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Ice Cream


Everyone’s favorite late night
dessert
Mentor: Mr. Abhijit
Mukherjee

By:
Sanchari Dutta (FPT/09/21)
Rittika Debnath (FPT/09/31)
Semester – I, B.F.Tech (A.P.)
Overview
 Origin of ice creams
 Composition of ice
creams
 Ingredients of ice
cream
 Manufacturing
process
 Flavors of ice cream
 Ice cream defects
 Sales outlets
 Indian market
overview
 Trends in advertising
  g a l d e fin itio n o f a n Ice -C re a m :
Le

A sm o o th , sw e e t, co ld fo o d p re p a re d
fro m a fro ze n m ixtu re o f m ilk p ro d u cts
a n d fla vo rin g s, co n ta in in g a m in im u m
o f 1 0 % m ilk fa t a n d e a te n a s a sn a ck
o r ra th e r a d e sse rt.

According to :
The American Heritage
Dictionary of the
English Language
ORIGIN OF ICE CREAMS

4th century B.C. Mesopotamia has the earliest icehouses in existence,


beside the Euphrates River.

5th century B.C. Ancient Greeks sold snow cones mixed with honey and
fruit in the markets of Athens.

400 B.C. Persians invented a special chilled pudding-like dish,


made of rose water and vermicelli which was served to
royalty during summers.

37-68 A.D. Roman Emperor Nero brought ice from the mountains
and combined with fruit toppings.
618-97 A.D. King Tang of Shang, China, invented a method of creating
ice and milk concoctions.

13th century Marco Polo learned of the Chinese method of creating ice
and milk mixtures and brought it back to Europe.

16th century Mughal emperors used relays of horsemen to bring ice


from the Hindu Kush to Delhi.

1674 The first recipe for flavored ices in French appears .

1744 The earliest reference to ice cream given by the Oxford


English Dictionary from this year.

1832 Augustus Jackson, an African American confectioner, not


only created multiple ice cream recipes, but he also
invented a superior technique to manufacture ice cream.
Late 19th century The ice cream sundae originated.

Early 20th century Both the ice cream cone and banana split became
popular.

Mid 20th century Cheap refrigeration became common.


Introduction of soft ice-creams.
Composition of ice–
creams

Source: International Dairy Foods Association, Dairy Facts


2007.
Ingredients of ice -
cream
1.Fresh cream from milk
Milk Fat 2.Butter
3.Anhydrous1Milk Fat
.Concentrated Skimmed Milk
Milk Solids not Fat 2.Butter Milk Powder
1.Sucrose
Sweeteners 2.Sweeteners derived from corn syrup
1.Locust Bean Gum
2.Guar Gum
Stabilizers 3.Carboxymethyl Cellulose
4.Sodium Alginate
Emulsifiers 1.Mono and Di Glyceride
2.Polysorbate 80

Source: International Dairy Foods Association, Dairy Facts 2007.


Manufacturing process
Blending of mix ingredients

Pasteurization
"ice cream mix".
Dry raw materials, except flavor Homogenizationand colors are mixed together separately.
Heated up to 55 to 60˚C. Process parameters :
69 ˚C/ 30 mins
Process80 Pre ˚-Ccooling
parameters
/ 25 mins and
:. chilling
at the pasteurizing temperature.
First stage: 2000 Aging - 2500 psi
By helping to form the
Second fat :structure,
stage 500 - 1000 it also
psihas the following indirect effects:
Homogenization
m mix to about provides
8 ˚C awarmer
makes smoother the
thanicethe following
cream functions in ice
entering water temperature cream .manufacture:
section Reduces
willgives
coolsize
aice of cream
greaterfat globules
Addmix torichness
liquid
apparent about 4and
flavors ˚ C and
warmer
colorsthan entering chilled water
palatability
Increases
better surface area the following functions:
Aging provides
air stability
w 5 C •Providing
˚ . Forms membrane
time for fat crystallization
•Improves whipping qualities of mix and body and texture of ice cream
increases
me of •Allowing
overnighttime is resistance
likely toand melting
Makes possible for full
the use oftobutter,
protein give best cream,
Freezing
stabilizer
frozen resultsetc. under average plant cond
•Allowing time for membrane rearrangement and protein/emulsifier interaction
Add fruits, nuts and bulky flavorings.
The process involves Thefreezing
ideal servingthe mix and:(-)incorporating
temperature 13 ˚C ;considered hardair.at (-)
he water in ice cream is frozen.the
Soft
ice serve
cream isice
Packaging creamand
packaged is isgenerated
placed into aatblast
thisfreezer
point atin-

