Lesson 1Water control and ice crystal management: freezing point, glass transition, cryoprotectants, and techniques to minimise ice crystalsMaster water behaviour and ice crystal control. This part covers freezing point, glass transition, cryoprotectants, and processing methods that restrict crystal growth, guaranteeing smooth texture during hardening, storage, and temperature fluctuations.
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 alternative bases for vegan and lactose-free desserts. You'll compare plant milks, coconut, and aquafaba, adjust for fat and protein shortages, and create formulas that imitate 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 controlLearn how fat and air produce desirable body and lightness. This section explains fat’s role in lubrication and flavour, the mechanics of overrun, ways to measure and target overrun, and how equipment and mix design manage air incorporation.
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 structure-building systems. You'll analyse yolk composition, tempering and pasteurisation steps, and how egg proteins and emulsifiers affect 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 considerationsDive into emulsifiers and stabilisers that control texture and meltdown. This section explains how lecithin, mono- and diglycerides, guar, locust bean gum, and xanthan function, how to dose them, and how to meet labelling and clean-label goals.
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 essential food safety principles for frozen desserts. This section covers pasteurisation targets, time–temperature control, hygienic design, allergen segregation, labelling, and shelf life planning for both dairy and non-dairy products.
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 components behave in frozen systems. You'll compare high-water and low-water fruits, manage acidity, pectin, and fibre, and work with volatile aromatics to build 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 stabilisers and their functional rolesExplore milk and dairy components that shape frozen desserts. You'll study milkfat, proteins, lactose, minerals, and added emulsifiers and stabilisers, learning how each affects 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)Analyse how sugars shape sweetness, body, and freezing behaviour. You'll compare sucrose, glucose, fructose, and invert sugar, calculate freezing point depression, and use Brix and solids tools to design 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
