UNIT 11 SOFTY AND NOVELTIES – 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 11.7 Indigenous Frozen Dairy Products 11.8 Let Us Sum Up 11.9 Key Words 11.10 Some Useful Books 11.11 Answers to Check Your Progress 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. 11.2 LEGAL STANDARDS

In India there are no separate legal standards for soft serve ice cream. The Prevention of Food Adulteration Act (1954) has specified the same standard for ‘Softy’ as that of ice cream. 11.3 FORMULATION OF SOFT SERVE ICE CREAM

There are several ways of obtaining softness in ice cream, and sometimes these may be combined if required. The following techniques are used: • Addition of an anti-frost preparation of carbohydrate nature, including MSNF • Increase of the overrun • Selection of specific emulsifiers/ stabilizers. The first is the most important point, and the effect of using freezing point depression factors is discussed below: i. Lower the Freezing Point In traditional ice cream there are various ingredients, but not all of them have an influence on the freezing point of ice cream mix Degree of freezing point depression

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 60 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 It is known that MSNF consists of approximately 8% minerals, 39% protein and 53% lactose. Lactose is a disaccharide that is in the dissolved state. It lowers the freezing point just like ordinary sugar. The salt content will also have an influence on the freezing point and generally it may be assumed that the MSNF will depress the freezing point to the same extent as a 40-50 DE glucose syrup. Lactose, is an important part of MSNF, but is only partially soluble. If the MSNF factor (i.e. parts of MSNF per 100 parts of water): %MSNF× 100 i.e. % water is increased to more than 17, the result will be the risk of a sandy ice cream. By means of enzyme lactase, the lactose may be hydrolyzed into monosaccharides, glucose and galactose which are more soluble and these sugars will lower the freezing point more than the lactose. However, MSNF has a limited effect on the freezing point depression. The main effect is achieved by the sugars, which are present. iii. Effect of Sugars on Freezing Point Depression The freezing point of an ice cream mix is first of all dependent on the amount of dissolved solids. The more are the solids dissolved (in the genuine solution), the lower the freezing point. The sugars produce a lowering of the freezing point and it is its molar concentration that determines the freezing point of the ice cream mix. In order to survey the effect of different products, it is necessary to introduce two factors that are related to lowering of the freezing point and the sweetening ability of sugars. The factors are: Freezing point depression factor (FPDF) and Relative sweetness Table 11.1 : Freezing point depression and relative sweetness of some sweeteners

Carbohydrate Average molecular FPDF Relative weight sweetness Sucrose 342 1.0 1.0 Glucose syrup 42 DE 445 0.8 0.3 High fructose corn syrup (42% 190 1.8 1.0 fructose) Dextrose 180 1.9 0.8 Fructose 180 1.9 1.7 Invert sugar 180 1.9 1.3 Lactose 342 1.0 0.2 Galactose 180 1.9 0.3 Sorbitol 182 1.0 0.5 Glycerol 92 3.7 0.8 Ethanol 46 7.4 -

