Understanding of Icecream Industry

8/14/2019 Understanding of Icecream Industry

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Ice- Cream Industry

Brief Technical Perspective


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Solid Ingredients

Total Solid Ingredients of the Mix (35% to

45 %) Milk Ices 25 % Lollies 20-23%

Concentrated Milk fat (Cream or Butter) Concentrated Milk Solid not fat (Skimmed

Milk Powder)

Sugar including sucrose and glucose solid Stabilizers

Emulsifiers


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Function of (Milk Powder)

Also contributes to Flavor

Offers Chew Resistance

Enhances the ability to hold its air


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Function of (Sugar)

Provides the characteristic sweetness

Enhances the perception of Fruit Flavor

Provides the depressed freezing Pointalong with Lactose from the Milk

Component (Without this ice-cream hard

to scoop)

Cheapest Source of Total Solids


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Stabilizer A Definition

A food stabilizer is defined as an

ingredient that contributes to the uniformity

or consistency of a product under a variety

of conditions encountered during

processing, storage or use.


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Function of (Stabilizer)

Provides Viscosity to the unfrozen portion

of the Water

Stops the migration of the water within the

product

Without Stabilizer Ice-Cream (becomes

Coarse & Icy)

Prevents the Heat Shock


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Function of (Stabilizer) Contd.

During serving and consumption,

stabilizers contribute to uniform meltdown,

mouth feel and texture.

It resists or retards structural changes in a

dynamic environment.


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Function of (Emulsifiers)

Helps in Developing the appropriate Fat

Structure

Helps in Air Distribution


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Structure of The Ice - Cream

Emulsions & Foam


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Definition- Structure of Icecream

The structure of ice cream can be described as

a partly frozen foam with ice crystals and air

bubbles occupying a majority of the space. The

tiny fat globules, some of them flocculated andsurrounding the air bubbles also form a

dispersed phase. Proteins and emulsifiers are

in turn surrounding the fat globules. The

continuous phase consists of a veryconcentrated, unfrozen solution of sugars.


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Emulsions & Foam (Definition)

Emulsion can be defined as Liquid

Droplets dispersed in another immiscible

liquid


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Significance of the Processes

Aging the Mix

-Improves the whipping quality of the Mix and the bodyand texture of the ice cream

Freezing the Mix

- Removal of Heat from the Mix

- Incorporation of the Air

Homogenization

- Reduces size of fat globules

- Increases surface area

- Forms membrane

- makes possible the use of butter, frozen cream, etc


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Factors affecting the Transfer of

Heat Process Temperature of blast freezer - the colder the temperature, the faster the

hardening, the smoother the product. Rapid circulation of air - increases convective heat transfer. Temperature of ice cream when placed in the hardening freezer - the colder

the ice cream at draw, the faster the hardening Size of container - exposure of maximum surface area to cold air,

especially important to consider shrink wrapped bundles - they become amuch larger mass to freeze.

Composition of ice cream -freezing point depression and the temperature required to ensure a significa .

Method of stacking containers or bundles to allow air circulation. Circulationshould not be impeded

Care of evaporator - freedom from frost Package type, should not impede heat transfer. Corrugated cardboard may

protect against heat shock after hardening, but reduces heat transfer duringfreezing.
http://www.foodsci.uoguelph.ca/dairyedu/icstructure.htmlhttp://www.foodsci.uoguelph.ca/dairyedu/icstructure.html


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Over Run

Overrun is a term to describe the increase in

volume caused by whipping air into ice-cream

mix during freezing process. The usual range of

overrun in ice-cream is 60-100%. If ice-creamhas 100% overrun, it has a volume of air equal

to the volume of mix. In other words, 1 liter of

mix makes 2 liters of frozen ice-cream of 100%

overrun % Overrun = (Vol. of ice cream - Vol. of mix

used)/Vol. of mix used x 100%


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Figuring mix density

The density of mix can be calculated as follows:

Wt. per litre of water / (% fat/100 x 1.07527) +((% T.S./100 - % Fat/100) x 0.6329) + (%

