The Formation Of Ice Cream Essay examples

1166 Words Jan 3rd, 2016 5 Pages

Will the amount of salt effect the formation of the ice cream? Does the air (density) of the ice cream get taller? The amount of salt will be changed in order to measure the difference of each formation.


Purpose of this experiment was to conclude the how the formation of ice cream could become taller using different amounts of salt.

Background Information Formation of frozen foods, when making ice cream just like we use salt on icy roads in the winter, salt mixed with ice in this case also causes the ice to melt. When salt comes into contact with ice, the freezing point of the ice is lowered. The lowering of the freezing point depends on the amount of salt added. The more salt added, the lower the temperature will be before the salt-water solution freezes. In article (“Homemade Ice Cream”) it states “water will normally freeze at 32 degrees F. A 10% salt solution freezes at 20 degrees F, and a 20% solution freezes at 2 degrees F” which is why salt is added to the ice or snow, some of the ice melts because the freezing point is lowered.

The larger the structure (ice cream formation) the longer it takes for the flavor molecules to be released. Flavor molecules that trigger receptors on the mouth and tongue. The amount of air added to ice cream is known as overrun. If the volume of ice cream is doubled by adding air then the overrun is 100 percent, which is the maximum allowable amount of air that can be added to ice cream. The less expensive brands…

Related Documents