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- Herausgeber: John Wiley & Sons
- Kategorie: Fachliteratur
- Sprache: Englisch
Comprehensive resource on probiotics as applied to ice cream and frozen desserts, covering fundamentals, development, technology, and quality control
Probiotic Ice Cream is the first book to look at probiotics as applied to ice cream and frozen desserts, covering the whole product development process, from essential fundamentals to formulation and characterization of the final product.
Written by a highly qualified specialist with significant research experience in this unique field, Probiotic Ice Cream includes information on:
- Science of probiotic ice cream, covering principles of probiotics and how to select appropriate probiotic strains for use in ice cream
- Physical protection of probiotics in ice cream conditions, as well as nutritional value of functional ice cream for humans
- Technology of probiotic ice cream, covering the definition, formulation, and characterization of prebiotic, probiotic, synbiotic and postbiotic ice creams
- Quality control, with information on the physico-chemical and rheological properties, sensory properties, and shelf-life evaluation and packaging of probiotic ice cream
Probiotic Ice Cream is an authoritative, comprehensive, and one-of-a-kind reference on the subject, ideal for dairy scientists, frozen desserts manufacturers, supermarkets, and food product developers, as well as students in related programs of study.
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Seitenzahl: 377
Veröffentlichungsjahr: 2024
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Table of Contents
Cover
Table of Contents
Title Page
Copyright
Dedication
Preface
Biography
Part I: The Science of Probiotic Ice Cream
1 Ice Cream and Frozen Dairy Desserts: Classification and History
1.1 History of Ice Cream Making
1.2 Definition of Ice Cream
1.3 Classification of Ice Cream
References
2 Probiotics: Definition and Characterization
2.1 Introduction
2.2 Definition of Probiotics
2.3 Types of Probiotics
2.4 Health-Promoting Effects of Probiotics
2.5 Necessity of Formulating Probiotic Ice Creams
2.6 Challenges in Production, Preservation, and Consumption of Probiotic Ice Cream
References
3 Selection of Appropriate Probiotic Strains for Use in Probiotic Ice Cream
3.1 Selection of Appropriate Probiotic Strains for Use in Probiotic Ice Cream
3.2 Effect of pH on Growth and Viability of Probiotics in Culture Media
3.3 Effect of Different Sucrose Concentrations on the Growth and Viability of Bacteria in the Culture Medium
3.4 Effect of Oxygen Scavengers on the Growth Index of Probiotics in the Culture Medium
3.5 Effect of Different Processing Temperatures on the Viability Index of Probiotics in the Culture Medium
3.6 Selecting Resilient Probiotic Species for Use in Ice Cream
3.7 Review of Researches on the Production of Functional Ice Cream
3.8 Investigating the Effects of Microencapsulation on the Viability of Probiotics in Various Food Products, Including Ice Cream
References
4 Physical Protection of Probiotics in Ice Cream Conditions
4.1 Encapsulation of Probiotic Bacteria for Use in Ice Cream
4.2 Encapsulation
References
5 Nutritional Value of Functional Ice Cream
5.1 Nutritional Value of Ice Cream
References
Part II: The Technology of Probiotic Ice Cream
6 Probiotic Ice Cream (Definition, Formulation, and Characterization)
6.1 Definition of Probiotic Ice Cream
6.2 Design of Probiotic Ice Cream
6.3 Probiotic Ice Cream Characterization
6.4 Technology of Probiotic Ice Cream Production
6.5 Adding Free and Microencapsulated Probiotic Bacteria into the Ice Cream
References
7 Prebiotic Ice Cream (Definition, Formulation, and Characterization)
7.1 Definition of Prebiotic Ice Cream
7.2 Prebiotics
7.3 Design of Prebiotic Ice Cream
7.4 Prebiotic Ice Cream Characterization
7.5 Technology of Prebiotic Ice Cream Production
References
8 Synbiotic Ice Cream (Definition, Formulation, and Characterization)
8.1 Definition of Synbiotic Ice Cream
8.2 Design of Synbiotic Ice Cream
8.3 Synbiotic Ice Cream Characterization
8.4 Technology of Synbiotic Ice Cream Production
References
9 Postbiotic Ice Cream (Definition, Formulation, and Characterization)
9.1 Definition of Postbiotic Ice Cream
9.2 Postbiotics
9.3 Design of Postbiotic Ice Cream
9.4 Postbiotic Ice Cream Characterization
9.5 Technology of Postbiotic Ice Cream Production
References
10 Functional Ice Cream (Ingredients and Processing)
10.1 Ice Cream Composition and Formulation
10.2 Stages of Ice Cream Production
References
11 Ice Cream as a Probiotic/Prebiotic Delivery Vehicle
11.1 Ice Cream as a Probiotic/Prebiotic Delivery Vehicle
11.2 Challenges Toward Adding Probiotics into Ice Cream
References
Part III: Quality Control
12 Physicochemical, Rheological, and Microbial Properties of Probiotic Ice Cream
12.1 The Properties of Probiotic Ice Cream
12.2 Physical Properties
12.3 Chemical Properties
12.4 Rheological Properties
12.5 Microbial Properties of Ice Cream
12.6 Ice Cream Microstructure
12.7 Quality Control of Ice Cream in Practice
References
13 Sensory Properties of Probiotic Ice Cream
13.1 Sensory Evaluation of Ice Cream
13.2 Examination of Various Aspects of Ice Cream Quality
References
14 Shelf-Life Evaluation of Probiotic Ice Cream
14.1 Ice Cream Shelf Life
14.2 Factors Affecting Ice Cream Shelf Life
14.3 Shelf Life of Frozen Foods
14.4 Determining Shelf Life in Practice
References
Index
End User License Agreement
List of Tables
Chapter 1
Table 1.1 Major ice cream-producing and consuming countries in the world.
