If you have ever had ice cream you know how good it is. There is a lot more to it rather than, just getting it out of the freezer and putting in your bowl. When chemistry and ice cream meet, it is spectacular. Ice cream is dated back to the second century B.C. Ice cream dates back to when Marco Polo was still alive. Ice cream is one of the most sold food items in America, and is consumed by billions of people each year. When chemistry and ice cream are combined, we see results. There are many myths about how ice cream came to be. One myth is, Emperors of the Tang Dynasty (618 – 907 AD) were the first to consume “a frozen milk-like confection.” During this Dynasty, this declacy was made with cow, goat or buffalo milk.
The Emperors started using evergreen trees to make the flavor more appetizing. Until 1800 ice cream was rare and was alien to non-wealthy people. Only the elite had the privilege of having ice cream. Ice cream became a edible esteem symbol during World War ll. Each part of the military tried to one up each other by giving this treat to the troops. When America won they celebrated with ice cream. After ice cream was a huge hit in the army, more commercially sold ice cream appeared in super markets. Then, after everyone was enjoying ice cream on a hot sunny day, up class restaurants started serving it as as expensive delicacy. Around the start of the 1800 insulated homes were fabricated and manufacturing ice cream became an American industry.
Manufacturing expanded because of high- tech innovations, including steam function, automatic refrigeration, the homogenizer, electric power and motors, packing appliances, and new freezing processes and equipment. With all of these new innovations it lead to more creations. People love ice cream. In fact Americans happily devour 1.5 billion gallons of ice cream each year. About 9% of America’s cow milk manufacturing goes into ice cream. The United States manufactures the most ice cream in the world. Around the world there are even dedicated days for ice cream, for example, February 4th is the National Ice Cream for Breakfast Day. Ice cream is a top contender for most sold food items around the world. The top five flavors of ice cream around the world are vanilla, chocolate, butter pecan, strawberry and neapolitan. Over time there have been many different variations if ice cream. The three most popular are soft serve, frozen custard, and frozen yogurt; they all have different components in them. There is a different process for each one to make it differentiate from the other. To make ice cream it needs to have exact proportions. One of the most prevalent components is the air that we breath. Air is 30% to 50% of the overall ice cream. The volume of air has a predominate aftermath on ice cream.
Ice cream is an example of an emulsion. The properties of an emulsion is when two liquids combine and do not usually mix together. When ice cream is made one of the liquids is dispersed within the other. Ice cream is pretty spectacular. Over the centuries Ice cream has been made with the ingredients of buffalo, cow or goat milk. Now it had been elevated to a velvety and expensive up-class dessert. Ice cream was used as reward for troops or just to enjoy on a hot summer day. It takes a lot to make ice cream and there has to be a certain amount of air or ingredients that go into it. Ice cream is almost like a chemistry project it takes exact proportions, and a lot of effort, but the end result is spectacular.