Desserts, frozen dairy ingredients

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. 

Modified whey protein concentrate (Dairy-Lo), a GRAS substance, is manufactured from high-quality whey protein concentrate. This product contributes only 4 kcal/g. Modified whey protein helps improve texture, flavor, and stability of low-fat foods. It is typically used in sour cream, frozen dairy desserts, cheese, baked goods, yogurts, dips, and sauces. Its ability to prevent shrinkage and iciness in frozen foods makes it especially desirable as a fat replacement ingredient in those products. 

Products and Uses A seasoning used as a fruit and spice flavoring in baked goods, candy (soft), frozen dairy desserts, and mixes. An ingredient that affects taste and smell. 

Food. Used as a flavor ingredient in chewing gum and other major categories of food products, such as alcoholic and nonalcoholic beverages, frozen dairy desserts, candy, baked goods, and gelatins and puddings. Use levels are usually rather low. 

Food. Used as an ingredient of curry powder and many spice blends. Its major use in the United States is in imitation maple syrups for which solid extracts are mostly employed flavor of the extracts varies with the extent of roasting and the solvents used. Other food products in which it is used include alcoholic and nonalcoholic beverages, frozen dairy desserts, candy, baked goods, gelatins and puddings, meat and meat products, and others. Use levels for extracts are usually below 0.05%. 

Food. The absolute, oil, and oleoresin are all used as flavor ingredients in major food products, including alcoholic and nonalcoholic beverages, frozen dairy desserts, candy, baked goods, and gelatins and puddings. The oil is also used in meat and meat products, condiments and relishes, and sweet sauces. Average maximum use levels reported are mostly below 0.001%, with the exception of the absolute at about 0.002% (20.3 ppm) used in candy. 

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