Abstract
In order to understand the science of ice cream, it is first necessary to explain some aspects of the physical chemistry and colloid science that underpin it. Chapter 2 describes the various types of colloidal dispersions and their properties. It then covers the fundamental aspects of freezing, including: how ice crystals are formed by supercooling, nucleation and crystal growth; freezing point depression and phase diagrams; and Newton’s law of cooling. The rheology (i.e. the flow behaviour) of small molecule solutions, polymer solutions and suspensions is summarized in the last section.
Publisher
Royal Society of Chemistry