UN
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SO
SOFT
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D NOV
OVEL
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TIES
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DEFINITION, COMPOSITION,
DEFINITION, COMPOSITION,
LEGAL STANDARDS AND
LEGAL STANDARDS AND
METHOD
METHOD OF MANUF
OF MANUF
ACTURE
ACTURE
Structure Structure 11.0 Objectives 11.0 Objectives 1 11.1.11 IInnttrroodduuccttiioonn 1 11.1.22 LLegegal al SStatannddararddss 1 11.1.33 FoFormrmululatatioion of n of SoSoft Sft Sererve Ive Ice Cce Crereamam 1 111..44 CCoommppoossiittiioonn 1 11.1.55 MaManunufafactctururining g PrPrococededuureress 1 11.1.66 IcIce Ce Creream am NNoovveleltitieess •• Method of ManufactureMethod of Manufacture
•
• Chocolate CoatingsChocolate Coatings
•
• Ice Cream Cakes and PiesIce Cream Cakes and Pies
•
• Aufait Ice CreamAufait Ice Cream
•
• Other NoveltiesOther Novelties
•
• Cassata Ice CreamCassata Ice Cream
•
• Chocolate Jam SticksChocolate Jam Sticks
•
• Quiescently Frozen Stick ItemsQuiescently Frozen Stick Items
1 11.71.7 InIndidigegenonous us FrFrozozen en DaDairiry Py Proroduductctss 1 111..88 LLeet t UUs s SSuum m UUpp 1 111..99 KKeey y WWoorrddss 1 11.11.100 SoSome me UsUsefueful Bl Booooksks 11
11.1.111 AnswerAnswers to s to Check Check YYour our ProgrProgressess
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After reading this unit we should be able to:
After reading this unit we should be able to:
•
• state the meaning of softy and noveltiesstate the meaning of softy and novelties •
• prepare prepare recipes recipes for for these these produproductscts •
• explain the method of manufacture of these explain the method of manufacture of these productsproducts •
• give the legal requirements of these productsgive the legal requirements of these products •
• give the composition of these productsgive the composition of these products
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Softy or ‘scoop able ice cream’ was firsSofty or ‘scoop able ice cream’ was first marketed in earnest in England in 1975.t marketed in earnest in England in 1975.
The aim was to produce a
The aim was to produce a type of ice cream that type of ice cream that was scoopable at -18 C and thatwas scoopable at -18 C and that
had a good creamy consistency, slow meltdown properties and good storage sta
Frozen Dairy Products
Frozen Dairy Products While hard ice cream has been tWhile hard ice cream has been the dominant frozen dessert produced world widehe dominant frozen dessert produced world wide
for many years, other frozen dessert products have t
for many years, other frozen dessert products have their niche, and in many countriesheir niche, and in many countries
are more popular than ice
are more popular than ice cream. The American market in recent years have secream. The American market in recent years have seenen
the introduction of a number of other dairy and non dairy soft serve products, such
the introduction of a number of other dairy and non dairy soft serve products, such
as frozen yoghurt, sorbets and smoothies.
as frozen yoghurt, sorbets and smoothies.
As the name implies, soft serve products are not hardened, and its is their soft,
As the name implies, soft serve products are not hardened, and its is their soft,
creamy texture that the public finds so appealing. They are easy to consume, thus
creamy texture that the public finds so appealing. They are easy to consume, thus
providing
providing instant instant gratification. gratification. They They are are especially especially easy easy to to lick, lick, a a characteristiccharacteristic
par
particticulaularly rly enjenjoyeoyed d by by chichildrldren, en, who who makmake e up up 50 50 per per cencent t of of the the conconsumsumer er basbase e for for
soft serve products. Such products also lend themselves to decreased labour costs,
soft serve products. Such products also lend themselves to decreased labour costs,
as evidenced by the growing numbers of consumers willing to serve themselves
as evidenced by the growing numbers of consumers willing to serve themselves
from soft serve freezers
from soft serve freezers in supermarkets and convenience stores and restaurants.in supermarkets and convenience stores and restaurants.
Other than the investment in the equipment, handling soft serve products is a
Other than the investment in the equipment, handling soft serve products is a relativelyrelatively
low-cost operation. The equipment takes up little space and is easy to operate. The
low-cost operation. The equipment takes up little space and is easy to operate. The
prod
products ucts increincrease ase profprofit it margmargins ins and and are are self-pself-promoromoting ting when when the the machimachinery nery is is inin
publi
public c viewview. . TTwo wo major major categocategories ries of of soft soft serve serve produproducts, cts, low low fat fat and and non non fat fat softsoft
ice cream and frozen yoghurt, atta
ice cream and frozen yoghurt, attained amazing sales growth during the late 1980sined amazing sales growth during the late 1980s
beca
because use of of inteintense nse conconsumesumer r inteinterest rest in in the the diet diet and and healhealth.th.
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In India there are no separate legal standards for soft serve ice crea
In India there are no separate legal standards for soft serve ice cream. The Preventionm. The Prevention
of Food Adulteration
of Food Adulteration Act (1954) has speciAct (1954) has specified the same sfied the same standard for ‘Softy’ as thattandard for ‘Softy’ as that
of ice cream. of ice cream.
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CREAM
CREAM
There are several waysThere are several ways of obtaining softness in ice cream, and of obtaining softness in ice cream, and sometimes these maysometimes these may
be
be comcombinbined ed if if reqrequiruired. ed. The The folfollowlowing ing techtechniqniques ues are are useused:d:
•
• Addition of an anti-frost preparatAddition of an anti-frost preparation of carbohydrate nature, including MSNFion of carbohydrate nature, including MSNF •
• Increase of the Increase of the overrunoverrun •
• Selection of specific emulsifiers/ stabilizers.Selection of specific emulsifiers/ stabilizers.
The first is the most important point, and the effect of using freez
The first is the most important point, and the effect of using freezing point depressioning point depression
factors is discussed below:
factors is discussed below:
i
i.. LLoowwer er tthhe Fe Frereeezziinng Pg Pooiinntt
In traditional ice cre
In traditional ice cream there are various ingredientam there are various ingredients, but not all of them have ans, but not all of them have an
influence on the freezing point of ice cream mix
influence on the freezing point of ice cream mix
Degree of freezing point depression
Degree of freezing point depression
F Faatt:: OOf f nno o iimmppoorrttaannccee M MSSNNFF:: LLiimmiitteed d iimmppoorrttaanncce e ((ccoonnttaaiinns s llaaccttoosse e aannd d ssaallttss)) S Suuggaarrss GGrreeaat t iimmppoorrttaanncce e ((ggiivve e tthhe e mmaaiin n eeffffeecctt)) E Emmuullssiiffiieerr//ssttaabbiilliizzeerr No iNo impmporortatancncee O Ovveerrrruunn GGrreeaat t iimmppoorrttaannccee
Softy and Naovelties – Softy and Naovelties – Definition, Definition, Composition, Legal Composition, Legal Standar
Standards and ds and MethodMethod of Manufacture of Manufacture
6 611
Consequently
Consequently, the freezing point depression is , the freezing point depression is sought from lactose and salts sought from lactose and salts of MSNFof MSNF
as well as the sugars.
as well as the sugars.
i
iii EfEffecfect ot of Mf MSNSNF oF on Fn Freereezizing ng PoPoinint Dt Depepresressisionon
It is known that MSNF consists of approximate
It is known that MSNF consists of approximately 8% minerals, 39% protein andly 8% minerals, 39% protein and
53% lactose. Lactose is a disaccharide that is in the dissolved state. It lowers the
53% lactose. Lactose is a disaccharide that is in the dissolved state. It lowers the
freezing point just li
freezing point just like ordinary sugar. The salt content will also have an influence onke ordinary sugar. The salt content will also have an influence on
the freezing point and generally it may be assumed that t
the freezing point and generally it may be assumed that the MSNF will depress thehe MSNF will depress the
freezing point to the same extent
freezing point to the same extent as a 40-50 DE glucose syrup.as a 40-50 DE glucose syrup.
