Table of Content:
1. Ice Cream-History and Development
1.1 Historical Background
2. Composition of Ice Cream Mixes
2.1 Composition
2.2 The Role of the Constituents
2.2.1 Milk Fat
2.2.2 Milk Solid Not Fat (MSNF)
2.2.3 Sweetener Solids
2.2.4 Egg Yolk Solids
2.2.5 Stabilizers
2.2.6 Emulsifiers
2.2.7 Total Solids
2.2.8 Water and Air
2.2.9 Flavour
2.3 Importance of Flavour
2.4 Colour
2.5 Optional Ingredients
2.6 The Balanced Mix
2.6.1 Conditions that Limit the Balancing of a Mix
2.6.2 Mix Properties
2.6.3 Mix Stability
3. Diet-Science and Classification of Ice Cream
3.1 Nutritional Value
3.1.1 Energy Value and Nutrients
3.1.2 Energy Content of Food
3.2 Caloric Content of Ice Cream and Related Products
3.2.1 Energy Content of Ice Cream and Related Products
3.3 Protein Content of Ice Cream
3.3.1 Milk Fat Content of Ice Cream
3.4 Milk Fat Content
3.5 Carbohydrates
3.5.1 Carbohydrates in Ice Cream
3.5.2 Minerals
3.6 Minerals in Ice Cream
3.7 Vitamins
3.7.1 Vitamins in Ice Cream
3.8 Palatability and Digestibility of Ice Cream
3.9 Classification of Ice Cream and Related Products
3.10 Commercial Grouping of Ice Cream and Related Products
3.10.1 Plain Ice Cream
3.10.2 Chocolate
3.10.3 Fruit
3.10.4 Nut
3.10.5 Frozen Custard
3.10.6 Confection
3.10.7 Bisque
3.10.8 Puddings
3.10.9 Mousse
3.10.10 Variegated Ice Cream
3.10.11 Neapolitan
3.10.12 Ice Milk
3.10.13 Fruit Sherbet
3.10.14 Ice
3.10.15 Novelties
3.10.16 Frappe
3.10.17 Granite
3.10.18 Souffle
3.10.19 Frozen Yoghurt
3.10.20 Lacto
3.10.21 Fruit Salad
3.10.22 Fancy Moulded Ice Cream
3.10.23 Mellorine-type Products
3.10.24 Artificially Sweetened Frozen Dairy Foods
3.10.25 Non Dairy Frozen Dessert
3.10.26 Labelling Requirement Grouping
3.10.27 Regulatory Type Classification
4. Ingredients of Ice Cream–Roles and Properties
4.1 Sources of Milk Solids Not Fat
4.1.1 Milk
4.1.2 Milk Products Used in Ice Cream Sources of Fat
4.1.3 Skim Milk
4.1.4 Butter Milk
4.1.5 Concentrated Skim Milk
4.1.6 Sweetened Condensed Milk
4.1.7 Skimmed Milk Powder
4.1.8 Special Commercial Products
4.1.9 Whey Protein Concentrate
4.1.10 Mineral Salts
4.1.11 Unsalted Butter
4.1.12 Sweeteners
4.2 Sources of Sugars
4.2.1 Effect of Sweetener on Freezing Point
4.2.2 Sucrose
4.2.3 Corn Sweeteners and Related Ingredients
4.2.4 Dextrose
4.2.5 Corn Syrup
4.2.6 Dried Corn Syrup
4.2.7 Invert Sugar
4.2.8 Honey
4.2.9 Other Sweeteners
4.2.10 Nonnutritive Sweeteners
4.3 Egg and Egg Products
4.3.1 Fat Replacers
4.3.2 Sugar Alcohols
4.3.3 Syrups
4.4 Stabilizers and Emulsifiers
4.4.1 Function of Stabilizers
4.4.2 Influence on Ice Crystal Size and Texture
4.4.3 Shape and Body Characteristics
4.4.4 Retention of Air
4.4.5 Role in Fat Destabilization
4.4.6 Control of Sandiness
4.5 Stabilizers
4.5.1 Casein
4.5.2 Sodium Alginate
4.5.3 Carrageenan
4.5.4 Guar Gum
4.5.5 Locust Bean Gum
4.5.6 Sodium Carboxy Methyl Cellulose (CMC)
4.5.7 Pectin
4.5.8 Agar-Agar
4.5.9 Xanthan Gum
4.5.10 Hydroxypropyl Methyl Cellulose
4.5.11 Other Gums
4.5.12 Starch
4.5.13 Stabilizer Blends
4.6 Emulsifiers
4.7 Type of Emulsifiers
4.7.1 Glycerides
4.7.2 Distilled Monoglyceride
4.7.3 Polysorbates
4.7.4 Polyglycerol Esters
4.7.5 Fruit Acid Esters
4.7.6 Ethoxylated Mono and Diglycerides
4.7.7 Egg Yolk Solids
4.7.8 Function of Emulsifiers
4.7.9 Whipping Ability and Overrun Control
