Posted: September 17th, 2022

Frozen Desserts Lab Report

Frozen Desserts Lab Report
Desserts are popular snack like products produced through mixing various substances under certain conditions such as temperature. Frozen desserts are common during warm weather where people enjoy licking and sucking the syrup containing sugary substances. Desserts are prepared in the frozen state but also, served in the frozen form, which facilitate the utility obtained by the consumers. Frozen desserts exists in two major forms, which include still frozen and agitated desserts. The satisfaction of the desserts is determined by the availability of ice crystal suspends that enhance the mouth feel and the cooling effect anticipated by the consumers (Wickware et al., 2017). Gelatin, ice, sugar and stabilizers are the major raw resources used to produce frozen desserts. Introduction of various aspects on the structural form of the frozen dessert enable the commodity to remain in the frozen states even after exposure to the environment. Ice crystals suspended in the product are maintained in small crystals. The introduction of external factors such as interfering substances such as salt and sugar, lowers the boiling point during combination of the mixture contents (Lomolino et al., 2019: 2024 – Online Assignment Homework Writing Help Service By Expert Research Writers). This paper will establish the impacts of substances on the temperatures of frozen desserts as well as explore the common dessert recipes.
Materials Needed
Ice cream salt, sugar, and finely crumpled ice.
Methods
1. Weigh out 120g of fine ice and 20g ice cream salt and pour them into a beaker.
2. Stir the mixture well to ensure that the contents are distributed well.
3. Then insert a clean thermometer into the mixture and note the initial temperature.
4. Record the temperature of the mixture at an interval of one minute until the temperature reaches a constant value and note this down too.
5. Using 15g coarse salt and 120g of crushed ice repeat step 2-4 and record the temperature changes within the time duration.
6. Repeat the step 2-4 with 20g sugar instead of coarse salt and record the results obtained.
Ice Recipes
Orange Ice#1
Requirements: water, lemon juice, grated orange, salt and sugar.
Methods of preparation:
• Dissolve sugar in hot water and cool.
• Add the other substances.
• Agitate in ice cream making equipment.
Orange Ice #2
Requirements: water, sugar, lemon juice, grated orange, gelatin, and salt.
Hydrate gelatin in 8-Centigrade water and cool the solution to form creamy product
Dissolve sugar in hot water and add the hydrated gelatin into the mixture.
Cool and the solution and add the other ingredients and agitate in ice cream maker.
Measure over run for both ice creams and record the results.
Ice Cream Recipe
Generally, ice cream recipes are determined by the flavor one intends to achieve at the end of the procedure. There are various types of ice creams, which include ice milk#1, ice milk#2, ice milk#3, and the French ice cream. The general ingredients for the production of all the ice creams are: sugar, salt, milk, vanilla and egg for the ice milk#3 and French ice cream.
Results
The results demonstrating temperature variations of ice can be depicted by the table below.
Minutes Temperature For 20g Salt Temperature For 15g Salt Temperature For 20g Sugar
1 27 21 30
2 23.5 20 27
3 16 20 27
4 17 18 26
5 14.6 20.3 26
6 14.5 18.2 26
7 14 22 27
8 14.4 28
9 13
10 14.1
11 14.7
12 17

The results for the height of the produced ice creams can be illustrated as follows.
Product Height Prior Agitation Or Freezing In Cm Height After Agitation Or Freezing In Cm Over Run
orange ice#1 3 4 25%
orange ice#2 4 5 20%
ice milk#1 2.7 3.5 29.6%
ice milk#2 (not agitated) 3.2 3.45 7.8%
ice milk#3 3.0 3.5 16.7%
French ice cream 2.5 3 20%