Lactose, is an important part
Lactose, is an important part of MSNFof MSNF, but is only partially soluble. If , but is only partially soluble. If the MSNFthe MSNF
factor (i.e. parts of MSNF per 100 parts of water):
factor (i.e. parts of MSNF per 100 parts of water):
i.e.
i.e. %%MMS%% waSNNFwater F 1ter 10000
× ×
is increased to more than 17, the result will
is increased to more than 17, the result will be the risk of a sandy ice be the risk of a sandy ice cream.cream.
By means of enzyme lactase,
By means of enzyme lactase, the lactose may be the lactose may be hydrolyzed into monosaccharides,hydrolyzed into monosaccharides,
glucose and galactose which are more soluble and these sugars will lower the freezing
glucose and galactose which are more soluble and these sugars will lower the freezing
poi
point nt more more than than the the lactolactose.se.
However, MSNF
However, MSNF has a limited effect on the freehas a limited effect on the freezing point depression. The mainzing point depression. The main
effect is achieved by the sugars, which are present.
effect is achieved by the sugars, which are present.
ii
iii.i. EffEffect of Sect of Sugaugars on Frrs on Freezeezing Ping Poinoint Dept Depressressionion
The freezing point of an ice cream
The freezing point of an ice cream mix is first of mix is first of all dependent on the amount of all dependent on the amount of
dissolved solids. The more are the solids dissolved (in the genuine solution), the
dissolved solids. The more are the solids dissolved (in the genuine solution), the
lower the freezing point. The sugars produce a loweri
lower the freezing point. The sugars produce a lowering of the freezing point and itng of the freezing point and it
is its molar concentration that determines the freezi
is its molar concentration that determines the freezing point of the ice cream mix.ng point of the ice cream mix.
In order to survey the effect of different products, it is necessary to introduce two
In order to survey the effect of different products, it is necessary to introduce two
factors that are related to
factors that are related to lowering of the freezing point and the sweetening ability of lowering of the freezing point and the sweetening ability of
sugars.
sugars.
The factors are:
The factors are: Freezing point depression factor (FPDF) and Relative sweetnessFreezing point depression factor (FPDF) and Relative sweetness
T
Table 11.1 : Freezing point depression and relativable 11.1 : Freezing point depression and relative sweetness of e sweetness of somesome
sweeteners
sweeteners
Carbohydrate
Carbohydrate Average Average molecularmolecular weight weight FPDF Relative FPDF Relative sweetness sweetness Sucrose Sucrose 342 342 1.0 1.0 1.01.0 Glucose
Glucose syrup syrup 42 42 DE DE 445 445 0.8 0.8 0.30.3 High fructose corn syrup (42%
High fructose corn syrup (42% fructose) fructose) 190 190 1.8 1.8 1.01.0 Dextrose Dextrose 180 180 1.9 1.9 0.80.8 Fructose Fructose 180 180 1.9 1.9 1.71.7 Invert
Invert sugar sugar 180 180 1.9 1.9 1.31.3 Lactose Lactose 342 342 1.0 1.0 0.20.2 Galactose Galactose 180 180 1.9 1.9 0.30.3 Sorbitol Sorbitol 182 182 1.0 1.0 0.50.5 Glycerol Glycerol 92 92 3.7 3.7 0.80.8 Ethanol Ethanol 46 46 7.4 7.4
--In the above table, sucrose was chosen as the datum point and the FPDF and
In the above table, sucrose was chosen as the datum point and the FPDF and
relative sweetness of each sweetener is compared with it.
Frozen Dairy Products
Frozen Dairy Products For example, the same amount of dextrose will lead to greater freezing pointFor example, the same amount of dextrose will lead to greater freezing point
depression than sucrose due to the difference in molecular weights, and conversely
depression than sucrose due to the difference in molecular weights, and conversely
glucose syrup will produce a less freezing point depression than sucrose. By combining
glucose syrup will produce a less freezing point depression than sucrose. By combining
different sweeteners, it is possible to produce desired softness a
different sweeteners, it is possible to produce desired softness and relative sweetness.nd relative sweetness.
Experience has shown that ice cream with FPDF of about 15 will be relatively hard
Experience has shown that ice cream with FPDF of about 15 will be relatively hard
at -18 C and not scoopable, whereas scoopable ic
at -18 C and not scoopable, whereas scoopable ice cream should have a FPDF of e cream should have a FPDF of
around 20-25.
around 20-25.
A well known and easy way of obtaining scoopable ice
A well known and easy way of obtaining scoopable ice cream is to add 2-3%cream is to add 2-3%
glycerol. The following recipe shows the effect of keeping the total sweetness constant:
glycerol. The following recipe shows the effect of keeping the total sweetness constant:
Recipe: Recipe: F Faatt 1100..00%% M MSSNNFF 1100..77%% S Suuccrroossee 1111..00%% G Glluuccoosse e ssoolliiddss 33..00%% G Gllyycceerrooll 22..00%% E Emmuullssiiffiieerr//ssttaabbiilliizzeerr 00..77%% T Toottaal l ssoolliiddss 3377..44%%
Calculation of FPDF and Relative sweetness
Calculation of FPDF and Relative sweetness
s swweeeettnneessss FFPPDDFF RReellaattiivvee S Suuccrroossee, , 1111%% 111 1 × × 1 1 = = 1111 111 1 × × 1 1 = = 1111 G Glluuccoosse e ssoolliiddss, , 33%% 3 3 × × 00..8 8 = = 22..44 3 3 × × 00..3 3 = = 00..99 G Gllyycceerrooll, , 22%% 2 2 × × 33..7 7 = = 77..44 2 2 × × 00..8 8 = = 11..66 2 200..88 1133..55
The addition of 2% glycerol produces a FPDF of 20.8 which will be suffi
The addition of 2% glycerol produces a FPDF of 20.8 which will be sufficient tocient to
give the product scoopable properties.
give the product scoopable properties.
The effect of other combinations can be considere
The effect of other combinations can be considered, especially if a combination of d, especially if a combination of
saccharides can be used to produce acceptable softness and sweetness in the final
saccharides can be used to produce acceptable softness and sweetness in the final
product.
product. A A recipe recipe which which can can be be considered considered without without the the use use of of glycerol glycerol is is shownshown
be belolow:w: Recipe: Recipe: F Faatt 1100..00%% M MSSNNFF 1100..66%% S Suuccrroossee 44..55%% H Hiiggh h ffrruuccttoosse e ccoorrn n ssoolliiddss 66..00%% G Glluuccoosse e ssoolliiddss 22..00%% D Deexxttrroossee 44..55%% E Emmuullssiiffiieerr//ssttaabbiilliizzeerr 00..77%% T Toottaal l ssoolliiddss 3377..33%%
Softy and Naovelties – Softy and Naovelties – Definition, Definition, Composition, Legal Composition, Legal Standar
Standards and ds and MethodMethod of Manufacture of Manufacture
6 633
Calculation of FPDF and Relative sweetness
Calculation of FPDF and Relative sweetness
F FPPDDFF RReellaattiivve e sswweeeettnneessss S Suuccrroossee, , 44..55%% 44..5 5 × × 1 1 = = 44..55 44..5 5 × × 1 1 = = 44..55 G Glluuccoosse e ssoolliiddss, , 22%% 2 2 × × 00..8 8 = = 11..66 2 2 × × 00..3 3 = = 00..66 H Hiiggh h ffrruuccttoosse e ccoorrn n ssoolliiddss, , 55%% 5 5 × 1× 1..8 8 = 9= 9..00 5 5 x x 1 1 = = 55..00 D Deexxttrroossee, , 44..55%% 44..5 5 × × 11..9 9 = = 88..66 44..5 5 × × 00..8 8 = = 33..66 2 233..77 1133..77
The correct choice of saccharides can make
The correct choice of saccharides can make it possible to produce a scoopable iceit possible to produce a scoopable ice
cream with the same solids and total sweetness as
cream with the same solids and total sweetness as that of regular ice cream.that of regular ice cream.
