Ice Cream

2. any substance, usually liquid, which is capable of dissolving one or several substances (solute), creating a solution
4. a uniform mixture of two things that don't normally mix
6. herb, sweet sugar substitute native to South America
10. nanofiber- prevents the growth of small ice crystals that make ice cream crunchy
12. phase- consisting of sugar which plays a key role in driving the freezing point of ice cream below 0°C, keeping the ice cream soft and scoopable at a temperature down to -20°C
14. a compound containing more than one phenolic hydroxyl group
15. gum- regulates the formation and growth of ice crystals
16. machine, ice cream is forced out through a tube, and sliced into sections with a wire. Helps freeze ice cream, low chances of an ice crystal forming, decreases air bubble size, and distributes fat, contributing to its smoothness
17. come together to form one mass or whole
18. composed of or covered particles resembling meal in texture or consistency
19. a sweet substance extracted from certain lichens and algae
20. type of molecule that has a separation of electric charge, where one side of the molecule is positively charged and the other is negatively charged

1. exclusive right granted for an invention
3. molecules that do not have any electrical charges or partial charges
5. globules- a complex structure that allows for maintaining milk fat as an emulsion
7. additives that prevent substances that normally don't blend well from separating
8. point depression- when the solution is less than the freezing point of the pure solvent
9. a glyceride consisting of two fatty acid chains covalently bonded to a glycerol
11. comment in a solution, dissolved in the solvent
13. class of glycerides that are composed of a molecule of glycerol linked into a fatty acid