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DEFINITION, COMPOSITION,
LEGAL STANDARDS AND
METHOD OF MANUFACTURE
Structure
11.0 Objectives
11.1 Introduction
11.2 Legal Standards
11.3 Formulation of Soft Serve Ice Cream
11.4 Composition
11.5 Manufacturing Procedures
11.6 Ice Cream Novelties
• Method of Manufacture
• Chocolate Coatings
• Ice Cream Cakes and Pies
• Aufait Ice Cream
• Other Novelties
• Cassata Ice Cream
• Chocolate Jam Sticks
• Quiescently Frozen Stick Items
11.0 OBJECTIVES
After reading this unit we should be able to:
• state the meaning of softy and novelties
• prepare recipes for these products
• explain the method of manufacture of these products
• give the legal requirements of these products
• give the composition of these products
11.1 INTRODUCTION
Softy or ‘scoop able ice cream’ was first marketed in earnest in England in 1975.
The aim was to produce a type of ice cream that was scoopable at -18 C and that
had a good creamy consistency, slow meltdown properties and good storage stability. 59
Frozen Dairy Products While hard ice cream has been the dominant frozen dessert produced world wide
for many years, other frozen dessert products have their niche, and in many countries
are more popular than ice cream. The American market in recent years have seen
the introduction of a number of other dairy and non dairy soft serve products, such
as frozen yoghurt, sorbets and smoothies.
As the name implies, soft serve products are not hardened, and its is their soft,
creamy texture that the public finds so appealing. They are easy to consume, thus
providing instant gratification. They are especially easy to lick, a characteristic
particularly enjoyed by children, who make up 50 per cent of the consumer base for
soft serve products. Such products also lend themselves to decreased labour costs,
as evidenced by the growing numbers of consumers willing to serve themselves
from soft serve freezers in supermarkets and convenience stores and restaurants.
Other than the investment in the equipment, handling soft serve products is a relatively
low-cost operation. The equipment takes up little space and is easy to operate. The
products increase profit margins and are self-promoting when the machinery is in
public view. Two major categories of soft serve products, low fat and non fat soft
ice cream and frozen yoghurt, attained amazing sales growth during the late 1980s
because of intense consumer interest in the diet and health.
Fat: Of no importance
MSNF: Limited importance (contains lactose and salts)
Sugars Great importance (give the main effect)
Emulsifier/stabilizer No importance
Overrun Great importance
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Consequently, the freezing point depression is sought from lactose and salts of MSNF Softy and Naovelties –
Definition,
as well as the sugars. Composition, Legal
Standards and Method
ii Effect of MSNF on Freezing Point Depression of Manufacture
In the above table, sucrose was chosen as the datum point and the FPDF and
relative sweetness of each sweetener is compared with it. 61
Frozen Dairy Products For example, the same amount of dextrose will lead to greater freezing point
depression than sucrose due to the difference in molecular weights, and conversely
glucose syrup will produce a less freezing point depression than sucrose. By combining
different sweeteners, it is possible to produce desired softness and relative sweetness.
Experience has shown that ice cream with FPDF of about 15 will be relatively hard
at -18 C and not scoopable, whereas scoopable ice cream should have a FPDF of
around 20-25.
A well known and easy way of obtaining scoopable ice cream is to add 2-3%
glycerol. The following recipe shows the effect of keeping the total sweetness constant:
Recipe:
Fat 10.0%
MSNF 10.7%
Sucrose 11.0%
Glucose solids 3.0%
Glycerol 2.0%
Emulsifier/stabilizer 0.7%
Total solids 37.4%
Calculation of FPDF and Relative sweetness
sweetness FPDF Relative
Sucrose, 11% 11 × 1 = 11 11 × 1 = 11
Glucose solids, 3% 3 × 0.8 = 2.4 3 × 0.3 = 0.9
Glycerol, 2% 2 × 3.7 = 7.4 2 × 0.8 = 1.6
20.8 13.5
The addition of 2% glycerol produces a FPDF of 20.8 which will be sufficient to
give the product scoopable properties.
The effect of other combinations can be considered, especially if a combination of
saccharides can be used to produce acceptable softness and sweetness in the final
product. A recipe which can be considered without the use of glycerol is shown
below:
Recipe:
Fat 10.0%
MSNF 10.6%
Sucrose 4.5%
High fructose corn solids 6.0%
Glucose solids 2.0%
Dextrose 4.5%
Emulsifier/stabilizer 0.7%
Total solids 37.3%
62
Calculation of FPDF and Relative sweetness Softy and Naovelties –
Definition,
FPDF Relative sweetness Composition, Legal
Standards and Method
of Manufacture
Sucrose, 4.5% 4.5 × 1 = 4.5 4.5 × 1 = 4.5
Glucose solids, 2% 2 × 0.8 = 1.6 2 × 0.3 = 0.6
High fructose corn solids, 5% 5 × 1.8 = 9.0 5 x 1 = 5.0
Dextrose, 4.5% 4.5 × 1.9 = 8.6 4.5 × 0.8 = 3.6
23.7 13.7
The correct choice of saccharides can make it possible to produce a scoopable ice
cream with the same solids and total sweetness as that of regular ice cream.
