{"id":12864,"date":"2024-10-04T09:05:48","date_gmt":"2024-10-04T09:05:48","guid":{"rendered":"https:\/\/topat10.com\/?p=12864"},"modified":"2024-10-04T09:05:48","modified_gmt":"2024-10-04T09:05:48","slug":"the-secret-alchemy-of-making-ice-cream","status":"publish","type":"post","link":"https:\/\/topat10.com\/?p=12864","title":{"rendered":"The Secret Alchemy of Making Ice Cream"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p><span class=\"lead-in-text-callout\">To make the<\/span> perfect scoop of ice cream, you first need a dairy base\u2014its natural proteins, fat, and sugar provide the rich, distinct mouthfeel. Heavy cream is added, further smoothing the texture. The introduction of sugar isn\u2019t just for sweetness: like scattering salt on snow, it lowers the freezing point, minimizing ice formation. Flavoring can now be brought to the mix, from the quintessential (chocolate chips or vanilla pods) to the more daring (spices, salt, or booze).<\/p>\n<p class=\"paywall\">This recipe takes you just under halfway to the ideal dollop. Next is the 0.5 percent of emulsifiers and stabilizers added to the liquid, helping the water content and fats stick together. The mix is homogenized, then cooled and aged for 24 hours at 5 degrees Celsius (40 Fahrenheit), for an even richer, smoother taste before it\u2019s frozen.<\/p>\n<figure class=\"AssetEmbedWrapper-eVDQiB byBkf asset-embed\">\n<div class=\"AssetEmbedAssetContainer-eJxoAx dBHGoQ asset-embed__asset-container\"><span class=\"SpanWrapper-umhxW kGxnNB responsive-asset AssetEmbedResponsiveAsset-cXBNxi eCxVQK asset-embed__responsive-asset\"><picture class=\"ResponsiveImagePicture-cWuUZO dUOtEa AssetEmbedResponsiveAsset-cXBNxi eCxVQK asset-embed__responsive-asset responsive-image\"><noscript><img decoding=\"async\" alt=\"Image may contain Architecture Building Factory Accessories Bag Handbag Manufacturing and Workshop\" class=\"ResponsiveImageContainer-eybHBd fptoWY responsive-image__image lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-src=\"https:\/\/media.wired.com\/photos\/66fa5c7e7e2ec5a30343423d\/master\/w_1600%2Cc_limit\/Tetra%2520Pak_49_FINAL.jpg\" data-sizes=\"auto\" data-srcset=\"https:\/\/media.wired.com\/photos\/66fa5c7e7e2ec5a30343423d\/master\/w_120,c_limit\/Tetra%20Pak_49_FINAL.jpg 120w, https:\/\/media.wired.com\/photos\/66fa5c7e7e2ec5a30343423d\/master\/w_240,c_limit\/Tetra%20Pak_49_FINAL.jpg 240w, https:\/\/media.wired.com\/photos\/66fa5c7e7e2ec5a30343423d\/master\/w_320,c_limit\/Tetra%20Pak_49_FINAL.jpg 320w, https:\/\/media.wired.com\/photos\/66fa5c7e7e2ec5a30343423d\/master\/w_640,c_limit\/Tetra%20Pak_49_FINAL.jpg 640w, https:\/\/media.wired.com\/photos\/66fa5c7e7e2ec5a30343423d\/master\/w_960,c_limit\/Tetra%20Pak_49_FINAL.jpg 960w, https:\/\/media.wired.com\/photos\/66fa5c7e7e2ec5a30343423d\/master\/w_1280,c_limit\/Tetra%20Pak_49_FINAL.jpg 1280w, https:\/\/media.wired.com\/photos\/66fa5c7e7e2ec5a30343423d\/master\/w_1600,c_limit\/Tetra%20Pak_49_FINAL.jpg 1600w\" sizes=\"100vw\"\/><\/noscript><\/picture><\/span><\/div>\n<div class=\"CaptionWrapper-jSZdqE fJvQtP caption AssetEmbedCaption-fNQBPI dDrfgT asset-embed__caption\"><span class=\"BaseWrap-sc-gjQpdd BaseText-ewhhUZ CaptionText-bHjzlu iUEiRd kVUvEC iXWezO caption__text\"><\/p>\n<p>The cooling system inside a continuous freezer, where the ice cream is scraped inside a large cylinder.<\/p>\n<p><\/span><span class=\"BaseWrap-sc-gjQpdd BaseText-ewhhUZ CaptionCredit-ejegDm iUEiRd isTgyB fNaHcW caption__credit\">Photograph: Tuala Hjarn\u00f8<\/span><\/div>\n<\/figure>\n<p class=\"paywall\">Then comes the secret ingredient. \u201cWe sell air,\u201d says Elsebeth Baungaard Andersen, product manager at Swedish multinational food packaging and processing company Tetra Pak. \u201cHalf the volume of your favorite tub of ice cream is air. But it\u2019s those air bubbles and whipped texture that provide the special mouthfeel as it melts in your mouth, releasing the delicious flavor.\u201d<\/p>\n<p class=\"paywall\">At Tetra Pak\u2019s Product Development Center in Aarhus, Denmark\u2014a lab for the biggest and smallest ice-cream brands to test and taste their latest experiments\u2014air is a precious, invisible commodity. During the freezing stage, in which the mix is cooled to -5 degrees Celsius (23 Fahrenheit) inside a rotating cylinder, the dasher\u2019s scraper knives not only scoop out frozen batches of the good stuff, they also whip in air. Stabilized by fat globules and proteins, air bubbles create that soft, familiar, luxurious feel. \u201cWe have to be so precise with our dosing,\u201d says Baungaard. \u201cIce cream is a science: Too much air and it\u2019s frothy, too little air and it\u2019s hard to scoop and eat.