Introduction of a new family of ice creams

Abstract

Usually most of the ice cream manufacture was made by experiential work in kitchens, thought years of work and experience making it a handcrafted work, proving most of the knowledge we have today making Angelo Corvitto (Corvitto, 2011), the main source of information for culinary proposals.We present and characterize a new family of ice cream formulation according to its physiochemical characteristics through the use of lactose and sodium casein as the main ingredients of the formula. Avoiding use dairy (milk, cream, etc…), we don’t have use milk fat flavor that dilute main flavor in the mixture. We may use different types of fats from any origin and different types of liquids substituting the water and milk fats from the juice and emulsion that the user liked, in this new ice cream family.