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REKHA S. SINGHAL HEAD OF FOOD ENGINEERING AND TECHNOLOGY DEPT. INSTITUTE OF CHEMICAL TECHNOLOGY, MATUNGA, MUMBAI - 400 019
DEFINITION
Ice cream may be defined as a ,frozen dairy product made by suitable blending and processing of cream and other milk products, together with sugar and flavor, with or without stabilizer and color, and with the incorporation of air during the freezing process. FSSAI Definition with specifications : It is the frozen product obtained from cow or buffalo milk or a combination thereof or from cream, and the other milk products, with or without the addition of cane sugar, eggs, fruits, fruit juices, preserved fruits, nuts, chocolate, edible flavors and permitted food colors, where Permitted emulsifiers & stabilizers 0.5%. Milk fat 10% or Milk fat 8% if fruits &/or nuts are included. Milk protein 3.5%. Total solids 36%. starches 5%, with proper declaration on the label.
CLASSIFICATION
Plain Ice-cream -Color and flavoring ingredients together amount to less than 5% of the volume of unfrozen ice cream. e.g. vanilla, coffee ice creams. Chocolate Ice-cream -Ice cream flavored with cocoa or chocolate. Fruit & Nut -Containing fruits like strawberry, apricot, mango, banana etc. with/without flavors, and nuts such as almonds, pistachio, walnuts, cashew nuts etc. Ices -Made from fruit juice, sugar and stabilizer with/without adding fruit acid, color, flavor (no dairy products) & frozen to consistency of ice cream. Sherbet -Made from fruit juices, sugar, stabilizer, and milk products. Similar as ices where all or a part of water is replaced by milk. Softy Ice cream -Sold as drawn from the freezer without hardening.
COMPOSITION
Constituents Milk fat Milk solids-non-fat (MSNF) Sugar Economy Ice Cream 10.0 10.0-11.0 13.0-15.0 Good Average Ice Cream 12.0 11.0 15.0
0.30-0.50
35.0-37.0
0.30
37.5-39.0
Milk Solids-Non-Fat Known as serum solids consisting of milk protein, milk sugar & mineral matter. Improves body & texture, have high food value & are inexpensive. Lactose contributes to sweetness, proteins make ice cream more compact & smooth. Has less impact on the smell. Should be added as largely as possible without risking the danger of sandiness, & salty or cooked flavor.
Emulsifier For improving upon and providing a uniform whipping quality to the mixture, with reduced whipping time. Produces drier ice cream with smooth body & texture. May result in excess body and decreased melting resistance.
PROPERTIES OF MIX
Viscosity Essential for proper whipping and & retention of air. Two types are, Apparent- which is at thickened condition Basic- which remains after the apparent viscosity disappears with agitation.
It is in turn influenced by
1.Composition:-Fat, stabilizers increases viscosity but not as to a great extent as gelatin, if present. -Sugar, whereas, decreases viscosity.
PROPERTIES OF MIX
2.Kind & Quality of Ingredients:-Whether the ingredient is a source of fat, serum-solids, sweetening, etc. -Heat & salts (Ca, Na, etc.) affect viscosity due to their effect on milk proteins. 3.Processing & Handling of the Mix:-Pasteurization, homogenization decreases viscosity. -Aging causes increase in it because of solidification of the butter fat and hydration of proteins. 4.Total Solid Concentration:-General behavior of viscosity is to increase with solid content but it in turn depends upon type and source of solids. e.g. fat causes slight increase than gelatin. -Increase in viscosity depends on physical state of solids. e.g. proteins coagulated or not.
PROPERTIES OF MIX
5.Temperature:Lowering the temperature results in increased viscosity. Desirable values of ice cream viscosity are not yet determined with the fact however that it can range between 50-300 centipoise.
PROPERTIES OF MIX
Acidity & pH Depends upon serum solids content, and calculated as,
% Acidity of mix= % acidity of milk
Thumb rule :- Multiply serum solids by 2 and divide by 100. Normal pH of mix = 6.3 High acidity indicates presence of lactic acid. Its undesirable, as it contributes to excessive mix viscosity, decreased whipping rate, an inferior flavor & a less stable mix. Neutralization can be done by NaHCO3, Na2CO3, Ca(OH)2, NaOH etc. in this case. However, over neutralization produces flat flavor & dull (greyish) color.
PROPERTIES OF MIX
Mix stability Refers to resistance to separation by the milk proteins by coagulation or precipitation in the mix. Otherwise ice cream will have curdled appearance. Various factors responsible for this defect are
o o o o o o o Mix acidity Low citrate and phosphate content High Ca, Mg content high homogenizing pressure High heat treatment (pasteurization) Low aging time (poor hydration) Destabilizing effect of freezing
Particle size, charge & degree of hydration is important; most stable mix particle is hydrophilic suspension as it is charged & hydrated.
