Ice cream

• ice cream may be defined as a frozen product obtained

from the cow or buffalo milk or a combination thereof or
from cream and/or other milk products, with or without the
addition of cane sugar, eggs, fruits, fruit juices, preserved
fruits, nuts, chocolate, edible flavours and permitted food
colours.
• It may contain permitted stabilizers and emulsifiers not
exceeding 0.5 per cent by weight. The mixture must be
suitably heated before freezing.
• The ice cream should contain not less than 10% milk fat,
3.5% protein, and 36% total solids.
• Different varieties of ice creams are available in the market
catering to the varied tastes of the consumers.
• They are plain, chocolate, fruit, nut, milk ices or milk lollies,
fancy moulded, novelties and softy ice creams.
• An average quality ice cream should have 10% milk fat, 10-
11% solids not fat, 13-15% sugar, 0.3-0.5% stabilizer and
emulsifier and total solids content in the range of 35-37%.

• If it has to be a good quality ice cream, it should have 12%

milk fat, 11% solids not fat, 15% sugar, 0.30% stabilizer and
emulsifier and total solids 39%.
 Ice Cream Ingredients

• greater than 10% milk fat by legal definition, and usually

between 10% and as high as 16% fat in some premium
ice creams
• 9 to 12% milk solids-not-fat: this component, also known
as the serum solids, contains the proteins (caseins and
whey proteins) and carbohydrates (lactose) found in milk
• 12 to 16% sweeteners: usually a combination of sucrose
and glucose-based corn syrup sweeteners
• 0.2 to 0.5% stabilizers and emulsifiers
• 55% to 64% water which comes from the milk or other
ingredients
Milk fat, or fat in general, including that from non-dairy
sources, is important to ice cream for the following reasons:

• increases the richness of flavour in ice cream

• produces a characteristic smooth texture by lubricating
the palate
• helps to give body to the ice cream,
• aids in good melting properties,
• aids in lubricating the freezer barrel during
manufacturing
• The best source of butterfat in ice cream
for high quality flavour and convenience is
fresh sweet cream from fresh sweet milk
 Milk Solids-not-fat
• They are an important ingredient for the following
beneficial reasons:
– improve the texture of ice cream, due to the protein
functionality
– help to give body and chew resistance to the finished
product
– are capable of allowing a higher overrun without the
characteristic snowy or flaky textures associated with
high overrun, due also to the protein functionality
– may be a cheap source of total solids, especially whey
powder
• The best sources of serum solids for high
quality products are:
– concentrated skimmed milk
– spray process low heat skimmilk powder
• Other sources of serum solids include:
– sweetened condensed whole or skimmed
milk,
– frozen condensed skimmed milk, buttermilk
powder or condensed buttermilk,
– condensed whole milk, or dried or
condensed whey
 Sweeteners
• A sweet ice cream is usually desired by
the consumer.
• As a result, sweetening agents are added
to ice cream mix at a rate of usually 12 -
16% by weight.
• Sweeteners improve the texture and
palatability of the ice cream, enhance
flavors, and are usually the cheapest
source of total solids.
 Stabilizers
• The stabilizers are a group of compounds,
usually polysaccharide food gums, that are
responsible for adding viscosity to the mix and
the unfrozen phase of the ice cream.
• This results in many functional benefits, listed
below, and also extends the shelf life by limiting
ice recrystallization during storage.
• Without the stabilizers, the ice cream would
become coarse and icy very quickly due to the
migration of free water and the growth of existing
ice crystals.
 Function
• In the mix: To stabilize the emulsion to prevent
creaming of fat
• In the ice cream :To stabilize the air bubbles and
to hold the flavourings
• In the ice cream during storage: To prevent
lactose crystal growth and retard or reduce ice
crystal growth during storage
• the time of consumption: To provide some body
and mouthfeel without being gummy, and to
promote good flavour release
 Emulsifiers
• The emulsifiers are a group of compounds in ice
cream that aid in developing the appropriate fat
structure and air distribution necessary for the
smooth eating and good meltdown
characteristics desired in ice cream.
• Since each molecule of an emulsifier contains a
hydrophilic portion and a hydrophobic portion,
they reside at the interface between fat and
water
 Ice Cream Formulations
• Whole milk1 litre
• Skim milk powder70 g
• Butter100 g
• Cane sugar220 g
• Gelatin8 g
• Glycerol monostearate 6 g
• Vanilla concentrate- Q.S
 Ice Cream Mix General
Composition:
• Milk fat: >10% - 16%
• Milk solids-not-fat (SNF): 9% - 12%
• Sucrose: 10% - 14%
• Corn syrup solids: 4% - 5%
• Stabilizers: 0% - 0.4%
• Emulsifiers: 0% - 0.25%
• Water: 55% - 64%
• The SNF contains, on average, dry wt. basis,
38% protein, 54% lactose, and 8% ash
(including 1.38% Ca, 1.07% P, 1.22% K, 0.7%
Na).
 ice cream category that are
available in the market.
• Economy Brands
– Fat content, usually legal minimum, e.g., 10%
– Total solids, usually legal minimum, e.g., 36%
– Overrun, usually legal maximum, ~120%
– Cost, low
• Standard Brands
– Fat content, 10-12%
– Total solids, 36-38%
– Overrun, 100-120%
– Cost, average
• Premium Brands
– Fat content, 12-15%
– Total solids, 38-40%
– Overrun, 60-90%
– Cost, higher than average
• Super-premium Brands
– Fat content, 15-18%
– Total solids, >40%
– Overrun, 25-50%
– Cost, high
 Suggested mixes for hard-frozen ice cream
products
Percent (%)
Milk Fat 10.0 11.0 12.0 13.0 14.0 15.0 16.0
Milk
Solids- 11.0 11.0 10.5 10.5 10.0 10.0 9.5
not-fat
Sucrose 10.0 10.0 12.0 14.0 14.0 15.0 15.0
Corn
Syrup 5.0 5.0 4.0 3.0 3.0 - -
Solids
Stabilizer
0.35 0.35 0.30 0.30 0.25 0.20 0.15
*
Emulsifie
0.15 0.15 0.15 0.14 0.13 0.12 0.10
r*
Total
36.5 37.5 38.95 40.94 41.38 40.32 40.75
Solids
*Highly variable depending on type; manufacturers recommendations are usually followed.
 Suggested mixes for low-fat (3-5% fat) and light (6-8% fat) ice
cream products.