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The differences between soft serve and regular ice crea
The differences between soft serve and regular ice cream include:m include:
•
• CompositionComposition •
• Freezing proceduresFreezing procedures •
• Stability and whipping properties of the mixStability and whipping properties of the mix •
• Maintenance of dry, smooth, stiff characteristics of the Maintenance of dry, smooth, stiff characteristics of the product as drawn fromproduct as drawn from
the freezer.
the freezer.
i
i)) FFaatt:: Soft serve ice Soft serve ice cream has a lower butter fat cream has a lower butter fat than the hard product, but it isthan the hard product, but it is
difficult for the consumer to tell because the soft state all
difficult for the consumer to tell because the soft state allows full flavour. Soows full flavour. Softft
serve ice cream normally has a fat content between 6 to 10% range. If fat
serve ice cream normally has a fat content between 6 to 10% range. If fat
content is low, i.e. less than 4%, the product tends to become
content is low, i.e. less than 4%, the product tends to become coarse, weak coarse, weak
and icy
and icy. If the fat content is hi. If the fat content is high (above 12%) freezingh (above 12%) freezing problem is encountereg problem is encountered.d.
This involves possible fat separation, and also, the product becomes too rich
This involves possible fat separation, and also, the product becomes too rich
and less palatable.
and less palatable.
i
ii)i) MiMilk lk SoSolidlids-Ns-Notot-F-Fat at (MS(MSNFNF):): The MSNF content of soft frozeThe MSNF content of soft frozen productsn products
varies somewhat inversely with the fat content and can be
varies somewhat inversely with the fat content and can be as high as 13% for aas high as 13% for a
low fat formula. MSNF serves f
low fat formula. MSNF serves for provide proper firmness of body. In productsor provide proper firmness of body. In products
having a high MSNF content, the lactose may separate duri
having a high MSNF content, the lactose may separate during freezing andng freezing and
cause a sandy defect.
cause a sandy defect. Normally soft serve products consists Normally soft serve products consists of 11-14% MSNFof 11-14% MSNF..
Soft serve mixes should have a slightly lower MSNF than normal ice crea
Soft serve mixes should have a slightly lower MSNF than normal ice cream, as am, as a
slightly lower MSNF (MSNF factor 16-16.5) contributes to
slightly lower MSNF (MSNF factor 16-16.5) contributes to a higher degreea higher degree
of fat destabilization, thus, ensuring better stand-up and slower
of fat destabilization, thus, ensuring better stand-up and slower meltdown (ameltdown (a
MSNF factor of 17 is recommended for plain, hardened ice cream).
MSNF factor of 17 is recommended for plain, hardened ice cream).
Since the soft-serve mix is exposed to a mec
Since the soft-serve mix is exposed to a mechanical treatment for alonger period of hanical treatment for alonger period of
time in the freezer, this can cause exces
time in the freezer, this can cause excessive churning of fat, resulting in a greassive churning of fat, resulting in a greasyy
texture. This can be avoided by incorporating whey proteins which impart greater
texture. This can be avoided by incorporating whey proteins which impart greater
stability to fat emulsion, and consequently less fat destabilization and ‘churning
stability to fat emulsion, and consequently less fat destabilization and ‘churning
out’
out’ effect of the emulsifieffect of the emulsifier. Replacement of 10-15% MSNF with whey powder er. Replacement of 10-15% MSNF with whey powder
adds to the freshness of soft-serve ice cream a
adds to the freshness of soft-serve ice cream and fat destabilization is alsond fat destabilization is also
bro
brougught ht undunder er concontrotrol.l.
i
iiiii)) SSuuggaarr::The sugar content of soft serve products is 13-15%, which is slightlyThe sugar content of soft serve products is 13-15%, which is slightly
lower than for regular ice
Frozen Dairy Products
Frozen Dairy Products cane sugar is limited cane sugar is limited to about 25% in order to avoid too low a to about 25% in order to avoid too low a freezing point.freezing point.
However, corn syrup solids, instead of corn syrup, can be added as they provide
However, corn syrup solids, instead of corn syrup, can be added as they provide
firmness and also raise the freezi
firmness and also raise the freezing point slightly (corn syrup solids depress theng point slightly (corn syrup solids depress the
freezing point less than corn syrup and sucrose) thereby enabling the drawing
freezing point less than corn syrup and sucrose) thereby enabling the drawing
of ice cream at almost the same temperature as normal ice cream.
of ice cream at almost the same temperature as normal ice cream.
Stiffness and dryness of mix is
Stiffness and dryness of mix is extremely important for getting a smooth, creamyextremely important for getting a smooth, creamy
finished product from the soft serve
finished product from the soft serve freezer. Thofreezer. Those characteristics are se characteristics are achievedachieved
by
by two two wayways:s:
•
• By reducing the sugar content of mix by 2-3% of that used for a hard iceBy reducing the sugar content of mix by 2-3% of that used for a hard ice
cream product
cream product
•
• Drawing the product at lower temperature 21 to 22 F. This lower Drawing the product at lower temperature 21 to 22 F. This lower
temperature not only produces a stiffer product, but makes it immediately
temperature not only produces a stiffer product, but makes it immediately
suitable for serving to public.
suitable for serving to public.
iv
iv)) EmEmululsisififierers and stas and stabibililizerzers:s:Higher amounts of emulsifiers and stabilizersHigher amounts of emulsifiers and stabilizers
are added to provided desirable whipping properties, smoothness, firmness
are added to provided desirable whipping properties, smoothness, firmness
and melting resistance.
and melting resistance.
Emulsifiers have several main effects in ice cream:
Emulsifiers have several main effects in ice cream:
•
• TTo facilitate the dispeo facilitate the dispersion of the fat in fine, uniform globules during whippingrsion of the fat in fine, uniform globules during whipping •
• TTo promote and control destabilizato promote and control destabilization of the fat and to secure a good fation of the fat and to secure a good fat
pro
protecttecting ing memmembrabrane ne aroaround und the the air air cellcellss
•
• TTo aid aeration during freezing by permitting better air o aid aeration during freezing by permitting better air distribution with adistribution with a
smaller air cell size.
smaller air cell size.
Thanks to these effects an ice cream with a cre
Thanks to these effects an ice cream with a creamy consistency, slow meltdownamy consistency, slow meltdown
and improved storage stability can be produced. These are e
and improved storage stability can be produced. These are exactly the propertiesxactly the properties
that are needed in scoopable ice cream. It is advantageous to increase the
that are needed in scoopable ice cream. It is advantageous to increase the
addition of emulsifier in scoopable ice cream, due to increased level
addition of emulsifier in scoopable ice cream, due to increased level of theof the
liquid water phase at any given temperature.
liquid water phase at any given temperature.
