Associate Professor

Deptt. of Dairy Sc. & Tech. (Formerly A.H & Dairying)

R.K. (P.G.) College

 Shamli, U.P., India  

Introduction

Ice cream is definitely known to have originated in Europe. water ices were made in southern Europe in 15th century. Survey report that it is an essential part of American people daily diet as considered their favorite dessert.

The ice-cream industry in India is of comparatively recent origin and may be said to have started in the 1960. Presently it may be considered a luxury food item. The Ice-cream market in India size reached a value of INR 194.0 Billion in 2022 Looking forward, IMARC group expects the ice cream market to reach a value of INR 508.4 Billion by 2028, exhibiting a growth rate (CAGR) of 17.5% during 2023-28. The ice-cream market is fueled by key factors such as tropical climate Conditions, rapid Urbanization, wasters and modern lifestyle and increasing income. The key main reason for the expected increase in ice cream sales in forecasting period is the heat waves that swept the country during the summer months when consumer reported to ice-cream for relief from the high temperature. According to Indian Metrological Department (IMD) the average monthly temperature of March 2022 was 33.1 °C, the highest value in the last 122 years.

Definition

Ice-cream is a whipped (to which air has been incorporated) and frozen dairy products prepared from such mixture of dairy products so as will give the desired composition of fat and Milk solids-not-fat together with cane sugar and flavouring agent, with or without stabilizer, Colouring matter and very often, egg products.

Classification

1.     Plain or standard Ice-cream

It's manufactured from a mixture of milk cream, milk Powder and canesugar fortified with flavor and vanilla. This variety of ice-cram is very popular in India The Coloring matter and flavor ingredients is less than 5% of  the volume of Unfrozen ice-cream Example- vanilla, coffee ice-cream.

2.     Fruit Ice-cream -its  containing  fruit with or without additional fruit flavouring Fruits such as strawberry, Pineapple, mango, bananas.

3.     Chocolate cream - When Ice-cream Contain Cocoa or Chocolate

4.      Bisque Ice-cream - It is prepared by the addition of backery product like Cake etc and appropriate flavouring.

5.     Nut Ice-cream - It Contain nuts, such as almond's Pistachio, walnuts, cashew nut etc, with or without additional flavour and colours.

6.      Sherbet - Made of fruits juices, sugar, stabilizer and milk products.

7.     Novelty Ice-cream- It is an especially shaped and usually low priced package Containing an individual serving whose main appeal includes in the shape, size, colour and Convenience for eating. Novelties are included chiefly chocolate Coated bar, confectionery bars  etc.

8.      Pudding ice-cream- This product contains a mixture of fruits, nuts and raisins with or without liquor, spices (ginger, Netmeg, clove, cinnamon and allspica) or eggs.

9.     Lacto - The type of product made by addition of sour milk to sherbets is known as lacto.

10.     Mellorinc or Filled in icecream - When butter fat has been replaced by suitable vegetables fat/oil such as coconuts oil, soybean oil, groundnut oil etc. Is known as Mellorine or filled ice-cream.

11.     Ices- It is made fruit Juices, sugar and stabilizer with or without additional fruits and, colours, flavouring or water and frozen to the Consistency of ice cream usually contain 28’-30’%. Sugar, 20-25% ovrrun and contain no dairy products.

12.    Soft icecream (softy)-sold as drawn from the freezer without hardening .

Composition

Constituents	Economy Ice-cream	Good average ice-cream
Milk Fat %	10	12
Milk S.N.F/ Serum  solids	10-11	11
Sugar %	13-15	15
Stabilizer emulsifier	0.30-0.50	0.30
Total Solids	35-17	37.5 to 39

Source - Ice-cream by Arbuckle (1968)

ISI Specification of Ice-Cream

Characteristics	Requirements
Weight (g/Lit) Min	525
Total solids (%Wt) Min	36.0
Milk fat (%Wt) Min	10.0 (Tentative)
Acidity (% lactic acid) Max	0.25
Sucrose (%Wt) Max	15
Stabilizer/emulsifier (%Wt) Max	0.5
Standard Plate count(per g)	Not  more than 2,50,000
Coli form Count (per g)	Not more then 90
Phosphates test	Negative

Ice-Cream Ingredients

1.     Dairy Products-

2.     Source of fat - sweet cream, frozen crea, plastic cream, unsalted butter, butter oil.

3.     source of serum solids - Skim milk, Skim Milk Powder (SMP) Plain or sweetened condensed Skim Milk.