Table 1.2 Formulation of regular ice creams.
Table 1.3 Chocolate ice cream formulation.
Table 1.4 Formulation of peach-flavored yoghurt ice cream.
Table 1.5 Formulation of strawberry-flavored yoghurt ice cream.
Table 1.6 Primary ingredients of homemade ice cream.
Chapter 2
Table 2.1 Most important probiotic species for human consumption.
Table 2.2 Species belonging to the genus
Lactobacillus
.
Table 2.3
Bifidobacterium
genus species.
Chapter 3
Table 3.1 Comparison of mean growth index of four probiotic bacteria in acid...
Table 3.2 Comparisons of mean viability index of four probiotic bacteria in ...
Table 3.3 Comparisons of mean growth index of four probiotic bacteria in dif...
Table 3.4 Mean comparisons of viability index of four probiotic bacteria at ...
Table 3.5 Comparisons of mean growth index for four probiotic species in the...
Table 3.6 Compares the mean interaction effect of cysteine, vitamin C, and t...
Table 3.7 Compares the mean interaction effect of oxygen and the four probio...
Table 3.8 Comparison of mean viability index of four probiotic bacteria at d...
Table 3.9 Comparisons of mean viability index of four probiotic bacteria at ...
Chapter 4
Table 4.1 Resistant starch content in common foods.
Chapter 5
Table 5.1 Composition per 100 grams of regular ice cream.
Table 5.2 Caloric content of a serving of different ice cream types (Regardi...
Table 5.3 Classification of various types of vanilla ice cream based on comp...
Chapter 10
Table 10.1 Advantages and limitations of using various types of ingredients ...
Table 10.2 Homogenization pressure for mixtures with different fat percentag...
Table 10.3 Time-temperature combinations for pasteurization of ice cream mix...
Chapter 13
Table 13.1 Sensory properties of synbiotic ice cream (Homayouni et al. 2008)...
Table 13.2 Scoring system for sensory parameters of ice cream.
List of Illustrations
Chapter 1
Figure 1.1 The first ice cream-making machine was invented by Marshall in th...
Figure 1.2 Schematic structure of ice cream; ice crystals, air bubbles, fat ...
Chapter 2
Figure 2.1 Desired characteristics for selecting suitable probiotic species....
Chapter 3
Figure 3.1 The effect of acidic and alkaline pH on the growth index of four ...
Figure 3.2 The effect of storage time on the viability of four probiotic spe...
Figure 3.3 The effect of storage time on the viability of four probiotic spe...
Figure 3.4 The effect of different sucrose concentrations on the growth inde...
Figure 3.5 The effect of storage time in 10% sucrose on the viability index ...
Figure 3.6 The effect of storage time in 15% sucrose on the viability index ...
Figure 3.7 The effect of storage time in 20% sucrose on the viability index ...
Figure 3.8 The effect of storage time in 25% sucrose on the viability index ...
Figure 3.9 The effect of cysteine and vitamin C on the growth index of four ...
Figure 3.10 The effect of cysteine and vitamin C on the growth index of four...
Figure 3.11 The effect of storage time (hours) at 4°C on the viability index...
Figure 3.12 The effect of storage time (hours) at −20°C on the viability ind...
Figure 3.13 The effect of storage time (months) at 4°C on the viability inde...
Figure 3.14 The effect of storage time (months) at –20°C on the viability in...
Chapter 4
Figure 4.1 Types of capsules obtained from microencapsulation.
Figure 4.2 Chemical structure of alginate.
Figure 4.3 Microscopic image of microencapsulated probiotic bacteria in a mi...
Figure 4.4 Chemical structure of the constitutive units of alginate: Mannuro...
Figure 4.5 Synergistic effect of resistant starch on bifidobacteria in labor...
Figure 4.6 Process of spray drying encapsulation in hot air.
Figure 4.7 Process of spray drying encapsulation using liquid nitrogen spray...
Figure 4.8 Mechanism of operation for encapsulation using the centrifugal no...
Figure 4.9 Schematic of a multinozzle system for encapsulation. (a) Dual-pis...
Figure 4.10 Encapsulation of bacteria using the spray drying and emulsificat...
Chapter 6
Figure 6.1 Probiotic ice cream production process (Homayouni et al. 2008) / ...
Figure 6.2 Survival of free and encapsulated
L. casei (Lc-01)
cells in probi...
Figure 6.3 Survival of free and encapsulated
B. lactis (Bb-12)
cells in prob...
Chapter 7
Figure 7.1 Lactulose and lactosaccharose made from lactose.
Figure 7.2 Production of isomalto-oligosaccharides from starch.
Figure 7.3 Production of xylo-oligo-saccharides from xylan.
