Ice Cream Chemistry

June 30, 2016

An Ice Cream Cone

I scream, you scream, we all scream for the chemistry of ice cream! Rich Hartel returns for his fourth webinar to explain the chemistry of everyone’s favorite summer treat. Tune in to learn about ice cream's microstructure (ice crystals, air cells, fat globules/clusters) and why some brands don't seem to melt. From freezing point depression to controlling interfacial tension, ice cream is a lot more complicated than you think.

What You Will Learn

  • Learn how ice cream is made and what factors affect its quality.
  • Ice cream is a complex multi-phase system that tastes delicious.
  • Even though ice cream is defined by a Standard of Identity, there is a wide variation in products.

Sweeten Your Viewing Experience

Make the webinar interactive by testing the melting rates of the following ice creams.

  • Edy’s (Regular)
  • Haagen Dazs
  • Walgreens
  • Breyers (Regular) 
  • Edy’s (Slow Churned)

Additional Resources

The Fine Print

ACS Webinars® does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.

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Experts  

Rich Hartel
University of Wisconsin-Madison

Bill Courtney
Washington University