Ice Cream

Ice-Cream Definition
 Ice cream is an emulsion which after churning develops into a foam in which the air is
stabilized by freezing a large amount of the liquid around it. If the emulsion is not churned
or no air is incorporated into the mixture, it would freeze into solid block of ice.
 There are many different types of ingredients such as sugars, fats, non-fat milk solids,
neutral emulsifiers or stabilizers, water or air content in the mixture which turns into ice
cream, therefore the balancing of ice cream should be considered and it is essential by
knowing characteristics of each ingredients and the relationship between them to ensure
a good quality ice cream is obtained.

Glace Family
Type of ice cream Definition
Crème Glace  French-type ice cream, contains minimum 4% egg yolk.

Egg-based Ice  Egg-based ice cream is typically made up of cream, milk, sugar, and
Cream contains minimum 7% egg yolk.
 Egg yolk contributes to a creamy texture in ice cream with smooth mouth
feel.

Gelato  Gelato is creamier, smoother and silkier. While both gelato and ice cream
contain cream, milk, sugar, authentic gelato uses more milk and less
cream than ice cream and generally doesn’t use egg yolks, which are a
common ingredient found in ice cream.
 Gelato also contains less air than ice cream, it helps to keep the texture
dense, fluid and creamy.

Sorbet  Sorbet has just 3 main ingredients, fruit, sugar and water.
 The difference between sorbet and sherbet is that sorbet contains no
dairy.

Sherbet  Sherbet is a low-fat, dairy-based frozen dessert, it contains 1-2% of fat,

and the result is richer and creamier in texture compared to sorbet but
still lighter than ice cream.

Granite  Granite starts with same base as sorbet, but instead of churning it in an
ice cream machine, the mixture is just poured into a pan and placed in
the freezer.
 The surface is scarped multiple times as it freezes, creating icy flakes that
are coarse and more crystalline in texture compared to sorbet.

Semifreddo  Semifreddo means “half frozen” in Italian, it’s another Italian-based treat
that feels and tastes like ice cream but without the churning process.
 Instead of incorporating air into the mixture while freezing, semifreddo is
done by folding 3 aeration together.

Parfait (Perfect) Parfait means “perfect” in French, the process is same as semifreddo but
parfait only contains 2 aeration.
Ice Cream

3 factors which affect the quality of ice cream

1. The balance of the mixture
o Analyse the 2 main composition in an ice cream mixture - water and solid.
 Water (but not liquid), which basically includes milk (88% water), juice, puree and
etc. Ingredients such as oil, a greasy substance that is liquid at room temperature
contains absolutely no water in it and therefore, it is considered as solid or dry
element.
 Solids (dry extract), which basically include fats, skimmed milk powder, neutral
elements and sugars.

Ice cream Sorbet

Water Water
Solid 30% Solid
36%
64%
70%

o Ice cream generally compose 64% water of the total, and the remaining 36% for the dry
extract. While sorbets consist 70% water of the total, and the remaining 30% for the dry
extract.

o Solids are mainly used to capture or bind the largest amount of water possible in order to
avoid the latter from remaining free. An excess of solid material separated from the water
would result in a dry ice-cream with a sandy texture.

o Free water is an excess of water that are not in solution or retained, it begins to freeze at 0°C
in the chilling process which generates ice crystals. In large quantities, it could alter both the
structure of the ice cream and its quality. The size of these ice crystals and how they are
distributed in the ice cream will depend upon the agitation speed and the chilling capacity of
the ice cream machine. The faster they are chilled, the smaller they will be.

o Add in pieces of nuts, chocolate churn, frozen fruit, sauces and concentrated flavourings into
ice cream have little or no influence on the ice cream. However, the addition of chocolate
(high content in vegetable fat), caramel (high content in sweetness) or alcohol (an anti-
freezing characteristic), cream cheese (high content in fat) will have a greater impact on the
ice cream. These latter flavourings will dissolve completely in the ice cream mix and
influence the freezing point, storage and shelf life of ice cream.

o The ideal of knowing the ice cream balancing is to ensure that different base of ice-cream
must have the same texture, the same serving temperature, the same amount of air
incorporated in them and the same freezing resistance to share the same temperature in a
display cabinet or freezer.
Ice Cream

