ANALYSIS OF ICE CREAM

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CONTENT
• INTRODUCTION
• COMPOSITION
• ADDITIVES
• MANUFACTURE
• ANALYSIS
• REFERENCES

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INTRODUCTION
• Ice cream is a frozen blend of a sweetened cream mixture and
air with added flavourings.
• It is usually made from dairy products such as milk and
cream combined with fruits or other ingredients and
flavours.
• It is sweetened with sugar or sugar substitutes.
• The mixture is stirred to incorporate air spaces.
• The result is smooth ,semi-solid foam that is solid at very low
temperature(<2°C or 35°F)
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COMPOSITION
The compositional standards as per The Ice Cream Regulation,1967

TYPES FAT (%) MILK SOLIDS(MSNF)

(%)
ICE CREAM 5 7.5

ICE CREAM WITH NLT 7.5 2

FRUIT,FRUIT PULP,PUREE
OR JUICE
MILK ICE 2.5 7

PAREV ICE NLT 10 _

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ADDITIVES
• Composition of additives as per The Ice Cream Regulations,1947-
1963

ADDITIVES %m/m

SWEETNERS 12-16

STABILISER 0.2-0.5

EMULSIFIER 0.2-0.5

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MILK SOLIDS

• The milk solids or serum solids is derived from liquid or skimmed milk
or from the condensed or powder form

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FAT

• It provides structure,delivers flavour,boosts the creaminess and

stabilises the tiny air bubbles that influence the creaminess.
• Either dairy fats or vegetable fat can be used such as cream,butter or
butter oil.

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SUGARS
• It gives a sweet taste and controls the amount of ice formed during
the freezing of the product.
• It provide soft and thickness to the product and also makes it stable
to heat shock.
• Eg: Blend of sugars
42DE glucose syrup.

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STABILISER
• To reduce the degree of ice crystal growth by influencing
viscosity,thus prevent meltdown.
• Eg: 0.5% gelatin
Alginate
Cornflour
Cellulose derivatives
Vegetable gums.

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EMULSIFIER
• This are added to improve structural properties to make it thicker and
more resistant to melting.
• Eg: Egg
Lecithin
GMS

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FLAVOUR AND COLOURS
• To improve taste,texture and appearance
• Eg: Fruit
Cocoa
coffee solids

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MANUFACTURE
• The basic steps in the manufacturing of ice cream are generally as
follows:
Blending of the mix ingredients
Pasteurization
Homogenization
Aging the mix
Freezing
Packaging
Hardening

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ANALYSIS
• SAMPLING
• ESTIMATION OF FAT
Rose Gottlieb method
Werner Schmidt method
Gerber method
• ESTIMATION OF WATER
• ESTIMATION OF SUGARS
Lane and Eynon method
• ESTIMATION OF PROTEIN
Macro-Kjeldahl method
• ESTIMATION OF MSNF CONTENT
Cowhurst Method
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SAMPLING
• Place the sample in a screw capped jar at -15°C or below
• Prior to the analysis ,melt the sample in a water bath at a
temperature not exceeding 45°C,shake and cool to room temperature

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ESTIMATION OF WATER
Weigh 5g of sample into a dried dish containing sand
Add 5ml of water

Spread the sample by means of the rod before drying on a

boiling water bath.

Heat in a oven for atleast 2hr at 100°C

Reweigh the sample

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CALCULATIONS:
Initial weight –Final weight
Final weight

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ESTIMATION OF FAT
Rose Gottlieb method
sample + Add 0.88 ammonia
Mix
Add warm water and re-mix
65°C for 15mins
Add alcohol
Mix again and cool
Extract the fat by shaking with with water

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 Add light petroleum
Shake
Separation

Repeat the extraction twice(with 15ml of ether& light petroleum)

Distill the solvent, dry at 100˚C for 1hr, cool and weigh

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Calculation:

Fat % (w/w)= Weight of Extracted Fat

X100
Weight of milk

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Werner Schmidt method
sample +hot water + conc.HCl

Place in hot water (50°C) for 30mins with occasional shaking

Cool
Add alcohol

Shake with ether

Repeat the extraction

Distill the solvent, dry & weigh

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CALCULATION:

Fat, % (w/w) =100 (W1 − W2)/W3

Where,
W1 = Weight in gm of contents in the flask or metal dish or glass bowl
before removal of fat.
W2 = Weight in gm of contents in the flask or metal dish or glass bowl
after removal of fat and
W3 = Weight in gm of material taken for the test.

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GERBER METHOD
sample + 10ml Sulphuric acid + 1ml amyl alcohol

Centrifuge at 1100 rpm (4mins)

Boil in water bath at 65˚c (3mins)

Read off the %fat directly from the scale

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Modified Richmond’s formula:

T=0.25D+1.22F+0.72

D= the density hydrometer reading at 20˚C

T= total solids(%)
F= fat(%)
SNF=T-F

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ESTIMATION OF SUGARS
Lane and Eynon method
Sample is taken in a flask containing known amount of copper
sulphate
Methylene blue indicator
Colour change from blue to white

End point is recorded

Prepare a calibration curve with a series of standard solution of

known carbohydrate solution
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Calculation:
% sugar content=[X/B.R.×dilution factor]×100

Dilution factor=sample volume/250

Where,
X=constant factor calculated from the known sugar
B.R.=Burette reading

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ESTIMATION OF PROTEIN
Macro-Kjeldahl method
sample
Add acid and catalyst
Formation of Ammonium sulphate
Add Alkali
Ammonia is formed

Distilled into boric acid

Titrate with 0.1N HCl

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CALCULATION:
Moles Hcl=Moles NH3=Moles N in the sample
The reagent blank should be run to substract reagent nitrogen from
sample nitrogen
Corrected acid volume 14g N
%N=N Hcl × × ×100
g of sample mole
N Hcl=Normality of Hcl,in moles/1000ml
Corrected acid volume=(ml std acid for sample)-(ml std acid for blank)
14=atomic weight of nitrogen
conversion factor=6.25
g bcbg%hhbhh
% Protein=%N×6.25
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ESTIMATION OF MSNF
COWHURST METHOD
Sample + 1ml of Phenolphthalein

Titrate with 0.1M Sodium Hydroxide

Calculate the Lactic acidity(%m/m)

Add formalin to the neutralised mixture

Titrate again with 0.1M sodium hydroxide

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 Titrate separately formalin solution with 0.1M sodium hydroxide

CALCULATION:
%MSNF=5.67(x-y)

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REFERENCES:
• The Chemical analysis of foods-David Pearson , seventh edition , Churchil
livingstone , Edinburgh London,1976
• Manual of methods of analysis of food by fssai,Government of India,2015
• Yash S.Gandhi,Vijay H.Bankar et al. Reducing Sugar Determination of Jaggery by
Classical Lane and Eynon Method & 3,5-Dinitrosalicylic Acid Method,IJIR vol-
3,Issue 6,2017
• Introduction to the Chemical analysis of foods-S.Nielson,Jones & Barlett
publishers,Boston London,1994

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