Lesson 1Water control and ice crystal management: freezing point, glass transition, cryoprotectants, and techniques to minimize ice crystalsGain expertise in water behaviour and ice crystal control. This lesson covers freezing point, glass transition, cryoprotectants, and processing methods that restrict crystal growth, ensuring a smooth texture during hardening, storage, and temperature fluctuations common in Canadian climates.
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 dessertsInvestigate alternative bases for vegan and lactose-free desserts. You'll compare plant milks, coconut, and aquafaba, adjust for fat and protein differences, and create formulas that replicate dairy-like body, stability, and flavour release suitable for diverse Canadian preferences.
Comparing plant milks for frozen applicationsCoconut fat behaviour and flavour managementAquafaba foaming and stabilization propertiesBalancing fat, protein, and solids without dairyFortifying body with fibres and proteinsLesson 3Fat and overrun fundamentals: role of fat in mouthfeel, measuring and targeting overrun, air incorporation controlUnderstand how fat and air contribute to desirable body and lightness. This lesson details fat's role in lubrication and flavour, overrun mechanics, measurement and targeting methods, and how equipment and mix design manage air incorporation for consistent results.
Fat globule structure and partial coalescenceFat level, mouthfeel, and flavour deliveryDefining and calculating overrun in practiceEquipment factors affecting air incorporationFormulation tweaks to tune overrun and bodyLesson 4Eggs and custard bases: composition, tempering, pasteurization, and effect on texture and stabilityExamine eggs and custard bases as structure-building systems. You'll analyze yolk composition, tempering and pasteurization processes, and how egg proteins and emulsifiers impact viscosity, smoothness, stability, and flavour in frozen desserts.
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 stabilizers: lecithin, mono/diglycerides, guar, locust bean gum, xanthan — mechanisms, dosages, and labelling considerationsExplore emulsifiers and stabilizers that manage texture and meltdown. This lesson explains how lecithin, mono- and diglycerides, guar, locust bean gum, and xanthan function, dosing guidelines, and strategies to meet Canadian labelling and clean-label requirements.
Emulsion theory in frozen dessert mixesLecithin and mono/diglycerides in fat networksGuar and locust bean gum hydration behaviourXanthan and synergistic gum combinationsDosage ranges, dispersion, and clumping issuesLabelling rules and clean-label strategiesLesson 6Food safety and allergen management: pasteurization temps, time/temperature controls, cross-contamination prevention, shelf life basicsAcquire essential food safety principles for frozen desserts. This lesson addresses pasteurization targets, time–temperature control, hygienic design, allergen segregation, labelling, and shelf life planning for dairy and non-dairy products under Canadian regulations.
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 fruitsComprehend how fruits and flavour components perform in frozen systems. You'll compare high-water and low-water fruits, manage acidity, pectin, and fibre, and handle volatile aromatics to develop balanced, stable fruit-forward desserts.
Fruit composition: water, sugar, and acidityManaging pectin, fibre, 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 stabilizers and their functional rolesDelve into milk and dairy components that define frozen desserts. You'll study milkfat, proteins, lactose, minerals, and added emulsifiers and stabilizers, understanding their effects on body, meltdown, flavour release, and storage stability.
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)Examine how sugars influence sweetness, body, and freezing behaviour. You'll compare sucrose, glucose, fructose, and invert sugar, calculate freezing point depression, and apply Brix and solids tools to craft balanced, scoopable 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