2. Overrun
o Overrun is the increase in volume due to incorporation of air during churning process.

o Air is light in weight and when incorporated in the ice-cream it makes the latter lighter,
less cold, creamier and softer. The percentage of air in ice-cream directly affects its
quality. An insufficient amount of air makes the ice-cream heavy, whilst excess air makes
it bodiless and lose its freshness and lack of flavour.

o The calculation for the volume increase (overrun) of ice cream is made as follow:

the weight of 1 litre ice cream mix – the weight of ice cream
x 100 = %volume increase
the weight of ice cream
For example:

1000−740 260
740
x100 = 740
x100 = 35% volume increase

Hard Serve Ice Cream

In order to obtain a maximum quality of ice-cream, the
best overrun percentage is between 30 and 40%. We
place it around 35% to balance our ice-creams so that
all of them, no matter what family they belong to, are
able to incorporate the same amount of air. As a result,
we can make all our ice-creams weigh the same, have
the same structure and the same isolating capacity.
Ice Cream

Soft Serve Ice Cream

Soft serve differs from ice cream as it has a lower
fat content (3% - 6%) and more air incorporated
into it. It goes through a faster churning process at
a higher freezing temperature, resulting in a softer
and lighter texture than regular ice cream. The
overrun percentage of soft serve ice cream is
between 65-80%.

3. Temperature of ice cream

o Cooking temperature
Temperature Ice cream Sorbet
0°C Milk Water
25°C Milk powder -
30°C All type of sugar All type of sugar
35°C Whipping cream -
40°C Egg yolk -
45°C Ice cream stabilizer Sorbet stabilizer
83°C - -

o Serving temperature
 While an ice cream generally serves around -11°C, it is important that we
balance the ingredients in our mixtures to suit the serving temperature. For
example, an ice cream balance perfectly to be served at -11°C. It will be rock
hard if served at -18°C.
Ice Cream

Basic ingredients of ice cream

1. Air
 Air is one of the basic elements of ice-cream, it is impossible to make ice-cream without air, as it
would not have its characteristic texture. Air is light in weight, it cannot be frozen and it also acts
an isolating element in ice-cream.

 During pasteurization and maturation process, small amount of air is being incorporated into the
mixture. Large portion of air will be incorporated into the mixture during the churning process.

 Through simultaneous agitation and cooling, the temperature at which the air is incorporated is
around 4°C and -4°C. At lower temperature, the mix acquires a thickness that prevents air that
has been previously incorporated from entering and leaving the mix. At under -4°C, the coldness
retains the air and the agitator breaks it up into very small bubbles and distributes them
throughout the ice-cream.

Air is not incorporated

4°C

Incorporation of Air

-4°C

Prevents air from entering and leaving

What helps What prevent

Incorporation of air into ice cream?
A correct balance of the mixture. An incorrect balance of the mixture.
The amount and type of fat used. An excess of milk fat (more than 10%)
The presence of egg yolk. An excess of vegetable fat, such as cocoa or
nut.
Amount of proteins and skimmed milk powder. An excessive amount of skimmed milk powder
or sugar.
Quality and dosage of stabilizers and Inappropriate or scarce stabilizer and
emulsifiers used. emulsifiers.
An adequate pasteurization, maturation and Incorrect pasteurization, maturation and
homogenization. homogenization processes.
Appropriate temperature of the mix when Presence of alcohols and liquors in the mix.
poured into the ice cream machine.
Appropriate amount of mix in the ice cream Temperature of the mix of over 4°C when
machine. poured into ice cream machine.
Agitation speed adjusted and sufficient ice Excessive amount of mix in the ice cream
cream machine chilling capacity. machine.
Slow agitation and scarce chilling capacity of
the ice cream machine.
Ice Cream

2. Water
 Water is the main ingredient in ice-cream. It is the only ingredient in that freezes at 0°C, which is
something we should take into account in order to obtain the best structure for our product.

 The characteristic of water contributes to good solubility of solid and dry ingredients in ice-
cream.

 In average, ice cream consists of 64 % of water and water is present in almost every product
used in ice cream preparations.

