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The Rôle of Gelatin in Ice Cream

G. D. Turnbow and F. W. Milner

University of California, Davis, California

ABSTRACT

1. Gelatin seems to be the most important ingredient in obtaining viscosity as determined by the MacMichael.
   
2. Two types of viscosities are present in an ice cream mix which may be denned as real and apparent. The latter is very unstable under certain conditions.
   
3. The quality of gelatin is largely responsible for the amount of viscosity that may develop during aging.
   
4. The color of the gelatin and water solution does not necessarily indicate the quality of the gelatin.
   
5. The gel strength of the gelatin is influenced markedly by the pH.
   
6. Regardless of the initial pH of the gelatin, it assumes the pH of the ice cream mix probably due to the reservoir of salts and the small quantity of gelatin added (0.3 if 0.5 of 1 per cent).
   

Some of the data for this article were taken from the work of Mr. Milner presented as partial fulfillment of the requirements for his M. S. degree.