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 Sucrose, 4.5% 4.5 × 1 = 4.5 4.5 × 1 = 4.5 of Manufacture 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...... 2. Give a recipe for soft serve ice cream...... 64 ...... Softy and Naovelties – Definition, ...... Composition, Legal Standards and Method 3. How soft serve ice cream differs form regular ice cream? of Manufacture ...... 4. What has to be done to get the proper stiffness and dryness in soft serve ice cream? ...... 11.5 MANUFACTURING PROCEDURE i) Selection of ingredients: Fresh, sweet dairy products should be preferred for making soft serve mix in order to obtain a good quality product. Generally, cane sugar is used but a part of it is replaced with dextrose or corn syrup. The selection of ingredients should be based on the composition given in section above. ii) Mixing of ingredients: To avoid difficulties in mixing, pre-calculated quantities of dry ingredients, i.e. milk power, sugar and stabilizer should be mixed in a lot. Similarly, the liquid ingredients, viz., milk and cream, etc. should be mixed separately in a container. The dry mixture shall be incorporated within the liquid ingredients mixture gradually with constant stirring and heating to the homogenization temperature of 65.5 C. iii) Homogenization: In order to avoid fat separation, clumping of fat and fat churning in soft ice cream, the mix should be homogenized in two stages. First at a pressure of 2500 psi. and then at a pressure 500 psi. iv) Pasteurization: To safeguard health consumers by means of destroying all the pathogenic and disease producing organisms present in the mix, it must always be pasteurized. Pasteurization is normally done at 80 C for 25 seconds by High Temperature Short Time (HTST) method or at 69 C for 30 min. by Batch method. v) Ageing of mix: The mix is to be aged at temperatures 2-5 C for at least 4 to 6 hours before freezing. vi) Freezing: A soft ice cream freezer, apart from freezing a portion of water of ice cream mix, also incorporates the air in the mix to obtain a swell in volume or ‘overrun’. A soft ice cream freezer is very similar to the batch freezer of ice cream. It is usually a self contained machine in which the low pressure refrigeration system is either directly attached, or is adjacent to the freezer. The design of the dasher is such that it gives a good degree of aeration to the mix as it freezes and can operate for a long period of time without undue breaking down of the ice cream mix. Excessive speed of the dasher causes too much air to be incorporate, and adversely affects the body of ice cream if the dasher ran for extended 65 Frozen Dairy Products periods of time. The refrigeration system is so designed that the freezer cylinder is kept at the proper temperature for a soft serve ice cream for an indefinite period of time. Most of these freezer use Freon as a refrigerant. In this case, they often use a thermo valve control rather than the flooded system. Care and maintenance of this type of freezer consists mainly of keeping the scraper blades properly sharpened, and ensuring that the refrigeration system is properly adjusted. The automatic cycling of ice cream can cause major problems including fat separation, occurrence of sandiness due to lactose crystallization and coarse texture. Soft server frozen products are usually drawn from the freezer at -6.5 to -7.5 C. The overrun of soft serve varies between 40-60% depending on the total solids content. It is possible to achieve high overrun and desired body and texture characteristics on a product with a high solids content. Table 11.2: Overrun and serving temperatures for different types of ice cream

Products Overrun, % Serving temperature, C Soft serve 40-60 -5.5 to -6.6 Sherbet 30-50 -6.1 to -7.2 Milk shake 50-80 -2.2 to -3.3 Hardened ice cream 80-100 -12.8 to -15.0

