What does alkali do in ice cream?

Alkali, in the form of sodium bicarbonate or potassium carbonate, is added to ice cream to:

1. Neutralize the acidity: Ingredients such as chocolate, coffee, and fruits can introduce acidity to ice cream. Adding alkali helps neutralize this acidity and balance the flavor profile, resulting in a smoother, more harmonious taste.

2. Enhance the smoothness and texture: Alkali reacts with the proteins in milk and eggs to form a smoother, creamier texture. It helps to emulsify fats and prevent the formation of large ice crystals, resulting in a more velvety and scoopable ice cream.

3. Improve whipping ability: Alkali can help improve the ability of the ice cream mix to whip and incorporate air during the freezing process. This leads to a better overrun (volume increase) and a lighter, fluffier texture.

4. Control crystallization: Alkali can influence the size and distribution of ice crystals in ice cream. By controlling the crystallization process, it helps prevent large ice crystals from forming, resulting in a smoother and more consistent texture.

5. Enhance sweetness perception: Alkali can enhance the perception of sweetness in ice cream by promoting the breakdown of sucrose into fructose and glucose. This creates a more intense sweetness sensation, allowing for reduced sugar content without compromising on flavor.

It's important to note that the amount of alkali used in ice cream is carefully controlled to achieve the desired effects without overpowering or altering the overall flavor profile.