 Water contained in the main ingredients

Ingredients % of water
Water 100
Milk 88
Whipping Cream 35% Fat 59
Butter 16
Milk Powder 0% 4
Egg Yolk 50
Oil 0
Fruit Juice 85
Fruit Puree 85
Sucrose 0
Glucose Syrup 20
Glucose Atomise 0
Inverted Sugar 25
Honey 20
Dextrose 0
Cocoa 0
Chocolate Paste 0
Nut Paste 0
Ice Cream

3. Fats
 Fats, which are also called lipids, are divided into two types - animal(milk) fats and vegetable
fats.

 Fats perform essential functions in ice cream, they give it creaminess and body, characteristic
flavour and help to incorporate air.

 Cheese-based ice cream, yogurt-based ice cream, and milk-based ice cream contain different
percentage of fat, skimmed milk powder and total solid content. It is necessary to know the
percentage of their all for a correct balance for the mix.

 Certain ingredients, such as chocolate or nuts are composed of a high percentage of vegetable
fat, which is something we have to assess at the time of balancing ice cream mix.


Milk fat gives the following characteristic to the ice cream:

 Contribute a full, creamy flavour, with good melting properties.

 Stabilizes the ice cream mix (the milk fat particles keep ice crystals
separate from each other during the freezing of the ice cream.
 The higher the percentage of milk fat, the lower the dosage of others
stabilizer.
 Increases the solid content and gives structure.
 Lowers the freezing point.
 Has a reducing effect on the volume of the ice cream in high dosages.
Ice Cream

4. Sugars (sweetener)
 The 5 types of sweetener mostly use in ice cream production:
o Sucrose (sugar)
o Glucose Atomise
o Dextrose
o Inverted Sugar
o Lactose (naturally found in milk)

 Each type of sugar has a specific sweetening power or relative sweetness and an anti-freezing
point. The relative sweetness is calculated by compare to sucrose as 100. The sweetness content
in ice cream will affects to the congelation point.

Functions of sugar in ice cream

 Controls sweetening power
 Controls freezing point
 Regulates texture
 Enhances flavour
 Avoid the formation of crystals

1. Sucrose
o Sucrose extracted from the sugar-cane or sugar beet. It has inconvenience of crystallizing at
low temperature. There is sufficient water in the mix to dissolve it, but as the temperature
falls during the cooling phase and the water freezes, the sucrose being unfreezeable as the
rest of sugar, finds less and less water available, which leads to saturation and subsequent
crystallization. The sucrose crystals are extremely hard which has an adverse effect on the
texture of the ice cream. That’s why sucrose is only used combined with other anti-
crystallizing sugars.

2. Glucose Atomise
o In ice cream making, its preferable to use glucose atomise as it is easier to handle, each
glucose has the abbreviation DE (dextrose equivalent) that identifies it and tell us how much
dextrose it contains.
o Glucose atomise is used as a solid content in ice cream, it contains less sweetness than
sugar. The benefit of glucose atomise is to anti crystallization in sugar, but in the opposite
way if using over dose it makes ice cream rubberlike in texture.
Ice Cream

3. Dextrose
o Dextrose is obtained from the total transformation of corn. It is in the form of a fine powder
and dissolves easily in water.
o Dextrose has a low sweetness compared to sucrose, but it has high anti-freezing property,
twice as much as sucrose.
o Dextrose functioned the same as glucose atomise, but the relative sweetness is a higher
than glucose atomise. If putting over dose, it will affect to the congelation point and ice
cream is hard to be frozen.
o Dextrose brings freshness in the mouth and it has a bactericidal effect.

4. Inverted Sugar
o The process of heating water with sucrose and adding an acid, produces a sugar in liquid
form that has been inverted. Due to this inversion, resulting sucrose breaks into fructose and
dextrose.
o As it is sweeter than sucrose and contains 78% of dry ingredients, it is highly recommended
to use in mixture with excess dry residue such as chocolate-based ice cream or nut-based ice
cream. Its high anti-freezing point usually helps us to soften ice cream that tends to harden
due to its anti-crystallizing property.

5. Lactose
o Lactose is the sugar can be found naturally in milk or milk powder. It is the only sugar that is
of animal origin. It is always used as an integral part of powdered milk and never in its pure
state and represent around of the latter.
o Even the relative sweetness is very less but it needs to be counted for ice cream calculation.
It has the peculiarity of absorbing 10 times its weight in water, so too much lactose it may
crystallize and give the sandy texture to the ice cream and it makes unappreciated sandy
texture when testing.

