested for the most uniform texture and rich taste. The lipids in this experiment won’t get hot enough to degrade or have a significant affect, but the different concentrations of milk fats should alter the composition of the ice cream.
Hypothesis
If ice cream mixtures with different fat contents are cooled in an ice cream maker for the same period of time, then the mixture with the lowest fat content will reach the lowest temperature and be the thickest.
Materials
• 7.5