Lesson 1Managing Water and Ice Crystals: Freezing Point, Glass Change, Protectors, and Ways to Cut Ice CrystalsLearn how water acts and how to handle ice crystals well. This covers freezing point, glass change, protectors from cold, and steps in making that stop crystals from growing big, keeping the feel smooth when hardening, storing, and if temperature goes bad.
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 2Other Bases: Plant Milks, Coconut, Aquafaba; Dealing with Fat and Protein Changes for Vegan Frozen DessertsLook at other bases for vegan and no-milk desserts. You will check plant milks, coconut, and aquafaba, fix for missing fat and protein, and make plans that copy the feel, lasting, and taste let-out like from milk.
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 Air Basics: Fat's Part in Mouth Feel, Checking and Aiming Air Amount, Controlling Air MixSee how fat and air make good body and light feel. This explains fat's work in smooth feel and taste, how air amount works, ways to check and aim it, and how tools and mix plans control air going in.
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: What They Are Made Of, Heating Slow, Heat Killing Germs, and How They Affect Feel and LastingStudy eggs and custard bases as things that build structure. You will look at egg yolk parts, slow heating and heat killing germs steps, and how egg proteins and mixers change thickness, smooth feel, lasting, and taste 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 5Mixers and Thickeners: Lecithin, Mono/Di Glycerides, Guar, Locust Bean Gum, Xanthan — How They Work, Amounts, and Label NeedsGo deep into mixers and thickeners that handle feel and melting. This explains how lecithin, mono- and di-glycerides, guar, locust bean gum, and xanthan do their job, how much to use, and how to fit label rules and clean label aims.
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 Allergy Handling: Heat Killing Germs Temps, Time/Temp Controls, Stopping Cross Mix, Shelf Life StartLearn key food safety rules for frozen desserts. This covers heat killing germs aims, time-temp control, clean design, allergy keeping apart, labeling, and shelf life plans for milk and no-milk goods.
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 Taste Parts: Acid, Pectin, Fiber, Smell Aromas; Handling High-Water Fruits vs Low-Water FruitsKnow how fruits and taste parts act in frozen setups. You will compare high-water and low-water fruits, handle acid, pectin, and fiber, and use smell aromas to make balanced, steady fruit-first 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 Science: Milk Fat, Proteins, Lactose, Mixers and Thickeners and Their JobsLook into milk and dairy parts that shape frozen desserts. You will study milk fat, proteins, lactose, minerals, and added mixers and thickeners, seeing how each changes body, melting, taste let-out, and store lasting.
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 Jobs: Kinds of Sugars, Freezing Point Drop, Sweet Balance and Syrup Counts (Brix)Check how sugars shape sweet, body, and freezing act. You will compare sucrose, glucose, fructose, and turned sugar, count freezing point drop, and use Brix and solids tools to make 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