Sweetener
Character of sweetener % SP % Solid % Water % AFP
content
Sucrose 100 100 0 100
Glucose Syrup 44DE 52 80 20 90
Glucose Atomise 21DE 10 100 0 20
Glucose Atomise 38DE 24 100 0 45
Glucose Atomise 42DE 50 100 0 90
Dextrose 75 92 8 190
Inverted Sugar 130 75 25 190
Lactose 16 100 0 100
Honey 130 80 20 190
Fructose 170 100 0 190

 SP = Sweetening powder
 AFP = Anti-freezing Point
Ice Cream
5. Non-Fat Milk Solid
 Non-fat milk solids are found in smaller or larger proportion in almost all dairy products. Milk
contains almost 8.4% and cream 6%, but the main source of non-fat milk solid is milk powder.

 Milk powder has high power of absorption, these solids can considerably reduce the amount of
free water in the mixture to prevent ice crystals from appearing.

Non-fat milk solid or ESDL consist of milk sugars, milk proteins and other minerals, and
give the following characteristics to the ice cream:
o have an emulsifying effect, which improves the structure and increases the viscosity
(increases water retention, resulting in greater volume)
o lower the freezing point, increase the sweetness level to a limited degree, and
dissolve in 10 times their own weight, with dosages of 6% milk fat or higher,
crystallization occurs, which results in a sand-like, grainy structure.
o increases the dry matter content.
o

Composition of Dairy Products

Ingredients % Fat % ESDL % EST % Water % SP % AFP
Milk 3.6 8.4 12 88 0.72 4.5
Skimmed Milk 0.1 9.2 9.3 91 0.72 4.5
Milk Powder 0% Fat 1 96 96 3 8.32 52
Full fat Milk Powder 26 71 97 3 6.08 38
Cream 30% Fat 30 6.4 36.4 63.5 - -
Cream 35% Fat 35 6 41 59 0.54 3.4
Cream 40% Fat 40 5.5 45.5 54.5 - -
Butter 82 2 84 16 - -
Mascarpone 47 9 56 44 - -
Yoghurt 4 10 14 36 0.72 4.5
Condensed Milk 9 22.8 73.8 (42) 26.2 49.33 74
Egg Yolk 33 17 50 50 - -

 () = Sugar
 ESDL = Extrait Sec Dégraissé du Lait
 EST = Extrait Sec Total
 AFP = Anti-freezing Point
Ice Cream

6. Stabilizer

Stabilizer give the following characteristics to the ice cream:

 Enabling and facilitating the dispersion of air through the ice cream mixture,
making it soft and creamy.
 Creating a better structure, enabling the formation of small and regular-shaped
ice crystals, and producing a homogeneous melting behaviour.
 Improving the stability and structure during storage.
 Preventing ice cream from melting too fast when serving it.

 Emulsifier
o Emulsifiers are used to prevent the separation of fat-in-water emulsions. They are
sometimes seen as stabilizers because they stabilize emulsions.

o Emulsifiers are molecules that are composed of a hydrophilic (water-loving) part and a
lipophilic (fat-loving) part. When these molecules combine, they make it possible for
water and fat droplets to become finely dispersed in each other, creating a stable
emulsion. This is what gives ice cream a smooth texture, slower meltdown, and better
freeze-thaw stability.

o Emulsifiers are added to modify ice cream during churning by, ironically, destabilizing
the original fat emulsion found in the milk and/or heavy cream used in a recipe. The fat
globules begin to destabilize as the ice cream machine churns. The air bubbles that are
being beaten into the mix are stabilized by this partially destabilized fat emulsion. If
emulsifiers were not present, the fat globules would resist this binding caused by the
milk proteins being absorbed into the fat globule, the minuscule air bubbles would not
be properly dispersed and "trapped," and the ice cream's texture would suffer.
Ice Cream

Emulsifier Definition
Egg yolk  Egg yolk can be used for both stabilizing and emulsifying the ice cream
mixture. Yolks contain a large amount of lecithin, which is a group of
phospholipids that act as the emulsifying agent.
 Egg yolk helps fat dispersion, improving air incorporation, giving a more
refined and smoother texture and preventing ice cream from melting
rapidly after serving.

