Lesson 1Water control and ice crystal management: freezing point, glass transition, cryoprotectants, and techniques to minimise ice crystalsGet to grips with water behaviour and controlling ice crystals. This part covers freezing point, glass transition, cryoprotectants, and processing methods that reduce crystal growth, keeping texture smooth during hardening, storage, and when temperatures fluctuate.
Freezing curves and phase change in mixesGlass transition and frozen matrix rigidityCryoprotective sugars and polyols in formulasProcess controls to limit crystal growthStorage, temperature cycling, and recrystallizationLesson 2Alternative bases: plant milks, coconut, aquafaba; handling fat and protein differences for vegan frozen dessertsLook at alternative bases for vegan and lactose-free desserts. You will compare plant milks, coconut, and aquafaba, adjust for differences in fat and protein, and create recipes that match the body, stability, and flavour release of dairy versions.
Comparing plant milks for frozen applicationsCoconut fat behavior and flavor managementAquafaba foaming and stabilization propertiesBalancing fat, protein, and solids without dairyFortifying body with fibers and proteinsLesson 3Fat and overrun fundamentals: role of fat in mouthfeel, measuring and targeting overrun, air incorporation controlUnderstand how fat and air give body and lightness to desserts. This section explains fat's part in smooth mouthfeel and flavour, overrun mechanics, ways to measure and aim for overrun, and how tools and mix design manage air intake.
Fat globule structure and partial coalescenceFat level, mouthfeel, and flavor deliveryDefining and calculating overrun in practiceEquipment factors affecting air incorporationFormulation tweaks to tune overrun and bodyLesson 4Eggs and custard bases: composition, tempering, pasteurisation, and effect on texture and stabilityExamine eggs and custard bases as building blocks for structure. You will break down yolk makeup, tempering and pasteurisation processes, and how egg proteins and emulsifiers affect thickness, smoothness, stability, and flavour in frozen treats.
Egg composition and functional componentsYolk emulsifiers and fat–water interactionsTempering techniques to avoid curdlingCustard pasteurization and safety targetsEgg proteins and their effect on textureLesson 5Emulsifiers and stabilisers: lecithin, mono/diglycerides, guar, locust bean gum, xanthan — mechanisms, dosages, and labelling considerationsDelve into emulsifiers and stabilisers that manage texture and melting. This section covers how lecithin, mono- and diglycerides, guar, locust bean gum, and xanthan function, proper amounts to use, and ways to handle labelling for clean products.
Emulsion theory in frozen dessert mixesLecithin and mono/diglycerides in fat networksGuar and locust bean gum hydration behaviorXanthan and synergistic gum combinationsDosage ranges, dispersion, and clumping issuesLabeling rules and clean‑label strategiesLesson 6Food safety and allergen management: pasteurisation temps, time/temperature controls, cross-contamination prevention, shelf life basicsGrasp key food safety rules for frozen desserts. This part includes pasteurisation goals, time-temperature management, clean design, separating allergens, labelling, and planning shelf life for dairy and non-dairy items in a small setup.
Key pathogens of concern in frozen dessertsPasteurization methods and legal requirementsTime–temperature control and cooling limitsPreventing cross‑contamination in productionAllergen control plans and label declarationsShelf life, storage, and quality monitoringLesson 7Fruit and flavour components: acid, pectin, fibre, volatile aromatics; treating high-water fruits vs. low-water fruitsLearn how fruits and flavour parts act in frozen mixes. You will contrast high-water and low-water fruits, handle acidity, pectin, and fibre, and manage volatile scents to craft balanced, stable fruit-based desserts.
Fruit composition: water, sugar, and acidityManaging pectin, fiber, and fruit textureFormulating with high‑water fruits and puréesUsing low‑water fruits, pastes, and inclusionsProtecting volatile aromatics during freezingLesson 8Milk and dairy chemistry: milkfat, proteins, lactose, emulsifiers and stabilisers and their functional rolesInvestigate milk and dairy parts that form frozen desserts. You will study milkfat, proteins, lactose, minerals, and added emulsifiers and stabilisers, seeing how each impacts body, melting, flavour release, and storage life.
Milk composition and typical dairy specificationsMilkfat structure and role in body and richnessCasein and whey proteins in foam and structureLactose, sandiness risk, and crystallization controlDairy emulsifiers and stabilizers in mixesLesson 9Sugar functions: types of sugars, freezing point depression, sweetness balance and syrup calculations (Brix)Break down how sugars influence sweetness, body, and freezing. You will compare sucrose, glucose, fructose, and invert sugar, work out freezing point drops, and apply Brix and solids to design balanced, easy-to-scoop desserts.
Comparing common sugars and sweetening powerFreezing point depression and hardness controlUsing Brix and refractometers in formulationBalancing sweetness with texture and bodyUsing syrups, honey, and invert sugar blends