11.6 ICE CREAM NOVELTIES

The term ‘novelty’ means something unique. As it related to ice cream, we mean any single-serve portion-controlled product. Worldwide, especially in Europe, ice cream novelties enjoy an even bigger market. Every shape size, and flavour are being offered : from ice cream and frozen yoghurt to sorbets and non fat products. Methods of Preparation Ice cream novelties are prepared either on a brine system or through an extrusion system. Using the brine system, semi-frozen ice cream is poured into molds that are placed inside a brine tank to freeze the product at -20 F. The extrusion method enables a manufacturer to produce unusual types of novelties that are impossible to produce on a brine system. Using the extrusion method, the ice cream must be frozen to certain stiffness so that it retains its form between the time it is extruded until it enters a hardening tunnel. The ice cream is drawn from the continuous freezer at 20-22 F. The external contour of the slice can be almost of any desired shape of the extrusion nozzle. Complex extrusions utilizing more than one flavour or colour can be produced from multi- flavour extrusion nozzles supplied by more than one continuous freezer barrel. By placing different extrusion devises inside each other, faces with eyes, noses and mouths can be formed, as well as other intricate designs. Semisolid ice cream is drawn either vertically or horizontally. As the stiff extruded ice cream flows through the extrusion nozzle, portions of appropriate size are cut off by an electrically heated wire. In vertical extrusion, the flat portion of ice cream falls precisely onto a continuous row of stainless steel supporting plates fastened to a conveyor chain which carries the portions into the hardening tunnel for rapid freezing. The temperature in the hardening tunnel is usually in the range -45 F to -50 F. A 10% ice cream butter fat mix with 85-100% overrun is most commonly used. 66 i. Chocolate Coatings Softy and Naovelties – Definition, More than 1/3rd of all ice cream novelties produced have some kind of exterior Composition, Legal Standards and Method chocolate coating. Chocolate bars consist of vanilla ice cream stick which has been of Manufacture dipped in chocolate coating. The composition of chocolate coating can be the following (on weight basis): Chocolate mass : 65-70 parts Coconut oil : 27-32 parts Cocoa butter: 1-1.5 parts Dextrose : 1-1.5 parts Lecithin : 0.3 – 0.4 parts Refined deodorized coconut oil is added as a thinner, to increase the coating ability. The quantity of coconut oil will vary with the amount of chocolate mass. Higher amount of chocolate mass will require more quantity of coconut oil to avoid the excessive viscosity. Coconut oil is preferred since other oils have melting points which are too low for satisfactory use in coatings ii. Ice Cream Cakes and Pies These products can be made with freezer attachments designed for filling the cake or the pie plate. The cake plate is usually inserted into a cardboard package the support the form of cake during handling and delivery. Ice cream pies can be modified by using fruit flavoured gelatin, instead of the filling of preserved fruit or fruit ice cream which is ordinarily used. The pie crusts are about ½ inch thick and can be made by hardening vanilla ice cream between two plates. Closed or open pies can be made by this procedure. The pies and cakes can be decorated with whipped cream. iii. Aufait Ice Cream Aufait ice cream usually consists of a layer of fruit between two layers of ice cream. iv. Other Novelties Variegated or rainbow ice cream is made by mixing several different colours as the product is packaged. The variegated ice cream sundae, and other colourful products are packaged in transparent plastic container to have a good consumer appeal. v. Cassata Ice Cream This is essentially ice cream on a sponge cake. Hemispherical moulds of aluminum are used in making this ice cream. The outer layer is usually made of chocolate ice cream. Different varieties of ice cream constitute the middle and inner layer. The ice cream which constitutes the outer layer is first filled in the mould (outer mould) from the freezer. Another mould which is smaller in size, is inserted into the first mould and pressed so that the ice cream occupies the annular space between the two moulds. This ice cream is hardened and the smaller mould is taken out. Ice cream is now filled again into the mould and another smaller mould of a different size is inserted and pressed lightly. This ice cream layer now forms the middle layer. The ice cream is hardened and the smaller mould taken out. Now a third variety of ice cream is filled into the outer mould and this ice cream constitutes the innermost layer. The mould is hardened and ice cream is taken out by dipping the mould in 67 Frozen Dairy Products slightly warm water. Now the three layer ice cream is inverted on the sponge cake to which thin coating of whipped cream has been applied. The whipped cream serves the purpose of an adhesive between the cake and ice cream. This cassata ice cream is transferred to the cold store or hardening tunnel so that it becomes sufficiently hard for slicing into small pieces. vi. Chocolate Jam Sticks These are made by coating vanilla sticks with white chocolate and injecting the vanilla portion with a flavoured syrup of jam base which constitutes the innermost core. A white chocolate coating is made by adding a thinner, cocoa butter and an emulsifier. Usually coconut oil is added as a thinner and lecithin is added as an emulsifier. An appropriate amount of colour (oil soluble) is added to the coating so that it is characteristic of the flavour added to the syrup or jam base. The total solids content of the syrup or jam base is so adjusted that its freezing point is much lower than the vanilla portion. But the syrup should have a sufficiently high viscosity so that it does not drip while eating. A syrup or jam base consists of sucrose, glucose syrup, citric acid, stabilizer, water, fruit pulp or concentrate and flavour. vii. Quiescently Frozen Stick Items These items include water ice frozen without overrun in a stick and cream on a stick which has ice cream centre with quiescently frozen outer section. Water ice: The following formula is suggested for an ice base (on weight basis) Water : 85-95 parts Cane sugar : 20-23 parts Glucose syrup : 5-7 parts Stabilizer : 0.25-0.35 parts Citric acid : 0.35-0.50 parts Brix : 22-24 1. Weigh the stabilizer carefully and mix it with cane sugar in the ratio 1:3 parts by weight and add the required amount of water. Then agitate until it is fully suspended. It is necessary to maintain the temperature of the mixture between 60-70 C to fully dissolve the stabilizer. 2. Add the remaining amount of cane sugar and the required amount of glucose syrup, and agitate until it is fully dissolved. If necessary, homogenize at 100 bars to obtain homogenous mix. 3. Pasteurize at 80-85 C for 20-40 sec and cool the mixture; add citric acid, desired colour and flavour. 4. Ageing for 4 hours to impart a smooth body when gelatin or agar agar is used as a stabilizer. Pour the mix into the mould and allow sufficient space in the pocket for expansion during freezing. Place the moulds in the brine tank at -25 to -30 C. On partial freezing, insert the sticks into the mould pockets (the water ice should be just sufficiently firm and hard to hold the sticks). 68 Freezing us usually accomplished in 15-20 min. The frozen sticks are then taken out Softy and Naovelties – Definition, by immersing the mould in hot water for a few seconds. Composition, Legal Standards and Method For a cream-on-a-stick item, a special filler attachment can be used so that in one of Manufacture operation, a freezer can be used to freeze the ice cream to 100% overrun for the centre, and a second freezer to freeze the ice or sherbet shell to 10-15% overrun for the shell. 11.7 INDIGENOUS FROZEN DAIRY PRODUCTS i. Kulfi It is a frozen dessert characterized by slight whitish to brownish appearance, compact body, icy texture and nutty, cooked, caramelized flavour. It is popular in the northern and western parts of India. In the traditional process, milk is thickened in a shallow pan with constant agitation. Sugar, nuts, essence and colour are added towards the finishing stages. Concentrated mass is poured into metallic moulds and frozen in a mixture of ice and salt. In the industrial process, the ingredients used are the same as for ice cream – milk, cream, skim milk powder, sugar and stabilizer. Water is added to dilute the mixture (not having stabilizer and a small amount of sugar), and the fat: MSNF ratio is maintained at 1.4:1. usually, the fat in the finished product is about 16%. The required quantity of ingredients are taken in an open steam kettle and the contents heated with vigorous agitation. When the mixture has been concentrated approximately two times, the stabilizer blended with little sugar (1:3 parts by weight) is added to the concentrated mix, and the heating and agitation is continued till the mixture has been concentrated three times. The concentrated mass is then cooled promptly and frozen in a batch freezer to an overrun of 20-30%. Chopped nuts, almonds, pistachio, flavour and colour are added in the freezer. The frozen mix is transferred immediately into the moulds having freezing pockets. Wooden sticks are inserted and the mix hardened in a brine tank maintained at -23 to -30 C. The mould is then transferred into a tank having lukewarm water to defrost the bars so that they can be easily lifted from the freezing pockets. The bars are wrapped in papers, put in corrugated boxes and placed in cold store until further distribution. ii. Malai ka baraf: It is popular in northern and western parts of India. It is similar to kulfi and prepared by freezing a mixture of malai (heat desiccated/clotted milk), sugar, nuts and essence. This product has a plastic body, crunchy, icy texture , and delicate, nutty and caramel flavour. Check Your Progress 2 1. Describe how mix is prepared for soft serve ice cream...... 2. Give the composition of chocolate coating used in chocolate bars...... 69 Frozen Dairy Products 3. Give the drawing temperature and overrun of soft serve ice cream and regular hardened ice cream? ...... 4. Describe the industrial method of preparation of kulfi? ...... 11.8 LET US SUM UP

