Ice Cream Production – Know All About It

in Food-beverage



Thinking about ice cream makes one’s mouth water. There is no one in the world, who would deny having an ice cream anytime. Everyone loves to savor all the different flavors of this dessert. In this article, we will gather some information on how ice cream production is done.

The ice cream mixture is made of the following composition:

  • Milk fat is between 10% to 16%
  • Serum solids or milk solids is 9% to 12 %
  • Sweeteners are glucose based syrups up to 12% to 16%
  • Emulsifiers and stabilizers are 0.2% to 0.5%
  • Water that comes with the milk and other ingredients is 55% to 64%

These percentages are added in the mixtures of frozen ice cream, whereas half of ice cream content is air. All the ice cream flavors except chocolate are prepared from the basic white mix.

What are the advantages of the ingredients?

The preferred components are selected on its availability, price and quality. Now, we will look at the advantages of using these ingredients in ice cream production.

  1. Milk fat increases the flavor and gives a smooth texture to the ice cream. Helps in the fat destabilization process due to its good melting range.
  2. Serum solid contains caseins, whey proteins, minerals, lactose and ash content. It helps to give a smooth body, which contains proteins. Water holding capacity to improve viscosity and decrease iciness.
  3. Sweeteners contribute a solid and chewy texture. Sucrose is the key sweetener derived from the corn syrup.
  4. Stabilizers help to stop the ice cream from becoming icier in taste because during transportation it gets warmed up and melts partially.  The viscosity is maintained even at the unfrozen stage of ice cream.
  5. Emulsifier helps to bind the fat and water characteristic and gives a silky dry product to enjoy eating.

How does an ice cream plant work?

The basic steps that are generally used in the ice cream production are:

· Blending: The selected ingredients are chosen according to the formula and calculations from the recipe and are weighed and mixed together. This ice cream powder needs high speed blenders, which are fit with knife blades to churn them.

· Pasteurization: This blended mix is then pasteurized for destruction of disease causing bacteria. Pasteurization helps to reduce certain spoilage organisms called psychrotrophs and helps the hydration of stabilizers and proteins.

· Homogenization: The major reason of homogenization is to attain a stable mixture of the fat and oil.  It also helps to bind air and water to give the final product a less icy feel. It gives the ice cream a waterless, smooth and creamy appearance, right firmness and slow melting property.

· Ageing: The fat is allowed to cool overnight and crystallize, so that the proteins and sweeteners, stabilizers and emulsifiers can fully hydrate. Aging enhances the whipping quality of the mix.

· Freezing and Hardening: Mixture is drawn in the freezer, where half of the water is iced up. Then fruits, nuts, candy or whatever is necessary is added to this semi frozen mixture. Then it is drawn into packages and cones. These are placed in the blast freezer, which has a temperature of -30% to -40% Celsius. Here the remaining water is frozen. To avoid ice crystals it should be stored below -25% C.

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Mr. Pratap Shanbhag has 173 articles online

Mr. Pratap Shanbhag, Technical Director - Standards International Precision Engineers Pvt Ltd are the pioneers in the manufacture of various food processing equipment. Over the past 10 years, we have grown as the market leaders, with successful installations of more than 100 food processing plants all across the world. More information visitour website


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Ice Cream Production – Know All About It

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Ice Cream Production – Know All About It

This article was published on 2012/03/28