Figure 7.4 Chemical structure of fructo-oligosaccharides and inulin.
Figure 7.5 Chemical structure of galacto-oligosaccharides.
Figure 7.6 Chemical structure of soy oligosaccharides.
Figure 7.7 Prebiotic ice cream production process (Homayouni et al. 2008) / ...
Chapter 8
Figure 8.1 Symbiotic ice cream production process (Homayouni et al. 2008) / ...
Chapter 9
Figure 9.1 Postbiotic ice cream production process (Homayouni et al. 2008) /...
Chapter 10
Figure 10.1 Schematic comparison of ice cream microstructure and initial mix...
Figure 10.2 The structure of milk sugar (lactose).
Figure 10.3 Solubility temperatures of some polysaccharide stabilizers.
Figure 10.4 The effect of stabilizers on ice crystal size during ice cream s...
Figure 10.5 The impact of emulsifiers on fat globule destabilization in ice ...
Figure 10.6 Relative destabilization of lipid droplets and formation of thre...
Figure 10.7 Chemical structure of vanillin.
Figure 10.8 Ice cream production process.
Figure 10.9 Stages of ice cream production.
Figure 10.10 Ice cream mixture calculations using Xarazmi’s (Pearson’s) Squa...
Figure 10.11 Mixing system for ice cream mix preparation.
Figure 10.12 Homogenizer device 1: Main Motor, 2: Power Transmission Belt, 3...
Figure 10.13 The components of a single-stage homogenizer: 1: Pressure compo...
Figure 10.14 The components of a two-stage homogenizer: 1: First-stage head ...
Figure 10.15 The mechanism of ice cream mixture homogenization.
Figure 10.16 Microscopic scheme of milk fat globules during homogenization....
Figure 10.17 Schematic distribution of fat globules around air bubbles in ic...
Figure 10.18 Continuous pasteurizer pages and the flow of the heat exchanger...
Figure 10.19 Continuous pasteurizer plates and the flow of the heat exchange...
Figure 10.20 Schematic of a continuous ice cream freezer.
Figure 10.21 Distribution of ice crystal sizes in regular ice cream.
Figure 10.22 Distribution of air bubble sizes in regular ice cream.
Figure 10.23 Internal diagram of a horizontal freezer for ice cream freezing...
Figure 10.24 Internal diagram of a scraped surface heat exchanger system for...
Figure 10.25 Components of a scraped surface heat exchanger system for ice c...
Figure 10.26 Comparison of ice cream mix components with the final product....
Figure 10.27 Diagram of horizontal and vertical extruder machines.
Figure 10.28 Vertical extruder machine.
Figure 10.29 Ice cream bar freezer (Tetra Pak Processing Systems).
Figure 10.30 Mechanism of the ice cream bar freezer (Molds are placed in the...
Figure 10.31 Spiral hardening tunnel for ice cream production.
Figure 10.32 Hardening tunnel for ice cream production (Tetra Pak Processing...
Figure 10.33 Schematic of an ice cream production line with a capacity of 50...
Figure 10.34 Schematic of an ice cream production line with a capacity of 50...
Chapter 11
Figure 11.1 Factors affecting probiotic survival in ice cream.
Chapter 12
Figure 12.1 Steps of surface tension measurement in ice cream mixture.
Figure 12.2 Arrangement of proteins in fat globule membranes and air bubbles...
Figure 12.3 Relationship between the amount of frozen water in ice cream and...
Figure 12.4 Depicts standard equipment for measuring melting speed and melti...
Figure 12.5 Types of rheometers – cylinder, plate, and cone.
Figure 12.6 Diagram of the fungilab viscometer for low-fat ice cream.
Figure 12.7 Schematic representation of ice cream microstructure after freez...
Figure 12.8 Microscopic structure of ice cream.
Figure 12.9 Electron microscope image of frozen ice cream with a scale bar o...
Figure 12.10 Schematic image of frozen ice cream and the method for calculat...
Figure 12.11 A schematic of the distillation apparatus by Reichert-Meissl.
Chapter 13
Figure 13.1 Ice cream scorecard (Marshall et al. 2003) / with permission of ...
Figure 13.2 A schematic representation of the microscopic structure of ice c...
Chapter 14
Figure 14.1 Temperature profile of a sample cold chain process.
