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Author Topic: The science of spreadable butter please ?  (Read 3171 times)

Offline neilep

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The science of spreadable butter please ?
« on: 01/04/2006 14:53:06 »
Hi All,

I love butter....love it spread on a thick piece of toast !!...hmmmm..delish !!

...but how do they make it nowadays so that it spreads straight from the fridge ?...is it the same method used to stop ice cream going rock hard in the freezer ?



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Offline elegantlywasted

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Re: The science of spreadable butter please ?
« Reply #1 on: 01/04/2006 16:25:20 »
they add a bit of canola oil to it so it remains reasonably soft. as for the ice cream i have no clue

-Meg
 

Offline neilep

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Re: The science of spreadable butter please ?
« Reply #2 on: 01/04/2006 17:05:31 »
*goes to check spreadable butter ingrediants*

Thanks Meg,

I suppose whehn they say spreadable butter then , that it's not officially ' butter '......still tastes nice though.

thanks again.
 

Offline daveshorts

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Re: The science of spreadable butter please ?
« Reply #3 on: 01/04/2006 18:35:49 »
I think one strategy with ice cream is to make sure it has lots of air in it which is less strong than frozen cream so stops it being so rock hard. It also has the enviable byproduct of making you think you have bought more ice cream than you have...
 

Offline JimBob

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Re: The science of spreadable butter please ?
« Reply #4 on: 02/04/2006 01:50:50 »
Is this the butter crock?


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Offline neilep

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Re: The science of spreadable butter please ?
« Reply #5 on: 02/04/2006 02:47:13 »
quote:
Originally posted by JimBob

Is this the butter crock?


The mind is like a parachute. It works best when open.  -- A. Einstein



:D....Nope !..it's the Creme Fraiche Gator !

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Offline ariel

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Re: The science of spreadable butter please ?
« Reply #6 on: 02/04/2006 05:18:58 »
http://www.newton.dep.anl.gov/askasci/gen01/gen01658.htm

well there's the answer for how ice cream stays soft :)

As far as ice cream is concerned, it is, essentially, a solution of
milk (which contains water, lipids, proteins, and lactose) and refined
sugar.  With so many solid substances dissolved in water, we would
expect the freezing point of ice cream to be below that of water.
But, it's slightly more complicated than that.  Cow's milk naturally
freezes at a temperature of approximately -.5 degrees centigrade,
which is not much lower than the freezing point of water, so how is it
possible that ice cream can still feel "unfrozen" at temperatures far
below -.5 degrees?  The reason is that as the water component of the
ice cream solution begins to freeze, it isolates itself from the rest
of the solution by forming pure ice crystals (which are readily
observable in ice cream).  As a consequence, the relative
concentration of the solid substances dissolved in the remaining
liquid solution increases, simply because there is less liquid water
left available for the solutes to dissolve in.  The left-over water
can then only freeze at a much lower temperature; when it does get
cold enough to do so, the concentration of the solutes goes up even
higher, again, because there is less liquid water left.  You can
imagine that, as the ice cream gets colder and colder, the
concentration of the solutes continues to increase as water is
progressively removed from the liquid solution as it freezes, thereby
greatly depressing the freezing point of whatever amount of liquid is
left.  The ice cream eventually becomes a mixture of frozen crystals
and a relatively smaller amount of unfrozen, liquid solution which
gives it a soft feel.

ariel
 

Offline neilep

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Re: The science of spreadable butter please ?
« Reply #7 on: 02/04/2006 07:43:01 »
Yayyy !!..that's great Ariel.

I think I want some ice cream now.

Thanks

 

Offline ariel

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Re: The science of spreadable butter please ?
« Reply #8 on: 02/04/2006 19:40:14 »
me too

coffee ice cream :D
yumm

ariel
 

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Re: The science of spreadable butter please ?
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