Water/100) = Wt./ litre mix Example - Calculate the weight per litre of mixcontaining 12% fat, 11% serum solids, 10%sugar, 5% corn syrup solids, 0.30% stabilizer,

and 38.3% T.S. 1.0 kg/L / ((0.12 x 1.07527) + ((0.383 - 0.12) x

0.6329) + 0.617) = 1.0959 kg/L of mix


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Figuring target package weights, with

particulates

Example : Butter brickle ice cream; density ofmix 1.1 kg/L; overrun in ice cream 100%; densityof candy 0.748 kg/L; candy added at 9% byweight, (i.e. 9 kg to 100 kg final product)

In 100 kg final product, we have:

9 kg of candy (or 9 kg / 0.748 kg/L = 12.0 L)

91 kg of ice cream (or 91 kg / (1.1 kg/L /

(100/100 + 1)) = 165.4 L) So, 100 kg gives a yield of 12 + 165.4 = 177.4 L

1 L weighs 100 kg / 177.4 L = 564 grams


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Types of Ice-cream Defects

Flavor

Body & Texture

Melting Quality Color

Shrinkage


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Flavor Defects

Unnatural flavor: Caused by using flavors that are not typical of thedesignated flavor

Cooked: Caused by using milk products heated to too high atemperature or by using excessively high temperatures in mixpasteurization.

Old Ingredient: Caused by the use of inferior dairy products in thepreparation of the mix. Powders made from poor milk or butter madefrom poor cream will contribute to old ingredient flavor.

Oxidized: Caused by oxidation of the fat or lipid material such asphospholipid, similar to fluid milk

Rancid: Caused by rancidity of certain fats.

Storage: "Lacks Freshness" held in a stale storage atmosphere.Ice cream can also pick up absorbed volatile flavors from thestorage environment.


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Body Texture

1). Coarse/Icy Texture: Due to the presence of ice crystals of such a size thatthey are noticeable when the ice cream is eaten. May be caused by

Insufficient total solids. Insufficient protein. Insufficient stabilizer or poor stabilizer. Insufficient homogenizing pressure (due to its effect on fat structure

formation). Insufficient aging of the mix (stabilizer hydration, also fat crystallization and

development of resulting fat structure). Slow freezing because of mechanical condition of freezer. Incorporation of air as large cells because of physical characteristics of mix

or type of freezer used.

Slow hardening. Fluctuating hardening room temperatures. Rehardening soft ice cream. Pumping ice cream too far from continuous freezer.


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Body Texture Contd.

2). Crumbly Body: A flaky or snowy characteristic caused by: High overrun. Low stabilizer or emulsifier. Low total solids. Coarse air cells.

3). Fluffy Texture: A spongy characteristic caused by:

Incorporation of large amount of air as large air cells. Low total solids. Low stabilizer content.

4). Gummy Body: This defect is the opposite of Crumbly in that it imparts a pasty orputty-like body. It is caused by:

Too low an overrun. Too much stabilizer.

Poor stabilizer.5). Sandy Texture: One of the most objectionable texture defects but easiest to detect. It

is caused by Lactose crystals which do not dissolve readily and produce a rough orgritty sensation in the mouth. This can be distinguished from "iciness" because thelactose crystals do not melt in your mouth.


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Melting Quality

1). Curdy Melt-Down: May be due to visible fat particles or due to coagulationof the milk proteins so is affected by factors that influence fat destabilizationsuch as:

High acidity (protein coagulation). Salt balance (protein coagulation). High homogenizing pressures (fat coagulation).

Over-freezing in the freezer (fat coagulation).2). Does not Melt: May be caused by: Over emulsification. Wrong emulsifier. High fat. Excessive fat clumping in the mix due to homogenization at too low a

temperature or single-stage homogenizer. Freezing to too low a temperature at freezer.

3). Wheying off: The salt balance, protein composition, and carrageenanaddition (or lack or it) all are factors.


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Color Defects

1). Color Uneven: Applies usually to ice

cream in which color has been used

2). Color Unnatural:

Wrong shade of color used for flavored ice

cream.

Too much yellow coloring used in vanillaice cream.

Grayish color due to neutralization.


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Shrinkage Defect

Freezing and hardening at ultra low

temperatures.

Storage temperature. Both low and high

appear to contribute.

Excessive overruns.

Pressure changes

Documents

Understanding of Icecream Industry