Monoglycerides  They are derived from the partial decomposition of animal or vegetable oils
and or fats by reaction with water (hydrolysis). Their scientific definitions are as
Diglycerides follows:
 A monoglyceride is a glyceride consisting of one fatty acid chain
covalently bonded to a glycerol molecule through an ester linkage.
 A diglyceride is a glyceride consisting of two fatty acid chains
covalently bonded to a glycerol molecule through an ester linkage.
 Monoglycerides and diglycerides are always used in combination. Used
alone, they lack emulsifying strength. Their emulsifying properties
contribute to a uniform base that will churn or freeze evenly and result in a
high-quality product. They can be found through specialty pastry ingredient
providers.

Polysorbate 80  Commercially known as Tween 80.

 It is an amber-colored viscous liquid derived from sorbitol, which is a sugar
alcohol the body metabolizes slowly. It is obtained by the hydrogenation of
glucose and is often used in ice cream to prevent milk proteins from
completely coating the fat droplets. This allows them to join together in
chains and nets, to hold air in the mixture, and to provide a firmer texture,
holding the ice cream's shape as it melts.
Ice Cream

 Thickening agent
o Stabilizer is an ingredient that contributes to the uniformity and consistency of a product
throughout its different processing stages, from manufacture through its frozen storage.
Stabilizers aren't chemicals at all, they are extracted from natural sources.

o Stabilizers promote air incorporation and even air bubble distribution throughout the frozen
product as well as prevent the collapse of such air bubbles, which are responsible for some
of the product's texture and mouth feel.

o Stabilizer prolong the shelf life of ice creams, sherbets, and sorbets at very low temperatures
by absorbing and gelling the water portion of the previous items. This property will prevent
the jellified water from forming large ice crystals during the freezing process, which can
decrease the product's smoothness. Smaller ice crystals are mostly undetectable. Stabilizers
contribute to the product's texture by slowing ice crystal growth. This capacity for absorbing
and gelling water depends on the type of stabilizer used.

o The stabilizers help to keep the ice cream at a consistent texture during an entire service,
that the ice cream doesn't melt as quickly (they will have a more uniform meltdown), and
that they help deliver flavour more intensely. When a freezer is opened and closed as often
as it is in a busy restaurant, the freezer will have a hard time recuperating its temperature
quickly enough to bring all of its contents back to the intended temperature.

Thickening agent Functions

Agar-agar  Agar-agar is extracted from red seaweed of the general Gracilaria and
Gelidum.
 It comes in a solid form and in a powder form. The powder form is
recommended because it dissolves more readily in liquids, but it is
not recommended for thick purees or liquids with a high fat content.
It absorbs large amounts of water.
 It remains in a gel consistency up to 80°C / 176°F, breaking down at
higher temperatures. It is activated by heat and its gelling effect is
quick, because it gels as it cools down below 80°C / 176°F.

Gellan gum  It is obtained from fermented bacteria.

 Gellan gum is characterized by high gel strength, ease of use, clarity,
flexibility, reliable supply, and ability to be used in a variety of
combinations.
 It can be used as a stabilizer in ice cream, yogurt, custards, and sour
cream, while its moisture retention abilities can enhance baked
products. It needs to be heated to 85°C / 185°F to fully hydrate, and
must be allowed to cool in order to gel properly. Highly saline liquids
break the gel.

Locust bean gum /  Locust bean gum is derived from the endosperm of carob bean. It is
Ice Cream

carob bean gum not used so much for its gelling properties but rather for its capacity
to enhance aeration and for protecting the frozen product from
frequent heat shock by insulating ice crystals.
 It is activated in liquids at 76°C / 170°F, in which it will fully hydrate
during the process. If used alone it won't absorb as much whey from
a dairy product, and some of it might separate. This is called "whey-
off." That separated whey will freeze into large ice crystals. For this
reason, it is used in combination with kappa-carrageenan, which
corrects the problem.
 The amount used is the same as for guar gum.