Percent (%)

Milk Fat 3.0 4.0 5.0 6.0 8.0

Milk SNF 13.0 12.5 12.5 12.0 11.5

Sucrose 11.0 11.0 11.0 13.0 12.0

CSS 6.0 5.5 5.5 4.0 4.0

Stabilizer 0.35 0.35 0.35 0.35 0.35

Emulsifier 0.10 0.10 0.10 0.15 0.15

Total Solids 33.65 33.45 34.45 35.5 36.0

Colloidal (Fat and Air) Structure of
Ice Cream
 The basic steps in the manufacturing of ice cream are
generally as follows:

• blending of the mix ingredients

• pasteurization
• homogenization
• aging the mix
• freezing
• packaging
• hardening
Continuous Fruit Feeder

Freezer
Mix working

Aging and Storing Vats

Ice Cream Plant
• Milk arrives fresh from the farm every day
to be processed in th plant.
 Each load of fresh milk is tested for quality and
content before process and transport it to huge silos
The milk is pasteurized and separated into skim
milk and cream.
 In the ice cream manufacturing process, milk
ingredients are combined with sugar and other
ingredients to make an ice cream mix.
Flavors like vanilla, mint and strawberry are added
to the ice cream mix.
Next, the ice cream mix goes into large freezers
where it is frozen to the consistency of soft-serve
ice cream (20°F).
 Ingredients like nuts, cherries and chocolate chips are
added from the ingredient feeders. Now the ice cream is
ready to be put into containers.
 The ice cream filling machines are capable of
filling a variety of container sizes from ¼ kg to 3
kg.
Finally, the ice cream is frozen to a 0°F core temperature in
country of the art hardening system before being shipped
to our customers.
• Overrun in ice cream
• Overrun, expressed as percentage, is generally defined
as the volume of ice cream obtained in excess of the
volume of the ice cream mix. The excess volume is
composed mainly of the air incorporated during the
freezing process. The over run due to air provides proper
body, texture and palatability essential to a good quality
product. Too much and too little quantity of air
incorporation will affect the body, texture and palatability.
The softy ice cream, ice cream packaged in bulk and
retail packed ice cream will have over run of 30-50%, 90-
100% and 70-80% respectively.
 OVERRUN CALCULATIONS
• it is the % increase in volume of ice cream greater than the amount
of mix used to produce that ice cream. In other words, if you start off
with 1 litre of mix and you make 1.5 litres of ice cream from that, you
have increased the volume by 50% (i.e., the overrun is 50%).
Equations are as follows:
• Figuring plant overrun by volume, no particulates :
• % Overrun = (Vol. of ice cream - Vol. of mix used)/Vol. of mix used x
100%
• Example : 500 L mix gives 980 L ice cream,
(980 - 500)/500 x 100% = 96% Overrun
• 80 L mix plus 10 L chocolate syrup gives 170 L chocolate ice cream,
• (Note : any flavours added such as this chocolate syrup which
become homogeneous with the mix can incorporate air and are thus
accounted for in this way : )
• (170 - (80 + 10))/(80 + 10) x 100% = 88.8% Overrun
• Uses of ice cream
• Ice cream is liked by all age group of
people and it is directly consumed as a
frozen dessert. Ice cream can also be
used as a topping for fruit salads and fruit
pies.