Guide
Cover
Table of Contents
Title Page
Copyright
Dedication
Preface
Biography
Begin Reading
Index
End User License Agreement
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Probiotic Ice Cream
Science and Technology
Aziz Homayouni-Rad
Tabriz University of Medical Sciences
Tabriz
Iran
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To my wife (Mina) and my daughter (Sarina)
Preface
Ice cream, a delicious dairy food, is known for its high nutritional value and has been enjoyed as a frozen dessert for many years. Today, the ice cream industry has undergone significant development, and the technology of ice cream production, preservation, and distribution has become an advanced indicator of a country's progress. Various types of ice creams are produced worldwide, including low-fat ice cream, full-fat ice cream, regular ice cream, lactose-free ice cream, probiotic ice cream (Functional), powdered ice cream, sorbet, and fruit-flavored ice creams, each available in different flavors, colors, and shapes. Low-fat ice cream has become common, especially in advanced societies where calorie reduction in their diet is of utmost importance, and its consumption continues to rise. On the other hand, due to lactose intolerance, which results from a lack of the lactase enzyme in the digestive system, people in many parts of the world avoid consuming dairy products containing lactose. In such cases, lactose-free ice cream can be used without causing any problem. Additionally, probiotic ice cream has medicinal properties. The microorganisms present in this type of ice cream can eliminate harmful microbes in the digestive system, and improve consumer health. As a result, the production of this type of product is crucial, particularly in developing countries. Probiotic science and technology has been an ever-growing field in recent decades. Thus, it has opened new vistas of potential research in fermented food formulation and manufacturing. This book is compiled into three sections with 14 chapters highlighting different aspects varying from selection of appropriate probiotic strains for use in ice cream to formulation and characterization of final product. It is designed fundamentally to be a reference book to the experts providing a passage for future researches. So, this book may fill up the gap between probiotic science and probiotic technology in order to manufacturing probiotic ice cream and frozen dairy products. The current book has been written to enhance the knowledge of food industry students and all technical authorities, production managers, ice cream factory owners, operators, technicians, and even employees engaged in these factories. It encompasses generalities, ice cream composition and sources of its constituent parts, ice cream production stages, chemical, physical, and rheological properties of ice cream mix, sensory evaluation of ice cream, methods of producing probiotic ice cream, and quality control of the final product. The coherence of the text owes much to revisions, efforts, and contributions from individuals such as Mrs. Mina Javadi and Mrs. Kosar Tagavi. Also, Mr. Mohammadreza Ziavand and Mrs Sanaz Kazemi worked on figures and tables. Gratitude and appreciation are extended to all these esteemed individuals for their valuable inputs.
Dr. Aziz Homayouni-Rad
Biography
Dr. Aziz Homayouni-Rad obtained his doctoral degree in Food Science and Technology Engineering from Tehran University between 2003 and 2007. Presently, he serves as a professor at Tabriz University of Medical Sciences. He has effectively fulfilled administrative duties as the Vice Chancellor of Education within the Faculty of Nutrition. His research interest is functional foods, with a particular focus on probiotic, prebiotic, synbiotic, and postbiotic dairy products. His notable contributions in this field have earned him numerous accolades and distinctions, including the “Top Researcher in the Faculty of Nutrition at Tabriz University of Medical Sciences in 2013,” the “Journal of Dairy Science Most-Cited Award in Dairy Foods in 2014,” and “Top 1% most cited researchers of the Essential Science Indicators (ESI) ranking system.” His scholarly output comprises over 160 research papers and more than 12 authored books. Additionally, he holds membership in the Iranian Probiotic Association.
Part IThe Science of Probiotic Ice Cream
1Ice Cream and Frozen Dairy Desserts: Classification and History
1.1 History of Ice Cream Making
In the 13th century, Marco Polo brought formulations of several types of ice cream from Asia to Europe. Therefore, the history of ice cream dates back much further in Asia than in other parts of the world. The art of ice cream making was introduced to Italy by Marco Polo, and from there, it spread to France, Germany, and England, eventually reaching the Americans. The first ice cream-making machine was invented by Marshall in the 19th century (Figure 1.1). In the year 1851 AD, the first ice cream factory was established in the United States by Jacob Fussell, and this marked the transition of ice cream making from an artisanal practice to an industrial one, leading to rapid growth and development. However, around the 1920s, the nutritional value of ice cream gained widespread recognition, and after World War II, the ice cream industry experienced significant expansion.
In the early 20th century, ice cream production expanded and became industrialized due to key factors such as advancements in production techniques, transportation of ice cream, and the preservation of the cold chain. The proliferation of refrigeration machines led to the replacement of salt and ice with a concentrated salt solution (which freezes easily at subzero temperatures). This solution increased the heat transfer rate between the ice cream mixture and the refrigeration unit, thereby boosting production speed. In continuous freezers, which take the form of a horizontal cylinder, the mixture was pumped in from one side and the ice cream was dispensed from the other side, resulting in a more consistent and rapid production compared to discontinuous systems. Such advancements were accompanied by the introduction of pasteurization (which mitigated hygiene concerns) and homogenization (which broke down fat into small droplets, resulting in creamier and smoother products). Eventually, the expansion of railway and automobile networks facilitated better transportation of raw materials and distribution of products over longer distances. In Iran, the first ice cream shop located next to a railway track dates back to the reign of Mozaffar al-Din Shah.
Figure 1.1 The first ice cream-making machine was invented by Marshall in the 19th century.
1.2 Definition of Ice Cream
Ice cream is a frozen food product made from cow’s milk and can contain permissible edible ingredients such as sugar, dextrose, eggs, fruits, fruit juices, chocolate, nuts, flavorings, and food-grade colorings. Emulsifiers and stabilizers can also be used in its composition. The composition of ice cream varies from one region to another. Generally, a good ice cream contains around 12% fat, 11% nonfat milk solids, 15% sugar, 0.3% stabilizers and emulsifier mixture, and a total of 38% dry matter. Ice cream is a complex composition of three phases: the gas, solid, and liquid phases. The gas phase consists of air bubbles uniformly distributed in the frozen phase. The liquid phase contains frozen fat globules, milk proteins, insoluble salts, colloidal stabilizers, sugars, and soluble salts. Thus, the final product is a three-phase system consisting of liquid, solid, and gas (Figure 1.2).
