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Article: The science of ice cream.(Book Review)
- Article from:
- Chemistry and Industry
- Article date:
- December 19, 2005
CopyrightCOPYRIGHT 2005 Society of Chemical Industry. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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I scream
The science of ice cream
C Clarke
Picture a hot summer's day on the beach. One thing you can guarantee is that wherever in the world you are someone close by will be eating ice cream. Such is the human love affair with this frozen dessert that it has evolved into a product with a bewildering range of flavours that pleases the palate of all creeds and cultures. In the UK, vanilla, chocolate and strawberry are favourites. In Asia, however, green tea and red bean in Japan, sweet corn in Malaysia, chilli in Indonesia and sesame seed in Korea are popular flavours. Few people who enjoy ice cream appreciate its complex structure and how ...