Frozen dessert

Products and Uses Typically found in beverages (carbonated), candy, confections, desserts (frozen), drinks (dairy), fruits (canned), ham (chopped or processed), hamburger, ice cream, luncheon meat, meat loaf, poultry, and sausage as a flavoring or sweetening (nutritive) agent. 

Chem. Descrip. Guar gum, xanthan gum, and carrageenan Uses Stabilizer, thickener, flavor enhancer for dairy prods., cottage cheese dressings, premium ice cream, lowfat frozen desserts, frozen yogurt, nonfat frozen dessert, milk shake mix, egg nog binder and thickener for water Features Provides exc. flavor release... 

One frozen dessert is made with Simplesse, a protein-based fat mimetic that contains no fat (37). Other dairy product developments include a fat flavor, produced by encapsulating milk fatty acids in maltodextrins (38) fat-free cottage cheeses and 2% fat milk, prepared by steam stripping cream with partial fat addback, with a cholesterol level about 60% lower than the starting material (39). 

Fa.tMimetics. Existing fat mimetics are either carbohydrate-, ceUulosic (fiber)-, protein-, or gum-based. These are used in a wide variety of appHcations including baked goods, salad dressings, frozen desserts, meats, confections, and dairy products. Table 3 Hsts some of the commercially available fat mimetics. 

Bot nic l nd Animal Extracts. Tinctures and fluid and soHd extracts of items such as vanilla, coffee, cocoa, and Hcorice are produced by treating the raw materials with a solvent. Vanilla is by far the most widely used extract and is often found in chocolate products, baked goods, beverages, and frozen desserts (49,52). 

In the food industry, guar gum is appHed as a stabilizer in ice cream and frozen desserts (58), and it is also used as a stabilizer for salad dressings, sauces, frozen foods, and pet foods. 

Frozen Desserts. Ice cream is the principal frozen dessert produced in the United States. It is known as the American dessert and was first sold in New York City in 1777. Frozen yogurt is also gaining in acceptance as a dessert. The composition of various frozen desserts is given in Table 19. 

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

Other Frozen Desserts. Although ice cream is by far the most important frozen dessert, other frozen desserts such as frozen yogurt, ice milk, sherbet, and meUorine-type products are also popular. The consumption of frozen yogurt has been increasing rapidly. 

Ice milk is a frozen product which has less fat (2—7%) and slightly more nonfat milk soHds than ice cream. Stabilizers and emulsifiers are added. About half of ice milk produced is made as a soft-serve dessert, produced in freezers with an overmn of 40—100%. 

Other frozen desserts are parfait, souffle, ice cream pudding, punch, and mousse. These are often classified with the sherbets and ices. 

Starch monophosphates are quite useful in foods because of their superior freeze—thaw stabiUty. As thickeners in frozen gravy and frozen cream pie preparations, they are preferred to other starches. A pregelatinized starch phosphate has been developed (131) which is dispersible in cold water, for use in instant dessert powders and icings and nonfood uses such as core binders for metal molds, in papermaking to improve fold strength and surface characteristics, as a textile size, in aluminum refining, and as a detergent builder. 

Sucrose is often used as a decorative agent to impart a pleasing appearance to baked goods and confections (36). In jams and jeUies, sugar raises osmotic pressure and lowers water activity to prevent spoilage (18). Sucrose is a fermentation substrate for lactic acid in cultured buttermilk (40) and lowers the freezing point of ice cream and other frozen desserts to improve product mouthfeel and texture. 

Dairy Products. Sodium citrate is an important stabilizer used in whipping cream and vegetable-based dairy substitutes. Addition of sodium citrates to ice cream, ice milk, and frozen desserts before pasteurization and homogenization reduces the viscosity of the mix, making it easier to whip. 

Whey proteins that have been heat precipitated under very high shear have a particle size between 1 and 3 micrometers, and give the impression of fat in some products. These microparticulated whey proteins are being used as fat replacers in frozen desserts and processed cheese substitutes. 

Microcrystalline ceUuloses ate marketed under the trade name Avicel. The physical characteristics of microcrystalline ceUuloses differ markedly from those of the original ceUulose. The ftee-flowiag powders have particle sizes as smaU as 0.2—10 p.m. Avicel ceUuloses coated with xanthan gum, guar gum, or carboxy-methylceUulose to modify and stabilize their properties are also available. The Avicel products are promoted for use ia low calorie whipped toppiags andiciags andia fat-reduced salad dressiags and frozen desserts (see Fat substitutes). 

I know. Frozen drinks are bimbos. What is the cocktail version of a sexist remark The Lucy Colada has coconut cream in it, too, to keep your self-respect from returning anytime soon.The bartender served it in a Mexican beanpot-shaped goblet he floated the dark rum on the top of the cream-colored drink. You stir it in with a straw. It s dessert, but it s tasty. Passion fruit steels it up with acidity. 

Neotame is used in tabletop sweeteners, frozen desserts, chewing gum, candy, baked goods, fruit spreads, and ready-to-eat cereals. 

Ice cream is a frozen dessert prepared from dairy products and sugars with tremendous consumer acceptance. It is distributed and served in many forms and shapes. A typical formula for ice cream mix is ... 

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