WHAT'S IN MY ICE CREAM? From lecithin and mono/diglycerides to guar gum and carrageenan

[@Hooch737]

This is MUCH deeper into ice cream I ever thought I’d go… and I love it! Thank you Abby for sharing your expansive knowledge!👍🏻😊

[@AbbeytheFoodScientist]

Thank you! I love explaining a food's "structure"

[@rolandberendonck3900]

I am so glad that you made these video's. I have watched a lot of these on icecream, but your's are the first from which I am able to understand the technical, more scientific part of icecream. I hope you have more video's on icecream. So far I watched two, so I will have a look in your content. Thank you again!

[@AbbeytheFoodScientist]

My PhD research was into the microstructure of ice cream so I spent MANY years explaining this topic to my family and friends :)

[@ml3141]

What is the health effects of ingesting these emulsifier?

[@alexandrosmichaelides6917]

Thanks for the video, i watched the whole video looking for the explanation on mono and diglycerides and was dissappointed when it wasnt included

[@AbbeytheFoodScientist]

Mono and dis are emulsifiers which means they go to the surface of the fat globules. They are thought to help the fat globules partially coalescence. This video might be helpful :) kzbin.info/www/bejne/pKm0hpVnrqqqeMk&ab_channel=AbbeytheFoodScientist

[@sandbar3000]

Mono dyglyerides are the same as partially hydrogenated oils. Combine the fat inside water And the cells in our body is always going to say "Oh. You are Water. Come on in. I'm a cell. You can come in since you are WATER" AND what is hidden in water? FAT! Every single cell in our body will always accept water. But what people don't know is partially hydrogenated oil has oil and water mixed and that makes the cell say yes to fat. And that emulsifier that you're talking about Mono and diglycerides is the same exact thing as partially hydrogenated oil. Polysorbate 80 is also an emulsifier. And it's in the Johnson & Johnson vaccine. We cannot get away from this partially hydrogenated oil in the USA

[@lethal-queen]

Super interesting. I am currently researching more information on how to create the proper structure for vegan ice creams with both nut based and gutless milks, using emulsifiers and hydrocolloids - if you happen to have any advise or any other videos going into detail, I will gladly hear it out!

[@AbbeytheFoodScientist]

That sounds like a super interesting project! Let me know if you have any specific ideas for videos or you can reach out to me at [e-mail]

[@aln6242]

Do hydrocolloids / emulsifiers affect how much flavor is transferred to the ice cream base e.g. from steeping ingredients that will be removed after?

[@AbbeytheFoodScientist]

I don't think you'll see too much of a difference there but there is some evidence that hydrocolloids can bind flavor molecules and slow the release in our mouth in food.

[@emilyboyett1288]

Which ice cream would be healthier to eat overtime? Thanks

[@AbbeytheFoodScientist]

It depends. If you're trying to cut calories I would go with something like Halo Top. But if you're more concerned with synthetic ingredients, something like Haagen Dazs might be good since it only uses 5 common ingredients.

[@rohaanahmad5993]

Hi, i find your video very informative and to the point ... I need some guidance regarding my own frozen dessert. Would you be kind enough to guide me please.

[@AbbeytheFoodScientist]

Hi Rohaan! Sure, can you email me at [e-mail]

[@j7ndominica051]

There is less cream and butter in the product (because saturated fat and energy are bad) and that is why they need to add those other ingredients to get the thickness and texture back. Ice cream wouldn't melt just from opening the freezer. The walls and items have greater heat capacity than the air and are chilled to -20°. It would when carried back home from a shop though.

[@j.t.masters1934]

Excellent information, thank you.

[@JC-sx6fi]

How do these chemicals affect the human body. That's most important.

[@bunnytracks55]

Does everything have a question mark ?

[@rolandberendonck3900]

Huh?

[@marshallengl4x128]

Anyone else tired of those how to make ice cream videos not giving you exact recipe and you go be like okay lets be scientific about it for perfect recipe and watch this video : ))) ?

[@oldboy5001]

Are they unhealthy though? If they are, then the reason to not use them is more compelling than the reason to use them. These things never used to be in ice cream after all, and it tasted just fine.

[@AbbeytheFoodScientist]

No, there's no evidence to say they're unhealthy

[@HonchHeado]

You don't need any ice cream you need lettuce and jogging. Look at how the Indians make ice cream simple fresh ingredients.