Figure 1.2 Schematic structure of ice cream; ice crystals, air bubbles, fat globules, and serum phase.
Ice cream is a highly delicious and nutritious food. Approximately, 100 grams of good-quality ice cream provides around 200 kilocalories of energy, along with 4 grams of protein, 0.13 grams of calcium, 0.105 grams of phosphorus, 0.1 gram of iron, 490 IU of vitamin A, 0.38 milligrams of thiamine, and 0.24 milligrams of riboflavin. The production and consumption levels of ice cream in some countries around the world are presented in Table 1.1.
1.3 Classification of Ice Cream
Various factors such as raw materials, consumer preferences, costs, and quality influence the formulation of different ice cream mixes. The percentage of stabilizers and emulsifiers required in different mixtures varies, and therefore the usage of these components should adhere to the manufacturer’s recommendations. Ice cream can be classified based on brand name, ingredients, and flavoring agents used. Below, different types of ice cream and similar products are categorized using commercial methods. The formulation of regular ice cream is provided in Table 1.2.
Please note that the percentages provided here represent a hypothetical formulation for regular ice cream and are subject to variations based on specific recipes and manufacturing processes.
Table 1.1 Major ice cream-producing and consuming countries in the world.
Top ice cream-producing countries:
Rank
Production (Million hectoliters per year)
Country
1
26.3
New Zealand
2
8.17
Australia
3
8.17
Canada
4
8.1
Italy
5
4.14
Sweden
6
2.14
Denmark
7
9.13
Finland
8
2.9
Switzerland
9
2.8
China
10
4.5
France
11
8.3
Germany
12
2.3
United States
Top ice cream-consuming countries:
Rank
Consumption (Liters per capita per year)
Country
1
26.3
New Zealand
2
22.5
United States
3
17.8
Canada
4
17.6
Australia
5
14.4
Switzerland
6
14.2
Sweden
7
13.9
Finland
8
9.2
Denmark
9
8.2
Italy
10
5.4
France
11
3.8
Germany
12
1.8
China
Data represents a specific time period and may have changed since then.
Table 1.2 Formulation of regular ice creams.
Percentage of ingredients
Regular ice cream formulation (1)
Fat
18
Nonfat milk solids
7
Sugar
18
Stabilizers
0.2
Total solids
43.2
Percentage of ingredients
Regular ice cream formulation (2)
Fat
16
Nonfat milk solids
8.5
Sugar
17
Stabilizers
0.25
Total solids
41.75
Percentage of ingredients
Regular ice cream formulation (3)
Fat
14
Nonfat milk solids
10
Sugar
15
Stabilizers
0.3
Total solids
39.3
Percentage of ingredients
Regular ice cream formulation (4)
Fat
12
Nonfat milk solids
11
Sugar
15
Stabilizers
0.3
Total solids
38.3
Percentage of ingredients
Regular ice cream formulation (5)
Fat
10
Nonfat milk solids
11.5
Sugar
15
Stabilizers
0.3
Total solids
36.8
1.3.1 Regular Ice Cream Types
Regular ice cream is a type of ice cream in which the total volume of flavoring and coloring ingredients is less than 5%. Examples of this type include vanilla ice cream, coffee ice cream, caramel ice cream, and orange ice cream. The following section provides explanations of various types of regular ice cream:
Coffee Ice Cream:
To make coffee ice cream, you add 0.946 liters of coffee extract (or you can use a concentrated coffee extract obtained from 453.6 grams of ground coffee) to 37.85 liters of the regular ice cream mixture. Additionally, you can add 141.75–198.45 grams of color derived from 50% burnt sugar (caramel) to enhance the flavor.
Vanilla Ice Cream:
For producing vanilla ice cream, you include 170.1–340.2 grams of flavoring ingredients and 8 milliliters of yellow color to every 37.85 liters of the regular ice cream mixture. The actual amount of flavoring may vary based on the mixture’s composition, individuals’ preferences, and the desired intensity of the vanilla flavor.
Saffron Ice Cream:
To prepare saffron ice cream, you add 85.05 grams of pure saffron extract and 56.7 grams of caramel to every 37.85 liters of the regular ice cream mixture.
Caramel Ice Cream:
You add an appropriate amount of caramel to achieve the desired taste and color for caramel ice cream. Alternatively, you can use 2.838 liters of caramel syrup for every 35 liters of the regular ice cream mixture (approximately 113.4 grams of syrup per 3.785 liters of ice cream). To make caramel syrup, a mixture of 5 parts sugar and 3 parts 20% fat cream is boiled until a light coffee color is achieved.
Mint Ice Cream:
To create mint ice cream, you incorporate 113.4–226.8 grams of mint extract and add green color to achieve a light green hue to every 37.85 liters of the regular ice cream mixture. Sometimes, 1814.4–2721.6 grams of chopped green mint mixture can be added to 35/95 liters of the regular ice cream mixture.
Butterscotch Ice Cream:
In this type of ice cream, you add 3.785 liters of butterscotch syrup, which is used in the production of butterscotch pastries, to 37.85 liters of the regular ice cream mixture. Additionally, a yellow color is added along with the syrup.
