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 Ice Cream
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Dr Shamas Murtaza
Lecturer
Department of Food Science and Technology
MNS-University of Agriculture, Multan
 History
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 No one knows exactly when ice cream was first produced. Ancient
manuscripts tell us that the Chinese liked a frozen product made by
mixing fruit juices with snow.
 This technique later spread to ancient Greece and Rome, where the
wealthy in particular were partial to frozen desserts.
 After disappearing for several centuries, ice cream in various forms
reappeared in Italy in the Middle Ages, as a result of Marco Polo
returning to Italy in 1295 where he had acquired a liking for a
frozen dessert based on milk.
 From Italy, ice cream spread through Europe during the 17th
century, long remaining a luxury product for the royal courts.
 Industrial ice cream production began at the end of the 19th
century when the first mechanical refrigerators were pioneered.
 Definition
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 Ice cream (derived from earlier iced cream or cream ice is a frozen
dessert usually made from dairy products, such as milk and cream.
 Regular Ice Cream
(no less than 10% milk fat)
 Reduced Fat Ice Cream
(approximately 7% milk fat)
 Low Fat Ice Cream
(no more than 3% milk fat)
 Ice cream Terminology
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 Moulded
Ice cream or water ice mix is filled into moulds and frozen to produce
stick novelties. After extraction, the products can be dipped in
chocolate or other coatings.
 Filled
Ice cream is filled into cups, containers or cones and may be
decorated with chocolate, cream, ripple and dry materials.
 Extruded
Ice cream is typically extruded onto a tray by means of a time-elapse
filler. A wide variety of products can be produced including stick
novelties, sandwiches, desserts, ball-top cones and so on. As extruded
ice cream
 Composition of Ice Cream
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Milk Fat 10-16%

Milk solids not fat 9-12%

Sweetener 12-16%

Stabilizer and emulsifier 0.2-0.5%

Water (comes from milk and other 55-64%

ingredients)
 Raw Materials and Ingredients
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Fat
Milk solids non fat (MSNF)
Sugar/non-sugar sweetener
Emulsifiers/stabilisers
Flavours
Colours
Other ingredients
 Fat
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 Fat makes up about 10-15 % of an ice cream mix and may be

milk or vegetable fat. The fat gives creaminess and improves
melting resistance by stabilizing the air cell structure of the ice
cream.
 Milk fat is used in the form of whole milk, cream, butter or
anhydrous milk fat (AMF). Where the milk fat is replaced by
vegetable fat, hydrogenated (hardened) coconut oil and palm
kernel oil are most commonly used.
 Milk solids-non-fat (MSNF)
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 MSNF consist of proteins, lactose and mineral salts.

 In addition to its high nutritional value, MSNF helps to stabilize the
structure of ice cream due to its water-binding and emulsifying
effect. The same effect also has a positive influence on air
distribution in the ice cream during the freezing process, leading to
improved body and creaminess.
 The quantity of MSNF should always be in proportion to the water
content. The optimal level is 17 parts MSNF to 100 parts water:
 The MSNF content is typically around 11% in an ice cream mix
with a fat content of 10 – 12 %.
 Sugar
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 Sugar is added to increase the solids content of the ice cream and
give it the level of sweetness consumers prefer.
 Ice cream mix normally contains between 12-20 % sugar.
 Different types of sugar can be used, such as cane and beet sugar,
glucose, dextrose and invert sugar (a mixture of glucose and
fructose).
 The consistency of the ice cream can also be adjusted by selecting
different types of sugar.
 In the production of sugar-free ice cream, sweeteners are used to
replace sugar. Aspartame, sorbitol and glycerol or manitol are the
most commonly used sweeteners and are applied in conjunction
with a bulking agent such as malto-dextrin.
 Emulsifiers and Stabilizers
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 Emulsifiers and stabilizers are typically used as combined products

at dosages of 0.5 % in the ice cream mix.
 Emulsifiers
 Emulsifiers are substances that assist emulsification by reducing the
surface tension of liquid products. They also help stabilize the
emulsion during the homogenization process by creating smaller,
more uniform fat globules.
 Egg yolk is a well known emulsifier, but is expensive and less
effective than the most commonly used types. These are mainly
non-ionic derivatives of natural fats, which have been esterified so
they attract water molecules at one end and fat molecules at the
other. The main components of the emulsifiers used in ice cream
production are mono and di-glycerides of fatty acids.
 Conti…
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 Stabilizers
 A stabilizer is a substance that has the ability to bind water when
dispersed in a liquid phase. This is called hydration and means the
stabilizer forms a matrix that prevents the water molecules from
moving freely.
 Generally speaking there are two types: protein in the form of
gelatine, and carbohydrates, including seaweed colloids, hemi-
cellulose and modified cellulose compounds.
 Stabilizers are used in ice cream production to increase the viscosity
of the mix and create body and texture. They also control the growth
of ice crystals and improve melting resistance.
 Conti…
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 Flavors
 Flavors are a very important factor in the customer’s choice of ice
cream and can be added at the mixing stage or after pasteurization.
The most popular flavors are vanilla, chocolate and strawberry.
 In the EU, flavors are classified in three groups:
 Natural,
 Nature-identical
 Artificial. (Nature-identical flavors are the most commonly used)
 Colors
 Natural or artificial colors are added to the mix to give the ice
cream an attractive appearance.
 Conti…
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 Other ingredients
 Many molded and extruded ice cream products are coated with
chocolate. Generally speaking, two types of chocolate coatings are
used: Real chocolate and chocolate compound, the latter containing
cocoa powder instead of cocoa mass and cocoa butter, and vegetable
fat such as coconut or palm kernel oil.
 Ripples (sauces) are incorporated in ice cream for taste and
appearance. They can also be applied for pencil filling and top
decoration.
 Dry ingredients are added through an ingredient feeder. A great
variety of products are used: chocolate, nuts, dried fruit pieces,
candies, cookies, smarties, caramel pieces.
Flow line for Ice-Cream
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