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Freezing food slows decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical and cryogenic (or flash freezing). The freezing kinetics is important to preserve the food quality and texture.
A frozen meal (also called TV dinner in Canada and US), prepackaged meal, ready-made meal, [1] ready meal (UK), frozen dinner, and microwave meal is ultra-processed food [citation needed] portioned for an individual.
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A frozen processed foods aisle at a supermarket in Canada. This is a list of frozen food brands. Frozen food is food that is frozen from the time it is produced to the time it is either defrosted or cooked by the consumer, or eaten while still frozen.
The following 11 pages are in this category, out of 11 total. This list may not reflect recent changes. Frozen food.
- History
- Composition
- Production
- Retail Sales
- Ingredients and Standard Quality Definitions
- Physical Properties
- Food Safety Concerns
- Around The World
- Cones
- Cryogenics
Early frozen desserts
The origins of frozen desserts are obscure although several accounts exist about their history.Some sources describe ice cream-like foods as originating in Persia as far back as 550 BCEIts spread throughout Europe is sometimes attributed to Moorish traders, but more often to Marco Polo. Though it's not mentioned in any of his writings, Polo is often credited with introducing sorbet-style desserts to Italy after learning of it during his travels to China. The Italian duchess Catherine de' Medi...
South Asia
In the sixteenth century, the Mughal Empire used relays of horsemen to bring ice from the Hindu Kush to its capital Delhi. The ice was used in fruit sorbets. It was also used to create kulfi, a popular frozen dairy dessert from the Indian subcontinent often described as "traditional Indian ice cream."[citation needed]
North America
An early North American reference to ice cream is from 1744: "Among the rarities..was some fine ice cream, which, with the strawberries and milk, eat most deliciously." It was served by the lady of Governor Bland.[citation needed] Quaker colonists introduced ice cream to the United States, bringing their ice cream recipes with them. Confectioners sold ice cream at their shops in New York and other cities during the colonial era. Ben Franklin, George Washington, and Thomas Jefferson were known...
Ice cream is a colloidal emulsion made with water, ice, milk fat, milk protein, sugar and air. Water and fat have the highest proportions by weight creating an emulsion that has dispersed phase as fat globules. The emulsion is turned into foam by incorporating air cells which are frozen to form dispersed ice cells. The triacylglycerols in fat are n...
Before the development of modern refrigeration, ice cream was a luxury reserved for special occasions. Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick ice houses, insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Was...
Ice cream can be mass-produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons (vats and squrounds) from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual servings from small carts or vans at public events. In 20...
Many countries have regulations controlling what can be described as ice cream. In the U.S., the FDArules state that to be described as "ice cream", a product must have the following composition: 1. greater than 10% milk fat 2. 6 to 10% milk and non-fat milk solids: this component, also known as the milk solids-not-fat or serum solids, contains the...
Ice cream is considered a colloidal system. It is composed by ice cream crystals and aggregates, air that does not mix with the ice cream by forming small bubbles in the bulk and partially coalesced fat globules. This dispersed phase made from all the small particles is surrounded by an unfrozen continuous phase composed by sugars, proteins, salts,...
From the perspective of food chemistry, ice cream is a colloid or foam. The dietary emulsifier plays an important role in ice cream. Soy lecithin and polysorbate are two popular emulsifiers used for ice cream production. A mouse study in 2015 shows that two commonly used dietary emulsifiers carboxymethylcellulose (CMC) and polysorbate 80 (P80) can ...
Around the world, different cultures have developed unique versions of ice cream, suiting the product to local tastes and preferences. The most traditional Argentine helado(ice cream) is very similar to Italian gelato, in large part due to the historical influence of Italian immigrants on Argentinian customs. Per capita, Australians and New Zealand...
Mrs A.B.Marshall's Cookery Book, published in 1888, endorsed serving ice cream in cones. Agnes Marshall was a celebrated cookery writer of her day and helped to popularize ice cream. She patented and manufactured an ice cream maker and was the first to suggest using liquefied gases to freeze ice cream after seeing a demonstration at the Royal Insti...
In 2006, some commercial ice cream makers began to use liquid nitrogen in the primary freezing of ice cream, thus eliminating the need for a conventional ice cream freezer. The preparation results in a column of white condensed water vapour cloud. The ice cream, dangerous to eat while still "steaming" with liquid nitrogen, is allowed to rest until ...
Picard Surgelés is a French food company specializing in the manufacture and retail distribution of frozen products. It began as Les Glacières de Fontainebleau in 1906. [2] . Picard Surgelés has almost 900 retail stores in France. [3] . In 2014, French consumers voted Picard as their favorite brand. [4]
Frozen yogurt (also known as frogurt [1] [2] or by the tradename Froyo; / ˈ f r oʊ j oʊ /) [3] is a frozen dessert made with yogurt and sometimes other dairy and non-dairy products. [4] Frozen yogurt is a frozen product containing the same basic ingredients as ice cream, but contains live bacterial cultures .
