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The Science of Ice Cream
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Table of Contents

The Story of Ice Cream; Colloidal Dispersions, Freezing and Rheology; Ice Cream Ingredients; Making Ice Cream in the Factory; Product Assembly; Measuring Ice Cream; Ice Cream: A Complex Composite Material; Experiments with Ice Cream and Ice Cream Products

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.

Reviews

This book, a 2nd edition, deals with the science of ice cream and in particular the link between the microscopic structure and the macroscopic properties of this food. The 2nd Edition has been fully revised and updated with new material, including information on nutritional aspects and developments in new products and processes for making ice cream. It is aimed at undergraduate food science students as well as those working in the food industry. * Food Science and Technology Abstracts Vol 44 (9) 2012 *
"The presentation throughout is clear and easy to follow" "This book provides good value and will be of interest to those involved in the technical aspects of ice cream production. It will also be of use to science teachers wishing to provide examples of the application of scientific principles to a product that we can all associate with." -- Andrew Wilbey * Chemistry World June 2013 *

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