The main effect of stabilizers in ice cream systems is
The main effect of stabilizers in ice cream systems is to bind water resulting into bind water resulting in
higher mix viscosity and superior body in the finished ice cream as well
higher mix viscosity and superior body in the finished ice cream as well asas
controlling the mobility of the
controlling the mobility of the residual aqueous phase. As mentioned above,residual aqueous phase. As mentioned above,
there is more liquid phase in scoopable ice cre
there is more liquid phase in scoopable ice cream, which means that moream, which means that more
stabilizer is needed to
stabilizer is needed to bind the water present. A 5 to 10% increase in bind the water present. A 5 to 10% increase in emulsifier/emulsifier/
stabilizer content is advisable.
stabilizer content is advisable.
v
v)) OOtthheer adr adddiittiivveess:: Products like calcium sulphate can be used at the rate of Products like calcium sulphate can be used at the rate of
0.12% to produce dryness and stiffness in ice crea
0.12% to produce dryness and stiffness in ice cream.m.
Check Y
Check Your Progreour Progress 1ss 1
1.
1. LisList the dit the differfferent went ways nays normormallally usey used for od for obtabtainiining song softnftness in icess in ice creae cream.m.
... ... ... ... ... ...
2. Give a recipe for soft serve ice cream.
2. Give a recipe for soft serve ice cream.
...
Softy and Naovelties – Softy and Naovelties – Definition, Definition, Composition, Legal Composition, Legal Standar
Standards and ds and MethodMethod of Manufacture of Manufacture 6 655 ... ... ... ... 3.
3. HoHow sow soft seft servrve ice ce ice creaream dim diffeffers fors form rerm regugular ilar ice crce creameam??
... ... ... ... ... ... 4.
4. What What has thas to be o be dondone to ge to get the et the propproper stier stiffnesffness and s and dryndryness in ess in soft ssoft serve erve iceice
cream? cream? ... ... ... ... ... ...
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1.5
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NG P
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ii)) SSelelecectition on of of iningrgrededieienntsts: Fresh, sweet dairy products should be preferred: Fresh, sweet dairy products should be preferred
for making soft serve
for making soft serve mix in order to mix in order to obtain a good quality product. Generally,obtain a good quality product. Generally,
cane sugar is used but a part of it is
cane sugar is used but a part of it is replaced with dextrose or corn syrup. Threplaced with dextrose or corn syrup. Thee
selection of ingredients should be based on the
selection of ingredients should be based on the composition given in sectioncomposition given in section
above.
above.
ii
ii)) MiMixixinng of ig of ingngrrededieientnts:s: T To avoid difficulties in o avoid difficulties in mixing, pre-calculated quantitiesmixing, pre-calculated quantities
of dry ingredients, i.e. mi
of dry ingredients, i.e. milk power, sugar and stabilizer should be mixelk power, sugar and stabilizer should be mixed in a lot.d in a lot.
Similarly, the liquid ingredients, viz., milk and cream, etc. should be mixed
Similarly, the liquid ingredients, viz., milk and cream, etc. should be mixed
separately in a container. The dry mixture shall be incorporated within the liquid
separately in a container. The dry mixture shall be incorporated within the liquid
ingredients mixture gradually with constant stirring and heating to the
ingredients mixture gradually with constant stirring and heating to the
homogenization temperature of 65.5 C.
homogenization temperature of 65.5 C.
i
iiiii)) HoHomomogegeninizazatitionon: : In order to avoid In order to avoid fat separation, clumping fat separation, clumping of fat and fatof fat and fat
churning in soft ice cream, the mix should be homogenized in two stages. First
churning in soft ice cream, the mix should be homogenized in two stages. First
at a pressure of
at a pressure of 2500 psi. and then at a pressure 500 psi.2500 psi. and then at a pressure 500 psi.
iv
iv)) PaPaststeueurrizizatatioionn: T: To safeguard healo safeguard health consumers by means of desth consumers by means of destroying all thetroying all the
pa
pathothogengenic ic and and disdiseasease e prprododuciucing ng orgorganianisms sms prepresensent t in in ththe e mixmix, , it it mumust st alwalwaysays
be p
be pasteurized. Pasteurization is asteurized. Pasteurization is normally dnormally done at one at 80 80 C for C for 25 25 seconds byseconds by
High T
High Temperature Short Time (HTST) method or at emperature Short Time (HTST) method or at 69 C for 69 C for 30 min. by Batch30 min. by Batch
method.
method.
v
v)) AAggeeiinng g oof f mmiixx: The mix is to be aged at temperatures 2-5 C for at least 4 to 6: The mix is to be aged at temperatures 2-5 C for at least 4 to 6
hours before freezing.
hours before freezing.
v
vii)) FFrreeeezziinngg:: A A soft ice cream soft ice cream freezer, apart from freezing a freezer, apart from freezing a portion of water of portion of water of
ice cream mix, also incorporat
ice cream mix, also incorporates the air in the mix to obtain a swell in volume or es the air in the mix to obtain a swell in volume or
‘overrun’. A
‘overrun’. A soft ice cream freesoft ice cream freezer is very similar to the batch frezer is very similar to the batch freezer of iceezer of ice
cream. It is usually a self contained machine in which the low pressure
cream. It is usually a self contained machine in which the low pressure
refrigerat
refrigeration system is either directly attached, or is adjacent to the freezer.ion system is either directly attached, or is adjacent to the freezer.
The design of the dasher is such that
The design of the dasher is such that it gives a good degree of aerait gives a good degree of aeration to the mix astion to the mix as
it freezes and can operate
it freezes and can operate for a long period of time without undue breaking down of for a long period of time without undue breaking down of
the ice cream mix. Excessive speed of the dasher causes too much air to be
the ice cream mix. Excessive speed of the dasher causes too much air to be
incorporate, and adversely affects the body of ice cream if the dasher ran for exte
Frozen Dairy Products
Frozen Dairy Products perio periods ds of of time. time. The The refrirefrigeratgeration ion systsystem em is is so so desidesigned gned that that the the freezfreezer er cylincylinder der isis
kept at the proper temperature for a
kept at the proper temperature for a soft serve ice cream soft serve ice cream for an indefinite period of for an indefinite period of
time. Most of these freezer use Freon as
time. Most of these freezer use Freon as a refrigerant. In this case, they often use aa refrigerant. In this case, they often use a
thermo valve
thermo valve control rather than the flooded system. Care and maintenance of thiscontrol rather than the flooded system. Care and maintenance of this
type of freezer consists mainly of keeping the scraper
type of freezer consists mainly of keeping the scraper blades properly sharpened,blades properly sharpened,
and ensuring that the refrigeration system is
and ensuring that the refrigeration system is properly adjusted.properly adjusted.
The automatic cycling of ice cream can cause major problems including fat separation,
The automatic cycling of ice cream can cause major problems including fat separation,
occurrence of sandiness due to lactose crystallization and coarse texture.
occurrence of sandiness due to lactose crystallization and coarse texture.
Soft server frozen products are usually drawn from the freezer at -6.5 to -7.5 C.
Soft server frozen products are usually drawn from the freezer at -6.5 to -7.5 C.
The overrun of soft serve varies
The overrun of soft serve varies between 40-60% depending on the total solidsbetween 40-60% depending on the total solids
content. It is possible to achieve high overrun and desired body and texture
content. It is possible to achieve high overrun and desired body and texture
character
characteristics on a product with a high solids content.istics on a product with a high solids content.
