Ice Cream By: Adarees Black Mrs. Holloway 7 th hour

The Chemical Make-Up of Ice Cream Water Flavorings Emulsifiers Stabilizers Milk Solids Milk Fat Diglycerides Monoglycerides Egg yolk (sometimes) Sorbitian Ester Polysorbate 80

How the Chemicals of Ice Cream Come Together Ingredients usually pasteurized at 155 degrees Fahrenheit (30 min) Thoroughly blended before being cooled in freezer Mixture is whipped while freezing and becomes filled with air While in semi liquid form it is poured into packages Packages stored at -25 degrees Fahrenheit where the ice cream forms

History of Ice Cream First ice desert was prepared for the Roman Emperor Nero Claudius Ceaser during the first century After the decline of Rome the technique for making ice desserts seems to have been lost 13 th century Marco Polo brought the recipe of an ice dessert with milk to Europe from far east Colonist were introduced to ice cream in the late 1600’s The 1 st ice cream parlors were established in New York City in the 18 th century Ice cream was not popular until the late 19 th century

Advances Made In Ice Cream Ice cream was made with snow and fruit juices now its made with milk and fruit juices The ice cream cone was introduced in 1904 at the Louisiana Purchase Exposition Toppings have been added New flavors have been made Made from different companies Production techniques have been change it is now factory made also

How Does Ice Cream Affect You It is used as a comfort food Its cools the body temperature when its high Gives you a vitamin supplement Consumers are people of ages Some uses are to eat and experiment with

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