Lesson 1Water control and ice crystal management: freezing point, glass transition, cryoprotectants, and techniques to minimise ice crystalsLearn to handle water and control ice crystals well. This part covers freezing point, glass transition, cryoprotectants, and ways to process that stop crystals from growing big, keeping smooth texture even when hardening, storing, or facing heat changes in our warm climate.
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 recrystallisationLesson 2Alternative bases: plant milks, coconut, aquafaba; handling fat and protein differences for vegan frozen dessertsLook at other bases for vegan and no-lactose desserts. You will compare plant milks, coconut, and aquafaba, fix fat and protein shortages, and create mixes that feel like dairy in body, stability, and flavour release, using local ingredients like coconut.
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 controlSee how fat and air give nice body and lightness. This part explains fat's job in smooth feel and taste, how overrun works, ways to measure and aim for it, and how machines and mix design control air going in, important for small setups.
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, pasteurisation, and effect on texture and stabilityStudy eggs and custard bases as builders of structure. You will check yolk makeup, tempering and pasteurisation steps, and how egg proteins and emulsifiers affect thickness, smoothness, stability, and flavour in frozen desserts, adapting to local egg sources.
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 considerationsGo deep into emulsifiers and stabilisers that manage texture and melting. This part shows how lecithin, mono- and diglycerides, guar, locust bean gum, and xanthan do their work, how much to use, and how to label to meet clean-label aims in Uganda.
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 basicsLearn key food safety rules for frozen desserts. This covers pasteurisation goals, time-temperature checks, clean design, allergen separation, labelling, and shelf life plans for dairy and non-dairy items, vital in our tropical setting.
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 fruitsUnderstand how fruits and flavour parts act in frozen mixes. You will compare high-water and low-water fruits, handle acidity, pectin, and fibre, and use volatile smells to make balanced, stable fruit-based desserts with local tropical fruits.
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 rolesExplore milk and dairy parts that shape frozen desserts. You will study milkfat, proteins, lactose, minerals, and added emulsifiers and stabilisers, seeing how each affects body, melting, flavour release, and storage stability using available dairy.
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)Look at how sugars shape sweetness, body, and freezing. You will compare sucrose, glucose, fructose, and invert sugar, calculate freezing point drop, and use Brix and solids to design balanced, easy-to-scoop desserts with affordable sugars.
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
