The Complete Technology Book on Flavoured Ice Cream
The Complete Technology Book on Flavoured Ice Cream (2nd Revised Edition)
(Manufacturing Process, Flavours, Formulations with Machinery Details)
Ice cream is a frozen-food, sweet in flavor and is consumed as a dessert all over the globe. Ice-cream comes in variety of flavors in which fruits, nuts and other ingredients can be added to enhance the nutritional value and organoleptic property of the product. It is stored in the freezing- temperature and contains mild preservatives. Ice Cream is a favourite’s food of millions around the world. Ice Cream is a palatable, nutritious and relatively inexpensive food. Ice Cream is composed of the mixture of food materials, such as milk products, sweetening materials, stabilizers, emulsifiers, flavours or egg products which are referred to as ingredients.
Ice cream is typically known as the most popular frozen treat. To be qualified as ice cream, the frozen mixture must be made with no less than 10% milk fat, sometimes referred to as butterfat. It can also me no more than 100% overrun.
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The rising demand for innovative flavors, formats and growing demand for impulsiveness to consume the product in developing countries is expected to drive the market growth. The increased demand for frozen desserts in the developed countries is supporting the sale of ice creams. The developing technologies have helped in enhancing and innovating new flavors in the ice creams which has also helped in fueling up the market share of the product. Ice Cream is among the largest supermarket food categories which is generating high revenue. The global ice cream industry is a prosperous industry and the positive growth momentum has attracted food giants to diversify and expand their product lines.
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Market Demand
The rise in income, along with an increase in demand for sweet dishes, drives the growth of this market. Whereas, the new innovative flavors that companies have come up with, act as a major driver for the market.
The rise in income, along with an increase in demand for sweet dishes, drives the growth of this market. Whereas, the new innovative flavors that companies have come up with, act as a major driver for the market. Also, the cheaper price of the private label ice-creams is increasing the demand. The sales of low-quality ice cream have been declining, due to the increased preference for premium ice cream. Few of those premium ice creams have gained popularity among health-conscious consumers due to the presence of low calorie/no sugar claims compared to regular ice creams.
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The rise in income along with an increased indulgence for sweet dishes drives the growth of this market. Unilever dominates the global market followed by Nestle. The sales of low-quality ice cream have been declining due to the increased preference for premium ice cream. The innovative flavors that companies have come up with act as a major driver for this market. Moreover, private labeling reduces the price of ice creams, thereby increasing demand. The sales of basic variety ice creams have been declining in favor of premium ones. Currently, the United States is leading the way due to the introduction of handcrafted ice creams, which is relatively linked to market maturity.
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The norms will require Food Business Operators (FBOs) to prominently mention the percentage amount of vegetable proteins or vegetable fat/oil on the label. Apart from this, rapid urbanization has led to an expansion in modern retail formats such as departmental stores, hypermarkets, supermarkets and convenience stores, which is contributing to an increase in sales. Moreover, owing to the income elastic nature of ice cream consumption, rising disposable incomes and the improving purchasing power of consumers are escalating its per capita consumption in emerging regions like India and China.
The increasing demand for lactose-free ice cream is expected to boost the growth of the global ice cream market during the assessment period. Ice cream is prepared by churning and chilling a mixture of high-fat milk or cream, fructose- or glucose-based sweeteners, usually corn syrup, and flavorings such as vanilla and chocolate. During the commercial production of ice cream emulsifiers and stabilizers are added. Stabilizers help in preventing the formation of large crystals and lock in moisture, providing the desired creamy texture to the end product.
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Manufacturers are offering innovative flavors and convenient packaging. The introduction of new and interesting flavors in ice creams is boosting the growth of the global market. Trends such as cinnamon roll ice creams, gluten- and dairy-free ice creams, and chewy crepes instead of wafer cones are expected to present opportunities to market players during the assessment period.
Increasing consumer spending on health products having a higher nutritional value compared to traditional flavour coupled with the launch of indulgent and premium quality ice cream flavors will provide a strong business outlook for the organic ice cream market. Upsurge in the demand for homemade products owing to easy preparation methods and the presence of widespread marketing channels will positively influence industry growth.
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Manufacturers are increasing their product range by including functional ingredients, organic herbal fillings, and exotic flavors in product formulations to meet the changing consumers’ demands. For instance, companies are including other exotic flavors such as tropical fruits, lemons, and coconuts to cater to changing taste of consumers. In addition, for health-conscious customers prefer a low-calorie and low-fat ice cream called Skinny Cow. In this way, product innovation in ice cream products drive growth and development of the market globally. Apart from this, retail channels such as hypermarkets, supermarkets, convenience stores, discounters, forecourt retailers, and grocery stores act as global marketing tool that assist in building an impressive premium image and increase brand exposure of wide variety of ice cream products. Expansion of these retail channels contributing in the growth of ice cream market size. However, the health concerns associated with ice creams restrain the ice cream market growth. Furthermore, rise in demand for innovative products and development of lactose-free ice cream provide growth opportunities for ice cream market size expansion.
