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 Author's personal copy

I
Ice Cream: Composition and Health Effects
SS Deosarkar, College of Dairy Technology, Pusad, India
SD Kalyankar, Government College of Dairy Technology, Udgir, India
RD Pawshe, Satpuda Shikshan Sansthan, Jalgaon Jamod, Buldhana, India
CD Khedkar, College of Dairy Technology, Pusad, India
ã 2016 Elsevier Ltd. All rights reserved.

Introduction • Establishment of product standards

Ice cream is a frozen dairy product made by freezing the ice
cream mix with agitation. It is composed of a mixture of food
ingredients like milk products, sweetening materials, stabilizers,
colors, flavors, and egg products. Ice cream mix is the unfrozen
mixture of the ingredients, consisting of all the ingredients of ice
cream with the exception of air and flavoring materials. The
composition of ice cream is usually expressed as a percentage
of its constituents, for example, the percentage of milk fat, milk
solids not fat, sugar, egg solids, stabilizers (which are the com-
pounds added in very small quantities to strongly influence the
formation and growth of ice crystal in the ice cream so as to
render the product with desired body and texture), and the total
solids. Ice cream and related products are classified as frozen
desserts, which include ice cream, frozen custard, frozen confec-
tions, ice milk, sherbets, water ices, and mellowing products.
Ice cream had its origins in Europe and was introduced later in
the United States where it developed into an industry. It is widely
believed that ice cream evolved from iced beverages and water
ices. Ice cream probably came to the United States with the early
English colonists. In 1851, the first wholesale ice cream industry
in the United States was established in Baltimore, Maryland. Ice
cream plants were also established in New York, Saint Louis,
Chicago, Washington, and Cincinnati. The development of con-
densed and dried milks and the introduction of the pasteurizer
and homogenizer, improved freezers, and other preserving equip-
ments accompanied a slow growth in the industry only after 1900.
The ice cream soda was introduced in 1879, and ice cream cone
and Eskimo Pie were introduced in 1904 and 1921, respectively.
Drivers of Extensive Development of the Ice Cream Industry
It was around 1920 that the value of ice cream as an essential
food was recognized and the product was immensely popular
since then. The following developments have made ice cream
widely available to the consumer:
• Improved manufacturing technologies and development of
automated operating systems, refrigeration, and transportation
• Ingredients of better quality and enhanced knowledge of
their usage
• Quality assurance in the ice cream industry
• Widespread academic programs, research, and extension
activities in ice cream technology
• Attractive packaging and efficient distribution network
• Extensive advertising and merchandising programs
In India, an initiative was taken by the Ministry of Food Pro-
cessing Industries (Goverment of India) by recommending the
Cooperative and Public Sector milk plants to produce ice
cream. It enabled the production of a range of low-cost ice
creams for those who cannot afford it and frozen novelties that
dominate the market. At the same time, this step widened the
product mix of the cooperative dairy plants and improved their
efficiency and viability. Already, encouraging results have been
reported from field trials of ice cream production by the Coop-
erative Sector. The entry of the Cooperative Sector resulted into
a boom in the production and sales of ice cream.
Composition of Ice Cream
Ice cream is frequently considered as a ‘fun food,’ which is
undeserving consideration, and even was considered as a
‘junk’ food. These depreciatory statements have affected indus-
trial development virtually from its inception. In reality, ice
cream is a relatively well-balanced, wholesome, easily
digestible, and delicious food. It is because ice cream is a nutri-
tious element of the diet that is frequently used as a meal
component for hospital patients. The energy value and nutrient
content of ice cream depends upon the food value of the prod-
ucts from which it is made. Ice cream contains about four times
as much carbohydrates as milk. The milk products that go into
the ice cream mix convey the constituents of milk, but in
different amounts. In developing a formulation of satisfactory
composition, some of the factors that need to be considered are
personal preference of company management or customer
demands for flavor, body and texture, and color characteristics
of the finished product, that is, natural or fortified flavor with
artificial flavoring; chewy to heavy, higher overrun; or more
cooling body and texture characteristics. Composition stan-
dards are also influenced by demands of customers, volume