\u201d<\/p>\n<p class=\"paywall\">The exact dosage depends on the recipe: the lower the overrun\u2014that is, the percentage by which the air increases the mixture\u2019s volume\u2014the more premium the product. An artisanal gelato has a denser texture\u2014its overrun may be just 20 percent. Budget supermarket ice-cream may have an overrun even exceeding 100 percent.<\/p>\n<p class=\"paywall\">This is just some of the complex chemistry involved in making the world\u2019s favorite dessert. Tetra Pak may be more famous for its packaging, but it takes a sizable scoop of the estimated <a data-offer-url=\"https:\/\/www.grandviewresearch.com\/industry-analysis\/ice-cream-market#:~:text=Ice%20Cream%20Market%20Size%20%26%20Trends,3.9%25%20from%202024%20to%202030.\" class=\"external-link\" data-event-click=\"{&quot;element&quot;:&quot;ExternalLink&quot;,&quot;outgoingURL&quot;:&quot;https:\/\/www.grandviewresearch.com\/industry-analysis\/ice-cream-market#:~:text=Ice%20Cream%20Market%20Size%20%26%20Trends,3.9%25%20from%202024%20to%202030.&quot;}\" href=\"https:\/\/www.grandviewresearch.com\/industry-analysis\/ice-cream-market#:~:text=Ice%20Cream%20Market%20Size%20%26%20Trends,3.9%25%20from%202024%20to%202030.\" rel=\"nofollow noopener\" target=\"_blank\">$113 billion ice cream industry<\/a>: Each of its continuous freezers pumps out 4,000 liters every hour, typically for small producers looking to scale. Besides tubs, its production lines churn out 2 million ice-cream sticks every day. Major clients also use its Aarhus facility to trial new concepts. (\u201cWe\u2019re in the Silicon Valley of ice cream,\u201d says Andersen.)<\/p>\n<p class=\"paywall\">Tetra Pak ice cream engineers have indeed innovated the industry: In the late 1980s, its technology meant ice cream could be extruded on a stick at a cooler temperature, meaning more air bubbles, creating a more premium taste. The product became the Magnum Classic. Today, collaborative robots (or cobots) ensure there\u2019s no generous overfilling of portions on the factory floor\u2014and that each scoop has an equal amount of sauce. Their human colleagues, meanwhile, test new prototypes via 3D printers.<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>To make the perfect scoop of ice cream, you first need a dairy base\u2014its natural proteins, fat, and sugar provide the rich, distinct mouthfeel. Heavy cream is added, further smoothing the texture. The introduction of sugar isn\u2019t just for sweetness: like scattering salt on snow, it lowers the freezing point, minimizing ice formation. Flavoring can [&hellip;]<\/p>\n","protected":false},"author":616,"featured_media":12865,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[703],"tags":[896,2856,890,1333],"class_list":["post-12864","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-technology","tag-food","tag-food-science","tag-science","tag-wired-uk"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Secret Alchemy of Making Ice Cream | Unlock Informed Choices with Us<\/title>\n<meta name=\"description\" content=\"Ice cream is deceptively simple, but that sweet burst of flavor and soft melt on the tongue is a finicky, frozen science of water, fat, and air delicately held together.\" \/>\n<meta name=\"robots\" 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Christian","author_link":"https:\/\/topat10.com\/?author=616"},"uagb_comment_info":0,"uagb_excerpt":"To make the perfect scoop of ice cream, you first need a dairy base\u2014its natural proteins, fat, and sugar provide the rich, distinct mouthfeel. Heavy cream is added, further smoothing the texture. The introduction of sugar isn\u2019t just for sweetness: like scattering salt on snow, it lowers the freezing point, minimizing ice formation. Flavoring can&hellip;","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/topat10.com\/index.php?rest_route=\/wp\/v2\/posts\/12864","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/topat10.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/topat10.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/topat10.com\/index.php?rest_route=\/wp\/v2\/users\/616"}],"replies":[{"embeddable":true,"href":"https:\/\/topat10.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12864"}],"version-history":[{"count":0,"href":"https:\/\/topat10.com\/index.php?rest_route=\/wp\/v2\/posts\/12864\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/topat10.com\/index.php?rest_route=\/wp\/v2\/media\/12865"}],"wp:attachment":[{"href":"https:\/\/topat10.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/topat10.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/topat10.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}