Ace my homework – Write my paper – Online assignment help tutors – Discussion
The experiment conducted on the effects of the substances on the boiling point of crushed ice depicted that both salt and sugar relatively lower the boiling points of the crushed ice. For the mixture with 20g of salt, the lowest temperature is 13 centigrade and the substance cools at a constant temperature of 17 centigrade. Reducing the amount of salt used increases the boiling point of the mixture where the crushed ice where the lowest temperature recorded was 18 centigrade and the mixture cools at a constant temperature of 22 centigrade.
On the other hand, sugar rises the boiling point of the mixture where by the lowest temperature detect was 26 centigrade and the mixture maintained a constant temperature of 27. It is evident that the choice of the ingredients affects the boiling point of the ice cream hence the most suitable ingredients would reduce the energy used to freeze the crushed ice. Eventually, the ingredients influencing low boiling point of the ice would be the best choice to be utilized for production of ice creams.
The results depict that 20g salt has higher ability to initiate the favorable boiling point while preparing ice cream. Finally, effect of the quantity used in the production further affect the boiling point and stability of the product (Bajad et al., 2016: 2024 – Do my homework – Help write my assignment online). Further, results obtained from the recipes for preparation of the ice cream reflect varying height and over runs for each type of ice cream. Where the over runs percentages where 25%, 20%, 29.6%, 7.8%, 16.7%, and 20% for the ice milk#1, ice milk#2, ice milk # 3and the French ice cream respectively. Overrun amount reflects the presence of gaseous bubble in the ice cream thus choice of the most effective process would favor method which reduces the overrun effects. The products and preparation methods utilized effectively affect the overrun obtained in the production of ice cream.
The experiment reveals that the amount of ingredients used in the preparation of ice creams affects the boiling point of the frozen desserts. It is evident that sugar have low tendency of lowering the boiling point of the ice crystals hence for stability purposes effective quantity of sugar should be used. Direct impact of salt and sugar on the taste, acceptability and stability of the ice when is used in the Production of the ice creams. Ice cream taste is determined by the choice of ingredients used and procedure applied in the production. Additionally, the production of ice creams requires use of the milk substances such as milk fats and solid milk, which facilitate the creamy appearance of the Ice cream (Wickware et al., 2017). Further, stabilizers used in the ice creams production enhances the taste of the product thus, facilitating the competitiveness of the ice cream in the consumer market.
The amount of ingredients used in the preparation of the ice creams influence the quality of the ice cream produced. Effective amounts reduce the overrun effect of the production process. Overrun effect is influenced by the use of insufficient ingredients contents in the freeze can. Further, freezer can should not be filled with the contents for level above 2/3. Supplementary ingredients such as egg yolk generates a distinct ice cream known as French ice cream.
Ice cream production processes is mainly depicted by the choice of the preparation recipe, which is influenced by the intended type of commodity to be prepared. Commonly, mixing of the ingredients, stabilizing processes, cooling, and freezing are the key processes employed in the production. The size of the ice cream is regulated by the producer’s choice. Finally, identification of the effective conditions develops acceptable and stable ice creams, which would be competitive in the market.
Conclusion
In it is important to note that the substances used to produce an ice cream affects its boiling point. The effect of the quantity used in the production further affect the boiling point and stability of the product. Further, the ingredients used in the production of the ice creams influence the level of the overrun generated thus effective choice of the substance to be used would be essential for quality production.

References
Bajad, D. N., Kalyankar, S. D., Dehmukh, M. A., Bachanti, P. R., & Bajad, G. S. (2016: 2024 – Do my homework – Help write my assignment online). Impact of physico-chemical properties of mix on the final quality of ice-cream. Asian Journal of Dairy & Food Research, 35(4).
Lomolino, G., Zannoni, S., Zabara, A., Da Lio, M., & De Iseppi, A. (2019: 2024 – Online Assignment Homework Writing Help Service By Expert Research Writers). Ice recrystallisation and melting in ice cream with different proteins levels and subjected to thermal fluctuation. International Dairy Journal, 104557.
Wickware, C. L., Day, C. T., Adams, M., Orta‐Ramirez, A., & Snyder, A. B. (2017). The Science of a Sundae: Using the Principle of Colligative Properties in Food Science Outreach Activities for Middle and High School Students. Journal of Food Science Education, 16(3), 92-98.

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