Encyclopedia of Food and Health http://dx.doi.org/10.1016/B978-0-12-384947-2.00385-8 385

The Encyclopedia of Food and Health, (2016), vol. 3, pp. 385-390
 Author's personal copy
386 Ice Cream: Composition and Health Effects

Table 1 Composition of plain ice cream (per 100 g edible portion)

For different fat (%)

Constituents Good/average ice cream
10
12
16 Ice milk Ice cream cones Water ices

Water (%) 61.7 63.2 62.1 62.8 66.7 8.9 66.9

Food energy (Cal) 196.7 193.0 207.0 222.0 152.0 377.0 78.0
Protein (%) 4.1 4.5 4.0 2.6 4.8 10.0 0.4
Fat (%) 12.0 10.6 12.5 16.1 5.1 2.4 Trace
Total carbohydrates (%) 20.7 20.8 20.6 18.0 22.4 77.9 32.6
Wt./100 cal portion (g) 50.8 51.7 48.3 45.0 65.6 26.5 128.4

Source: Arbuckle, W. S. (1986). Ice cream (4th ed.). New York: AVI Publishing

Table 2 Nutritive value of commercial ice cream and related products

Product Weight (g) Fat (g) Protein(g) Carbohydrate (g) Total solids (g) Calories

Vanilla ice cream 100 12 4.0 20.7 38.3 204

Mango ice cream 100 10 3.5 21.2 36.3 188
Strawberry ice cream 100 8 3.6 21.2 40.8 194
Chocolate ice cream 100 13.1 3.6 25.8 42.1 221
Saffron pistachio 100 13.9 4.8 21.8 40.8 225
Ice milk 100 4.0 4.1 20.5 33.5 144
Low-calorie ice milk 100 2.0 4.2 23.5 28.9 91
Diabetic ice cream 100 9.0 4.3 20.6 28.6 152
Orange sherbet 100 1.5 1.3 13.2 30.5 124
Lemon sherbet 100 – – 27.3 29.1 113
Ice lolly 60 – – 27.6 14.5 54
Chocolate coated ice cream bar 60 10.4 1.8 14.1 23.1 142
Vanilla sandwich ice cream 50 3.7 3.5 10.7 24.0 115
Milk shake 100 3 3.9 16.6 24.5 104
Frozen yogurt 100 3.5 4.0 21.7 31.1 133

Source: Bhandari, V. (2001). Ice cream: manufacture and technology, pp. 6–18. New Delhi, India: Tata McGraw-Hill Publishing Company

of operation, quality of ingredients, and ingredient costs.
Detailed composition of ice cream is given in Table 1.
Ice cream contains three- to fourfold more fat than milk
and about 15% more protein than milk. It also contains other
food products such as fruits, nuts, eggs, dry fruits, and sugar,
which boost its nutritive value. The milk solids in ice cream are
usually subjected to higher heat treatments than those of pas-
teurized milk, they are also subjected to lower temperatures in
the freezing process, and they are stored longer before con-
sumption. It is an excellent source of food energy due to its
enhanced fat content than that of milk, and 50% of its total
solids content is sugar, including lactose, sucrose, and corn
syrup solids. The fact that these constituents are almost
completely assimilated makes ice cream an especially desirable
food for growing children and persons who need to put on
weight. For the same reason, its controlled use finds a place in
the diet of persons who need to reduce or who do not wish to
gain weight. Like milk, ice cream is not a good source of iron
and some of the trace elements. The nutritive value of com-
mercial ice cream and related products is depicted in Table 2.
tryptophan and lysine. Proteins in the diet supply the amino
acids required for the growth of infants and children and for the
maintenance of tissues in adults. Not only are milk proteins
known to be complete, but also the assimilation of ingested
milk proteins is 5–6% more complete than other proteins in
general. Milk proteins also have high chemical quality and high
net protein utilization (NPU) values. The chemical quality of a
protein is determined by comparing its amino acid content with
that of hen’s egg protein, which is recommended as a reference
protein. It is difficult to obtain NPU values using man as a test
animal, but relatively easy using the rat. The values for protein are
calculated from determinations of the nitrogen content in the
food. Early analysis of proteins showed that they have close to
16% nitrogen. The general practice then was to multiply the
nitrogen content by 6.25, the conversion factor for the protein
content. For milk proteins, the conversion factor is 6.38. The
glycosylated proteins make the ice cream more compact and
smooth and tend to prevent a weak body and coarse texture.
However, excessive amounts result in a salty or cooked flavor
and soggy or sandy body and texture defect.