Bisque Ice Cream:
For making bisque ice cream, you combine 1814.4–3628.8 grams of starch noodles, sponge cake, finger sweets, grapes, cookie dough, brownie, or similar small and finely chopped ingredients with 35.95 liters of the regular ice cream mixture. These additions are made through a noncontinuous freezer.
Creamy Sweet Ice Cream (Biscuit, Tortoni):
In this type of ice cream, you blend 0.473 liters of dark brown sugar syrup or ingredients that contribute to the flavor with 37.85 liters of high-fat (14–17% fat) ice cream mixture. The mixture can be expanded by a maximum of 50% (overrun) of its frozen volume, and after filling, crushed starch noodles are added on top.
Candy or Confection Ice Cream:
There are many types of ice creams with various names and flavors in this category. These types of ice creams contain 5–8% of different types of confections or candies. These confections and nonsoluble additives are usually added to the unfrozen ice cream using noncontinuous freezers. Additionally, it is possible to continuously add raw materials to a product that is in the process of freezing using a feeding device. The various types of these ice creams are as follows:
Butter Paste Ice Cream:
2721.6 grams of crumbled butter bread are added to 35.95 liters of regular ice cream mixture.
Chocolate Ice Cream:
1.892 liters of grated milk chocolate or milk chocolate syrup are added to 35.95 liters of regular ice cream mixture. The chocolate is added to the ice cream that has partially frozen in a noncontinuous freezer.
Peanut Ice Cream:
1814.4–2721.6 grams of chopped peanut particles are added to 35.95 liters of regular ice cream mixture.
Marshmallow Ice Cream:
1814.4–2721.6 grams of marshmallow (a sweet dough containing sugar, starch, and corn syrup) are added to 35.95 liters of regular ice cream mixture.
Chocolate Powder Ice Cream:
1814.4–2721.6 grams of milk chocolate powder are added to 35.95 liters of regular ice cream mixture.
Licorice Ice Cream:
113.4 grams of licorice paste and 36.85 grams of fennel oil are added to 35.95 liters of regular ice cream mixture until a dark color is achieved.
Molasses Ice Cream:
1814.4–2721.6 grams of molasses are added to 35.95 liters of regular ice cream mixture.
Toffee Ice Cream:
1814.4–2721.6 grams of chopped toffee is added to 35.95 liters of regular ice cream mixture. To prepare the toffee, a mixture of 907.2 grams of butter and 2268 grams of sugar is heated to 160°C, and after removing from heat, half a tablespoon of baking soda is added. The mixture is thoroughly mixed, then mixed with 680.4 grams of nuts, spread, and dried.
Ginger Ice Cream:
3628.8 grams of chopped ginger root jam is added to 35.95 liters of regular ice cream.
1.3.2 Chocolate Ice Cream
Chocolate ice cream is flavored with cocoa or chocolate. The required amounts of cocoa to create the chocolate flavor using a mixture of cocoa and chocolate syrup, chocolate syrup, and chocolate are 1587.6–2041.2, 2494.8, 1224.72–1360.8 grams per 37.85 liters of ice cream mixture, respectively. Different types of chocolate ice cream are described below. The chocolate ice cream formulation is presented in Table 1.3.
Simple Chocolate Ice Cream:
Chocolate syrup is added to 34 liters of regular ice cream mixture. This chocolate syrup is prepared from 1360.8 grams of cocoa or 1814.4 grams of chocolate syrup, 1360.8 grams of sugar, and 3/78–5/67 liters of water. Sugar and cocoa are mixed together, and enough water is added to them to form a paste. Then, it is heated with steam in a double-walled vessel. As the syrup thickens, water is gradually added while continuously stirring. It is then heated up to a temperature of 80°C and after being discharged, it is cooled down for use. The required amount of water prevents the syrup from thickening excessively.
Mint Chocolate Ice Cream:
1814.4–2721.6 grams of dried mint leaves are added to 35.95 liters of regular ice cream mixture.
Malt Chocolate Ice Cream:
To 34 liters of regular ice cream mixture, half of the chocolate syrup is used for chocolate ice cream and 0.946 liter of malt syrup is added. If malt syrup is not available, 453.6–907.2 grams of malted milk can be used instead.
Chocolate Almond Ice Cream:
1814.4–2721.6 grams of chopped almond is added to 35.95 liters of chocolate ice cream mixture.
Chocolate Marshmallow Ice Cream:
1814.4–2721.6 grams of marshmallow is added to 35.95 liters of chocolate ice cream mixture.
Chocolate Coffee Ice Cream:
To 28.38 liters of regular ice cream mixture, 9.46 liters of chocolate mixture and 226.8–340.2 grams of coffee syrup or sufficient coffee extract are added to create a mild coffee flavor in the product.
Table 1.3 Chocolate ice cream formulation.
