Did you know that Ice cream was once a delectable and nutritious dessert food, made from unpasteurized milk and cream? Now it contains pasteurized milk, agar-agar for thickening, mono- and di-glycerides for emulsifying, calcium carbonate for neutralizing, sodium citrate as a buffer, hydrogen peroxide as a bacteriacide, oat gum as an antioxidant, and various other chemicals for flavoring, such as amylacetate for banana and vanilidene kectone for vanilla.
1 comment:
Actually the sodium citrate in ice cream is not there to act as a buffer as it does in some drinks. Rather it plays an important role in emulsification, that is, it keeps the fat from forming large globules and separating out of the ice cream.
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