T
Table 11.2: Overrun and able 11.2: Overrun and serving temperatures for serving temperatures for different types of different types of iceice
cream
cream
Products
Products Overrun, Overrun, % % Serving Serving temperature, temperature, CC Soft
Soft serve serve 40-60 40-60 -5.5 -5.5 to to -6.6-6.6 Sherbet
Sherbet 30-50 30-50 -6.1 -6.1 to to -7.2-7.2 Milk
Milk shake shake 50-80 50-80 -2.2 -2.2 to to -3.3-3.3 Hardened
Hardened ice ice cream cream 80-100 80-100 -12.8 -12.8 to to -15.0-15.0
1
1
1.6
1.6
IC
IC
E C
E C
R
R
EA
EA
M N
M N
O
O
V
V
EL
EL
TI
TI
E
E
S
S
The term ‘novelty’ means something unique. As it related to ice crea
The term ‘novelty’ means something unique. As it related to ice cream, we mean anym, we mean any
single-serve porti
single-serve portion-controlled product. Won-controlled product. Worldwide, especialorldwide, especially in Europe, ice creamly in Europe, ice cream
novelties enjoy an even bigger market. Every shape size,
novelties enjoy an even bigger market. Every shape size, and flavour are beingand flavour are being
offered : from ice cream
offered : from ice cream and frozen yoghurt to sorbets and non fat products.and frozen yoghurt to sorbets and non fat products.
Methods of Preparation
Methods of Preparation
Ice cream novelties are prepared either on a brine system or through an extrusion
Ice cream novelties are prepared either on a brine system or through an extrusion
system. Using the brine system, semi-frozen ice
system. Using the brine system, semi-frozen ice cream is poured into molds that arecream is poured into molds that are
placed inside
placed inside a brine a brine tank to tank to freeze the freeze the product at product at -20 F-20 F. . The extrusion The extrusion methodmethod
enables a manufacturer to produce unusual types of novelties that are impossible to
enables a manufacturer to produce unusual types of novelties that are impossible to
produ
produce ce on on a a brine brine systemsystem..
Using the extrusion method, the ice cream must be frozen to certain stiffness so that
Using the extrusion method, the ice cream must be frozen to certain stiffness so that
it retains its form between the
it retains its form between the time it is extruded until it enters a time it is extruded until it enters a hardening tunnel.hardening tunnel.
The ice cream is dr
The ice cream is drawn from the continuous freawn from the continuous freezer at 20-22 F. ezer at 20-22 F. The external contThe external contour our
of the slice can be almost of any desired shape of the extrusion nozzle. Complex
of the slice can be almost of any desired shape of the extrusion nozzle. Complex
extrusions utilizing more than one flavour or colour can be produced from
extrusions utilizing more than one flavour or colour can be produced from
multi-flavour extrusion nozzles supplied by more than one continuous freezer barrel. By
flavour extrusion nozzles supplied by more than one continuous freezer barrel. By
placing
placing different different extrusion extrusion devises devises inside inside each each otherother, , faces faces with with eyes, eyes, noses noses andand
mouths can be formed, as well as other
mouths can be formed, as well as other intricatintricate designs.e designs.
Semisolid ice crea
Semisolid ice cream is drawn either verticalm is drawn either vertically or horizontally. ly or horizontally. As the stiff extrudedAs the stiff extruded
ice cream flows through the extrusion nozzle, portions of appropriate size are cut off
ice cream flows through the extrusion nozzle, portions of appropriate size are cut off
by
by an an eleelectrctricaically lly heaheated ted wirwire. e. In In ververtictical al extextrusrusionion, , the the flaflat t poportirtion on of of ice ice crecream am falfallsls
precisely
precisely onto onto a a continucontinuous ous row row of of stainless stainless steel steel supportisupporting ng plates plates fastened fastened to to aa
conveyor chain which carries the portions into the hardening tunnel for rapid freezing.
conveyor chain which carries the portions into the hardening tunnel for rapid freezing.
The tempera
The temperature in the hardeture in the hardening tunnel is usualning tunnel is usually in the range -45 F to -50 F. ly in the range -45 F to -50 F. AA
10% ice cream butter fa
Softy and Naovelties – Softy and Naovelties – Definition, Definition, Composition, Legal Composition, Legal Standar
Standards and ds and MethodMethod of Manufacture of Manufacture 6 677 i i.. CChhooccoollaatte e CCooaattiinnggss More than 1/3
More than 1/3rdrd of all ice cr of all ice cream novelties produced have some kind of exterior eam novelties produced have some kind of exterior
chocolate coating. Chocolate bars consist of vanilla ice cream sti
chocolate coating. Chocolate bars consist of vanilla ice cream stick which has beenck which has been
dipped in chocolate coating. The composition of chocolate coating can be the
dipped in chocolate coating. The composition of chocolate coating can be the
following (on weight basis):
following (on weight basis):
Chocolate mass : 65-70 parts
Chocolate mass : 65-70 parts
Coconut oil : 27-32 parts
Coconut oil : 27-32 parts
Cocoa butter: 1-1.5 parts
Cocoa butter: 1-1.5 parts
Dextrose : 1-1.5 parts
Dextrose : 1-1.5 parts
Lecithin : 0.3 – 0.4 parts
Lecithin : 0.3 – 0.4 parts
Refined deodorized coconut oil is added as a
Refined deodorized coconut oil is added as a thinner, to increase the coating ability.thinner, to increase the coating ability.
The quantity of coconut oil will vary with the amount of chocolate mass. Higher
The quantity of coconut oil will vary with the amount of chocolate mass. Higher
amount of chocolate mass will require more quantity of coconut oil to avoid the
amount of chocolate mass will require more quantity of coconut oil to avoid the
excessive viscosit
excessive viscosityy. Coconut oil is preferred since other oil. Coconut oil is preferred since other oils have melting pointss have melting points
which are too low for satisfactory use in coatings
which are too low for satisfactory use in coatings
i
iii.. IcIce Ce Creream am CaCakekes as and nd PPieiess
These products can be made with freezer atta
These products can be made with freezer attachments designed for filling the cakechments designed for filling the cake
or the pie plate. The cake plate is usually inse
or the pie plate. The cake plate is usually inserted into a cardboard package therted into a cardboard package the
support the form of
support the form of cake during handling and delicake during handling and deliveryvery..
Ice cream pies can be
Ice cream pies can be modified by using fruit flavoured gelatin, instead of the fillingmodified by using fruit flavoured gelatin, instead of the filling
of preserved fruit or fruit ice cream which is
of preserved fruit or fruit ice cream which is ordinarily used. The pie crusts are aboutordinarily used. The pie crusts are about
½ inch thick and can be made
½ inch thick and can be made by hardening vanilla ice cream between two plates.by hardening vanilla ice cream between two plates.
Closed or open pies can be made by this procedure. The pies and cakes can be
Closed or open pies can be made by this procedure. The pies and cakes can be
decorated with whipped cream.
decorated with whipped cream.
i
iiiii.. AAufufaiait It Ice ce CrCreaeamm
Aufait ice cream usually consists of a layer of fruit between two layers of ice cream.
Aufait ice cream usually consists of a layer of fruit between two layers of ice cream.
i
ivv.. OOthther er NoNoveveltltieiess
V
Variegated or rainbow ice cream is made by ariegated or rainbow ice cream is made by mixing several different colours as themixing several different colours as the
pro
produduct ct is is pacpackagkaged. ed. ThThe e varvariegiegateated d ice ice crecream am sunsundaedae, , and and othother er colcolourourful ful proproduductscts
are packaged in transparent plastic
are packaged in transparent plastic container to have a good consumer appeal.container to have a good consumer appeal.
v
v.. CCaassssaatta Ia Icce Ce Crreeaamm
This is essentially ice cream
This is essentially ice cream on a sponge cake. Hemispherical moulds of aluminumon a sponge cake. Hemispherical moulds of aluminum
are used in making this ice cream. The outer layer is usua
are used in making this ice cream. The outer layer is usually made of chocolate icelly made of chocolate ice
cream. Different varieties of ice
cream. Different varieties of ice cream constitute the middle and inner cream constitute the middle and inner layerlayer. The ice. The ice
cream which constitutes the outer layer is firs
cream which constitutes the outer layer is first filled in the mould (outer mould) fromt filled in the mould (outer mould) from
the freezer.
the freezer. Another mould which is smaller in size, Another mould which is smaller in size, is inserted into the first is inserted into the first mould andmould and
press
pressed ed so so that that the the ice ice cream cream occuoccupies pies the the annuannular lar space space betwbetween een the the two two moumoulds.lds.
