February 16th, 2007 | Category: General
ICE CREAM DICTIONARY
Posted by: Turkey Hill Team
Emulsifiers are compounds added to ice cream to develop the right body, texture and air distribution necessary to make the ice cream smooth and creamy. The original ice cream emulsifier was egg yolk, which was used in most of the earliest recipes. Today we use monoglycerides and diglycerides, which are really just substances derived from common vegetable oils like corn. Together with stabilizers -– which aid the emulsifying process -– these ingredients make up just one quarter of one percent of all ice cream.
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If you’ve got a technical question about the ice cream making process or some other inquiry about the nuances of America’s favorite treat, chances are Ernie has the answer. He might not be able to answer all questions, but he’ll try his best and some may be featured on the Ice Cream Journal.
2 Comments
please, I want article about ice cream and delivere by email, thanks
February 19th, 2007 at 12:07 pmI assume you’re referring to our email subscription feature, Candra. Right now we’re updating some of our blog’s software, which is why you may not be receiving email updates. Sorry about that. In the meantime, feel free to check back here at the Ice Cream Journal a few times each week for new ice cream articles.
February 19th, 2007 at 8:17 amThese comments are intended to be a discussion of the information presented in the blog postings. Any product-related questions or other issues not related to the post should be referred to our consumer response team through the link on our Contact Us page, as they are the true experts in answering any questions or concerns you may have about Turkey Hill and its products.
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