Ingredient percentage
Chocolate ice cream
Fat
16
14
12
10
8
Nonfat milk solids
8
10
11
12
12.5
Sugar
19
17
16
16
16
Cocoa
3.5
3
3
3
2.7
Stabilizers
0.2
0.25
0.25
0.3
0.3
Total solids
46.7
44.25
42.25
41.3
39.5
1.3.3 Fruit Ice Cream
Fruit ice cream contains actual fruit and can also include fruit essence and coloring. Fruits like pineapple, apricot, strawberry, etc., whether fresh, frozen, or in conserved form, can be used in fruit ice cream. Fruit ice creams can be flavored by incorporating 10–15% fruit into regular ice cream mixtures, where the type of fruit and desired intensity of flavor influence the amount of fruit used. When using frozen fruit for making fruit ice cream, the fruit-to-sugar ratio varies between 1:2.5 and 1:4. The type of fruit also plays a determining role in formulation. Various types of fruit ice creams are described below:
Strawberry Ice Cream:
To 30.28 liters of regular ice cream mixture, 7.57 liters of processed aseptic strawberry puree is added. In this type of ice cream, fruit is used in the form of puree and is firm, and to achieve a desirable yellow color, a certain amount of red color is also added.
Peach Ice Cream:
To 30.28 liters of regular ice cream mixture, 7.57 liters of fruit is added. To enhance the intensity of flavor and color, a portion of this fruit should be in the form of puree. The color of the ice cream should be light yellow.
Cherry Ice Cream:
To 32.17–34 liters of regular ice cream mixture, 3.78–5.67 liters of cherry is added. Sour cherry concentrate should be used to improve the taste. The color of this ice cream should be light red.
Apricot Ice Cream
: To 30.28 liters of regular ice cream mixture, 7.57 liters of apricot is added. The color of this ice cream should be light yellow.
Apple Ice Cream
: To 30.28 liters of regular ice cream mixture, 7.57 liters of chopped apples are added. Frozen apples should be packed with a 1:7 ratio of sugar. The apple flavor can be enhanced by adding 320 milliliters of apple essence to the ice cream.
Pineapple Ice Cream:
To 34 liters of regular ice cream mixture, 3.785 liters of grated pineapple are added.
Banana Ice Cream:
To 34 liters of regular ice cream mixture, 3.785 liters of grated banana are added. If fresh bananas are used, they should be fully ripe. Adding a small amount of citric acid or lemon juice can prevent browning of fresh fruit and improve its taste.
Orange Ice Cream:
To 34 liters of regular ice cream mixture, 3.785 liters of orange juice and 0.946 liters of lemon juice are added. Additionally, 1360.8 grams of fruit sugar is added at the beginning. The color of this ice cream should be light orange.
Orange and Pineapple Mixed Ice Cream:
To 34 liters of regular ice cream mixture, 3.785 liters of grated pineapple and sufficient concentrated orange juice are added to create an orange flavor. The color of this ice cream should be light orange.
Lemon Ice Cream:
To 34 liters of regular ice cream mixture, 3.785 liters of fresh or frozen lemon juice, 0.946 liters of orange juice, and 1360.8 grams of sugar are added. The color of this ice cream should be lemon yellow.
Mulberry Ice Cream:
To 34 liters of regular ice cream mixture, 3.785 liters of black or red mulberry puree with sugar (in equal proportions) are added. Adding mulberry extract is essential to enhance the flavor.
Fig and Nut Ice Cream
: To 34 liters of regular ice cream mixture, 3.785 liters of canned figs and 907.2 grams of chopped nuts are added. The color of this ice cream should be light brown.
Grape Ice Cream:
To 34 liters of regular ice cream mixture, 3.785 liters of concentrated grape juice are added.
Blueberry Ice Cream:
To 30.28 liters of regular ice cream mixture, 7.57 liters of blueberry puree are added.
Vanilla Cherry Ice Cream:
To 30.28 liters of regular ice cream mixture, 7.57 liters of intact cherries (without damage and stems removed) are added. Fruits are added using a special feeder for raw materials.
Date Ice Cream:
To 30.28 liters of regular ice cream mixture, 7.57 liters of chopped dates are added.
1.3.4 Nutty Ice Cream
This type of ice cream contains nuts such as almonds, walnuts, pistachios, etc., and can also include flavorings for both color and taste enhancement. A regular ice cream mixture with 10–14% fat content can be made flavorful by adding 3–6% nuts. Buttery and caramel flavors are commonly used. Various types of nutty ice cream are described below:
Nutty Ice Cream with Toasted Almond Flavor:
To 35.95 liters of regular ice cream mixture, 1814.4–2268 grams of toasted or roasted almonds are added. Almond flavoring and caramel colorings are also used.
Pistachio-Flavored Nutty Ice Cream:
To 35.95 liters of regular ice cream mixture, 1814.4 grams of chopped pistachios and pistachio extract (enough to create a flavor and light green color) are added.
Creamy Walnut-Flavored Nutty Ice Cream:
To 35.95 liters of regular ice cream mixture, 1360.8 grams of special buttery sweet (that creates a crunchy sound when chewed) and 907.2 grams of chopped walnuts are added. This type of ice cream can also be prepared using 34 liters of the regular mixture and 4536 grams of walnut, either coarsely ground, finely milled, or a mix of the two.
Walnut-Flavored Nutty Ice Cream with Maple Syrup:
To 35.95 liters of regular ice cream mixture, 907.2–1360.8 grams of chopped walnuts and 85 grams of pure maple extract are added.
Walnut-Flavored Nutty Ice Cream:
To 35.95 liters of regular ice cream mixture, 1814.4–2268 grams of chopped walnuts are added.
