Ice cream manufacturing

1. Ice cream
Method of manufacture

2.  Cream : 30%
 Skim milk powder 5-6%
 sugar 5-10%
 Gelatin 0.5-1 %
 Emulsifier 0.5%.

3. SELECTION OF INGREDIENTS
↓
CALCULATING THE AMT. OF INGREDIENTS
↓
MIXING OF INGREDIENTS
↓
↓68.5 º C - 30 Min.(or) ; 85 º C - 25 SEC PASTEURIZATION OF MIX
↓
HOMOGENIZING THE - MIX
↓
COOLING AND AGEING THE MIX (0.-5 º C)
↓
FREEZING (-4 TO - 5 º C]
↓
PACKING OF THE ICE CREAM → HARDENING
AND
STRORAGE (-23 to -29 º C)

4. Selection of ingredients
 Ice cream ingredients may be grouped into dairy and nondairy
products
Dairy products:
Source of fat:
Sweet cream
Frozen cream
Plastic cream
Unsalted butter
Butter oil.
Source of milk-solids- not fat:
Skim milk
Skim milk powder
Condensed skim milk
Sweet cream buttermilk.
Sources of both fat and solids not fat:
Whole milk.
Whole milk powder
Condensed whole milk
Evaporated milk.

5.  Non-dairy products:
Sweetening agents:
Cane sugar or beet sugar.
Corn sugar (dextrose)
Corn syrup solids (dextrose+maltose)
Corn syrup
Invert sugar (glucose +fructose)
Saccharin.

6. Stabilizers
 Gelatin- of animal origin
 Source- calf, pork skin or bone materials. Its gel
structure is measured by bloom test.
 It is used at the rate of 0.25 to 0.5 %
- to form a gel in the mix during the aging periods
and the freezing process
- prevent the formation of large ice crystals in ice
cream
- contribute to the smoothness on texture and
firmness in body of the frozen product.

7. Stabilizers…
 Sodium alginate – of vegetable origin
 It dissolves properly only when added to the
mix at about 68-71ºC.
 Smaller amount is needed to produce the same
stabilizing effect as gelatin.
-This product improves whipping ability
- Leaves a slightly cleaner flavour in the mouth.

8. Stabilizers…
 Guar gum –of Indian origin.
 Carageenan
 Agar agar:
 Carboxy methyl cellulose
 Pectin

9. Emulsifiers
 They are substances which help to form
emulsions.
 Mono and Di glycerides
 This product improves whipping ability
- Smoother body and texture of the frozen
product.

10. Flavours
 Vanilla- this is the most popular flavour all over
the world. Vanilla flavouring is obtained from the
perennial climbing plant Vanilla Planifolia
 Chocolate and cocoa rank second only to vanilla
as flavoring of ice cream
 Straw berry
 Pine apple
 Lemon
 Banana
 Mango
 Orange

11. Colour
 Yellow
 Green
 Pink

12. Fruits and nuts:
 Apple
 Banana
 Mango
 Pine apple
 Grape
 Almond
 Pistachio
 Cashew nut
 Walnut
 Groundnut

13. Figuring the mix
 Ice cream mix may be divided into two groups,
namely simple and complex.
 Complex mixes require the use of the Pearson’s
square, algebraic methods
 algebraic method → symbols such as X,Y, Z is
used to represent the weights of dairy
ingredients required for a 100 kg batch of mix

14. Making the mix
 All liquid ingredients are placed in a jacketed vat provided
with a power stirrer
 skim milk powder, sugar, and stabilizers are added while
the liquid material is agitated before the temperature
reaches 49ºC.
 If use
- gelatin---- before the liquid material reaches
49ºC
- sodium alginate ----until liquid material has reached at
least 66ºC
- butter, plastic cream, frozen cream ---- cut into small pieces
and melting

15. Pasteurization
 The ISI specification for pasteurization
temperature for ice cream mix
 Batch system- 68.5ºC for not less than 30min.
 HTST method - 80 ºC for not less than 25 sec.

16. Homogenization of mix
The advantages of homogenization are
 It prevents fat separation during ageing.
 Produces more uniform ice cream with a smoother
texture.
 Improves whipping ability
 Shortens ageing period.
 Decreases the risk of churning occurring in the
freezer

17. Cooling and ageing of mix
 Cooling the mix immediately after
homogenization to 0-5ºCis essential
 Ageing refers to holding the mix at a low
temperature for a definite time before freezing
 The ageing temperature should not exceed 5 ºC.
 The ageing time --- range from 3 to 4 hours

18. Ageing
 Improves the body and texture of ice cream
 Improves the whipping capacity
 Increases maximum overrun
 Increases melting resistance.