This ice cream is hardened and the smalle
This ice cream is hardened and the smaller mould is taken out.r mould is taken out.
Ice cream is now filled again into the mould and another smaller mould of a different
Ice cream is now filled again into the mould and another smaller mould of a different
size is inserted
size is inserted and pressed lightlyand pressed lightly. This ice cream . This ice cream layer now forms the layer now forms the middle layermiddle layer..
The ice cream is hardened and the small
The ice cream is hardened and the smaller mould taken out. Now a third variety of er mould taken out. Now a third variety of
ice cream is filled into the outer mould and this ice cream constitutes the innermost
ice cream is filled into the outer mould and this ice cream constitutes the innermost
layer. The mould is hardened and ice cream is ta
Frozen Dairy Products
Frozen Dairy Products slightly warm water. Now the three layer ice slightly warm water. Now the three layer ice cream is inverted on the cream is inverted on the sponge cakesponge cake
to which thin coating of whipped cream
to which thin coating of whipped cream has been applied. The whipped creamhas been applied. The whipped cream
serves the purpose of an adhesive betwee
serves the purpose of an adhesive between the cake and ice cream. This cassan the cake and ice cream. This cassata iceta ice
cream is transferred to
cream is transferred to the cold store or hardening tunnel so that it the cold store or hardening tunnel so that it becomes sufficientlybecomes sufficiently
hard for slicing into small pieces.
hard for slicing into small pieces.
vi
vi.. ChChococololatate Jae Jam Sm Stitickckss
These are made by coating vanilla sticks with white chocolate and injecting the
These are made by coating vanilla sticks with white chocolate and injecting the
vanilla portion with a flavoured syrup of jam base which constitutes the innermost
vanilla portion with a flavoured syrup of jam base which constitutes the innermost
core.
core.
A white chocolate coating is made by adding a
A white chocolate coating is made by adding a thinnerthinner, cocoa butter and an , cocoa butter and an emulsifier.emulsifier.
Usually coconut oil is added as a
Usually coconut oil is added as a thinner and lecithin is added as an thinner and lecithin is added as an emulsifieremulsifier. An. An
appropriate amount of colour (oil soluble) is added to the coating so that it is
appropriate amount of colour (oil soluble) is added to the coating so that it is
characteristic of the
characteristic of the flavour added to the syrup or jam base. Thflavour added to the syrup or jam base. The total solids contente total solids content
of the syrup or jam base is so adjusted that its freez
of the syrup or jam base is so adjusted that its freezing point is much lower than theing point is much lower than the
vanilla portion. But the syrup should have a sufficiently high viscosity so that it does
vanilla portion. But the syrup should have a sufficiently high viscosity so that it does
not drip while eating. A
not drip while eating. A syrup or jam base consistsyrup or jam base consists of sucrose, glucose syrs of sucrose, glucose syrup, citricup, citric
acid, stabilizer, water, fruit pulp or concentrate and fla
acid, stabilizer, water, fruit pulp or concentrate and flavourvour..
vii
vii.. QuiesQuiescentlcently Fy Frozerozen Sn Stick tick ItemsItems
These items include water ice
These items include water ice frozen without overrun in a stick and cream frozen without overrun in a stick and cream on a stick on a stick
which has ice cream centre with quiescently frozen outer section.
which has ice cream centre with quiescently frozen outer section.
W
Water ice: The following formula is suggesteater ice: The following formula is suggested for an ice base (on weight basid for an ice base (on weight basis)s)
W
Water : ater : 85-95 parts85-95 parts
Cane sugar : 20-23 parts
Cane sugar : 20-23 parts
Glucose syrup : 5-7 parts
Glucose syrup : 5-7 parts
Stabilizer : 0.25-0.35 parts
Stabilizer : 0.25-0.35 parts
Citric acid : 0.35-0.50 parts
Citric acid : 0.35-0.50 parts
Brix : 22-24
Brix : 22-24
1.
1. WWeigh eigh the stthe stabilabilizer caizer carefurefully anlly and mix id mix it with t with cane scane sugaugar in thr in the ratio e ratio 1:3 p1:3 parts barts byy
weight and add the required a
weight and add the required amount of water. Thmount of water. Then agitate until it en agitate until it is fullyis fully
suspended. It is necessary to maintain the t
suspended. It is necessary to maintain the temperature of the mixture betweenemperature of the mixture between
60-70 C to fully dissolve the st
60-70 C to fully dissolve the stabilizer.abilizer.
2.
2. Add Add the rthe remainemaining aing amoumount ont of cane f cane sugasugar and r and the rthe requiequired ared amoumount of nt of glucglucoseose
syrup, and agitate until it
syrup, and agitate until it is fully dissolved. If necesis fully dissolved. If necessary, homosary, homogenize at 100genize at 100
bars
bars to to obtobtain ain homhomogeogenounous s mixmix..
3.
3. PastPasteureurize at 8ize at 80-80-85 C for 25 C for 20-40-40 sec an0 sec and cood cool the ml the mixtixture; aure; add cidd citric atric acidcid,,
desired colour and fla
desired colour and flavour.vour.
4.
4. AgeiAgeing fong for 4 hor 4 hours to urs to impaimpart a smort a smooth both body ody when when gelatgelatin or in or agar aagar agar igar is useds used
as a stabilize
as a stabilizer.r.
Pour the mix into the mould and allow sufficie
Pour the mix into the mould and allow sufficient space in the pocket for expansint space in the pocket for expansionon
during freezing. Place the moulds in the brine tank at -25 to -30 C.
during freezing. Place the moulds in the brine tank at -25 to -30 C.
On partial freezing, insert the sticks into the mould pockets (the water ice should be
On partial freezing, insert the sticks into the mould pockets (the water ice should be
jus
Softy and Naovelties – Softy and Naovelties – Definition, Definition, Composition, Legal Composition, Legal Standar
Standards and ds and MethodMethod of Manufacture of Manufacture
6 699
Freezing us usually accomplished in 15-20 min. The frozen sticks are then taken out
Freezing us usually accomplished in 15-20 min. The frozen sticks are then taken out
by
by immimmersinersing g the the moumould ld in in hot hot watewater r for for a a few few secoseconds.nds.
For a cream-on-a-stick item, a special fil
For a cream-on-a-stick item, a special filler attachment can be used so that in oneler attachment can be used so that in one
operation, a freezer can be used to freeze the ice cream
operation, a freezer can be used to freeze the ice cream to 100% overrun for theto 100% overrun for the
centre, and a second freezer to freeze the ice or sher
centre, and a second freezer to freeze the ice or sherbet shell to 10-15% overrun for bet shell to 10-15% overrun for
the shell. the shell.
1
1
1.7
1.7
IN
IN
DI
DI
GE
GE
NO
NO
US
US
FR
FR
OZ
OZ
EN
EN
DA
DA
IR
IR
Y
Y
PR
PR
OD
OD
UC
UC
TS
TS
i i.. KKuullffii It is a frozen dessert cIt is a frozen dessert characterized by slight whitish to brownish appearance, compactharacterized by slight whitish to brownish appearance, compact
bo
bodydy, , icy icy textextuture re anand d nunuttytty, , cocookoked, ed, carcarameamelizlized ed flaflavovourur. . It It is is popopupular lar in in the the nonorthrthernern
and western parts of India. In the traditional process, milk is thickened in a shallow
and western parts of India. In the traditional process, milk is thickened in a shallow
pan
pan with with consconstant tant agitaagitationtion. . SugSugarar, , nutsnuts, , essenessence ce and and colocolour ur are are addeadded d towatowards rds thethe
finishing stages. Concentrated mass is poured into metallic moulds and frozen in a
finishing stages. Concentrated mass is poured into metallic moulds and frozen in a
mixture of ice and salt.
mixture of ice and salt.