Xanthan Gum  A by-product of the fermentation of corn starch and Xanthomonas

campestris, a bacterium found in cabbage, xanthan gum is classified
as a polysaccharide gum.
 It has great thickening power (it can thicken alcohol). It is hot- and
cold-soluble and dissolves almost immediately as it comes into
contact with a liquid. To activate it, it is necessary to mix it slowly
with the desired liquid and leave it to hydrate for at least two
minutes. It will not lose its thickening power if moderate heat is
applied.
 It is one of the best emulsion stabilizers because it has the capacity to
keep emulsions dispersed, thanks to its suspending properties.
 If you add xanthan gum to an oil-and-vinegar solution and
mix them together with a handheld blender, it will make an
immediate and permanent emulsion.
 If you add xanthan gum to a carbonated beverage and mix
them together with a handheld blender, it will retain the
thousands of bubbles produced by the blender's mixing and
then suspend them for an extended period of time.
Both of these examples help explain what xanthan gum does in an ice
cream, sherbet, or sorbet. It will stabilize the emulsion very quickly
and keep the air bubbles suspended evenly and permanently during
the churning process.
 Xanthan gum is highly resistant to freezing and melting. Use it in
combination with other similar stabilizers, such as locust bean gum
and guar gum, which can be added to the mix together and are
activated similarly. If used in excess or by itself, it can make the
frozen product chewy. The amount used is between .02 and .04
percent of the total weight of the formula. It is rather expensive, but
again, the quantity used is minimal.

Guar gum  It is harvested from the endosperm of the seeds from the guar bush.
It is often used in combination with locust bean gum and
carrageenan, because if used alone it is not as quick to react to
changes in the environment (heat shock). The foundation of guar
gum is to absorb and hold the excess water, prevent and reduce the
amount ice crystal in ice cream.
 It dissolves well in water and moderate fat concentrations, and it
contributes to the body of the product. The amount used ranges
from 0.1- 0.2% of the total weight of the formula.
Ice Cream

Aliginste/  Carrageenan is extracted from Irish moss and other species of red
Carrageenan algae.
 Carrageenan gets its name from where it was originally harvested, a
small town in Ireland known as Carragheen. Nowadays it is mostly
harvested in the Philippines and South America. There are three
commonly used types of carrageenan: kappa, iota, and lambda.
 A kappaiota carrageenan mix is frequently used in low-fat frozen
desserts for its high gelling capacity. Each one alone forms a crumbly
gel, together they are softer.
 Lambda carrageenan is preferred in regular-fat frozen desserts,
where the fat content helps to stabilize the product without gelling.
What this means is that lambda is a weaker gelling agent than kappa
and iota.
 The amount of carrageenan used in a recipe varies from .01 percent
to .04 percent of the total weight of the formula, depending on the
type of frozen dessert. Carrageenans require heat (80°C / 176°F) for
hydration. They are mixed into a cold liquid and then brought up to a
boil. Gelling is almost immediate and can withstand temperatures of
up to 60°C / 140°F.
 Carrageenan does not gel acidic liquids well. It is better suited for
aqueous, dairy, or fruit products. Kappa and iota mixes are
recommended for sherbets and sorbets, and lambda is mostly
recommended for ice creams.

Sodium Alginate  Extracted from sea algae, it is considered a highly effective stabilizer
because of the texture and body it adds to ice creams and sherbets,
and because it can bind calcium better than other stabilizers.

Pectin  Pectin is mainly extract from an apple or the fruit citrus family.
 The methyl pectin is use in manufacturing ice cream. It is extracted
mostly from apples and some citrus fruits and used in a powdered
form.
 Not widely used in frozen dessert production because there are other
stabilizers that have a better effect on the frozen product, it still
produces good results. It requires heat to hydrate, and it gels as it
cools down. Pectin is recommended for sorbets because it dissolves
better in non-fat liquids.

Gelatin  Gelatin is the excellent stabilizer, the viscosity of gelatin has function
to modify the fat content of the mix and also the solid content.
 Extracted from animals, it was the original stabilizer. It is still used
and produces excellent results, even when used alone.
 It melts between 26°C / 80°F and 32°C / 90°F and is easily
incorporated into recipes, but it needs to be hydrated (bloomed) in
very cold liquid first. It is recommended for ice creams, sorbets, and
sherbets because it dissolves in both non-fat liquids and high -fat
liquids.
Ice Cream

Ready-made stabilizer mixes:

 Thickeners and emulsifiers make up the so-called stabilisers or neutro for both ice cream
and sorbets.
 There are different varieties of ready-made stabilizers available to pastry chefs. They are
essentially a mixture of different stabilizers that interact with one another, each
contributing its own characteristic stabilizing action.

