This document provides an overview of the ice cream industry in India and covers definitions, classifications, and the role of key ingredients in ice cream. It begins with some background on the growth of ice cream production in India from 1966 to present. It then defines ice cream according to FSSAI regulations and covers common classifications including plain, nut/chocolate, fruit, and novelty ice creams. The roles and advantages/limitations of important ingredients like milk fat, milk solids, sugars, stabilizers, emulsifiers, air, flavors, and colors are discussed.

1. PRESENTED BY
• Anshu Singh
• Ravi Vats
• Shiv Yadav
• Sonam Tyagi
• Vidisha Singh
Faculty in guide: Dr. Neha Sharma

2. ICECREAM
*In INDIA, 1966
*Estimated production was about 0.7 % of the total milk
production.
*Now, it is 20 % - 25 %
*And avg annual turnover of 4000 crores

3. COVERING…
• DEFINATION.
• CLASSIFICATION.
• ROLE OF INGREDIENTS.
• ADVANTAGES AND LIMITATION OF INGREDIENTS.

4. DEFINATION !!
• According to FSSAI
• “Ice cream means frozen product obtained from cow or buffalo milk
or a combination thereof or from cream and/or other milk products
with or without the addition of cane sugar, dextrose, liquid glucose
and dried liquid glucose, edible flavor and permitted food colors.”
• Stabilizers and Emulsifiers not more than
- 10% milk fat
- 3.5% protein
- 36% total solids

5. AND MORE…
• Starch up to 5%.
• Air as important ingredient.
• More than half of the volume of the ice cream is air,
• Provides light texture to it.
• Air make up 30 % - 50 % volume.
• OVERRUN- The amount of air that is added or incorporated in ice
cream.

6. PROPRIETARY PRODUCT
• As per section 2.12.1 of Food Safety and Standards Regulations(Food
Products Standards & Food Additives), 2011
• Foods that has not been standardized as per FSSAI.
• So industries have full liberty to incorporate air in the ice-cream as
per their own standards.
• If the volume of ice-cream is doubled by adding air than overrun is
100%
• But more overrun results in-
* Faster melting & degraded quality
• Whereas, premium quality ice-cream producing industries perform
overrun less than 25%

7. CLASSIFICATION OF ICE CREAM
No standard classification of
ice cream has yet been
adopted by the industry, even
in developed countries.
However, some of the
important frozen desserts can
be classified as follows:

8. ICE CREAM CLASSIFICATION

9. PLAIN ICE CREAM
An ice cream in which the
colour and flavouring
ingredient together amount
to less than 5% of the
volume of the unfrozen ice
cream.
Example :vanilla and coffee
ice cream.

10. NUT AND CHOCOLATE ICE CREAM
• Ice cream flavoured with cocoa or chocolate.
• Nut: ice cream containing nuts, such as almonds,
cashewnut ,etc., with or without additional
flavouring or colour.

11. FRUIT ICE CREAM
• Ice cream containing fruits,
with or without additional
fruit flavouring or colour.
• Fruits such as strawberry,
pineapple, mango, banana,
etc., may be fresh, frozen-
packed , canned or
preserved.

12. MILK ICES OR MILK LOLLIES
• According to PFA rule (1976), these
refer to the frozen product obtained
from milk and skim milk product with or
without the addition of cane sugar, egg,
fruits, nuts , edible flavour etc. It may
contain permitted stabilizer not
exceeding 0.5 %of product.
• The mixture should be suitably heat
treated before freezing.
• The product should contain not more
than 2%milk fat, not less than 3.5%
protein ,not less than 20% total solids.

13. ICES ICE CREAM
• Made of fruit juice, sugar
and stabilizer.
• With or without
additional fruit acid,
colour, flavouring or
water, and frozen to the
consistency of ice cream.
• Usually contain 28 to 30%
sugar, 20 to 25% overrun
and no dairy products.

14. SHERBET ICE CREAM
• Made of fruit juices,
sugar, stabilizer and milk
products.
• Similar to an ice except
milk.
• Milk either whole, skim,
condensed or powdered,
or ice cream mix, are
used in place of all or
part of the water in an
ice.

