The document is a comprehensive overview of ice cream, covering its history, definition, composition, types, manufacturing process, packaging, storage, and health effects. It discusses the various ingredients used in ice cream production, the operational aspects of the ice cream industry in Bangladesh, and the nutritional value and potential health concerns associated with ice cream consumption. The paper also highlights market trends, popular flavors, and key metrics related to the growth of the ice cream industry.

1. Submitted To
Dr. A K M Humayun Kober
Professor, Dept. of Dairy & Poultry Science
Submitted By
Abhik Chakma
Momotaj Alam
Tarannum Tasnim
Shadat Hossen Saeed
Nusrat Sharmin
Jannatul Nayem Monjila
Johora Hossain Anika
Md. Asifur Rahaman
ICE CREAMA POPULAR DAIRY PRODUCT
A PRESENTATION ON

2. 1. HISTORY
2. DEFINITION
3. COMPOSITION
4. CLASSIFICATION & TYPES
5. INDUSTRIES IN BANGLADESH
6. MANUFACTURING PROCESS
7. DEFECTS OF ICE CREAM
8. MERITS AND DEMIRITS OF EATING
9. FOOD VALUE
10. MAJOR CHALLENGES
2

3. 1964
1987
1992
Igloo was established in
1964 by Abdul Monem
Limited under its Ice
Cream and Milk Unit.
Polar was established in
1987 by Dhaka ice
cream industries Ltd.
Kwality was established
in 1992 by Kwality
Food Products Ltd.
1995
Savoy Ice Cream was
established in 1995 by Sena
Kalyan Sangstha
2013
Bellissimo and Za’n
Zee was established in
2013 by Kazi Farms
Group Ltd.
2014
Bloop was established in
2014 by Golden Harvest
Ice-Cream Ltd.
3

4. An Ice Cream Like Food Was First Eaten In China In
618-97 AD. King Tang Of Shang, Had 94 Ice Men Who
Helped To Make A Dish Of Buffalo Milk, Flour, &
Camphar.
A Kind Of Ice Cream Introduced In 200 BC In China
Made Of Milk & Rice Mixture Was Frozen By Packing
It Into Snow.
Some Historian Said That Ice Cream Was First
Introduced During One Of Trip Of Marco Polo To
China & Then Introduced In Italy.
HISTORY In the WORLD

5. A Frozen Mixture of Milk / Cream or
Fruit Juice Together With Sugar,
Emulsifier & Stabilizers Possibly
Flavoring Agents or Fruit and Usually
With Air Whipped Into The Mixture
During Freezing that contains at least
10% milk fat.
5

6. More About
Ice Cream
Ice Cream is a combination of air,
ice crystals, fat globules, and a liquid
syrup.
These are combined to make a
colloid, a solution with very small
insoluble particles suspended in it.
6

7. 01
02
03
04
Normally White in color
If coloring is not added
Soft, Firm, & Malleable
Freezing point is -2.5 C
Glossy Appearance
Density of Mix is about 1.0554 – 1.1232 g/ml
Acidity is 0.1-0.2%
pH is about 6.3
7

8. Fat, 10%
Milk Solids not
Fat, 11%
Sugar,
13%
Stabilizer,
0.20%
Emulsifier ,
0.50%
Water,
63.30%
Fat 10%
Milk Solids not Fat 11%
Stabilizer 0.2%
Sugar 13%
Emulsifier 0.5%
Water 63.3%
8

9. 1. Ice cream made exclusively from milk
products(Dairy ice cream).
2. Ice cream containing vegetable fat.
3. Sherbet ice cream made of fruit juice with
added milk fat & milk SNF.
4. Water ice made of water, sugar and fruit
concentrate.
9

10. 1. Chocolate
2. Choco bar
3. Vanilla
4. Mango
5. Strawberry
6. Ice Lollies
7. Cone
8. Shell &Core
9. Funny Face
10. Ground Nut
11. Fruit
10

11. Abdul Monem Limited Kazi Farms Group Ltd. Sena Kalyan
Shangsth
Dhaka ice cream
industries Ltd.
Kwality Food
Products Ltd.
Golden
Harvest Ice-
Cream Ltd.
Taufika Foods
and Agro
Industries Ltd.
11