In the industrial process, the ingredients used are the same as for
In the industrial process, the ingredients used are the same as for ice cream – milk,ice cream – milk,
cream, skim milk
cream, skim milk powder, sugar and stabilizer. Wpowder, sugar and stabilizer. Water is added ater is added to dilute the mito dilute the mixturexture
(not having stabilizer and a small amount of sugar), and the fat:
(not having stabilizer and a small amount of sugar), and the fat: MSNF ratio isMSNF ratio is
maintained at 1.4:1. usually, the fat in the finished product is
maintained at 1.4:1. usually, the fat in the finished product is about 16%. The requiredabout 16%. The required
quantity of ingredients are take
quantity of ingredients are taken in an open steam kettle and the contents heatedn in an open steam kettle and the contents heated
with vigorous agitation. When the mixture has been c
with vigorous agitation. When the mixture has been concentrated approximatelyoncentrated approximately
two times, the stabilizer blended with little sugar (1:3 parts by weight) is added to
two times, the stabilizer blended with little sugar (1:3 parts by weight) is added to
the concentrated mix, and the heating and agitation is continued till the mixture has
the concentrated mix, and the heating and agitation is continued till the mixture has
bee
been n conconcentcentraterated d threthree e timetimes. s. The The conconcencentrattrated ed mass mass is is thethen n coocooled led propromptmptly ly andand
frozen in a batch free
frozen in a batch freezer to an overrun of 20-30%. Chopped nuts, almonds, pistaczer to an overrun of 20-30%. Chopped nuts, almonds, pistachio,hio,
flavour and colour are added in the freeze
flavour and colour are added in the freezer. r. The frozen mix is transferred The frozen mix is transferred immediatelyimmediately
into the moulds having freezing pockets. W
into the moulds having freezing pockets. Wooden sticks are inserted and the miooden sticks are inserted and the mixx
hardened in a brine tank maintained at -23 to -30 C.
hardened in a brine tank maintained at -23 to -30 C. The mould is then transferredThe mould is then transferred
into a tank having lukewarm water to defrost the
into a tank having lukewarm water to defrost the bars so that they can bars so that they can be easily liftedbe easily lifted
from the freezing pockets. The bars ar
from the freezing pockets. The bars are wrapped in papers, put in corrugated boxese wrapped in papers, put in corrugated boxes
and placed in cold store until further distribution.
and placed in cold store until further distribution.
i
iii.. MMaallaai ki ka ba baarraaff::
It is popular in northern and western parts of India. It is similar to kulfi and prepared
It is popular in northern and western parts of India. It is similar to kulfi and prepared
by
by frfreezeezining g a a mimixtxturure e of of mamalai lai (h(heat eat dedesicsiccacatedted/c/clolottetted d mimilklk), ), susugagarr, , nunuts ts anand d essessenence.ce.
This product has a plast
This product has a plastic body, ic body, crunchy, icy texture , and delicate, nutty and cacrunchy, icy texture , and delicate, nutty and caramelramel
flavour.
flavour.
Check Y
Check Your Progour Progress 2ress 2
1.
1. DesDescribcribe hoe how miw mix is x is prepreparpared fed for sor soft oft servserve ice ice cree cream.am.
... ... ... ... ... ... 2.
2. GivGive the e the comcomposiposition tion of chof chocolocolate coate coatinating usg used in ed in chochocolacolate bate bars.rs.
... ... ... ... ... ...
Frozen Dairy Products
Frozen Dairy Products 3.3. GivGive the de the drawirawing teng tempemperaturature and re and oveoverrun rrun of soof soft serft serve icve ice creae cream and m and reguregular lar
hardened ice cream?
hardened ice cream?
... ... ... ... ... ... 4.
4. DesDescribcribe the the ine indusdustriatrial mel methothod of d of prepreparparatioation of n of kulkulfi?fi?
... ... ... ... ... ...
1
1
1
1
.
.
8
8
L
L
E
E
T
T
U
U
S
S
S
S
U
U
M
M
U
U
P
P
There is a significant demand for ‘soft ice cream’. The term soft ice cream
There is a significant demand for ‘soft ice cream’. The term soft ice cream applies toapplies to
those products which are marketed in t
those products which are marketed in the soft form, and are he soft form, and are consumed immediatelyconsumed immediately
after they are drawn from the
after they are drawn from the freezerfreezer..
The differences between soft serve ice cream and regular ice cream include :
The differences between soft serve ice cream and regular ice cream include :
composition, freezing procedures, stability and whipping properties of the
composition, freezing procedures, stability and whipping properties of the mix, andmix, and
the maintenance of dry, smooth, stiff characteristics of the product as drawn from
the maintenance of dry, smooth, stiff characteristics of the product as drawn from
the freezer.
the freezer.
The term ‘novelty’ means something unique. As it related to ice crea
The term ‘novelty’ means something unique. As it related to ice cream, we mean anym, we mean any
single-serve
single-serve portion-controlled product. Todayportion-controlled product. Today, machinery c, machinery can produce protion-an produce
protion-control portions of nearly every shape and size
control portions of nearly every shape and size such as coated and uncoated bars,such as coated and uncoated bars,
cups, fancy funny face and character bar and ice cream sandwiches. But the human
cups, fancy funny face and character bar and ice cream sandwiches. But the human
element is still critical in the production of ice cream novelties.
element is still critical in the production of ice cream novelties.
Indigenous frozen desserts include Kulfi, which is a frozen dessert
Indigenous frozen desserts include Kulfi, which is a frozen dessert characterized bycharacterized by
slight whitis
slight whitish to brownish appearance, compach to brownish appearance, compact bodyt body, icy texture and nutty, , icy texture and nutty, cooked,cooked,
caramelized flavour
caramelized flavour. It is . It is popular in the northern and western parts popular in the northern and western parts of India. In theof India. In the
traditional proce
traditional process, milk is thickened in a shallow pan with constant agitation. Sugar,ss, milk is thickened in a shallow pan with constant agitation. Sugar,
nuts, essence and colour are added towards the finishing stages. Concentrated mass
nuts, essence and colour are added towards the finishing stages. Concentrated mass
is poured into metallic moulds and frozen in a mixture of ice and salt and
is poured into metallic moulds and frozen in a mixture of ice and salt and
Malai-ka- baraf,
baraf, which which is is similar similar to to kulfi kulfi and and prepared prepared by by freezing freezing a a mixture mixture of of malai malai (heat(heat
desiccated/clotted milk), sugar, nuts and essence. This product has
desiccated/clotted milk), sugar, nuts and essence. This product has a plastic a plastic bodybody,,
crunchy
crunchy, icy texture, , icy texture, and delicate, nutty and delicate, nutty and caramel and caramel flavourflavour..
1
1
1
1
.
.
9
9
K
K
E
E
Y
Y
W
W
O
O
R
R
D
D
S
S
CCaassssaattaa :: This refers to ice cream on a sponge cake.This refers to ice cream on a sponge cake.
