El helado es una combinación de aire, cristales de hielo, grasa y jarabe líquido. Estos se combinan para formar un coloide, una mezcla con partículas insolubles muy pequeñas suspendidas en ella. A continuación, hablaremos de una forma más detallada, de los componentes de esos coloides y de algunas moléculas que producen el sabor y color de los helados.
Grasas, proteínas y emulsionantes
Las grasas son importantes para la cremosidad del helado. Las proteínas de la leche forman una membrana alrededor de las partículas planas, lo que dificulta que entren en contacto entre sí. Los emulsionantes reemplazan algunas proteínas de la leche en la superficie de la partícula de grasa. A medida que se hace el helado, parte de la grasa se solidifica y las «agujas» de grasa que se forman ayudan a que las gotas se agrupen parcialmente. Estos grupos, junto con las proteínas de la leche, ayudan a estabilizar las burbujas de aire en el helado.
La Estructura del Helado
Durante la congelación, la mayor parte del agua se convierte en hielo. Se necesitan pequeños cristales de hielo para obtener un helado suave. El brote y la aireación ocurren al mismo tiempo que la congelación para formar pequeñas burbujas de aire, estabilizadas por grasa des-emulsionada. El aire constituye el 30-50% del volumen final del helado. El azúcar endulza el helado y reduce el punto de congelación del agua, reduciendo la cantidad de hielo. El helado suave contiene menos hielo.
Sabores y Colores
Los sabores de helado natural contienen una serie de compuestos que contribuyen al sabor. La aromatización también se puede lograr de forma artificial. El saborizante de vainilla artificial a menudo es simplemente vainillina; no obstante, otros sabores artificiales son más complejos.
Igualmente, se pueden usar otros compuestos como potenciadores del sabor, un ejemplo inusual es el escatol, que también se encuentra en las heces, pero que tiene un olor floral en concentraciones más bajas. Los colores se pueden agregar artificialmente. Las antocianinas presente en las plantas se encuentran entre los agentes colorantes utilizados.
Estabilizadores
Los estabilizadores se agregan en pequeñas cantidades (aproximadamente 0,2%) al helado. A menudo es extraído de plantas. Un ejemplo común es el alginato de sodio, el cual es la sal de sodio del ácido algínico, que es extraída de algas marrones.
Los estabilizadores reducen la velocidad a la que se derrite el helado, agregan suavidad y aumentan la viscosidad de la fase líquida del helado. El uso de múltiples estabilizadores puede producir efectos sinérgicos.
FUENTE
- Andy Brunning. Compound Interest. Julio 14, 2015. The Chemistry of Ice cream – www.compoundchem.com
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