There is a significant demand for ‘soft ice cream’. The term soft ice cream applies to those products which are marketed in the soft form, and are consumed immediately after they are drawn from the freezer. The differences between soft serve ice cream and regular ice cream include : composition, freezing procedures, stability and whipping properties of the mix, and the maintenance of dry, smooth, stiff characteristics of the product as drawn from the freezer. The term ‘novelty’ means something unique. As it related to ice cream, we mean any single-serve portion-controlled product. Today, machinery can produce protion- control portions of nearly every shape and size such as coated and uncoated bars, cups, fancy funny face and character bar and ice cream sandwiches. But the human element is still critical in the production of ice cream novelties. Indigenous frozen desserts include Kulfi, which is a frozen dessert characterized by slight whitish to brownish appearance, compact body, icy texture and nutty, cooked, caramelized flavour. It is popular in the northern and western parts of India. In the traditional process, milk is thickened in a shallow pan with constant agitation. Sugar, nuts, essence and colour are added towards the finishing stages. Concentrated mass is poured into metallic moulds and frozen in a mixture of ice and salt and Malai-ka- baraf, which is similar to kulfi and prepared by freezing a mixture of malai (heat desiccated/clotted milk), sugar, nuts and essence. This product has a plastic body, crunchy, icy texture, and delicate, nutty and caramel flavour. 11.9 KEY WORDS

