Ice Cream Essay

958 Words 4 Pages
Ice cream is defined as a sweetened frozen food which is composed of dairy products like milk, cream and infused with sugar, stabilizers, emulsifiers, flavorings, water and air. Ice cream varies all over the world this is because the mixture of the ingredients is different from one another. But a good ice cream is composed of: 12% milk fat, 14% milk solid non-fat, 15% sugar, 0.2% stabilizer, 6.2% emulsifier, 55-64% water which is still exclusive of air. Since, ice cream is a whipped product; it contains air that results to soft texture that is neither too dense nor hard when eaten. (Umelo M.C, 2014) Since, ice cream are mostly composed of milk/ dairy products, it is merely implied that it also contain proteins. Proteins in such complex mixtures …show more content…
Digestion refers to the heating of the food sample with the presence of sulfuric acid, anhydrous sodium sulfate, and catalyst like copper, selenium, titanium or mercury in a digestion flask. The sulfuric acid is an oxidizing agent that digests the food while anhydrous sodium sulfate speeds up the reaction by raising the boiling point and catalysts to boosts the reaction. In this step, nitrogen (except for those in nitrates and nitrites) are converted into ammonia and other organic matter to C02 and H20. After digestion, neutralization is done. When the digestion is completed the flask is then connected to a receiving flask. Sodium hydroxide is then added to the solution in the flask to form an alkaline which converts the ammonium sulfate into ammonium gas. The ammonia gas is then released from the solution into the receiving flask. The flask still contains excess boric acid. Since the solution in the receiving flask has a low pH, it will convert the ammonia gas into ammonium ion and the boric acid into borate ion. At this point, nitrogen content is estimated by titration. Then after the determination of nitrogen content, it is converted to protein content by the conversion factor. (McClements,

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