Proteins in Ice Cream

Carbohydrates in Ice Cream
The milk proteins contained in ice cream are of excellent biolog-
ical value, because they contain all the essential amino acids. Milk Carbohydrates provide a significant amount of energy in all
proteins are important sources of essential amino acids like human diets. These are synthesized by plants from carbon

The Encyclopedia of Food and Health, (2016), vol. 3, pp. 385-390

 Author's personal copy
dioxide and water with the liberation of oxygen under the
influence of sunlight. The chief products are the sugars,
which are a convenient source of energy for the cells. These
include starch, dextrin, cellulose, pectin, gums, and related
substances. Sugars of several kinds may be used in the manu-
facture of ice cream. The commonly used sugar is sucrose. It
may come from either cane or beet, as these are identical in
composition. Corn sugar, now used extensively, is predomi-
nantly glucose or is converted to maltose or fructose. Invert
sugar, a mixture of equal amounts of the monosaccharide
fructose and glucose, is used at times. Lactose constitutes over
one-third of the solid matter in milk and
20% of the carbo-
hydrates in ice cream, which makes this product suitable for
lactose-intolerant people. Furthermore, it is readily hydrolyzed
into glucose and galactose. It enhances the utilization of cal-
cium and phosphorus in the human body. Additionally, inges-
tion of higher amounts of lactose is conducive to the growth of
lactose-fermenting Lactobacillus acidophilus, which produces
acidic condition in the intestine, thereby creating unfavorable
conditions for the growth of putrefactive bacteria. A sandy
body and texture defect is caused by a high concentration of
lactose.
Fat in Ice Cream
Fats are a rich source of energy. It is of major importance in ice
cream. It contributes a rich flavor and is a good carrier for
added flavor compounds and promotes desirable texture qual-
ities. It is essential to use the correct percentage of milk fat to
balance the mix properly as also to satisfy legal standards. Milk
fat is in the form of an emulsion; hence, it does not lower the
freezing point as it is not a true aqueous solution. It tends to
retard the rate of whipping. High fat content limits consump-
tion, will increase the cost, and increase calorific value. Gener-
ally, the fat content of a good average ice cream is considered to
be 12%. The best source of milk fat is fresh cream. Other
sources are frozen cream, plastic cream, butter, butter oil, and
condensed milk blends. Fats are present in foodstuffs and
storage depots of most animals, mainly in the form of triglyc-
erides. Milk fats have both saponifiable matter and non-
saponifiable matter. The saponifiable fraction includes the
glycerides, phospholipids, and other esters, such as those of
cholesterol and minor acid components. Milk fat contains at
least 60 fatty acids. Milk fat contributes significantly to the
nutritive value of ice cream. It is a rich source of energy, serves
as a carrier of fat-soluble vitamins A, D, E, and K, and contains
a significant amount of essential fatty acids, for example, lino-
leic and arachidonic acids. The amount of saturated and
Table 3 Selected fatty acids and cholesterol in ice cream and related products (per 100 g edible portions)
Fatty acids
Item Total (g) Total unsaturated (g)
Ice cream 12.5 7.0
Ice cream cones 2.4 1.0
Ice milk 5.1 3.0
Source: Arbuckle, W. S. (1986). Ice cream (4th ed.). New York: AVI Publishing
The Encyclopedia of Food and Health, (2016), vol. 3, pp. 385-390
Ice Cream: Composition and Health Effects 387
unsaturated fatty acids and cholesterol in ice cream, ice cream
cones, and ice milk is given in Table 3.
Minerals in Ice Cream
A variety of inorganic elements are essential for growth and
performance. Those needed in substantial amounts, such as
calcium, phosphorus, magnesium, sodium, potassium, and
sulfur, are termed as major minerals or macronutrients.
Those needed in small amounts, such as copper, cobalt, iodine,
manganese, zinc, fluorine, molybdenum, and selenium, are
termed as trace elements. The inorganic nutrients are interre-
lated and should be in particular proportions in the diet.
Calcium and phosphorus are of vital concern, since they are
very closely related. Milk and products like ice cream are the
richest sources of calcium, phosphorus, and other minerals
essential in adequate nutrition. It has been proved by research
workers that additional amounts of lactose in the diet favor the
assimilation of calcium. As ice cream is a rich source of lactose,
it favors the assimilation of greater quantities of the calcium
content of diet, which is needed by growing children and some
adults. The calcium contents of milk and ice cream are 0.118