C
Clluummppiinng g oof f ffaatt :: Aggregates of fat, which form at elevatedAggregates of fat, which form at elevated
temperatures under certain conditions of
temperatures under certain conditions of
homogenizati
homogenization of milk, cream, or on of milk, cream, or ice creamice cream
mix. A second homogenization at lower
mix. A second homogenization at lower
pressures (5
pressures (500 00 psi.) psi.) aids aids in in breaking breaking up up fatfat
clumps that may have formed during the first
clumps that may have formed during the first
stage of homogenization.
stage of homogenization.
C
Cooaarrsse e oor r iiccy y tteexxttuurree :: This is the most common texture defect in iceThis is the most common texture defect in ice
cream. It indicates that the ice crystals are
Softy and Naovelties – Softy and Naovelties – Definition, Definition, Composition, Legal Composition, Legal Standar
Standards and ds and MethodMethod of Manufacture of Manufacture
7 711
large or not uniform in size, or that the
large or not uniform in size, or that the air cellsair cells
are too large.
are too large.
C
Cooookkeed d ffllaavvoouurr :: A cooked flavour is due to chemical changes.A cooked flavour is due to chemical changes.
Milk and milk products, when subjecte
Milk and milk products, when subjected tod to
high temperatures develop this f
high temperatures develop this flavour. lavour. ThisThis
flavour arises from the s
flavour arises from the sulphydryl groupsulphydryl groups
activated by heat denaturation of whey
activated by heat denaturation of whey
proteins
proteins and and the the proteins proteins of of fat fat globuleglobule
membrane.
membrane.
F
Frreeeezziinng g ppooiinnt t oof f mmiixx :: The temperature at which ice cream mix willThe temperature at which ice cream mix will
freeze, approximately 27 to 28
freeze, approximately 27 to 28 F dependingF depending
on the sugar content of the mix. Mix with
on the sugar content of the mix. Mix with
lower sugar content will freeze at a slightly
lower sugar content will freeze at a slightly
higher temperature.
higher temperature.
H
Haarrddeenniinng g oof f iicce e ccrreeaamm :: It refers to the second phase of freezing whereIt refers to the second phase of freezing where
freezing in cups/packages is
freezing in cups/packages is accomplishedaccomplished
without agitation. The time required for
without agitation. The time required for
hardening is the time necessary for the
hardening is the time necessary for the
temperature of the center of the package to
temperature of the center of the package to
reach to –18 C.
reach to –18 C.
H
Heeaat t sshhoocck k rreessiissttaannccee :: Ability of ice cream to maintain its structureAbility of ice cream to maintain its structure
when it is subjected to extreme fluctuations in
when it is subjected to extreme fluctuations in
temperature.
temperature.
H
Hoommooggeenniizzaattiioonn :: to bring about homogeneity; it refers toto bring about homogeneity; it refers to
br
breakeakining g of of fat fat glglobobulules es to to lesless s ththan an 2 2 mimicrocronsns
so that a permanent and uniform suspension
so that a permanent and uniform suspension
of the fat is
of the fat is obtained.obtained.
M
MSSNNF F ffaaccttoorr :: It is defined as the ratio of per cent MSNF toIt is defined as the ratio of per cent MSNF to
per
per cent cent water water present present in in the the ice ice cream cream mix,mix,
multiplied by 100.
multiplied by 100.
O
Ovveerrrruunn :: It is the increase in volume of ice cream over It is the increase in volume of ice cream over
the volume of mix, expressed as percent of
the volume of mix, expressed as percent of
the volume of mix.
the volume of mix.
Sandy
Sandytteexxttuurree :: This is related to the presence of large lactoseThis is related to the presence of large lactose
crystals in ice cream. Fairly large lactose
crystals in ice cream. Fairly large lactose
crystals are hard to dissolve in the mouth and
crystals are hard to dissolve in the mouth and
they cause a gritty sensation as
they cause a gritty sensation as though the icethough the ice
cream contained sand.
cream contained sand.
S
Sooggggy y bbooddyy :: Ice cream which is heavy and somewhat wetIce cream which is heavy and somewhat wet
in appearance.
in appearance.
T
Teexxttuurree :: TTexture is the attribute of a substance relaexture is the attribute of a substance relatedted
to its finer structure- the size, shape and
to its finer structure- the size, shape and
arrangement of the small particles. The
arrangement of the small particles. The texturetexture
of ice cream i
of ice cream is dependent on the number, size,s dependent on the number, size,
shape and arrangement of the ice crystals and
shape and arrangement of the ice crystals and
other particles.
other particles.
W
Weeaakkbbooddyy :: Ice cream is saIce cream is said to have a weak body whenid to have a weak body when
it melts down to a liquid of low c
Frozen Dairy Products Frozen Dairy Products
7 722
Whipped
Whippedccrreeaamm :: Cream that contains enough butter fat to allowCream that contains enough butter fat to allow
incorporation of air. The whipped cream owes
incorporation of air. The whipped cream owes
its stability to the “islands of fat” that result
its stability to the “islands of fat” that result
from partial churning.
from partial churning.
Whipping
Whippingaabbiilliittyy :: It refers to those properties of a mix whichIt refers to those properties of a mix which
determine the rate at which air can be
determine the rate at which air can be
incorporated and the maximum overrun that
incorporated and the maximum overrun that
can be obtained.
can be obtained.
1
1
1
1
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.
10
10
S
S
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S
S
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S
ArbuckleArbuckle, W, W.S.1986, Ice Crea.S.1986, Ice Cream, 4m, 4thth edition. V edition. Van Nostraan Nostrand Reinholnd Reinhold Company,d Company,
New
New YYork.ork.
Bhandari, Vivek, 2001. Ice cream : Manu
Bhandari, Vivek, 2001. Ice cream : Manufacture afacture and Tnd Technology, 1echnology, 1stst editio edition, Tn, Tataata
McGraw-Hill Publishing Co. Ltd., New Delhi.
McGraw-Hill Publishing Co. Ltd., New Delhi.
Hyde, K.A. and Rothwell, J., 1973, Ice Cream, Churchill Livingstone, Edinburgh.
Hyde, K.A. and Rothwell, J., 1973, Ice Cream, Churchill Livingstone, Edinburgh.
Sommer, H.H., 1951
Sommer, H.H., 1951. The theory and practice of . The theory and practice of ice cream making, ice cream making, 66thth edition. edition.
Olsen Publ. Co., Milwaukee, WI.
Olsen Publ. Co., Milwaukee, WI.
Stogo, M., 1998. Ice cream and
Stogo, M., 1998. Ice cream and Frozen Desserts. A commercial guide to productionFrozen Desserts. A commercial guide to production
and market
and marketing, John Wiley and Sonsing, John Wiley and Sons, Inc., New Y, Inc., New York.ork.
1
1
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1.
1
1
1
1
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YYour answer should iour answer should include the followinclude the following points:ng points:
Check your progress 1
Check your progress 1
1.
1. ii.. AdAddiditiotion n of of an an anantiti-f-frorost st prprepepararatatioion n of of cacarbrbohohydydrarate te nanatuture, re, ininclclududiningg
MSNF
MSNF
i
iii.. InIncrcreaease se of of ththe oe ovvererrurunn
i
iiiii.. SeleSelectioction on of spf specifecific eic emulmulsifisifiers/ ers/ stabstabilizilizers.ers.
2 2.. RReecciippee:: F Faatt 1100..00%% M MSSNNFF 1100..66%% S Suuccrroossee 44..55%% H Hiiggh h ffrruuccttoosse e ccoorrn n ssoolliiddss 66..00%% G Glluuccoosse e ssoolliidds s 22..00%% D Deexxttrroossee 44..55%% E Emmuullssiiffiieerr//ssttaabbiilliizzeer r 00..77%% T Toottaal l ssoolliiddss 3377..33%% 3 3.. ii.. CCoommppoossiittiioonn i iii.. FrFreeeezizinng g pprorocecedudureress i
