Summer Science: The Chemistry Of Ice Cream Revealed

August 25, 1998

There's more to making ice cream than simply mixing and freezing some cream, sugar and delicious flavorings, according to Michael Brewster, engineering, safety and environmental director for Perry's Ice Cream in Akron, N.Y.

The composition and chemistry of milk, ice cream formulation and its chemical components, the injection of air and the science of adding and mixing ingredients--all are vital to creating a product that looks, feels and tastes fabulous, he says.

Brewster will present these facts at the 216th national meeting of the American Chemical Society, the world's largest scientific society.

And, what would such a talk be without a demonstration of biochemical reactions,a free tasting. Attendees will be able to sample some of Perry's most innovative and highest quality products,ice creams with no fat, extra fat, extreme colors, extreme textures and exotic flavors, whose creation would not have been possible without a touch of the chemist.


Tue., Aug. 25, 1:30-2:00 p.m.


Hynes Convention Center, Boston
Exhibit Hall, ACS Membership Booth #1326

For Further Information Contact:

Nancy Blount, (202) 872-4451
August 20-27: Press Room , Convention Center, Room 308
Phone: (617) 351-6808; FAX: (617) 351-6820

A nonprofit organization with a membership of more than 155,000 chemists and chemical engineers as its members, the American Chemical Society publishes scientific journals and databases, convenes major research conferences, and provides educational, science policy and career programs in chemistry. Its main offices are in Washington, D.C., and Columbus, Ohio.

American Chemical Society

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