and 0.132 g/100 g, respectively; the corresponding phospho-
rus contents are 0.093 and 0.105 g/100 g, respectively. The
minerals impart a slightly salty taste, which rounds out
the flavor of the finished ice cream.
Vitamins in Ice Cream
Vitamins are organic substances, which are required in small
amounts by the body for its metabolism and cannot be syn-
thesized in sufficient quantities by the body. These do not
contribute appreciable amounts of energy. Vitamins are
divided into two groups: fat-soluble and water-soluble vita-
mins. The fat-soluble vitamins include A, D, E, and K; the
water-soluble vitamins include B1 or thiamine, B2 or ribofla-
vin, B6, and B12. Like milk, ice cream is a rich source of many of
the essential vitamins without which normal growth and
health cannot be maintained. A brief description of the
better-known vitamins may help to emphasize the importance
of milk and ice cream in the diet.
Fat-soluble vitamins in ice cream
Vitamin A: Ice cream is an excellent source of this anti-infective
vitamin (492 IU 100 g1). It is the principal milk fat vitamin. It
is essential for growth and normal functioning of the retina. Its
deficiency results in night blindness and follicular keratosis, a
skin disorder.
Unsaturated oleic (g) Linoleic (g) Cholesterol (mg)
4.0 Trace 45.0
1.0 Trace 0.0
2.0 Trace 21.6
 Author's personal copy
388 Ice Cream: Composition and Health Effects
Vitamin D: Ice cream contains little quantities of this anti-
rachitic vitamin (4 IU 100 g1). Its deficiency results in
decreased growth rate and lowered calcium and inorganic
phosphorus levels in the blood. Vitamin D-enriched ice creams
can be prepared from fortified milk.
Vitamin E: Ice cream is a fair source of this antisterility
vitamin, containing about 3 mg kg1. This vitamin helps to
maintain normal health and reproductive organs in laboratory
animals. This vitamin is found in all cell membranes. It acts as
an antioxidant for polyunsaturated fatty acids and prevents a
large number of degenerative disorders.
Vitamin K: This vitamin has been found necessary for the
formation of prothrombin, which prevents bleeding by clot-
ting the blood. The concentration of this vitamin is very low in
milk, and pasteurization and evaporation destroy it.
Water-soluble vitamins
Vitamin B1 (thiamine): Ice cream contains an average
of 0.48 mg kg1 of this vitamin, with a range of 0.38–0.65
mg kg1, which is essential for proper metabolism and health.
Its deficiency causes beriberi, which is manifested by loss of
appetite, anxiety, exhaustion, and irritability. In some cases, it
can cause nervous disorders or dilation of the heart.
Vitamin B2 (riboflavin): Riboflavin is a dietary essential vita-
min for humans. Ice cream is a fairly good source of riboflavin,
containing an average of 2.3 mg kg1, with a range of
2.0–2.6 mg kg1. Its deficiency causes lesions of the eye and
mouth and reddening of the lips.
Vitamin B6 (pyridoxine): It is an important coenzyme in the
metabolism of amino acids. Its deficiency can cause anemia,
convulsions, decreased growth rate, and dermatitis. Ice cream
contains an average of 0.0047 mg kg1 of this vitamin, with a
range of 0.0026–0.0078 mg kg1.
Vitamin B12 (cyanocobalamin): It is one of the anemia-
preventing vitamins and is unique among vitamins, as it is not
found in any plants. This vitamin has the most complex structure
of all vitamins. It is an essential metabolite for a wide variety of
organisms. Ice cream contains an average of 0.0047 mg kg1 of
this vitamin, with a range of 0.0026–0.0078 mg kg1. Its defi-
ciency can produce anemia and degeneration of the spinal cord.
Vitamin C (ascorbic acid): It is widely distributed in the
tissues of all plants and animals. It is abundantly found in
fruits, fruit juices, and green leafy vegetables. These vitamins
act as an antiscorbutic factor in the prevention of scurvy. Fruit
ice creams are excellent sources of this vitamin. On an average,
ice cream contains 3 mg kg1 of this vitamin, with a range of
0–11 mg kg1.
Stabilizers
Stabilizers are used to prevent the formation of objectionable
large ice crystals in ice cream. They have high water-holding
capacity; in addition, they prevent ice crystal formation in
storage, give uniformity of product, give desired resistance to
melting, and improve handling properties. The effect of stabi-
lizers on flavor is indirect. They increase viscosity, have no
effect on the freezing point, and generally decrease whipping
ability. The amount of stabilizers to use varies with its
The Encyclopedia of Food and Health, (2016), vol. 3, pp. 385-390
properties, with the solids content of the mix, with the type
of processing equipment, and other factors.
Generally, stabilizers are added at the rate of 0.2–0.3% of