4.      Fat and serum solids both - whole milk, whole Milk Powders (WMP), evaporated Milk, Plain or sweetened condensed whole Milk.

2. Non Dairy products

1. Sweetening agent - Sucrose (Cane or beet sugar), corn syrup, corn sugar, invert sugar ( Glucose + Fructose), sweetened condensed  skim or whole milk, saccharin, honey.

2. Stabilizer – Sodium alginate, Gelatin, Guar gum, Pectin, cornflavour, locust bean gum.

3. Emulsifiers - Monoglycerides, or di-glycerides, fatty acids.

4. Flavour- vanilla, chocolate, Pineapple, strawberry lemon banana, mango etc.

5. Colours - The colour increase its aesthetic appeal - Yellow Green, pink are normally used in frozen dessert.

Role of Ingredients in Ice-Cream

Milk Fat - Milk fat enriches and mellows the product and provide rich creamy flavour. It is also improve the body and melting resistance and cause smoothness on texture. It gives stability but impairs the whipping ability in product.

Milk solids-not fat (M.S.N.F.)

These also known as serum solid include protein, sugar and mineral matter and improve the body and texture of product. These ingredients are inexpensive but high in food value. A high content of Milk solids not fat (M.S.N.F.) Cause, sandiness defect in ice-cream.

Sugar

Sugar added to icecream as a sweeting agent. The function of sugar is to increase the acceptability of products. sugar are usually the cheapest sources of fatal solid, in the  mix It improve the texture and enhances the flavour of ice cream. It impairs the whipping ability and requires lower temperature for proper hardening of the ice-cream.

Stabilizers

These are used in very small quantities, to prevent the formation of large ice crystals in ice-cream during storage. They are very effective ingiving body and smooth texture and also provide melting resistance to the product.

Emulsifiers - These are used as surface-active agents and add into the whipping process., improve cell distribution and also enhance the heat stock resistance of the product.

Flavour

Its enhances the acceptability of product. The flavours should be intense enough to easily be recognized and to present a delicate pleasing table.

Colour - The Colour increases to aesthetic appeal.

Technology of Ice Cream Manufacture

                   Selection of ingredients

↓

  Assembling of ingredients

↓

calculation for quantity of ingredients to be taken

↓

     Cleaning and sterilizations of Utensils

↓

                  Preparation of mix and filtration

↓

Pasteurization of mix.

(LTLT Temp. 68-72°C for 30min OR H.T.S.T. 80°C for less than 20sec OR U.H.T (135-150°C) for few seconds)

↓

Homogenization of mix

          (1^st  Stage Pressure-2500 psi, 2^nd  stage pressure -500 psi at 63 to 77°C)

↓

              Cooling and ageing of mix. (Temp 0°C to  4°C for 2-4 hours)

↓

 Mixing of flavours, colures, fruits and nuts

↓

Freezing of mix.

 (Batch - 3 to -4°C for 7 min, continuous -5 to -6°C for 24sec, Soft serve freezer - 7 to -8°C for 3 min.)

↓

       Packaging & ice-cream

↓

                                   Hardening and storage of ice-cream

                                             (-23 to -29°C both )

Details of Ice-Cream Manufacture

1.     Selection of ingredients. The selection of ice-cream ingredients depends on different factors such as availability of raw material products, Perishability  of products, effects on body, texture and flavour of ice cream, handling convenience, Cost, availability of equipment. Proper selection of ingredients is most important factor in successful ice cream manufacture.

2.     Assembling of ingredients - The ice-cream ingredients are divided into two groups dairy and nondairy product. Dairy products are the chief source of milk fat and S. N.F and nondairy products used in ice cream making are sweetening agents, emulsifiers, stabilizers, flavouring I agent, colouring matter, fruit, nuts and eggs etc. The various source of these products of ice cream have been discussed in the foregoing pages.

3.     Calculation for quantity of ingredients to be taken: It is very important that all the constituents of an ice-cream mix should be exactly determined because the desired quality of the ice-cream may be acchived only by the proportion of the ingredients Moreover it aids in checking or controlling the cost of the production and obtain uniforms. quality in the product confirming to the legal standard. Pearson's square and algebraic method for estimating the quantity of ingredients required for ice-cream preparation.

