1. Ice cream
Breanne

2. Chemical ingredients
Ice crystals: Ice crystals function in the mixture is to provide solidity and structure, it puts the “ice in ice cream”. The ice crystals forms as water contents freeze. Ice crystal sizes vary from mixture to mixture, but typically mixture contain small fine ice crystals.
Fat: the fat ingredients is to provide as a base for the mix. It adds a rich flavor and creates a smooth texture.
Sweetener: sweetener position in the mixture is to add texture. The sweetener in the ice cream does a very important job in the process of making ice cream. It lowers the freezing point of the mixture and keeps the ice cream from becoming a “rock hard” solid, and giving it is unique texture.
Air: Air is a ingredient in commercial ice-creams as it helps the company save money and spend less money on physical ingredients. Tiny air cells get whipped into the mixture to give a light and desired consistency. The cheaper the ice cream the more air will be whipped into the mixture.

3. How is it made? (non commercial)
Supplies:
1 tbls of sugar
½ cup of heavy cream
¼ tsp of vanailla
Mix the first three ingrients in a small bag, refrigerate while preparing the next step.
4 cups of ice
½ cup of salt
Add the salt and ice into a large bag and put the smaller bag from before inside, shake the bags for 5 minutes or until desired consistency is reached.

4. How is it made? (commercially)
Milk, eggs, sugar and additives are blended for 6-8 minutes
Mixture is then pumped into a pasteurizing machine to kill any harmful bacteria
Homogenizing- air pressure breaks down fat particles and prevents them from separating from within the mix.
Mixture is cooled down to 2C and sit for 4-8 hours to blend the ingredients
Specific flavoring is piped into the mixture
Freezing process begins by pumping the mixture into a continuous freezer (at -40C) using liquid ammonia, then air is added into the mixture to give the ice creams consistency
Packaging is done with an automatic machine that pumps put pre- determined amount. The ice cream is then ready for shipping, in which the ice cream must be then completely hardened for 2- 3 hours at –23C

5. Flow chart Raw materials mixing Making pasteurization homogenization
transportation
aging
Soft
ice cream
hardening
Soft ice cream
freezing
packaging

6. Environmental concerns
As much as ice cream tastes good, there comes negative draw backs that affects our planet. One of the negative affects it has is on our ecosystem where we see palm oil grown. Pam oil is one of the most popular choice of oil on the market, and especially popular in ice cream production as it gives a nice creamy texture. To keep up with the high demands in the market rainforests are cut down in order to make room for the new palm oil plants. By doing so this it takes away many habitats for species in that area and contributes to endangered specie issues. 
Another issue environmental concern with ice cream and any food product is the food miles. Food miles refers to the distance your food has travelled around to be brought in to the factory and delivered. Food transportation is becoming one the fastest growing contributors to green house gas with the average processed food travelling 1300 miles. Not only does this contribute to green house gas, so does harvesting the materials that go into ice cream.

7. Brand comparison Haagen dazs Ben and jerry’s homemade $.30/ ounce
$4/ batch
300+ calories/half cup
320 calories/ half cup
Approx. 78 calories/ half cup
20% overrun
24% overrun
Depends on volume expansion
I did a comparison between two popular brands of ice cream and homemade ice creams. For the two bought brands the were very similar in cost, calories and overrun. As for the home made ice cream it shows to be a lot more affordable and healthier, and would have a smaller overrun compared to the two bought brands. However time and energy put into the homemade ice cream would be very different compared to buying the product pre made.
For my two bought brands I did a small survey with ten people. As the results came very close for the two I wanted to see which one people would rather chose to eat. The results came out as Ben and jerry’s winning with 6 votes. 

8. How it affects my life
I chose ice cream as my research project as I found that it was one of the most interesting topics. The process in which ice-cream is formed is what really interested me, as I had no idea how it happened. This research project gave me the opportunity to educate my self of something I have ate in the past and never really put to thought all the science behind this tasty teat. 
Ice-cream first invented in 1553 by Cathrine de Medici has become widely popular as 90% of American regularly consume the product. This product relates back to my life as I'm a consumer of the product. I contribute to the industry as I purchase this product on occasion. I also really enjoy this product on a hot summer day, as most people do. 

9. I made Ice Cream following the homemade recipe in the previous slide
I made Ice Cream following the homemade recipe in the  previous slide. The recipe works very accurately and the ice cream turned out very well. The recipe was easy and simple to follow.

10. Citations
Gaille, Brandon. "25 Great Ice Cream Consumption Statistics."BrandonGaille.com. N.p., 23 May Web. 06 June 2017.
"Food miles."Untitled Page. Center for Environmental Education, n.d. Web. 06 June 2017.
Levine, Ed. "Häagen-Dazs vs. Ben & Jerrys: Which Are You Down With?"Serious Eats. N.p., 20 July Web. 06 June 2017.
"History of Ice Cream."International Dairy Foods Association. N.p., n.d. Web. <
"Ice Cream."How Products Are Made. N.p., n.d. Web. 06 June 2017.
"Homemade Ice Cream - SICK Science!"The Lab. N.p., n.d. Web. 06 June 2017.
"The Science of ice cream."RSS. N.p., n.d. Web. 06 June 2017.