Caramel-Flavored Nutty Ice Cream:
To 35.95 liters of regular ice cream mixture, 1360.8 grams of chopped nuts, 56.7 grams of caramelized sugar (for color), and caramel flavorings are added.
Nutty Pineapple Ice Cream:
To 34 liters of regular ice cream mixture, 3.785 liters of pineapple and 1360.8 grams of chopped nuts are added.
Walnut Crunch Ice Cream:
To 35.95 liters of regular ice cream mixture, 2721.6 grams of ground candy with chopped walnuts are added.
Banana Nutty Ice Cream:
To 35.95 liters of regular ice cream mixture, 2.84 liters of grated bananas and 907.2 grams of chopped nuts are added.
Chocolate Almond Ice Cream:
To 35.95 liters of chocolate ice cream mixture, 1814.4 grams of whole or chopped almonds are added.
Toffee Almond Ice Cream:
To 35.95 liters of regular ice cream mixture, 1814.4 grams of chopped buttery toffee and 907.2 grams of chopped almonds are added.
Pineapple and Coconut Nutty Ice Cream:
To 34 liters of regular ice cream mixture, 2.84 liters of grated pineapple and 1814.4 grams of chopped coconut are added.
Peanut-Flavored Nutty Ice Cream:
To 35.95 liters of regular ice cream mixture, 1814.4–2721.6 grams of chopped peanuts or peanut butter are added.
1.3.5 Yoghurt Ice Cream
This type of ice cream mixture is cultured using yoghurt bacteria and may be classified as probiotic ice cream (Homayouni 2008). Fruits, nuts, and various flavoring ingredients can be added to the mixture before or after pasteurization and culturing. Yoghurt ice cream is produced by freezing and simultaneously agitating a pasteurized mixture containing milk fat, nonfat milk solids, sweeteners, and yoghurt. Various flavorings can be used, often incorporating fruits. After pasteurizing the milk, a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus bacteria is introduced into the yoghurt components. If pasteurization is performed after culturing these bacteria, it needs to be indicated on the product label. Typically, the milk is subjected to high-temperature treatment (e.g., at 85°C for 15 minutes) before inoculating with yoghurt starter. In industrial production, the titratable acidity of the final yoghurt mixture should be 0.30%. Usually, 10–20% yoghurt (by weight) is used in the mixture. To mitigate the tangy flavor of regular yoghurt, efforts are made to reduce the level of acetaldehyde taste in yoghurt ice cream. The tangy taste of yoghurt is slightly more pronounced compared to low-fat ice cream, even when the fat content of both is the same. The increased attention toward yoghurt ice cream compared to other frozen dairy products is due to the belief that yoghurt bacteria aid lactose digestion and offer other immune-modulating properties. Yoghurt ice cream contains relatively low fat content, and its labeling varies based on the fat content, similar to the nomenclature used for other ice cream types. If it contains less than 0.5 gram of fat per 113 grams serving, it is labeled as “fat-free yoghurt ice cream.” If it contains 0.5–3 grams of fat, it is labeled as “low-fat yoghurt ice cream,” and if it contains more than 3 grams of fat, it is labeled as “full-fat yoghurt ice cream.” The formulation of peach and strawberry-flavored yoghurt ice cream is presented in Tables 1.4 and 1.5.
Table 1.4 Formulation of peach-flavored yoghurt ice cream.
Ingredients
Quantity
Regular ice cream mixture (5% fat content)
11.35 liters
Low-fat yoghurt
3.785 liters
Yoghurt stabilizer
3.785 liters
Peach puree
0.473 liters
Peach cubes
1.892 liters
Peach flavor extract
85 grams
Yoghurt acid (lactic acid)
28.35 grams
Citric acid
28.35 grams
Table 1.5 Formulation of strawberry-flavored yoghurt ice cream.
Ingredients
Quantity
Regular ice cream mixture
11.35 liters
Low-fat yoghurt
3.785 liters
Yoghurt stabilizer
3.785 liters
Strawberries
2.13 liters
Frozen strawberries
1.892 liters
Yoghurt acid (lactic acid)
42.525 grams
Citric acid
28.35 grams
Strawberry flavor extract
7.08 grams
1.3.6 Puddings
Nesselrode Pudding:
In Nesselrode pudding, 30.28–32.17 liters of regular ice cream mixture with 14–16% fat content are mixed with 5.676–7.568 liters of various commercial fruits. The fruits are added after the mixture has frozen to a certain extent, using a specialized fruit feeder device. The Nesselrode mixture typically includes 0.946 liters of grated pineapple, cherries, cherry preserves, various types of raisins, 340.2 grams of orange peel preserves, and 907.2 grams of chopped almonds and walnuts. The product’s color should be light orange, and often, the regular ice cream mixture is used instead of a high-fat mixture for making Nesselrode pudding.
Berry Pudding:
To prepare berry pudding, 3.78–7.56 liters of regular ice cream mixture are mixed with a blend of various suitable fruits. The product’s color should be light pink. The pudding mixture contains small pieces of red cherries (1.892 liters), shredded pineapple (1.892 liters), and chopped almonds (907.2 grams). It is worth mentioning that red coloring is added to the mixture after it is prepared.
Frozen Pudding:
For this type of pudding, nuts, essences, or flavoring ingredients are added to berry ice cream.
Peach Pudding:
