difference b/w Ice creams and Frozen desserts along with its classifcation.

1. JAIPUR NATIONAL UNIVERSITY
( School of Hotel Management and Catering Technology)
Advance Food Production
Topic – Frozen Desserts
Submitted By: Submitted To:
Mohit Kataria Chef. Hemant Kumar
BHMCT+MBA (B1)
7th Sem.

2. Classification of Frozen Desserts
•Still Frozen
Still Frozen Desserts are products that are not churned during
the freezing process, Air is incorporated by whipping the base
or folding in whipped ingredients Examples of Still Frozen
Desserts: Parfait Glace, Souffle Glace, Semifreddos.
•Churn Frozen
Churn-frozen desserts are desserts that are stirred as they
freeze constantly being churned or rotated. Churn-frozen
desserts are processed or frozen in an ice cream machine and
include ice cream, frozen yoghurt, gelato, sorbet, and sherbet.
Flavorings are added before freezing but additional solid
ingredients like nuts, fruits, or chocolate are usually added
after processing.

3. Types of Frozen Desserts
Ice Cream
Ice Cream consists of a mixture of dairy ingredients such as
milk and non-fat milk, and ingredients for sweetening and
flavouring, such as extracts, fruits, nuts and chocolate chips.
Functional ingredients, such as stabilizers and emulsifiers, are
often included to promote proper texture and enhance the
eating experience. By federal law, ice cream must contain at
least 10 percent milk fat, before the addition of bulky
ingredients, and must weigh a minimum of 4.5 pounds to the
gallon.

4. Gelato
Gelato has an intense flavour and is served in a semi-frozen
state that is similar to “soft serve” ice cream. Italian-style
gelato is denser than ice cream since it has less air. Typically,
gelato has more milk than cream, if any, and also contains
sweeteners, egg yolks and flavouring.
Sorbet and Water Ices
Sorbet and Water Ices are similar to sherbets but contain no
dairy ingredients.

5. Sherbets
Sherbets have a milk-fat content of between 1 and 2 percent
and a slightly higher sweetener content than ice cream.
Sherbet weighs a minimum of 6 pounds to the gallon and is
flavoured either with fruit or other similar ingredients.
Frozen Custard or French Ice Cream
Frozen Custard or French Ice Cream must also contain a
minimum of 10 percent milk fat, as well as at least 1.4 percent
egg yolk solids.

6. Quiescently Frozen Confection
A Quiescently Frozen Confection is a frozen novelty such as a
water ice novelty on a stick (e.g. Popsicles).
Frozen Yogurt
Frozen Yogurt consists of a mixture of dairy ingredients such
as milk and non-fat milk which have been cultured, as well as
ingredients for sweetening and flavouring.
Novelties
Novelties are separately packaged single servings of a frozen
dessert (e.g. ice cream sandwiches, fudge sticks and juice
bars) that may or may not contain dairy ingredients.

7. Definition of ice cream
According to the Food Safety and Standards Authority of
India, the definition of an ice cream means that the product is
obtained by freezing a pasteurized mix, prepared from milk
and /or other products derived from milk with or without the
addition of nutritive sweetening agents, fruit and fruit
products, eggs, etc.

8. Frozen Dessert or Frozen Confection means the product
obtained by freezing a pasteurized mix prepared with
edible vegetable oils or fats, having a melting point of
not more than 370 C or vegetable protein products, or
both. It may also contain milk fat and other milk solids
with the addition of nutritive sweeteners and other
permitted non-dairy ingredients.
As per regulations Ice Creams do not contain edible
vegetable oils or fats or vegetable proteins but Frozen
Desserts do.

9. Method of Preparation
1.Blending the mixture Premeasured amounts of eggs,
sugar, and additives are blended with the milk for six to
eight minutes.
2. Pasteurizing to kill bacteria
The blended mixture is piped to the pasteurization machine,
which is composed of a series of thin stainless steel plates.
Hot water, approximately 182°F (83°C), flows on one side of
the plates. The cold milk mixture is piped through on the
other side. The water warms the mixture to a temperature of
180°F (82°C), effectively killing any existing bacteria.

10. 3. Homogenizing to produce a uniform texture
By the application of intensive air pressure, the hot mixture is
forced through a small opening into the homogenizer. This
breaks down the fat particles and prevents them from
separating from the rest of the mixture.
4. Cooling and resting to blend flavours
The mixture is piped back to the pasteurizer where cold
water, approximately 34°F (1°C), flows on one side of the
plates as the mixture passes on the opposite side. In this
manner, the mixture is cooled to 36°F (2° C). Then the mixture
is pumped to tanks in a room set at 36°F (2°C), where it sits
for four to eight hours to allow the ingredients to blend.

11. 5. Flavouring the ice cream
The ice cream is pumped to stainless steel vats, each holding
up the mixture. Flavorings are piped into the vats and
blended thoroughly.
6. Freezing to soft-serve consistency
Now the mixture must be frozen. It is pumped into
continuous freezers that can freeze up to 700 gal (2,650 1) per
hour. The temperature inside the freezers is kept at -40°F(-
40°C), using liquid ammonia as a freezing agent. While the ice
cream is in the freezer, air is injected into it. When the
mixture leaves the freezer, it has the consistency of soft-serve
ice cream.

12. 7. Adding fruit and sweetened chunks
If chunks of food such as strawberry or cookie pieces are to
be added to the ice cream, the frozen mixture is pumped to a
fruit feeder. The chunks are loaded into a hopper at the top of
the feeder. As the mixture passes through the feeder, the
starwheel pushes the food chunks into the ice cream. The
mixture then moves to a blender where the chunks are evenly
distributed.
8. Packaging and bundling the finished product
The cartons are then filled with premeasured amounts of ice
cream. The machine then places a lid on each carton and
pushes it onto a conveyer belt.

13. 9. Hardening
Before storage and shipping, the ice cream must be
hardened to a temperature of -10°F (-23°C). The cartons are
then stored in refrigerated warehouses until they are
shipped to retail outlets.

14. Role of Stabilizers
Stabilizers used in ice cream, such as guar gum, carob bean
gum and cellulose gum, function to reduce the degree of ice
crystal growth by influencing viscosity and other rheological
properties, thus limiting the mobility of water in the unfrozen
aqueous portion. This effect increases when the influence of
freeze concentration further enhances the effects of
stabilizers on viscosity.

15. Emulsifiers and stabilisers are both classified as additives;
While emulsifiers help to mix together substances which do
not easily mix, such as oil and water, stabilisers on the other
hand, 'stabilise' the desired consistency and stops these
substances from separating again after they have been mixed
Stabilizers make ice cream smooth; and emulsifiers make it
stiff, so it can retain air. Here are some of the chemicals used
to stabilize and emulsify the ice cream you eat:
Propylene glycol (also used in antifreeze), glycerin, sodium
carboxyl methylcellulose, monoglycerides, diglycerides,
disodium phosphates, tetrasodium pyrophosphate,
polysorbate 80, and dioctyl sodium sulfosuccinate.

16. What is Overrun?
Overrun is the percentage of ice cream that is air
incorporated in the product during the freezing process to
expand & make more product with less materials. For
example, when you make hard ice cream with an overrun of
30% that means that you have expanded the product by
30%.
It is the % increase in volume of ice cream greater than the
amount of mix used to produce that ice cream.

18. Additives or Preservatives used in Frozen
Desserts
Additives or preservatives are added to the food for
technological necessity, including enhancement of shelf-life.
Many food additives are classified as GRAS [meaning
‘Generally Regarded as Safe’ additives. The GRAS additives as
supposed to be causing no harm for longer periods.]

19. Food additives and preservatives may be used in a variety
of ways, including:
•To maintain consistency or texture — to sustain
smoothness or prevent the food from separating, caking, or
clumping.
•To improve or retain nutritional value: Enrichment replaces
nutrients lost in processing
•To delay spoilage
•To enhance flavor, texture, or color

20. Some uses and examples of food additives are:
•Anti-Oxidants: prevent spoilage, flavor changes, and loss of
color caused by exposure to air. Vitamin C and Vitamin E are
used as antioxidants.
•Emulsifiers: used to keep water and oil mixed together.
Lecithin is one example used in margarine, baked goods, and
ice cream. Mono- and diglycerides are another found in
similar foods and peanut butter. Polysorbate 60 and 80 are
used in coffee lighteners and artificial whipped cream.
•Thickening Agents: absorb water in foods and keep the
mixture of oil, water, acids, and solids blended properly.
Alginate is derived from seaweed and is used to maintain the
texture in ice cream, cheese, and yogurt. Casein, a milk
protein, is used in ice cream, sherbet, and coffee creamers.