sci-cream 0.0.2

Library that facilitates the mathematical analysis of ice cream mixes and their properties.
Documentation
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[^1]: Raphaelson, Paul. (2023, February). _Sugars in Ice Cream_. <https://under-belly.org/sugars-in-ice-cream/>

[^2]: Goff & Hartel. (2013). _Ice Cream_ (7th ed.). Springer

[^3]: Corvitto, A. (2005). _Secrets of Ice-Cream. Ice-Cream Without Secrets_. Vilbo Ediciones Y Publicidad

[^4]: Clarke, C. (2004). _The Science of Ice Cream_. RSC Paperbacks

[^5]: Raphaelson, Paul. (2016, May). _Basic Ice Cream Recipe Examples_. <https://under-belly.org/basic-ice-cream-recipe-examples/>

[^6]: Cree, Dana. (2017). _Hello, My Name Is Ice Cream_. Clarkson Potter

[^7]: Raphaelson, Paul. (2016, May). _How to Build an Ice Cream Recipe_. <https://under-belly.org/how-to-build-an-ice-cream-recipe/>

[^8]: Alcohol by volume. (2025, December). In _Wikipedia_. <https://en.wikipedia.org/w/index.php?title=Alcohol_by_volume&oldid=1329682113>

[^9]: Spillane, W. J. (2006). _Optimising sweet taste in foods_. CRC Press

[^10]: The European Commission. (2025). _Commission Regulation (EU) No 231/2012_. <https://eur-lex.europa.eu/eli/reg/2012/231/oj>

[^11]: Roberto Castro-Muñoz, Roberto, et al. (2022). _Natural sweeteners: Sources, extraction and current uses in foods and food industries_. Food Chemistry. 370. <https://www.sciencedirect.com/science/article/abs/pii/S030881462101997X>

[^12]: Board on Agriculture and Renewable Resources, et al. (1974, December). _Fat Content and Composition of Animal Products_. Proceedings of a Symposium Washington, D.C. <https://www.nationalacademies.org/read/22>

[^13]: United States Department of Agriculture. (2016, September). _National Nutrient Database for Standard Reference_. Release 28

[^14]: Charrondiere, U. R., et al. (2011, July). _FAO/INFOODS Density Database version 1.0_ <https://www.fao.org/fileadmin/templates/food_composition/documents/upload/Density_databse_v1_final.pdf>

[^15]: Hull, Peter. (2010). _Glucose Syrups: Technology and Applications_. Wiley-Blackwell <https://www.academia.edu/49026265/Glucose_Syrups_Technology_and_Applications>

[^16]: The Sweetness of Glucose Syrup. (2025, December). In _Nguyen Starch_. <https://nguyenstarch.com/the-sweetness-of-glucose-syrup/>

[^17]: Belitz, H.-D., et al. (2009). _Food Chemistry_ (4th revised and extended Edition). Springer

[^18]: U.S. Department of Agriculture. (2013, August). _Composition of Foods. Raw, Processed, Prepared. USDA National Nutrient Database for Standard Reference, Release 26. Documentation and User Guide_. <https://www.ars.usda.gov/ARSUserFiles/80400525/Data/SR26/sr26_doc.pdf>

[^19]: European Association of Polyol Producers. (2026). _Polyols_. <https://polyols-eu.org/polyols/>

[^20]: Goff & Hartel. (2025). _Ice Cream_ (8th ed.). Springer

[^21]: International Food Information Council. (2019, July). In _All About Aspartame_. <https://ific.org/resources/articles/all-about-aspartame>

[^22]: American Diabetes Association. (2014, April). In _Common Terms: S-Z_. <https://web.archive.org/web/20151128211136/https://www.diabetes.org/diabetes-basics/common-terms/common-terms-s-z.html>

[^23]: Schiffman, Susan, S. et al. (2013, November). _Sucralose, A Synthetic Organochlorine Sweetener: Overview of Biological Issues_. <https://pmc.ncbi.nlm.nih.gov/articles/PMC3856475/>

[^24]: Niness, Kathy R. (1999, July). _Inulin and Oligofructose: What are They?_. The Journal of Nutrition, 129(7), pages 1402S-1406S. <https://www.sciencedirect.com/science/article/pii/S0022316623021053>

[^25]: Roberfoid, Marcel B. (1999, July). _Caloric Value of Inulin and Oligofructose_. The Journal of Nutrition, 129(7), pages 1436S-1437S. <https://www.sciencedirect.com/science/article/pii/S0022316623021132>

[^26]: Ronkart, et al. (2006, December). _Determination of total water content in inulin using the volumetric Karl Fischer titration_. Talanta, 70(5), pages 1006-1010. <https://www.sciencedirect.com/science/article/abs/pii/S0039914006001548>

[^27]: Porto, Ruben. (2026, January). _Why is inulin used in ice cream?_ Ice Cream Science. <https://www.icecreamscience.com/blog/why-is-inulin-used-in-ice-cream>