Hardening

Source: International Dairy Foods Association, Dairy Facts 2007.


Flavors of ice cream

Vanill
Black
Butterscot
Mixed infruit
Strawbe
Nuts
Chocolate
Mango iceand
Cher
a
current
ch
rry
cream
cocoa
ry
Common ice cream
defects
Unnatural flavors
• Flavor Coarse
Too much or eggicy
structure
Over cooked
defects Crumbly
High acid body
content in
• Body and Fluffy texture
milk
Gummymilk
Salty body
texture Sandy
Old tecture
ingredients
Weak Curdy melt
body
defects 
Oxidized Do not
• Melting Storage melt uneven
Color
Wheying
Color
quality off
unnatural
characteri
stics
• Color
Source: International Dairy Foods Association, Dairy Facts
2007defects
.
Sales Outlets


There are several types of
markets available to the ice
cream manufacturer:
Wholesaling
Retailing
Drive in store
The Indian market
overview
Size and growth:
 Worth Rs. 9746 million INR in 2008.
 Growing at 12% p.a. in 2005-2008.
 Forecast to increase by 15% to reach
Rs. 11192 million INR in 2009

Source: The Economic Times “Showers upset regional sales targets of marketers”, May 2007;
Characteristics of Indian
market
Northern and western regions.
Profit margins range from 30% to 50
60% of ice cream sales occur during the
summer months.
80% of sales is through street vendors.
Vanilla is the highest selling flavour

Trends in advertising
• Advertising on television: (Jan-Apr
2008)
– Grew by 15% rise in 2008 compared
to 2007
– Average number of ads per day
increased by 45%
• Advertising in print: (Jan-Apr 2008)
– Grew by 58% rise since 2005
o Non-metros: 57%
o Metros: 26%
o Mini –metros: 16%
Share in advertising
Price of different Indian brands
Metro Vadila Rupam’ Rollick Amul Kwality
Vanilla cup Rs 8 lRs 8 sRs 8 Rs 8 Rs 10 Wall’s
Rs 16
(150ml)
Two in one Rs 7 Rs 7 Rs 8 Rs 8 Rs 10 Rs 16
cup (150
Butterscotc
ml) Rs 12 Rs 14 Rs 12 Rs 12 Rs 15 Rs 20
h cup
Chocolate
(150ml) Rs 11 Rs 14 Rs 11 Rs 14 Rs 18 Rs 20
cup (150 Rs 15
Chocolate Rs 18 Rs 14 Rs 15 Rs 16 Rs 25
ml)
bar
Paddle pop _ _ _ _ _ Rs 5 – Rs
15

Kwality wall’s
Cornetto Starts from Rs 15 - Rs
62
Amul
Tricone Starts from Rs 24 - Rs
Misconceptions

eam Ice
causes

cold
cream is an
Macro Nutrients Recommended
Dietary
Balance of Main
Ice Creams
(%)

not
Nutrients (%)

cream in
“Nutritious”
Carbohydrates (%
Calories)
59.0 Item 52.0 Calories

er??.......NO!
Kwality Wall’s Vanilla Cup (80 ml) 72 Kcal

Fat (% Calories) 27.0 Soft Drinks (300 ml)


42.0 191 Kcal

Chocolate (40 gm bar) 219 Kcal


Protein (% Calories) 14.0 6.0
Potato Chips (28 gms) 136 Kcal

Rasmalai (50 gms – 2 pieces) 130 Kcal

Gulab Jamuns (75 gms – 2 pieces) 198 Kcal