Louis Francois Stabilizer Ingredients Quantity

Ice Cream Stabilizer Locust bean gum Low-fat ice cream
Stab 2000 Sodium Alginate >7.5%
Carrageenan Fat-rich ice cream
Monoglycerides 10-12%
Diglycerides

Sorbet Stabilizer Locust bean gum 2-5%

Super Neutrose Sodium Alginate
Carrageenan

Possible Sorbet Defects

Ice Cream

Defect Causes
Gummy  Too much stabilizer.

Icy  Not enough stabilizer.

 Under-churned (not enough air bubbles were incorporated).
 Low total solids.
 Slow freezing.
 Slow hardening.
 Temperature fluctuation in freezer (heat shock).
 Not enough sugar.

Fluffy  Not enough sugar or not enough stabilizer, this usually occurs when
the sorbets is mostly fruit and nothing else.

Crumbly  Over churned.

Hard  Sorbet is too old (excessive time in the freezer).

 Not enough sugar or not enough stabilizers.
 Low total solid.

Sticky or syrupy  Too much sugar. The freezing point becomes excessively depressed
and the sugar separates from the water because there is such a
small amount of water that it cannot retain the large amounts of
sugar.
Ice Cream

Possible Ice Cream Defect

Defect Causes
Chunky  Base may have been heated too high (coarse texture produced by
coagulated eggs).

Grainy  Over churning.

 Ingredients were not dissolved all the way or were incorporated
improperly.

Gummy  Too much stabilizer.

 Excessive overrun.

Sandy  Product melted slightly and was then refrozen.

Fluffy  Very high overrun.

 Low total amount of solids.
 Insufficient stabilizer.

Crumbly  High overrun.

 Insufficient emulsifiers or stabilizers.
 Low total amount of solids.

Melts too quickly  Freezer is malfunctioning.

 Room temperature is too high.
 Low total amount of solid.
 Insufficient stabilizer.

Icy  Melted to a degree after freezing and was then returned to ideal
temperature.
 Low total amount of solids.
 Low protein.
 Insufficient ageing.
 Insufficient homogenizing.
 Slow freezing.
 Slow hardening.
 Inconsistent freezer temperature (temperature fluctuations).
Ice Cream

Steps of production manufacturing

 There are seven major steps involved in the manufacture of dairy-based frozen desserts. These
steps hold true regardless of the size of production. All of the items will have to go through all of
these steps in order to produce a quality product.

1. Making Base
o The desired ingredients are scaled out based on formulation, and the base is made
according to the appropriate method and procedure.

2. Pasteurization
o In this step, the liquid is heated to a certain temperature for a certain amount of time,
which will destroy all pathogenic bacteria. The preferred method for small batch
production is known as HTST (high temperature, short time).
o The base is heated to 85°C, taken off the heat, and then stirred for 2 minutes, to ensures
that the base is evenly pasteurized, that the ingredients are homogenized and certain
ingredients, such as stabilizers and proteins, are hydrated.

3. Homogenization
o After emulsion is formed through constant agitation (or stirring) of the mix at
pasteurization temperatures, because the fat globules break up more readily and do not
tend to clump at that point. Clumps of fat will cause a thick base, and thinner bases
incorporate air better and form smaller, and more uniform air bubbles. This will make a
smoother, more stable, and more heat-shock resistant product.

4. Maturation
o After the product has been homogenized, strained, and cooled down in chiller. During
this time the proteins and stabilizers get fully hydrated and the fat cools down and
crystallizes. Protein and emulsifier networks are developed during this time. Maturation
will improve the whipping properties of the base, which in turn will make for a smooth
frozen product with a high tolerance to heat shock. Ageing time ranges from 4 hours
minimum to 24 hours maximum. If there is a flavor being steeped, this time will also
allow it to infuse a stronger flavor into the base.

5. Churning
o This is the process in which the base's water is partially frozen and air is incorporated
into the mix.

6. Hardening
o After removal from the ice cream maker, about half of the liquid has been frozen into ice
crystals, and the ice cream is in a very unstable state. It is essential to lower the
temperature as quickly as possible to prevent water migration and a coarse texture.

7. Preservation
o The ideal preservation temperature is between -22° and -24°C. This temperature allows
us to preserve the stability of the ice cream.