[^28]: Priscilla, et al. (2018, July). _Stevia Leaf to Stevia Sweetener: Exploring Its Science, Benefits, and Future Potential_. The Journal of Nutrition, 148(7), pages 1186S-1205S. <https://www.sciencedirect.com/science/article/pii/S0022316622163650>

[^29]: Murata, et al. (2010, March). _Digestion and absorption of Siraitia grosvenori triterpenoids in the rat_. The National Library of Medicine. <https://pubmed.ncbi.nlm.nih.gov/20208371/>

[^30]: International Food Information Council. (2021, October). _Everything You Need To Know About Monk Fruit Sweeteners_. <https://ific.org/insights/everything-you-need-to-know-about-monk-fruit-sweeteners/>

[^31]: Anderson, Laura. (2020, December). _How to convert grams of sugars into teaspoons_. Michigan State University. <https://www.canr.msu.edu/news/how_to_convert_grams_of_sugars_into_teaspoons>

[^32]: Lawrence, J. F. (2003). _Cyclamates_. Encyclopedia of Food Sciences and Nutrition (Second Edition), pages 1712-1714. <https://www.sciencedirect.com/science/chapter/referencework/abs/pii/B012227055X003187>

[^33]: Merrill, A. L, Watt, B. K. (1973). _Energy Value of Foods ...basis and derivation_ Agriculture Handbook No. 74. Agricultural Research Service, United States Department of Agriculture. <https://www.ars.usda.gov/ARSUserFiles/80400525/Data/Classics/ah74.pdf>

[^34]: Higdon, et al. (2019, March). _Fiber_. Oregon State University, Linux Pauling Institute, Micronutrient Information Center. <https://lpi.oregonstate.edu/mic/other-nutrients/fiber>

[^35]: Raphaelson, Paul. (2019, July). _Sample Sorbet Recipe: Strawberry_. <https://under-belly.org/sample-sorbet-recipe/>

[^36]: Furia, T.E. (1972). _Handbook of Food Additives_ (2nd ed.). CRC Press

<!-- Ingredient references -->

[^100]: Eggs, Grade A, Large, egg yolk. (2019). In _USDA FoodData Central - Foundation_. <https://fdc.nal.usda.gov/food-details/748236/nutrients>

[^101]: Strawberries, raw. (2019). In _USDA FoodData Central - SR Legacy_. <https://fdc.nal.usda.gov/food-details/167762/nutrients>

[^102]: Nuts, almonds. (2019). In _USDA FoodData Central - SR Legacy_. <https://fdc.nal.usda.gov/food-details/170567/nutrients>

[^103]: Milk, whole, 3.25% milkfat, with added Vitamin D. (2019). In _USDA FoodData Central - Foundation_. <https://fdc.nal.usda.gov/food-details/746782/nutrients>

[^104]: Chocolate, dark, 60-69% cacao solids. (2019). In _USDA FoodData Central - SR Legacy_. <https://fdc.nal.usda.gov/food-details/170272/nutrients>

[^105]: Chocolate, dark, 70-85% cacao solids. (2019). In _USDA FoodData Central - SR Legacy_. <https://fdc.nal.usda.gov/food-details/170273/nutrients>

[^106]: Cocoa, dry powder, unsweetened. (2019). In _USDA FoodData Central - SR Legacy_. <https://fdc.nal.usda.gov/food-details/169593/nutrients>

[^107]: Lindt 70% Cacao Dark Chocolate. (2026). In _lindt.ca, Chocolate Factories Lindt & Sprüngli AG_. <https://www.lindt.ca/en/lindt-excellence-70-cacao-dark-chocolate-bar-100g>

[^108]: Lindt 85% Cacao Dark Chocolate. (2026). In _lindt.ca, Chocolate Factories Lindt & Sprüngli AG_. <https://www.lindt.ca/en/lindt-excellence-85-cacao-dark-chocolate-bar-100g>

[^109]: Lindt 95% Cacao Dark Chocolate. (2026). In _lindt.ca, Chocolate Factories Lindt & Sprüngli AG_. <https://www.lindt.ca/en/lindt-excellence-95-cacao-dark-chocolate-bar-80g>

[^110]: Lindt 100% Cacao Dark Chocolate. (2026). In _lindt.ca, Chocolate Factories Lindt & Sprüngli AG_. <https://www.lindt.ca/en/lindt-excellence-100-cacao-bar-50g>

[^111]: Ghirardelli 100% Unsweetened Cocoa Powder. (2026). In _ghirardelli.com, Ghirardelli Chocolate Company_. <https://www.ghirardelli.com/premium-baking-cocoa-100-unsweetened-cocoa-powder-6-bags-61703cs>

[^112]: Nuts, pistachio nuts, raw. (2019). In _USDA FoodData Central - SR Legacy_. <https://fdc.nal.usda.gov/food-details/170184/nutrients>

[^113]: Nuts, hazelnuts or filberts. (2019). In _USDA FoodData Central - SR Legacy_. <https://fdc.nal.usda.gov/food-details/170581/nutrients>