Cassata : This refers to ice cream on a sponge cake. Clumping of fat : Aggregates of fat, which form at elevated temperatures under certain conditions of homogenization of milk, cream, or ice cream mix. A second homogenization at lower pressures (500 psi.) aids in breaking up fat clumps that may have formed during the first stage of homogenization. Coarse or icy texture : This is the most common texture defect in ice 70 cream. It indicates that the ice crystals are large or not uniform in size, or that the air cells Softy and Naovelties – Definition, are too large. Composition, Legal Cooked flavour : A cooked flavour is due to chemical changes. Standards and Method of Manufacture Milk and milk products, when subjected to high temperatures develop this flavour. This flavour arises from the sulphydryl groups activated by heat denaturation of whey proteins and the proteins of fat globule membrane. Freezing point of mix : The temperature at which ice cream mix will freeze, approximately 27 to 28 F depending on the sugar content of the mix. Mix with lower sugar content will freeze at a slightly higher temperature. Hardening of ice cream : It refers to the second phase of freezing where freezing in cups/packages is accomplished without agitation. The time required for hardening is the time necessary for the temperature of the center of the package to reach to –18 C. Heat shock resistance : Ability of ice cream to maintain its structure when it is subjected to extreme fluctuations in temperature. Homogenization : to bring about homogeneity; it refers to breaking of fat globules to less than 2 microns so that a permanent and uniform suspension of the fat is obtained. MSNF factor : It is defined as the ratio of per cent MSNF to per cent water present in the ice cream mix, multiplied by 100. Overrun : It is the increase in volume of ice cream over the volume of mix, expressed as percent of the volume of mix. Sandy texture : This is related to the presence of large lactose crystals in ice cream. Fairly large lactose crystals are hard to dissolve in the mouth and they cause a gritty sensation as though the ice cream contained sand. Soggy body : Ice cream which is heavy and somewhat wet in appearance. Texture : Texture is the attribute of a substance related to its finer structure- the size, shape and arrangement of the small particles. The texture of ice cream is dependent on the number, size, shape and arrangement of the ice crystals and other particles. Weak body : Ice cream is said to have a weak body when it melts down to a liquid of low consistency. 71 Frozen Dairy Products Whipped cream : Cream that contains enough butter fat to allow incorporation of air. The whipped cream owes its stability to the “islands of fat” that result from partial churning. Whipping ability : It refers to those properties of a mix which determine the rate at which air can be incorporated and the maximum overrun that can be obtained. 11.10 SOME USEFUL BOOKS

Arbuckle, W.S.1986, Ice Cream, 4th edition. Van Nostrand Reinhold Company, New York. Bhandari, Vivek, 2001. Ice cream : Manufacture and Technology, 1st edition, Tata McGraw-Hill Publishing Co. Ltd., New Delhi. Hyde, K.A. and Rothwell, J., 1973, Ice Cream, Churchill Livingstone, Edinburgh. Sommer, H.H., 1951. The theory and practice of ice cream making, 6th edition. Olsen Publ. Co., Milwaukee, WI. Stogo, M., 1998. Ice cream and Frozen Desserts. A commercial guide to production and marketing, John Wiley and Sons, Inc., New York. 11.11 ANSWERS TO CHECK YOUR PROGRESS

Your answer should include the following points: Check your progress 1 1. i. Addition of an anti-frost preparation of carbohydrate nature, including MSNF ii. Increase of the overrun iii. Selection of specific emulsifiers/ stabilizers. 2. 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% 3. i. Composition ii. Freezing procedures

72 iii. Stability and whipping properties of the mix 4. i. Reducing the sugar content of mix by 2-3% of that used for a hard ice Softy and Naovelties – Definition, cream product Composition, Legal Standards and Method ii. Drawing the product at lower temperature 21 to 22 F. of Manufacture iii. Use of calcium sulphate at the rate of 0.12%. Check your progress 2 1. i. Selection of ingredients: Fresh, sweet dairy products – part of cane sugar replaced with dextrose or corn syrup ii. Mixing of ingredients: mixing of dry ingredients with liquid ingredients - heating to 65.5 C. iii. Homogenization at a pressure of 2500 psi. and then at a pressure 500 psi. iv. Pasteurization at 80 C for 25 seconds or at 69 C for 30 min. v. Ageing of mix: at 2-5 C for at least 4 to 6 hours before freezing. 2. Chocolate mass : 65-70 parts; Coconut oil : 27-32 parts; Cocoa butter: 1-1.5 parts; Dextrose : 1-1.5 parts;Lecithin : 0.3 – 0.4 parts 3. Overrun Drawing temperatures

Soft serve 40-60 -5.5 to -6.6 Hardened ice cream 80-100 -12.8 to -15.0

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