Lesson 1Water control and ice crystal management: freezing point, glass transition, cryoprotectants, and techniques to minimise ice crystalsGain expertise in water behaviour and ice crystal management. This part discusses freezing point, glass transition, cryoprotectants, and processing methods that restrict crystal development, guaranteeing a smooth consistency during hardening, storage, and temperature fluctuations.
Freezing curves and phase change in mixesGlass transition and frozen matrix rigidityCryoprotective sugars and polyols in formulaeProcess controls to limit crystal growthStorage, temperature cycling, and recrystallisationLesson 2Alternative bases: plant milks, coconut, aquafaba; handling fat and protein differences for vegan frozen dessertsInvestigate alternative bases for vegan and lactose-free desserts. You will contrast plant milks, coconut, and aquafaba, compensate for fat and protein deficiencies, and formulate recipes that replicate dairy-like body, stability, and flavour release.
Comparing plant milks for frozen applicationsCoconut fat behaviour and flavour managementAquafaba foaming and stabilisation 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 appealing body and lightness. This section clarifies fat’s function in lubrication and flavour, the principles of overrun, ways to measure and aim for overrun, and how apparatus and mix design regulate air incorporation.
Fat globule structure and partial coalescenceFat level, mouthfeel, and flavour deliveryDefining and calculating overrun in practiceEquipment factors affecting air incorporationFormulation adjustments to tune overrun and bodyLesson 4Eggs and custard bases: composition, tempering, pasteurisation, and effect on texture and stabilityExamine eggs and custard bases as structure-forming systems. You will assess yolk composition, tempering and pasteurisation 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 pasteurisation 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 regulate texture and meltdown. This section describes how lecithin, mono- and diglycerides, guar, locust bean gum, and xanthan function, how to measure them, and how to fulfil labelling and clean-label objectives.
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: pasteurisation temps, time/temperature controls, cross-contamination prevention, shelf life basicsAcquire vital food safety guidelines for frozen desserts. This section addresses pasteurisation goals, time–temperature regulation, hygienic design, allergen separation, labelling, and shelf life strategies for both dairy and non-dairy items.
Key pathogens of concern in frozen dessertsPasteurisation 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 elements perform in frozen systems. You will differentiate high-water and low-water fruits, handle acidity, pectin, and fibre, and utilise volatile aromatics to construct balanced, stable fruit-focused 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 stabilisers and their functional rolesInvestigate milk and dairy elements that form frozen desserts. You will examine milkfat, proteins, lactose, minerals, and incorporated emulsifiers and stabilisers, understanding how each influences 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 crystallisation controlDairy emulsifiers and stabilisers 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 will compare sucrose, glucose, fructose, and invert sugar, compute freezing point depression, and employ Brix and solids instruments 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