12. Savoy Ice Cream
Golden Harvest Ice-Cream Ltd.
Bellissimo Ice cream Bangladesh
Polar Ice Cream Bangladesh
Lovello Ice Cream
Barpara, Sonargaon
Tejgaon, Dhaka
Beron, Ashulia
Tejgaon, Dhaka
Bhaluka, Mymensingh
Kwality Food Products Ltd. Chandgaon, CTG
12

13. Choco bar Ice Lollies
Cone Ice cream Family pack & Box Containers Cup / Sundae
13

14. Haagen-Dazs
Anderson’s
Ben & Jerry’s
Dreyer’sMövenpick
Baskin-RobbinsCold Stone
Creamery
Cream and Fudge
Switzerland USA
New york, USA Vermont, USA California, USA
Arizona, USA 14

15. Fats Important for creaminess of ice cream
Proteins
from milk
Form a membrane around the fat droplets, making it
harder for them to come in contact with each other
Emulsifiers Replace some milk protein on surface of fat droplet
Stabilizers Reduce the rate at which ice cream melts, add
smoothness and increase viscosity of the liquid phase
of ice cream 15

16. Ingredients - Fats
As ice cream is made, some of the fat in the droplet
solidifies, and the fat needles that form help droplets to
partially cluster. These clusters, along with milk
proteins, help stabilize air bubbles in the ice cream.
Sources
of fats
Animal
source
Whole milk Cream
Butter oil Butter
Plant
Source
Rapeseed Oil Coconut seed oil
Cotton seed oil Palm Kernel oil
16

17. Ingredients – Milk Solids-Not-Fat & Sugar
Milk SNF
Solids-not-fat have high nutritional
value and ability to improve the
texture of ice cream by binding and
replacing water.
They significantly effect the correct
distribution of air during freezing of
ice cream.
They consist of protein, lactose, mineral
salt & added in form of powder and
condensed skim milk.
Sugar
10-15% sugar is added
to adjust the solid
content and gives sweet
taste which is preferable
to consumers.
Cane & beet sugar,
glucose, fructose &
invert sugar or their
mixture are used.
17

18. Ingredients – Stabilizers
Stabilizers Functions
Proteins --
Gelatin,
Casein,
Albumin,
Globulin.
CHOs --
Hemicellulose,
Modified
Cellulose
Aid in producing a smooth body texture.
Maintaining characteristics during storage.
Reduce the amount of water in the mix.
Increase the viscosity of the mix.
Help in suspension of flavouring particles.
Reduce the growth of lactose crystals during storage.
Prevent shrinkage of the product volume.
Use of multiple stabilizers can produce synergistic effects.
They are extracted from plants, brown seaweeds. 18

19. Ingredients – Emulsifiers
Emulsifiers Functions
A mixture of
monoglycerides & di-
glycerides.
Mono, di-glycerides
(E471)
Lactic acid ester (E472)
Propylene glycol ester
(E477)
Promotes dispersion & aid in keeping the
ingredients of ice cream mix finely divided.
They orient themselves at the fat water
interface in mix, thus reducing the internal
tension and retarding the clumping of fat
globule.
They provide supplementary action which
produces a drier appearance.
Improved air cell distribution.
Improved heat shock resistance.
19

20. Ingredients – Flavoring & Coloring Matters
Coloring Matter
Artificial color matter mixed
to give an attractive
appearance to ice cream.
To enhance the color of fruit
flavoring additives.
20
Flavoring Matter
DRY NATURAL LIQUEUR
Chocolate Citrus fruit Alcohol
Nuts Spices Whiskey
Dried fruits Coffee Brandy
Candies Mango Wine
cookies Vanilla

21. TOPPINGS Some Decoration Materials
21

22. Structure Of
Ice Cream
Small ice crystals are required for smooth ice cream.
During freezing, most water is frozen into ice.
Beating and aeration occur at the same time as freezing to
form small air bubbles, stabilized by de-emulsified fat.
Air makes us 30-50% of ice cream’s final volume.
Sugar sweetens the ice cream, and lowers the freezing point
of water, reducing the amount of ice.
Soft ice cream contains less ice. 22

