The Science of Ice Cream, by Chris Clarke
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The Science of Ice Cream, by Chris Clarke
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Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first ice cream making machine patented by Nancy Johnson in Philadelphia in the 1840s. The second edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat. Information on nutritional aspects and developments in new products and processes for making ice cream have been added and the books is completed with some suggestions for experiments relating to ice cream and how to make it at home or in a school laboratory. The book has authenticity and immediacy, being written by an active industrial practitioner, and is ideal for undergraduate food science students as well as those working in the food industry. It is also accessible to the general reader who has studied science to A-level and provides teachers with ideas for using ice cream to illustrate scientific principles.
The Science of Ice Cream, by Chris Clarke- Amazon Sales Rank: #1005848 in eBooks
- Published on: 2015-11-09
- Released on: 2015-11-09
- Format: Kindle eBook
Review
From the reviews:
"It would not be an exaggeration to suggest that ice cream is one of the most complex materials known to man. This familiar treat is, to the scientist, a composite of solid ice and fat particles as well as air bubbles suspended in a viscous solution of sugars, lipids and proteins where all the phases are, at best, in unstable equilibrium. All the time the suspended phases are trying to grow but that would ruin the taste and texture of the ice cream, so the food scientists have to find ways to combat thermodynamics.
It is this heroic struggle of the chef, hand in hand with the scientist that lies at the heart of this excellent review by Chris Clarke.
Clarke uses ice cream to explain a very wide range of topics, from colloids (emulsions, sols gels and foams -yes ice cream is all of these); to the basic thermodynamics of phase transitions and the rheology of complex fluids and polymer solutions. The treatment is generally at a level that could he understood by an A-level student, while retaining interest for all levels. I will draw on some of the examples in a final year undergraduate lecture course on polymer physics later this year.
The book is not just a textbook for those in the ice cream industry (although I’m sure it will become the standard text for ice cream technologists for the foreseeable future); it is also a great book for showing that science is both fun and relevant to our everyday lives.
For me, and I like to think for the author too, the best part is the wonderful list of experiments to try at home, or school — these bring the dry science to life. The best part is that even if the experiment fails, you will still enjoy eating the results."
By Peter Barham (ChemistryWorld, Vol. 2, No. 5, May 2005)
From the Back Cover Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first ice cream making machine patented by Nancy Johnson in Philadelphia in the 1840s. The second edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat. Information on nutritional aspects and developments in new products and processes for making ice cream have been added and the books is completed with some suggestions for experiments relating to ice cream and how to make it at home or in a school laboratory. The book has authenticity and immediacy, being written by an active industrial practitioner, and is ideal for undergraduate food science students as well as those working in the food industry. It is also accessible to the general reader who has studied science to A-level and provides teachers with ideas for using ice cream to illustrate scientific principles.
About the Author Chris Clarke is a patent attorney at Unilever R and D in Bedford. He was previously a research scientist and project leader in the Ice Cream Group at Unilever, where he worked on colloidal and crystallisation phenomena in ice cream.
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Most helpful customer reviews
12 of 12 people found the following review helpful. Good for Fundamentals but Not for Big Picture By Michele Mattix I like to read about food science and I really like to make ice cream. This book is a great combination of those interests. The book is easy to read and has many nice diagrams to illustrate the concepts. The level of science is perfect and the text is very accessible and fun to read.My only complaint is that the concepts seem to be compartmentalized somehow. In other words, I don't get an overall sense of the process of making ice cream -- and the science behind it -- from start to finish. I would really like to read about the process from start to finish and look at what happens under ideal conditions and what happens when various elements of the process change. For example, what happens when you use cream vs half-and-half vs whole milk; or if melting occurs, etc. There are many things (choice of ingredients, temperatures, mixing times, etc.) that influence the outcome (ice cream) and I was hoping for a better understanding of those things.The book explains the underlying principles of ice cream science very well -- formulas, procedures, etc. It just doesn't guide you along the entire process in a way that brings those principles to life. I'd like to read more about making ice cream at home as opposed to in the factory. The experiments could be more oriented towards observing the effects that little changes to a recipe/process produce on the end product.I'm glad I read the book - just wish all of that good food science had been focused on the home ice-cream chef and how he or she can improve his/her ice cream making skills.
8 of 8 people found the following review helpful. Excellent and Concise By Michael Greenwald Even though I think I am quite knowledgeable about ice cream science i was amazed at how much I learned for this book. It is highly technical and the reader should really have at least two years of college biochemistry or a degree in food science. A knowledge of calculus wouldn't hurt. But Clarke has made what might be a dry, highly technical, unfathomable subject both readable and clear. Loads of photos, graphs and charts. I am so glad I bought this book! Cheap for what you get.
5 of 5 people found the following review helpful. Excellent Resource for People Interested in Ice Cream By Douglas F. Gray It is rare today to find a book that is relevant to even the most experienced ice cream industry professionals. This book makes a nice reference tool as well as a refresher for folks in the business.
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