15. FANCY MOULDED ICE CREAM
• Moulded in fancy shapes.
• Composed either of one colour and flavour of ice cream or a
combination of colours and flavours, or especially
decorated.
• Examples are: brick ice cream, cakes, cake roll, moulds
representing fruits, etc.

16. NOVELTIES ICE CREAM
• A Novelty ice cream or
frozen confection is an
especially shaped and
usually a low – priced
package containing an
individual serving whose
main appeal consists in its
shape, size, colour or
convenience for eating.

17. SOFT ICE CREAM (SOFTY)
• Soft serve ice cream is a type of
frozen dessert that is similar to, but
softer than the ice cream.
• These products are drawn from the
freezer without hardening.
• It is generally lower in milk fat
(3.6%) than ice cream (10-18%) and
produced at a temperature of about
-4°C as compared to ice cream,
which is stored at
-15°C.

18. Role of the constituents in ice
cream

19. 1. Milk fat
• It enriches and mellows the ice cream,
giving it a full, rich, creamy flavor.
• The fat also contributes to the body and
melting resistance of ice cream while
producing a smoothness of texture .
• Fat gives stability to the ice cream but
impairs whipping ability.
• If the milk fat is even slightly off- flavored,
the defect will be noticeable.

20. 2.Milk solids not fat (MSNF)
• It is also known as serum solids ,
they consist of milk protein , milk
sugar and mineral matter.
• They add very little to the smell,
but improves its body and texture .
However , milk sugar adds to the
sweet taste.
• The milk proteins help to make ice
cream more compact and smooth.
• MSNF should be added in as large a
quantity as possible without risking
and danger of sandiness.

21. 3. Sugar
• The main function of sugar is to
increase the acceptability of ice
cream.
• The desired sweetening effect is
only produced by sucrose.
• Sugars are usually the cheapest
source of total solids in the mix .
4. Stabilizers
• These are used to prevent the
formation of objectionably large
ice crystals in ice cream , especially
during storage.
• Since they are added in very small
quantities, they have a negligible
influence on food value and flavor.

22. 5. Emulsifiers
• They are used mainly to improve
upon and provide a uniform
whipping quality to the mixture
,and to produce a drier ice cream
with smoother body and texture.
6. Flavor and color
• Flavor increases the acceptability
of ice cream, and colour its
aesthetic appeal

23. Advantages & Limitations

24. ADVANTAGES
I. Milk Fat:
• Enriches the flavors.
• Produces characteristic smooth texture and helps give body to the ice cream.
II. Milk Solid Not Fats:
• Improve the texture and comparatively cheap source flavor.
• A higher overrun without snowy flaky texture.
III. Stabilizers:
• Very effective in smoothening the texture and giving body to the product.
IV. Emulsifier:
• Improves whipping quality of mixture and reduces whipping time.
V. Total Solids:
• Makes it smoother and more nutritious.

25. VI. Sugar:
• Is usually the cheapest source of solids and improves the texture & flavor.
VII. Flavor:
• Increases acceptability.
VIII.Color:
• Improves appearance and aids in identifying flavors.

26. LIMITATIONS
I. Milk Fat:
• Fat slightly hinders, rather than improves the, whipping.
• High fat content and calorific value may limit the amount the ice cream consumed.
II. Milk Solid Not Fats:
• A high percentage causes ‘sandiness’ and may cause salty or cooked flavor.
• The ‘condensed milk’ flavour may be objectional.
III. Stabilizers:
• Excess body and melting resistance.
IV. Emulsifier:
• Tends to ‘shrinkage’ defect and homogenization of milk is essential.

27. V. Total Solids:
• Heavy ,soggy or pasty body and cooling effect is insufficiently high.
VI. Sugar:
• Excessively sweet and lowers whipping effect.
• Requires a lower temperature for proper hardening.
VII. Flavor:
• Intense flavors provide immediate satisfaction and harsh flavour makes it less
desirable.

28. THANK YOU!!!