Monday, June 11, 2007
Gleaned from reading The Science of Ice Cream, which was available through the science library at the University of Oregon.
- Margaret Thatcher was an ice cream scientist in the 1950′s.
- 9% of all milk produced in the USA is used to make ice cream.
- New Zealanders consume the most ice cream per capita at 26 liters per person per year.
- USA ranks second in the global consumption game with 22 liters ice cream consumed per person per year.
- Both ice cream mix and ketchup are shear-thinning complex fluids. This is the name for the common ketchup bottle phenomena: these fluids become less viscous (looser) when tapped.
- maltol and ethylmaltol are often added to ice cream to enhance caramel flavors.
- furaneol is used to enhance “red fruit flavors”.
- The Turkish ice cream Maras is stabilized with sahlep, a stabilizer extracted from a rare type of wild orchid tuber. These days, the orchid derived sahlep is rarely used.
- Liquid nitrogen works so well to make ice cream not just because it freezes the mixture so quickly, but because it also vigorously boils, thus fluffing up the ice cream mixture as it freezes.