Glossary

Ageing: A step in the manufacturing process in which pasteurized, homogenized mix is held at about 4 C for several hours, during which some of the fat crystallizes and some of the protein coating on the fat droplets is replaced by emulsifiers.
Attribute: A term for one aspect of the sensory properties, for example firmness, smoothness, iciness etc., used in analytical sensory measurements.
Coarsening: The increase in the mean size and reduction in number of particles in a colloidal dispersion at constant total volume, thereby lowering the energy.
Composite material: A material obtained by combining two or more component materials on a microscopic or macroscopic level ( i.e. not at the molecular level). The components do not dissolve in each other, and the interfaces between them can be identified.
Contiguity: A measure of the connectivity of one phase in a composite material.
Couverture: Chocolate analogue that is made with fats other than cocoa butter, for example coconut oil. Couvertures have a wider range of textures than chocolate and can be flavoured, for example, with lemon, strawberry or yoghurt.
Dasher: A mixing device that rotates inside the barrel of a scraped surface heat exchanger and to which scraper blades are attached. The dasher has two functions: to scrape ice crystals off the barrel wall and to shear the ice cream as air is injected thereby breaking up large air bubbles and mixing in the ice crystals. Dashers may be open ( i.e. they occupy a small proportion...

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The Science of Ice Cream

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