11.4 COMPOSITION
The differences between soft serve and regular ice cream include:
• Composition
• Freezing procedures
• Stability and whipping properties of the mix
• Maintenance of dry, smooth, stiff characteristics of the product as drawn from
the freezer.
i) Fat: Soft serve ice cream has a lower butter fat than the hard product, but it is
difficult for the consumer to tell because the soft state allows full flavour. Soft
serve ice cream normally has a fat content between 6 to 10% range. If fat
content is low, i.e. less than 4%, the product tends to become coarse, weak
and icy. If the fat content is high (above 12%) freezing problem is encountered.
This involves possible fat separation, and also, the product becomes too rich
and less palatable.
ii) Milk Solids-Not-Fat (MSNF): The MSNF content of soft frozen products
varies somewhat inversely with the fat content and can be as high as 13% for a
low fat formula. MSNF serves for provide proper firmness of body. In products
having a high MSNF content, the lactose may separate during freezing and
cause a sandy defect. Normally soft serve products consists of 11-14% MSNF.
Soft serve mixes should have a slightly lower MSNF than normal ice cream, as a
slightly lower MSNF (MSNF factor 16-16.5) contributes to a higher degree
of fat destabilization, thus, ensuring better stand-up and slower meltdown (a
MSNF factor of 17 is recommended for plain, hardened ice cream).
Since the soft-serve mix is exposed to a mechanical treatment for alonger period of
time in the freezer, this can cause excessive churning of fat, resulting in a greasy
texture. This can be avoided by incorporating whey proteins which impart greater
stability to fat emulsion, and consequently less fat destabilization and ‘churning
out’ effect of the emulsifier. Replacement of 10-15% MSNF with whey powder
adds to the freshness of soft-serve ice cream and fat destabilization is also
brought under control.
iii) Sugar: The sugar content of soft serve products is 13-15%, which is slightly
lower than for regular ice cream. The amount of corn sugar used to replace
63
Frozen Dairy Products cane sugar is limited to about 25% in order to avoid too low a freezing point.
However, corn syrup solids, instead of corn syrup, can be added as they provide
firmness and also raise the freezing point slightly (corn syrup solids depress the
freezing point less than corn syrup and sucrose) thereby enabling the drawing
of ice cream at almost the same temperature as normal ice cream.
Stiffness and dryness of mix is extremely important for getting a smooth, creamy
finished product from the soft serve freezer. Those characteristics are achieved
by two ways:
• By reducing the sugar content of mix by 2-3% of that used for a hard ice
cream product
• Drawing the product at lower temperature 21 to 22 F. This lower
temperature not only produces a stiffer product, but makes it immediately
suitable for serving to public.
iv) Emulsifiers and stabilizers: Higher amounts of emulsifiers and stabilizers
are added to provided desirable whipping properties, smoothness, firmness
and melting resistance.
Emulsifiers have several main effects in ice cream:
• To facilitate the dispersion of the fat in fine, uniform globules during whipping
• To promote and control destabilization of the fat and to secure a good fat
protecting membrane around the air cells
• To aid aeration during freezing by permitting better air distribution with a
smaller air cell size.
Thanks to these effects an ice cream with a creamy consistency, slow meltdown
and improved storage stability can be produced. These are exactly the properties
that are needed in scoopable ice cream. It is advantageous to increase the
addition of emulsifier in scoopable ice cream, due to increased level of the
liquid water phase at any given temperature.
The main effect of stabilizers in ice cream systems is to bind water resulting in
higher mix viscosity and superior body in the finished ice cream as well as
controlling the mobility of the residual aqueous phase. As mentioned above,
there is more liquid phase in scoopable ice cream, which means that more
stabilizer is needed to bind the water present. A 5 to 10% increase in emulsifier/
stabilizer content is advisable.
v) Other additives: Products like calcium sulphate can be used at the rate of
0.12% to produce dryness and stiffness in ice cream.
Check Your Progress 1
1. List the different ways normally used for obtaining softness in ice cream.
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2. Give a recipe for soft serve ice cream.
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................................................................................................................... Softy and Naovelties –
Definition,
................................................................................................................... Composition, Legal
Standards and Method
of Manufacture
3. How soft serve ice cream differs form regular ice cream?
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4. What has to be done to get the proper stiffness and dryness in soft serve ice
cream?
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4. Milk, cream, skim milk powder, sugar and stabilizer - required quantity of
ingredients are taken in an open steam kettle and the contents heated with
vigorous agitation - concentrate approximately two times – blend in stabilizer
with little sugar- heating till mixture is concentrated three times - cooled - frozen
to overrun of 20-30% - transfer into the moulds having freezing pockets –
insert wooden sticks - hardened at -23 to -30 C
73