23. Manufacturing Process
Mixing of ingredients
Pasteurization
(80-90°C for 15 second
or 70°C for 30 minutes)
Homogenization
(125-225 g/cm², 70-75°C)
Cooling
(At 5°C)
Receiving of ingredients
Aging
(At 0-5°C)
Freezing
(At -3°C to -4°C)
Hardening
(At -15°C to -18°C)
Storage
(At -25°C)
Whipping
(Over Run)
23

24. Manufacturing Process
HomogenizerPasteurizerIngredients
Mixer
Receiving of
Ingredients
All ingredients are
mixed together by
using mixture.
All raw material
received in specific
receiving tank.
Ingredients are
pasteurized for
70 C for 30
minutes.
It used for uniform
mixing.
24

25. Manufacturing Process
PackagingHardenerFreezerWhipper
It used for storing of
ice cream.
Temperature should
be -3 to -4 C
They used to add
texture components
& complete overrun
process of ice cream.
It involves further
chilling without
agitation, gives ice
cream a hard
texture.
It need to done for
protection of
product & for
labelling. 25

26. PACKAGING
26
Materials used Packaging
Sticks
Cones
Cup
Boxes
Squeeze up
Push up
Flow wrap
Multipack offset
Demand of Cardboard is increasing.
Flow Wrap has High Printing Quality.
Materials has to withstand deep freezing,
protect the packed product from external
influences and it needs to be convenient for
the end consumer.

27. PACKAGING MATERIALS
CONE
SLEEVE
CONE LIDS
Lacquer
Alu
Adhesive
Kraft Paper
PE
Lacquer
Ink
GC1 cardboard
GC2 cardboard
LDPE
PAPER CUP CUP LID
Lacquer
Ink
Cardboard
LDPE
Lacquer
Ink
Cardboard
LDPE
SQUEEZE UP
TUBES
SQUEEZE
UP LIDS
Lacquer
Ink
Cardboard
PE
Embossing
LDPE
Alu
Adhesive

28. PUSH UP
TUBES
FLOW WRAPS
MULTIPACK
OFFSET
BOXES
PLASTIC
BOXES
Lacquer
Ink
Paper
PE
OPP/OPP
OPP/met OPP
OPP
Lacquer
Ink
Cardboard
PE
LDPE
PP
PVC

29. Packaging of ice cream
The most common machines for the packaging of Ice Creams are:
SRS ATP line with high speed artificial vision guided robots
Flowpack packaging machines

30. Ice cream is good practice to store edible ices in factory cold
stores at typically - 25°C.
Ice cream should be kept cold with minimal temperature
fluctuations throughout the cold chain, from factory cold store
to retailer's cold store to store freezer, to prevent a decrease in
product quality due to ice recrystallization and coarsening which
gives the ice cream a grainy texture.
Cool boxes or bags are a great help to keep the products cold.
A core temperature lower than - 18°C is regarded as the good
practice reference for consumer units.
STORAGE
30

31. Do not allow ice cream to repeatedly soften and re-freeze.
Your freezer should be set at between -5°F and 0°F. Ice cream is
easy to dip between 6°F and 10°F, the ideal serving temp. range.
Store ice cream in the main part of the freezer.
Keep the ice cream container lid tightly closed when storing in the
freezer to reduce the formation of ice crystals.
For long periods of storage, putting the ice cream in a gallon freezer
bag will also help minimize ice crystals.
Don't store ice cream alongside uncovered foods; odors may
penetrate ice cream and affect its flavor
STORAGE - At Home
31

32. The optimum temperature is 0°F (-18°C) or colder.
The temperature in the supermarket's freezer case should not be
above 10°F (-12°C) to prevent thoroughly freezing of Ice cream .
If the product is soft, you may wish to bring it to the attention of the
store manager.
Put ice cream products in the separate section of your grocery cart,
or place on top of other groceries.
Insulate ice cream products for the ride home with a freezer bag or
additional brown paper bag.
Make the grocery store or ice cream parlor your last errand before
going home.
STORAGE - In the Store
32

33. TRANSPORTATION
COLD CHAIN
Steps in cold chain for transporting
ice cream might include:
Supply: The ice cream is made and
packaged in a plant.
Transport: Ice cream is generally
transported in a refrigerated truck &
they undergo routine inspections to
ensure they are in tip-top condition.
Storage: Ice cream might go into cold
storage before it is distributed.
Warehouses can sell food to grocers.
Product might enter the cold chain again
for distribution after purchasing. 33
Market: In most cases, the final step in
the cold chain is delivery to the
grocery store where consumers
purchase ice cream.
The cold chain might continue at SM.
Here the ice cream might be stored in a
walk-in freezer for a little while
before it makes its way into the
frozen display to purchase.

