Miller2440
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Propylene glycol in homemade ice cream
I want to make sugar free ice cream using just whole milk, cream, and sucralose. How much food grade propylene glycol should I add per cup of milk to
keep the ice cream soft after it's been stored in the freezer for a few days? I've looked extensively online and cannot find this information. Thanks
for your help!
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zed
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Um. Well, you could try olive oil.
I've made awesome "soft ice cream" from non-fat Greek yogurt. Problem is, in storage, when it becomes fully frozen, it becomes rock like.
My solution to this problem is to eat it fresh. Yumm. If you are having company for dinner, the fresh approach has much to offer. Namely,
showmanship. You whip out yer icecream maker, and make desert right on the spot.
Seems like some folks solve such storage problems by running their fully frozen full-fat ice-cream through a food processor to break up the matrix of
ice crystals, thus rendering it soft and creamy, then they add something to coat those ice crystals, to prevent them from locking back together again.
Propylene glycol might work by lowering the freezing point of free water, so that ice crystals do not form.
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vmelkon
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This is not a cooking forum.
Signature ==== Is this my youtube page? https://www.youtube.com/watch?v=tA5PYtul5aU
We must attach the electrodes of knowledge to the nipples of ignorance and give a few good jolts.
Yes my evolutionary friends. We are all homos here. |
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zwt
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Ha! Took me a second to realize this was a joke; I
was about to give a long-winded response about molecular gastronomy and all the science behind modern processed foods, plus Liebig etc.
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Sulaiman
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TRUE ... I would not trust a chemist to prepare my meals ... underqualified.
CAUTION : Hobby Chemist, not Professional or even Amateur
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NEMO-Chemistry
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Havnt you watched the chem player videos? Most cooking involves complex chemical reactions if you think about it.
My mums normally involves a mix of different polymers of unknown origin 
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