Ice cream formulation

Various marine and vegetable gums are currently in wide use in ice cream formulations. Shown to inhibit the formation of lactose crystal nuclei, they have been the principal factor responsible for the reduced incidence of sandiness in ice cream in recent years (Nickerson 1962). 

Other uses of palm oil are in snack foods, biscuits, ice-creams, salad dressings, mayonnaise, and so on. Fat plays a key role in all the above food items and formulations using palm oil products essentially replace some of the oils used traditionally. Oil suitable for ice-creams should be partly solid at 5°C and at —5°C, substantially liquid at 37°C, and have good melt feel characteristics. Palm oil, with a similar solid fat content profile to butterfat, is one such oil with suitable characteristics for ice-cream formulations. Palmkemel oil is also much used in ice cream products. 

In a standard ice cream formulation, sufficient partial coalescence occurs to enable a stable air cell structure to be maintained at overruns up to about 120%. It can be difficult to obtain overruns of more than about 60% in products where fat and protein are not present, or only present in small quantities, such as sorbets. Similarly it is difficult to obtain high overruns if there is insufficient shear (for example because of a very short residence time) to produce partially coalesced fat. Extra shear, and hence increased de-emulsification, can be produced either by increasing the dasher speed or by using a closed dasher. 

Granger C, Da Costa JP, Toutain J, Barey P, Cansell M. Mapping of ice cream formulation using front-face fluorescence spectroscopy. Int Dairy J 2006 16 489-97. 

Purified c. is approved for ->food applications and used in ice cream formulations as crystallization inhibitor and in pet food. The pharmaceutical industry makes use of the property of c. to be insoluble in acidic media (stomach) and soluble in alkaline environments (intestine). Other uses are for dental impressions and in toothpaste. Cross-linked c. is used as a most powerful water absorbent in hygienic applications such as diapers and tampons. The sodium and calcium salts are used as suspending and viscosity-increasing agents in pharmaceutical applications. They act also as tablet binders as well as tablet disintegrating agents. CMMC is an effective film former in the manufacture of -> tobacco sheets. 

In flavor formulations, vanillin is used widely either as a sweetener or as a flavor enhancer, not only in imitation vanilla flavor, but also in butter, chocolate, and aU. types of fmit flavors, root beer, cream soda, etc. It is widely acceptable at different concentrations 50—1000 ppm is quite normal in these types of finished products. Concentrations up to 20,000 ppm, ie, one part in fifty parts of finished goods, are also used for direct consumption such as toppings and icings. Ice cream and chocolate are among the largest outlets for vanillin in the food and confectionery industries, and their consumption is many times greater than that of the perfume and fragrance industry. 

Elsewhere, in a series of Japanese patents, mixtures of resorcinol + sodium nitrate, glycerine + sodium nitrate, lithium hydroxide + tungstate, etc., have been claimed to be effective. An example of the use of inhibited cooling mixtures of low toxicity is provided by a patent which describes a mixture of silicate-I- polyphosphate -I- a saccharide, e.g. sucrose or fructose, as the inhibitor formulation in a propylene glycol -I- potassium-hydrogen-carbonate mixture used in aluminium cooler boxes for ice-cream. 

Properties such as body, texture, smoothness, and chewiness in foods are related to the control of crystal structure. The most common and the most important crystalline materials encountered in foods are sugar and ice. It is necessary to control growth, or increase the size of these crystals, as in ice cream and to prevent their disappearance or solution in the solvent, which is usually water, as in icings. In most instances, characteristic crystalline structure is controlled by formulation, type and ratio of ingredients, manufacturing techniques, and proper use of equipment. 

The growth of lactose crystals in ice cream results in a serious texture defect known as sandiness. It is usually caused by temperature fluctuations, high serum solids in the mix, and high cabinet storage temperatures. The ratio of serum solids and moisture must be controlled. Hydrocolloids have some effect on controlling sandiness, but not as much as proper handling techniques and formulation. 

There are dozens of other examples around the house for which we have similar quality standards in terms of their resistance to flow. Examples include other food products such as honey, pancake syrup, gravy, and ice cream toppings. Hygiene products include shampoo, hand lotion, and liquid soap. We might also cite pharmaceutical formulations, such as cough medicines, milk of magnesia, and liquid dietary supplements, as well as home and car care products such as caulks, glues, and motor oils. 

Ice-cream (numerous types and formulations) Chocolate products... 

Ice cream is manufactured by rapidly freezing and simultaneously whipping an approximately equal volume of air into the formulated mix (Berger, 1976 Keeney and Kroger, 1974). Ice cream mix contains a minimum of 10% milk fat and 20% total milk solids, except when chocolate, fruit or nuts, are added. In addition to milk solids, ice cream mix normally contains 10-15% sucrose, 5-7% corn sweetener, 0.2-0.3% stabilizer gum, <0.1% emulsifier, and small amounts of natural or artificial color and flavor ingredients. 

Milk fat and milk solids-not-fat (MSNF) are most commonly obtained from cream and condensed skim milk, but may also be obtained from a combination of fluid milk, condensed whole milk, frozen cream, frozen condensed milk, nonfat dry milk, dry whole milk, and butter. Sweeteners used in the mix normally include a combination of liquid or dry sucrose, corn sweetener, high-fructose corn sweetener, and corn syrup solids. Ice cream stabilizers are formulated to contain one or more polysaccharide hydrocolloids, e.g., carboxymethyl cellulose, locust bean gum, carageenin, alginate, and other gums. Ice cream emulsifiers normally contain monoglycerides and diglycerides of palmitic and stearic... 

Surplus milk is commonly stored as frozen skim milk and whole milk concentrate and used as ingredients in ice cream and other formulated food products. There has also been some interest in producing frozen milk concentrates to substitute for pasteurized and sterile fluid milk products (Webb 1970). 

Distillation processes exploit the low volatility of cholesterol compared to the major triacylglycerols of milk fat for removal of cholesterol. Vacuum and short-path molecular distillation processes can efficiently remove cholesterol but it may be achieved at the expense of removing some low-molecular weight triacylglycerols and flavor components of the milk fat. Vacuum steam distillation is commonly used for refining fats and can also be used to refine milk fat. Cholesterol-reduced milk fat, which was produced by steam distillation, has been used successfully to formulate butter, cream and ice cream (Schroder and Baer, 1991, Elling et al., 1995, 1996). If the flavor of milk fat is to be preserved, the flavors can be trapped and re-incorporated into the milk fat that has been stripped of cholesterol (Boudreau and Arul, 1993). 

Aside from applications to fermented products, UF-standardized milk may also be used for the manufacture of several other dairy products. For instance, Lee and White [136] reported an increase in the protein value of ice cream when UF retentate rather than NDM was used for solids-not-fat (SNF) source in the formulation at substitution levels of 25%-75%. They also reported that because of the high level of casein in the ice cream made from UF retentate, its water-binding capacity increased, which resulted to an improvement in flavor and stability of body and texture. 

The sensory attributes depend on physical attributes, as can be predicted by the models, and ingredients. This dependency range from constant to highly non-linear. This paper describes how the problem of determining the lowest complexity model for the property function can be formulated and solved for an ice cream example. 

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