34. Sandwich
34
Chocobar
Ice cream Cake
Mochi
Various Fruit

35. Ice cream is a frozen
food products. So those
Nutraceutical substances that
are not degraded under frozen
temperature can be introduced
with ice cream. As ice cream is the most
popular products in all over the world, so this
type of fortification can be a good way to
make ice cream more beneficial and reduction
of disease status in people.
Nutraceutical
Ice cream
Enhancement &
Development
35
Fortified ice
cream and ice
cream
products

36. Potential downside of Additives
or ADULTERANTS
Additives Functions / Adverse effects
1. Benzophenone Responsible to increase risk for cancer
2. Erythrosine
3. Indigo carmine
Responsible for hyperactivity and behavioral
issues in children
4. Guar Gum Used to thicken and texturize foods
36

37. Incorporation of large
amount of air.
Low SNF.
Lack of / Too high / Unnatural Flavors.
Lack of / Too high sweetness.
Overcooked / Rancid / Acid Flavors.
Salty / Whey / Oxidized Flavors .
FLAVOR DEFECTS
FLUFFY TEXTURE
High overrun with large air cells .
Low stabilizers & Emulsifiers .
Low SNF & Protein .
Too low Overrun
GUMMY BODY
CRUMBLY BODY
COARSE TEXTURE
WEAK BODY
SANDY TEXTURE
UNNATURAL COLORSHRINKAGE 37

38. Melting Quality Characteristics
Curdy Melt-Down Does not Melt Wheying Off
Visible fat particles or coagulation of the
milk proteins.
Influence of fat destabilization or
the protein stability.
High acidity (protein coagulation).
Salt balance (protein coagulation).
High homogenization pressures
(fat coagulation).
Over-freezing in the freezer
(fat coagulation).
Over emulsification.
Wrong emulsifier.
Freezing to too low a
temperature at freezer.
Salt imbalance.
Protein composition.
Carrageenan
addition.

39. Lactoferrin in milk defense
against pathogens and HIV,
Cytomegalovirus, Influenza
Vitamin A,C,D , E and K also
Thiamine, Riboflavin, Niacin,
Folate, Vitamin B6 and
Vitamin B12.
Rich in Ca, P with about 10% of
adult RDA.
A source of Vitamin
and Mineral
HIV, INFLUENZA
A serving contain 7 grams fat,2 grams protein and
many CHOs. It is an energy dense food.
Helps in bone strengthening.
Lowering of Blood Pressure.
Ca reduces risk of colon cancer.
Stimulate thrombosis that reduce stress.
L-tryptophan prevent insomnia, mood swings.
Health Effect
A Source of Energy
39

40. Dairy issues
Lactose
content
Green issues
Fat and sugar
content
40

41. ADVERSE EFFECT ON HEALTH
Weight gain
Diabetics
Heart attack
Indigestion
Fat in belly
Kidney problem
Cancer
Irritation of eyes
Sore throat
Allergic reaction
Addiction
Sluggishness
41

42. MOST SOLD ICE CREAM In BANGLADESH
1st 3rd 5th
2nd 4th
Cone
73.2%
Box / Container
32%
Fruit Ice cream
23.2%
Cup & Sundae
35.7%
Choco Bar
46%
42
On the
Basis of
Our
Survey

43. MOST SOLD ICE CREAM In the WORLD
1st 3rd 5th
2nd 4th
Megnum
2.54 Billion
Ben & Jerry’s
1.23 Billion
Breyers
960 Million
Cornetto
1.59 Billion
Haagen-Dazs
2.08 Billion
43

44. Considering
the age,
taste, status
Diabetic
Young
Chocolate
lovers
Kids Considering the
income of
consumer
Mainstream
PremiumEconomy
44

45. 45

46. The growth rate of the ice cream industry
15%
Contribution of ice cream industry in GDP
0.064%
Which 85% constitutes the branded ice cream makers
TK 10 BILLION ( In the fiscal year 2014-15 )
46

