Preface to the Third Edition

I was delighted when, nearly 20 years after the first edition of this book was published, the Royal Society of Chemistry asked if I would produce a third edition. However, while I retain my interest in ice cream, I no longer work in this area, so a co-author was required. Andrew Cox and I both joined Unilever as ice cream research scientists in the late 1990s. Andrew was one of the colleagues who helped me with suggestions for the first edition. He has worked on a wide range of ice cream projects, focusing on new ingredients, formulations, manufacturing processes and microstructure, so he was the obvious person to ask. Fortunately for me, he said yes.

The major developments in ice cream since the second edition was published have been in the area of “better for you” formulations, in particular reduced sugar, and in non-dairy, plant-based ice creams. This third edition therefore includes a new Chapter 8 to cover this, which also incorporates the section on improving the nutritional properties that was added to Chapter 7 in the second edition. Some new ingredients and experimental techniques have been added in Chapters 3 and 6, respectively. The other chapters have been updated as required.

We would like to thank the following people from Unilever R&D Colworth for their assistance with the new material: Damiano Rossetti and Alison Russell for providing additional images and technical information relating to confocal microscopy and non-dairy ice cream; Rachel Holland and Eva Kovacs for checking those parts of the text relating to nutrition and regulatory matters; and Peter Schuetz for technical information on microstructure and measurements.

Chris Clarke

Andrew Cox