the mix. Stabilizers commonly used are sodium alginate,
sodium carboxymethyl cellulose (CMC), guar gum, locust
bean gum, carrageenan, gelatin, and pectin. It is not necessary
to age the mix when alginates are used. CMC produces a chewy
characteristic in the finished product. Gelatin produces a thin
mix and requires an aging period. Pectin is used alone or in
combination with gums as a sherbet or ice stabilizer. The addi-
tion of excessive amounts of stabilizers results in soggy or heavy
body and high resistance to melting in the finished product.
Emulsifiers
Emulsifiers are used to produce ice cream with a smoother
body and texture, to impart dryness, and to improve whipping
ability of the mix. Emulsifiers extensively used are monoglyc-
erides or diglycerides, sorbates, and polysorbates and are
added at the rate of 0.1–0.4% of the finished product. Egg
yolk solids are also used as emulsifiers. Excessive amounts of
emulsifiers produce slow melting characteristics and body and
texture defects in the product.
Flavors
Flavor is generally considered as one of the most important
characteristics of ice cream. The kind of flavoring material influ-
ences the quality of the ice cream mix since slight off-flavor in it
can obscure the delicate flavor of the flavoring material to be
added. Local preference of the consumers determines the type
and intensity of flavor to be added. Natural and synthetic flavor
substances are available for the flavoring of ice cream.
Colors
Ice cream should have a delicate, attractive color that can be
readily associated with the flavor. Most colors are of chemical
origin. Colors are available in liquid or powder form. Most ice
cream manufacturers prefer to purchase dry colors since these
are more economical and can be dissolved in boiling water as
needed.
Digestibility and Palatability of Ice Cream
Ice cream is considered as an ideal food for people suffering
from stomach or throat ailments when other foods cannot be
taken. There are several reasons to support this viewpoint. Its
sweet, pleasant flavor, smooth texture, and characteristic cool-
ness make it a highly palatable food. Its high palatability
stimulates the flow of digestive juices, which enhances diges-
tion. Moreover, homogenization employed in its manufacture
facilitates digestion as it happens with homogenized milk, as
the digestive juices readily act upon the fat globules broken
into small globules. Many experiments show that homoge-
nized milk is more digestible than milk not so treated. The
same holds true for the fat in ice cream mix when it is forced
through the homogenizer, as is now the practice in commercial
ice cream plants.
 Author's personal copy
Health Effects of Ice Cream
To combat osteoporosis
Dairy products like ice cream contain 0.122 g calcium per
100 g. It is beneficial for strong and healthy bones. According
to the Office of Dietary Supplements (ODS), 99% of the body’s
calcium can be found in the bones and teeth where it is used to
help function and structure. When the body is not receiving a
sufficient amount of calcium daily, it can take calcium from
where it is stored. Regular calcium intake from ice cream and
other dairy products can also reduce the risk of osteoporosis, a
disease related to an increase in bone fractures. Not only is
calcium good for the bones and teeth, but also it plays a part in
weight loss. Studies have shown a correlation between reduced
weight and weight gain prevention with an adequate daily
intake of calcium. When the body is not receiving an adequate
amount of calcium, it causes fat cells to enlarge by storing fat.
The lack of calcium is correlated to the creation of fat-
producing hormones and a slowing effect of fat breakdown
leading to weight gain.
In women’s reproductive health
It is very strongly advocated by the researchers that ice cream is
helpful in maintaining the reproductive health of women. A
recent investigation comprising 18 000 women of 24–42 years
suggests eating ice cream increases chances of ovulating. The
study looked at the eating habits of the women under the
feeding trials. After accounting for other factors, like smoking
and drinking, the researchers found that women who ate full-
fat ice cream two more times a week had a 38% lower risk of
ovulation-related infertility. That is compared to women who
had full-fat ice cream less than once a week. So what about low-
fat foods? The study found that women who ate at least two
servings of low-fat milk products a day were 85% more likely to
have problems ovulating than women who only ate one serv-
ing. The researchers suggest women trying to get pregnant keep
a careful eye on calories, but eat full-fat until conception.
Improvement of immunity
As ice cream is rich in lactoferrin and cytokines, it improves the
