what are the physical properties of ice cream?
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Ice cream, as a complex food consists of small air cells dispersed in a partially frozen, continuous aqueous phase. The quality of ice cream is related to sensory attributes (hardness, creaminess, chewiness, melting and flavour) and to physical attributes, such as the size of ice crystals, viscosity and freezing.
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Other options for safe homemade ice cream are to use a cooked egg base or prepare it without eggs. The American Egg Board has a recipe for homemade ice cream made with eggs that are heated to an internal temperature of 160 degrees Fahrenheit and then cooled. This temperature will kill Salmonella, if present.
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Physical Properties. A physical property is a characteristic of a substance that can be observed or measured without changing the identity of the substance. ... Physical properties of matter include color, hardness, malleability, solubility, electrical conductivity, density, melting points, and boiling points.
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Physical properties include: appearance, texture, color, odor, melting point, boiling point, density, solubility, polarity, and many others.
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['Thermometer such as an inexpensive glass lab thermometer.', 'Digital scales that measure to 0.1g.', 'Electric stick blender for creating emulsions (creams and lotions).', 'Electric hand whisk for whipping body butter.']
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['state of matter (whether it is a solid, liquid or gas)', 'density.', 'temperature.', 'elasticity of the medium.']
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Examples of physical properties are: color, smell, freezing point, boiling point, melting point, infra-red spectrum, attraction (paramagnetic) or repulsion (diamagnetic) to magnets, opacity, viscosity and density. There are many more examples.
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Physical properties include odor,taste,appearance,melting point,boiling point etc.. where as chemical properties include the chemical reaction,changes at molecular level.
231615
Ice cream is made with cream, a key ingredient that distinguishes it from frozen yogurt. Ice cream is also made with milk, eggs yolks and sugar. Frozen yogurt consists of yogurt made from milk, including milk solids and milk fats. It also contains corn syrup, flavorings, gelatin, emulsifiers and yogurt culture.
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['Texture – open, flaky, short, depending on the product.', 'Density/volume – low density gives more volume and a lighter bite.', 'Bite/mouth feel – crispiness, softness, smoothness, crunchiness...']
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Physical properties can be observed or measured without changing the composition of matter. Physical properties are used to observe and describe matter. Physical properties include: appearance, texture, color, odor, melting point, boiling point, density, solubility, polarity, and many others.
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Your freezer should be set at between -5°F and 0°F. Ice cream is easy to dip between 6°F and 10°F, the ideal serving temperature range. Store ice cream in the main part of the freezer.
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The ice creams contained water contents approximately around 55-60%. The water content of the BR ice cream was the highest among the samples (p<0.05). In general, ice cream mix containing a low amount of total solids (high water content) ...
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If it were one litre of water, then it would be simple: 1,000 grams. But two aspects of ice cream production alter that equation. First of all, there is the density of the milk, and the other ingredients.
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INGREDIENTS: Artificially Flavored Vanilla Reduced Fat Ice Cream: Milkfat And Nonfat Milk, Sugar, Corn Syrup, Whey, Mono And Diglycerides, Artificial Flavor, Guar Gum, Polysorbate 80, Carrageenan, Vitamin A Palmitate, Butterfinger Candy Pieces: Corn Syrup, Sugar, Peanuts, Vegetable Oil (Palm Kernel Oil And Palm Oil), ...
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Physical Properties: Physical properties can be observed or measured without changing the composition of matter. Physical properties are used to observe and describe matter. Physical properties include: appearance, texture, color, odor, melting point, boiling point, density, solubility, polarity, and many others.
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['Color.', 'Size.', 'Texture.', 'Shape.', 'Odor.', 'Hardness.', 'Physical state of matter (whether it is a liquid, solid, or gas)']