Ice Cream Glossary

  1. Acacia gum (or Arabic gum)
    a vegetable based stabiliser. An exudate from incisions made in the bark of acacia trees growing usually in the warmer regions of the world. Canbe used as a stabiliser for ices and sherbets
  2. Acesulfame potassium
    high intensity sweetener also known as ACESULFAME K.Where permitted it can be used in full fat,reduced fat, low fat and non-fat ice cream.
  3. Acid
    a substance capable of donating hydrogen ions. In aqueous solutions an acidhas a pH less than 7, depending on concentrationand type of acid. Inorganic acids are strong acids (e.g., hydrochloric, sulfuric, nitric acids) and lie in the low pH range i.e., 0 to 3.Organic acids such as acetic, citric and lactic acids are weak acids and have a slightly higher pH range, i.e., 3 to 6.
  4. Acid flavour (in ice cream)
    is caused by the development of an excessive amount of lactic acid. It can be avoided by using fresh, good quality dairy products; prompt, efficient cooling of the mix; or avoiding prolonged storage of the mix at high storage temperatures
  5. Aeration
    incorporation of air into a material; e.g., the incorporation of air into ice cream.
  6. Agar (or agar agar)
    a hydrocolloid extracted from red algae. It is recommended in combination with gums or gelatin for use as a stabiliser in sherbets and ices. Agar is difficult to disperse in the mix and tends to produce a crumbly body. It also has a high cost. Agaris a galactan, i.e., a complex of galactose units,and is not digested by man. Agar gels are firm,brittle, show syneresis and do not melt in the mouth as the gel melting temperature is above 85°C (185°F)
Card Set
Ice Cream Glossary
Terms from a Danisco ice cream glossary for DSCI 223, Frozen Dairy Foods