47. SEASONAL Pattern of Ice Cream Sales
Source : Consumer Behavior in Bangladesh's Ice-cream Industry" by Rayed M. S.,
Biswas S., Chowdhury A. R. and Kabir S. N., 2015, Team Charlie Foxtrot

48. Different FLAVORS &
Their Calories
10%
66%
24%
100-120 calories
Granita
Parfait
250-300 calories
Chocolate
220-250 calories
Fats - 47%
Carbs - 45%
Percentile of Foods
Calories By Source
Protein
Fat
CHO
69% 68% 53% 32% 15%
Protein -
6% 130-150 calories
Fruit Flavored
180-200 Calories
Vanilla
48

49. Types of Frozen Products On the Basis Of OVERRUN

50. OVER RUN OF ICE-CREAM
Amount of air added to the ice cream is
called over run.
Incorporation of air into ice cream
incorporated into the mix depends on the
composition of the mix.
Increased volume is composed mainly
of air incorporated during the freezing
process.

51. OVER RUN OF ICE-CREAM
The factors that
depress overrun
 Fat content
 MSNF content
 Amount of mix in batch
freezer
 Poor homogenization
 Insufficient refrigeration
Factor listed as
enhancing overrun
 Sodium caseinate
 Whey solids
 Emulsifiers
 Pasteurization of mix
at higher temperature

52. OVER RUN OF ICE-CREAM
Overrun calculations
It is the % increase in volume of ice cream greater than
theamount of mix used to produce that ice cream
% Overrun =
𝑽𝒐𝒍.𝒐𝒇 𝒊𝒄𝒆 𝒄𝒓𝒆𝒂𝒎 − 𝑽𝒐𝒍.𝒐𝒇 𝒎𝒊𝒙 𝒖𝒔𝒆𝒅
𝑽𝒐𝒍.𝒐𝒇 𝒎𝒊𝒙 𝒖𝒔𝒆𝒅
× 100
Package overrun by weight
% Overrun =
𝐖𝐭.𝐨𝐟 𝐦𝐢𝐱 − 𝐖𝐭.𝐨𝐟 𝐬𝐚𝐦𝐞 𝐯𝐨𝐥.𝐨𝐟 𝐢𝐜𝐞 𝐜𝐫𝐞𝐚𝐦
𝐖𝐭.𝐨𝐟 𝐬𝐚𝐦𝐞 𝐯𝐨𝐥.𝐨𝐟 𝐢𝐜𝐞 𝐜𝐫𝐞𝐚𝐦
× 100

53. RESULT OF OVERRUN
According to BSTI ( BDS 1083: 2006 ) Overrun
1 Liter Ice cream = 525-540gm of ingredients ( Milk) 92%-95%
When 1 Liter Ice cream weight is 400gm 120%
Advantages
of Overrun
Enhance the texture with light, creamy, less cold.
Enhance the palatability factors like chewing
properties, taste.
Without overrun ice cream become frozen block / ice
cube.
Become possible to scoop and eat with good taste.

54. BSTI & BFSA ACTIVITIES
Date Company Fault found
May 14,
2019
Shampur
Igloo
Ice Cream
No labeling about date, type of
ingredients on imported items.
Inadequate hygienic maintenance as it
is a child food.
April 20,
2019
Polar
Ice Cream
Inadequate hygienic maintenance of
ingredients and raw materials.
Putting expired products beside
ingredients.
54

55. 55
“ I SCREAM,
YOU SCREAM,
WE ALL SCREAM FOR
ICE CREAMS “

56. KEEP CALM AND
ENJOY THE ICE CREAM
56

57. 1. https://www.dhakatribune.com/business/2018/11/28/ice-cream-industry-expanding-
on-rural-demand
2. file:///H:/Ice_creams,_vanilla_nutritional_value.html
3. https://www.compoundchem.com/2015/07/14/ice-cream/
4. https://www.shipabco.com/how-to-transport-ice-cream/
5. https://www.slideshare.net/Rabbitsabc/ice-creams-38999843
6. https://www.worldatlas.com/articles/the-best-selling-ice-cream-brands-in-the-
world.html
Presentation
Template Credit
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