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Properties and Applications
Ice cream is a frozen dessert prepared with a combination of milk, cream, fruits, and artificial or natural flavouring. In some variants, such as frozen custard and French ice creams, it also utilizes egg as one of the main ingredients. It is a rich source of carbohydrates, phosphorus, calcium, thiamine, niacin, riboflavin, folate, and vitamins such as A, C, D, E, K, B-6, and B-12. Consequently, it offers numerous health benefits, such as strengthening bones, providing energy, lowering blood pressure, stimulating brain functions, and repairing muscle tissue. Also, there are many flavours available in the market, like strawberry, chocolate, vanilla, and others. Rapid advancements in logistics and production processes have also enabled manufacturers to offer ice cream in most of the restaurant, supermarket and corner stores, thus, are expected to create a greater demand in the market during the forecast period.
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Ice Cream Making Process
Basically, ice cream is a frozen dairy product. You can produce ice cream by suitable blending and processing of milk cream. Generally, you will need to mix the milk products with sugar, flavors, and stabilizer. It forms a creamy texture by incorporation of air by agitating during the freezing process. The main steps in the production of ice cream are:
Blend the Ice Cream Mixture
First of all, blend the milk fat source, nonfat solids, stabilizers, and emulsifiers.
Pasteurize Mix
Then pasteurize the ice cream mix at 155°F (68.3°C) for 30 minutes or 175°F (79.4C) for 25 sec. The conditions used to pasteurize ice cream mix are greater than those used for fluid milk because of increased viscosity from the higher fat, solids, and sweetener content, and the addition of egg yolks in custard products.
Homogenize
Ice cream mix is homogenized (2500 to 3000 psi) to decrease the milk fat globule size to form a better emulsion and contribute to smoother, creamier ice cream. Homogenization also ensures that the emulsifiers and stabilizers are well blended and evenly distributed in the ice cream mix before it is frozen.
Aging the Mix
Ice cream mix is aged at 40°F (5°C) for at least 4 hours or overnight. Aging the mix cools it down before freezing, allows the milk fat to partially crystallize and the gives the proteins stabilizers time to hydrate. This improves the whipping properties of the mix.
Add Liquid Flavors and Colors
Liquid flavors and colors may be added to the mix before freezing. Only ingredients that are liquid can be added before the freezing, to make sure the mix flows properly through the freezing equipment.
Freeze
The process involves freezing the mix and incorporating air. You can freeze the ice cream mix in batch or continuous freezers. However, it depends on the type of freezer. Batch freezers consist of a rotating barrel. Usually, you can fill it one-third to one-half full with ice cream mix. As the barrel turns, the air in the barrel incorporates into the ice cream mix.
Add Fruits, Nuts and Bulky Flavorings (candy pieces, etc.)
Fruits, swirls and any bulky type of flavorings (nuts, candy pieces, etc.) are added at this point. These ingredients cannot be added before freezing or they would interfere with the smooth flow of the mix through the freezer.
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Cooling Storage of Ice Creams
The ice cream is cooled as quickly as possible down to a holding temperature of less than -13°F (-25°C). The temperatures and times of cooling will depend on the type of storage freezer. Rapid cooling will promote quick freezing of water and create small ice crystals. Storage at -13°F (-25°C) will help to stabilize the ice crystals and maintain product quality.
Ice cream must contain at least 10% milk fat and at least 20% total milk solids. In addition, it may contain safe and suitable sweeteners, emulsifiers and stabilizers, and flavoring materials. The finished ice cream must weigh at least 4.5 pounds per gallon.
Additionally, you must maintain at least 1.6 pounds of total solids (fat + protein + lactose + minerals + added sugar) per gallon, thus limiting the maximum amount of air (called overrun) that can be incorporated into ice cream.
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Ice Cream Manufacturing Business Registration
In starting ice cream making business, you will need to decide first the ownership pattern. Register accordingly at Register Of Companies. Obtain a Trade License and register your business. As you are starting food item manufacturing, you will need to obtain permission from FSSAI. Contact with your local DIC office. Depending on the manufacturing process they will guide you about what specific license you will need to have.
Some of the fundamentals of the book are composition of ice cream mixes, the role of the constituents, diet science and classification of ice cream, caloric content of ice cream and related products, milk fat content of ice cream, classification of ice cream and related products, artificially sweetened frozen dairy foods, ingredients of ice cream roles and properties, effect of sweetener on freezing point, influence on ice crystal size and texture, flavor, colour materials and preparation, ice cream mixer preparation, processing and mix calculations, the freezing process, the freezing point of ice cream mixes, ice cream handling, cleaning and sanitation, varieties, novelties and specials, molded cones, ice cream cone making, success story of natural ice cream, specifications of ice cream plant, process flow diagram, sample plant layout and photographs of machinery with supplier’s contact details.
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A total guide to manufacturing and entrepreneurial success in one of today’s most lucrative food industries. This book is one-stop guide to one of the fastest growing sectors of the food industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only complete handbook on the commercial production of ice cream. It serves up a feast of how-to information, from concept to purchasing equipment.
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