PROPERTIES OF MIX
Specific Gravity Varies with its composition Ranges from 1.05-1.12 Sp. Gravity @ 160C =
100 % fat 0.93 % Sugar % MSNF % Stabilizer 1.58 %Water 1
Surface Tension Studies indicates that increasing surface tension than that of a freshly prepared mix is difficult. Emulsifiers however can readily decrease it, but lowering it to very less value will result in excessive whipping rates, fluffy short body, & shrinkage defects. Normally it varies from 48-50 dynes.cm2
PROPERTIES OF MIX
Freezing Point Depends on soluble constituents & varies with its composition. Sugar, milk sugar, milk salts and externally added substances (which are in true solution) affects it directly. Indirect effect is due to fat, proteins & those which are not in true solution. Glucose depresses it for 2 times than sucrose. Average mix has freezing point of 27.50F. Whipping rate High whipping rate means the ability to whip rapidly to a high overrun. Not related to viscosity however, it is hypothesized that tensile strength & strength of lamella (i.e. walls around the air cells) has measure contribution. Small fat globules & less clumping High whipping ability
Selection of ingredients Figuring the mix Making the mix Pasteurizing the mix (680C/1550F for 30 min.) Homogenizing the mix (1st stage-2500psi, 2nd stage- 500 psi) Cooling & Aging the mix (0-40C) Freeing the mix (-4 to -50C) Fig.1 Schematic representation Of Ice cream Manufacture Packaging of ice cream
SELECTION OF INGREDIENTS
Dairy products 1. Source of fat
o o o o Sweet cream (mostly used) Frozen cream Unsalted butter Butter oil
2. Sources of MSNF
o o o o Skim milk powder (generally used) Skim milk Condensed skim milk Sweet cream butter milk
SELECTION OF INGREDIENTS
Non-Dairy products 1. Sweetening Agents
o o o o o o Sucrose (most common) Dextrose (corn sugar) Corn syrup solids (dextrose + maltose) Corn syrup Invert sugar (glucose + fructose) saccharin (in diabetic ice creams)
2. Stabilizers
o Gelatin (animal source) o Na- alginate (vegetable origin & hence widely used) o Guar gum etc.
3. Emulsifiers
o Mono- or di-glycerides of fat forming fatty acids
SELECTION OF INGREDIENTS
4. Flavors
o o o o o o Vanilla (most popular) chocolate strawberry pineapple banana mango
5.
Colors
o Yellow, pink green etc.
6.
Egg solids
o Yolk solids improve whipping ability
7.
NUMERICAL
Prepare an ice cream mix containing 10% fat, 11% serum solids, 14.5% sugar, & 0.3% stabilizer. Given : whole milk testing 6.8% fat, 9.6% serum solids, cream testing 40% fat & 5.4% serum solids, skim milk powder testing 0.5% fat & 97% serum solids, sugar & stabilizer.
o HINT:- Try to form mass balance equations for total fat, serum solids, & total mass balance. Then solve these three equations to find three unknowns X= while milk required Y= cream required Z= skim milk powder required.
NUMERICAL
SOLUTION
X= whole milk required Y= cream required Z= skim milk powder required Hence, X (6.8/100) + Y(40/100) + Z(0.5/100) = 10..mass balance for fat X (9.6/100) + Y(5.4/100) + Z(97.0/100) = 10...mass balance for serum solids X + Y + Z + 14.5 + 0.3 = 10...overall mass balance
Batch method : - 68.50C (1550F) for not less than 30 min. HTST method : - 80.00C (1750F) for not less than 25 sec.
2.
After partially freezing to a certain consistency, it is drawn from the freezer into packages & quickly transferred to cold storage rooms, where the freezing & hardening process is completed without agitation.
% overrun
OR
% overrun
Amount of air incorporated depends upon mix composition, the way it is processed & regulated. It gives proper body, texture & palatability necessary to a good quality product.
Products Ice cream, packaged Ice cream, bulk Softy ice cream
After freezing, ice cream is drawn into containers to give it final desired shape & then goes for packaging. Gives protection against moisture loss, temperature fluctuations, avoids recontamination. Ice cream packages are of two types: Multi-serving:o o For seldom use e.g. tinned-steel cans. They are cleaned, sanitized & used repeatedly.
1.
2.
Single-serving:o o o o Very popular. Bulk ice cream packed in fiber board cartons coated with wax or polythene-wax blends for protection against moisture & oxygen. Compete plastic cylindrical containers with a recloseable lid are also used. They are cleaned, sanitized & used repeatedly.
Demerits are,
12-15 0.4-0.6
FLAVOR
Bitter Cooked
FLAVOR
Oxidized/oily/ metallic/tallowy
BODY
Soggy
Weak
Texture
Fluffy Sandy
Melting Quality
Color
Miscellaneous
Causes Prevention
Name of defect
Shrinkage
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