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Ice Cream Ingredients and Their Function - Dairy

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(7) Novelties. A novelty ice cream or frozen confection is a specially shaped
individual serving whose main appeal is its shape, size, color, or convenience for eating.
Some novelty items are:
(a) Candy or chocolate-coated ice cream bars, with or without sticks,
such as Eskimo pies.
(b) Candy or chocolate-coated ice milk bars, with or without sticks.
(c) Ice cream sandwiches.
(d) Popsicles and fudgesicles.
(8) Mellorine-type products. These are products similar to ice cream, but the
milkfat is replaced with a suitable vegetable or animal fat.
1-32. ICE CREAM INGREDIENTS AND THEIR FUNCTION
a. Milk and Milk Products. Milkfat is the most important ingredient in ice
cream. It contributes a characteristic richness and mellowness to produce a full, rich
creamy flavor which ice cream should have. Milk solids-not-fat include such items as
the solids of skim milk, protein, milk sugar, and mineral matter. They are high in food
value, but they add very little to flavor except indirectly by improving the body and
texture. The milk solids-not-fat increase the viscosity and resistance to melting and also
lowers the freezing point.
b. Sweetening Agents. Sweeteners are the sugars used in the manufacture of
frozen desserts. Their main function is to increase acceptance of the product, not only
by making it sweeter but also by enhancing the pleasing creamy flavor and the
desirable fruit flavors. Sugars increase the viscosity and the total solids concentration
of the milk, which improves the body and texture of the finished product. Sugar lowers
the freezing point of the mix that results in slower freezing and requires a lower
temperature for proper hardening. Common sweeteners are cane and beet sugar and
corn sugar or
corn syrup.
c. Flavoring. Flavor is an important characteristic of frozen desserts and the
primary purpose of flavoring is to provide variety, assortment, and increase acceptance.
Flavoring is the result of blending the flavors of all ingredients so that the intensity of the
flavor is only strong enough to be easily recognized and delicately pleasing to the taste.
d. Egg Yolks. Egg yolks increase the whipping capability of ice cream and
impart a characteristic flavor to the product. They also improve the body and texture of
ice cream. The egg yolks used may be fresh, frozen, or dried.
MD0715
1-27



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