immunity against various diseases, including influenza. Ironi-
cally, there is a misapprehension that ice cream is regarded as a
cause of colds and coughs. In fact, when we eat ice cream,
melting ice cream that goes into the mouth is affected by
body temperature, so at that point, the temperature of ice
cream is not so low any longer.
Ice cream as a delivery medium for probiotics
Probiotics are distinct live microorganisms that, when admin-
istered in sufficient amounts, exert a health benefit on the host.
In recent years, probiotic bacteria have increasingly been incor-
porated into dairy foods as dietary adjuncts. This is an ideal
way to reestablish the balance of intestinal microbiota. Probi-
otic ice cream can be produced by the incorporation of probi-
otic bacteria in both fermented and unfermented mixes. Ice
cream is an ideal vehicle for the delivery of these organisms in
the human diet. Lactobacillus and Bifidobacterium are the most
common species of lactic acid bacteria used as probiotics for
this purpose. Among the frozen dairy products with live pro-
biotics, probiotic ice cream is also gaining popularity for its
The Encyclopedia of Food and Health, (2016), vol. 3, pp. 385-390
Ice Cream: Composition and Health Effects 389
neutral pH. The high total solids level in ice cream including
the fat and milk solids provides protection for the probiotic
bacteria. Because the efficiency of added probiotic bacteria
depends on dose level, type of dairy foods, presence of air,
and low temperature, their viability must be maintained
throughout the product’s shelf life and they must survive the
gut environment. Live probiotic bacteria are more than unvi-
able cells; therefore, the International Dairy Federation (IDF)
recommends that a minimum of 107 probiotic bacterial cells
should be alive at the time of consumption per gram of prod-
uct. Studies indicate, however, the bacteria may not survive in
high enough numbers when incorporated into frozen dairy
products unless a suitable method is used against freeze injury,
and oxygen toxicity represents factors affecting probiotic sur-
vival in ice cream.
Another way is to adjust the conditions of production and
storage for more survival rates. The physical protection of
probiotics by microencapsulation is a new method for increas-
ing the survival of probiotics. Encapsulation helps to isolate
the bacterial cells from the adverse environment of the product
and gastrointestinal tract, thus potentially reducing cell loss.
Selecting suitable probiotic strains depends on their ability to
survive simulated conditions of ice cream (high sucrose con-
centrations, high oxygen, freezing, and storage temperatures),
acidic (to simulate gastric conditions) and alkaline conditions
(to simulate intestinal conditions). Microencapsulation of pro-
biotics can further protect these bacteria from the mentioned
conditions.
During the last two decades, several studies have shown
that ice cream has a good ability as a medium for delivery of
probiotics into the human gut. Frozen dairy products create
ideal conditions for probiotic bacteria to survive for a long
term of production, distribution, and storage. Ice cream pro-
vides good conditions for probiotic growth in large numbers
and their survival during storage. Low-fat ice cream in compar-
ison with regular ones provides better conditions for the sur-
vival of probiotics. Incorporation of probiotic bacteria in ice
cream does not create any problem because ice cream pH
(6.6–6.5) is ideal for survival of these microbes.
It could be concluded from the ongoing discussion that ice
cream is particularly valuable for its content of high-quality
protein and easily assimilated calcium. It provides many nutri-
ents and can make a useful and enjoyable contribution to the
daily intake of energy in a healthy and balanced diet. The
future success of functional probiotic ice creams in market-
place depends on its consumer acceptance. The development
of probiotic ice cream is a key research priority for food design
and a challenge for both industry and science sectors.
Especially, ice cream is a good vehicle to transfer probiotics to
the human intestinal tract. An additional way to keep the levels
up of the probiotic cells in the gut is to consume this frozen
dessert on a regular basis. More studies are needed to further
investigate the probiotic survival in harsh conditions of ice
cream formulation and manufacturing.
See also: Carbohydrate: Digestion, Absorption and Metabolism; Ice
Cream: Uses and Method of Manufacture; Milk: Role in the Diet;
Nutrition and Infection; Osteoporosis; Probiotics; Protein: Digestion,
Absorption and Metabolism; Vitamins: Overview.
 Author's personal copy
390 Ice Cream: Composition and Health Effects