4.     Cleaning and sterilization of Utensils - It is very important processing step for destruction of pathogens for safe consumption and longer keeping quality of finished product.

5.     Preparation of mix & filtration- Liquid ingredients like milk, water, cream, skim milk are mixed together and heated to 49°c to mixing the dry ingredients in giving manner.

a.     If gelatin is used as stabilizer it should be dissolved in nine times water heat to 72°C for 5 minutes and then slowly add in hot mix with agitation.

b.    In case of sodium alginate is used, it is mixed with a portion of  sugar and add slowly to fluid at 72°c during vigorous agitation.

c.     Milk powder mixed with some quantity of sugar and to mix at moving agitator point after attaining a temperature of 49°C before addition of stabilizer.

d.    Butter and plastic cream if used, cut into pieces and melted before mixing and then filtered to remove any bigger particle of fat globules.

6.   Pasteurization of mix

Proper pasteurization is essential in order to destroys all pathogenic bacteria, thereby safe guarding the healthier issue of the consumer. The recommended Pasteurization temperature in L.T.LT. (Holding method) is 68 to 72°C for 30 minutes and H.T.ST. Method it is 80°C for less than 20 seconds. In UHT Pasteurization temperature is 135-150°C for a fraction of a seconds (Present trend).

 The merits of Pasteurization are:

1.     Destroyed all disease producing bacteria like pathogenic bactria.

2.      It dissolves and aid to blend the ingredients of ice-cream mix.

3.       It improves flavours and keeping quality.

7.     Homgenization

The homogenization process of the ice-cream mix very essential step. Ice-cream mix should be homogenized in order to prevent the Churning of the fat during violent agitation in the freezer. The Icecream mix is usually homogenized at temperature between 63 to 77°C. homogenized at higher temperature reduces the clumping of gat globules, viscosity and freezing time in batch freezer. The Double stage homogenization of mix is more suitable than single stage homogenization. A pressure of 2500 psi at 1^st stage and 500 psi at the 2^nd stage give good results for mix The merits of homogenization of mix are the following.

a.     It prevent separations of fat during ageing of mix.

b.    Produces uniform  ice-cream with a smooth texture.

c.     Improves whipping ability of mix.

d.    Shortens ageing period of mix.

e.     Shortens the risk of churning mix in freezer.

f.     Reduced the amount of stabilizer required.

g.    Without homogenization it is impossible to use plastic cream, frozen cream, butter and butter oil etc.

8.     Cooling and ageing of Ice cream mix

Immediately after homogenization the Ice-cream mix is cooled to 0-4°C after which it should be held in ageing tanks until at this temperature for 2-4 hours, surface or Cabinets type of Coolers are generally used for the cooling purpose when sodium alginate is used as stabilizer, ageing practices is not required. Ageing results ire cream mix taking on an improve the body and texture of the finished products, whipping ability, melting resistance increase overrun of ice cream.  

9.     Mixing of flavours, colours fruits  and nutis.  

Different pleasing flavours colours corresponding to flavours, fresh fruit as pulp or cut into piece, nuts after cut into pieces should add to partially frozen Ice-cream while it is in the freezer.

10. Freezing of mix

When the mix has been properly aged it is ready for the freezing step. The chief attributes like quality, palatability. and yield of finished product depend on the freezing greeting process.

The freezing of ice-cream mix may be divided into two parts.

a.     The mix containing colour and flavouring agents added at me freezer is quickly frozen while being stirred to incorporate are so to produce and control the formation of small ice crystals so necessary to smooth body texture, palatability and overrun of finished product.

b.    After partial freezing product is drawn from the freezer into the packages and immediately transferred to the hardening chamber at the temperature of -23 to-29°C for again freezing and hardening without agitation Depending upon the drawing temperature, the first freezing  part accounts for 32 to 68% freezing while the second parts accounts for nearly 22 to 58% freezing of water.

Types of peezer - Freezer may be divided are follows:

1.     Batch freezers  2. Continous freezers 3. soft-serve freezers.

Freezing Time and Temperature for Different Freezers

Type of freezer	Freezing time to 90% overrun (approximate)	Drawing temperature °C
Batch freezer	7 Minutes	-3 to -4
Continuous freezer	24 Seconds	-5 to -6
Soft serve freezer	3 Minutes	-7 to -8

11. Packaging of Ice-cream.

Ice cream taken out from freezers is filled in Containers which provide it the desired a shape and size for Convenient handling during the hardening marketing process and also protect against contamination less moisture and temperature fluctuation etc.