Further Reading Relevant Websites

Arbuckle WS (1986) Ice cream, 4th ed. New York: AVI Publishing.
Aziz H, Aslan A, Mina J, Solmaz M, and Hanie E (2012) Factors influencing probiotic
survival in ice cream: A review. International Journal of Dairy Science 7: 1–10.
Bhandari V (2001) Ice cream: Manufacture and technology, pp. 6–18. New Delhi, India:
Tata McGraw-Hill Publishing Company.
Marshall RT and Arbuckle WS (1996) Ice cream, 5th ed. New York: Chapman and Hill
Publishers.
Passmore R and Eastwood MA (1986) Human nutrition and dietetics, 8th ed. Edinburgh:
Churchill Livingstone.
Tait MJ, Finney DJ, and Narhan SK (1993) Ice cream: Dietary importance.
Encyclopaedia of food science, food technology, and nutrition, vol. 4,
pp. 465–2468. London: Academic Press.
Umesh AR, Atmaram K, and Jayaprakasha HM (1989) Utilization of Vanaspati in the
preparation of filled soft serve ice cream. Cheiron 18(3): 118.
http://www.ajcn.nutrition.org/content/early/2012/02/14/ajcn.111.027003 – The
American Journal of Clinical Nutrition.
http://www.biomedcentral.com/1471-5945/12/13 – BioMed Central.
http://www.indianjournals.com/ijor.aspx?target¼ijor:
jfeb&volume¼3&issue¼1&article¼001 – Indian Journals.
http://www.scientificamerican.com/article/scientists-turn-unsaturated-fats-healthier-
ice-cream/ – Scientific American.
http://www.symptomfind.com/nutrition-supplements/health-benefits-of-ice-cream –
Office of the Dietary Supplements.

The Encyclopedia of Food and Health, (2016), vol. 3, pp. 385-390

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