12.  Hardening and storage of ice cream-

When Ice-ream is removed from the freezes, part of it remains unfrozen therefore it is Kept for Complete freezing in a hardening chamber. The freezing process Continued without causing any agitation during heartening process until the ice cream attains a temperature of -20°C or below. Quick hardening process in freezer is suitable while slow hardening process results ice crystals and coarseness. Hardening should be completed in 6 to 12 hours.

The factors which affect the hardening time as given below

1.     Size and shape of ice-cream package.

2.      Temperature of the product drawn from the freezes.

3.     Speed and temperature of cool air circulation.

4.     Composition of product mix.

5.     overrun in product.

After hardening process, Ice-cream may either be immediately marked or stored for one week or two week at the most hardening temperature and storage temperature both are same i.e, -23°C to - 29°C and it should be maintained uniformarly.  

Over Run In Ice-Cream

Over run is the volume of ice cream obtained en excess of the volume of mix and is expressed as percentage The increased volume of ice cream is due to the presence of air, which incorporated during freezing. It may be calculated with the help of following formula.

Overrun% = Volume of icecream obtained – volume of mix taken     X 100

                                    Volume of mix taken

In actual practices, ice-cream  is often whipped to about 95% overrun when ice-cream packed into cans the overrun may fall to 80% due to loss of part of the air and when product is finally served to the consumer the ice-cream may have only 45% over run. Over run also increases the margin of profit to the producer.

Nutritive Value of Ice Cream

 The food and nutritive value of ice-cream depends on its composition and manufacture.

1.     Rich in fat and protein- Ice cream has 2-3 times more fat compare to milk and slightly more proteins. therefore, it is a rich sources of energy Addition of nondairy products such as fruit, nuts, sugar to ice-cream which further enhance its mutative value.

2.     Rich in vitamins- It contains 10-12 time more vitamins than the milk. Rich source of vitamins A, B6, B12, C, D, and E. These vitamins perform mainly key bodily functions and also improve your Immune system keep your nerves and muscles. Functioning properly improve your eyesight and contribute  to skin and bone health.

3.     Stimulates brain functions - Interestingly one of the various, health benefits of icecream is that it can improve brain function too. By reducing the level of stress in the body and enhancing the release of happy hormones, this dessert naturally relaxes the nervous system and simulate the brain.

4.     Food energy- ice cream is an excellent source food energy having 2-3 times the fat content of milk and more than half its total solids being sugar ( sucrose + Lactose) the energy value of ice-cream is very high, so it is very desirable good items for growing children, working people and for those who want to increase their body weight. The digestibility and palatability ice-cream product is very high.

5.     Rich in protein - Milk protein and egg protein  are regarded as Complete protein  that is, they contain all the essential amino acids. Besides this, they are good source of tryptophan and lysine which lack in many plant protein.

Reference

1.     Jauhar i-j (1989) Market Milk  & Milk Products, singhal Book Depit Buraut (Baghpat)

2.     Eckles, CH., Combs, W.B., Macy Harold (1951). Milk & milk Products,I Editions.

3.      I. C.A.R (1964) Milk Products of India.

4.      Arbucle, W-S. (1986) Ice-cream the AVI Publishing company, Inc, Westport Connecticut United states & America.

5.     Batt, S. S., and Lavania G.S. (2000) Dairy Science, V.K Prakashan Baraut.

6.     Robert T. Marshall & W.S. Arbuckle (2000) Ice-cream An. Aspen Publication 5th Edition.

7.     Abdulkerim Hatipoglu and Huseyin Turkoglu (2020) A Research on the quality features of Ice-cream produced using some fat substitute. J.of Foods & Engg, 10 (2020) 1-10.

8.     Jauhar, J.J and Gupta, Ramji, (2021) Food Processing and safety Issue Rama Publishing House, Meerut. health benefits of ice-cream is that it can improve brain function too. By reducing the level of stress in the body and enhancing the release of happy hormones, this dessert naturally relaxes the nervous system and stimulates the brain.