4.7.10 Stiffness and Dryness
4.7.11 Secondary Effect of Emulsifiers
4.7.12 Selection of Stabilizer and Emulsifier
4.7.13 Processing the Cocoa Beans
5. Flavours and Colours–Materials and Preparation
5.1 Flavours for Frozen Desserts
5.2 Vanilla
5.2.1 Imitation Vanilla Flavourings
5.2.2 Consistency in Vanilla Quality
5.2.3 Vanilla Ice Cream
5.3 Chocolate and Cocoa
5.3.1 Chocolate Ice Cream
5.3.2 Freezing Characteristics
5.3.3 Chocolate Confections
5.4 Fruits in Frozen Desserts
5.4.1 Fresh Fruit
5.4.2 Candied and Glaced Fruits
5.4.3 Dried Fruits
5.5 Procedures and Recipes
5.5.1 Strawberry Ice Cream
5.5.2 Raspberry Ice Cream
5.5.3 Peach Ice Cream
5.5.4 Cherry Ice Cream
5.5.5 Ice Cream with Complex Flavours
5.5.6 Sugar Free
5.6 Nuts
5.7 Spices and Salt
5.8 Colour in Frozen Desserts
5.9 Flavouring Lowfat and Nonfat Ice Cream
6. Ice Cream Mixer–Preparation Processing and Mix Calculations
6.1 Preparation of the Mix
6.1.1 Combining the Ingredients
6.2 Pasteurization of the Mix
6.2.1 Pasteurization Renders the Mix
6.2.2 Homogenizing the Mix
6.2.3 Physical Effect of Homogenization
6.2.4 Homogenizing Temperature
6.2.5 Location of Homogenizer
6.2.6 Pressure for Homogenization
6.2.7 Care of the Homogenizer
6.2.8 Cooling the Mix
6.2.9 Ageing the Mix
6.2.10 Making the Mix in a Vaccum Pan
6.2.11 Forewarming
6.2.12 Concentrating the Dairy Products
6.2.13 Weighing the Concentrated Dairy Products
6.2.14 Adding Sugar and Stabilizer and Pasteurizing
6.3 Flavouring Mixes
6.3.1 Cooling, Standardizing and Ageing
6.4 Packaging Mixes for Sale
6.5 Calculation of Ice Cream Mixes
6.5.1 The Importance of Calculations
6.6 Mathematical Processes Most Frequently Used
6.7 Methods of Calculating Mixes
6.7.1 Pearson Square Method
6.7.2 Arithmetical Method
6.8 Calculating Mixes with the Serum Point Method
6.9 Mix Decisions
6.10 Simple Mixes
6.11 Complex Mixes
7. The Freezing Process
7.1 The Freezing Point of Solutions
7.2 The Freezing Point of Ice Cream Mixes
7.3 Prefreezing Tests
7.4 Freezing Operations
7.5 Changes that take Place during the Freezing Process
7.6 Refrigeration Needed to Freeze Ice Cream
7.7 Types of Freezers
7.7.1 The Continuous Freezer
7.7.2 The Refrigeration System
7.7.3 Operating the Continuous Freezer
7.7.4 Batch Freezer
7.7.5 Freezing Procedure for Batch Freezers
8. Ice Cream Handling (Packaging, Labelling, Hardening and Shipping)
8.1 Considering the Package
8.2 Requirements for Packaging
8.2.1 Paper
8.2.2 Substance of Paper
8.2.3 Stiffness
8.2.4 Ink
8.2.5 Wax
8.2.6 Adhesive
8.2.7 Wax Content
8.2.8 Odour and Taint
8.2.9 Toxicity
8.2.10 Resistance to Deep Freezing
8.2.11 Leak Proofness
8.2.12 Paper Board
8.2.13 Thickness
8.2.14 Wax Content
8.2.15 Stiffness
8.2.16 Ink
8.2.17 Wax Quality
8.2.18 Varnish and Lacquer
8.2.19 Adhesive
8.2.20 Odour and Taint
8.2.21 Manufacturer's Joint
8.3 The Packaging Operation
8.3.1 Bulk Packaging
8.3.2 Packaging for Direct Sale to Consumers
8.3.3 Economy in Packaging Operations
8.4 The Hardening Process
8.4.1 Factors Affecting Hardening Time
8.4.2 Types of Hardening Facilities
8.4.3 Rapid Hardening Systems
8.4.4 Precautions to Observe in the Operation of Hardening and Storage Rooms
8.5 Handling, Storing and Shipping
8.5.1 Shipping with Dry Ice
8.6 Quality is the Goal
9. Cleaning and Sanitation
9.1 Principles of Cleaning
9.2 Cleaning
9.2.1 Rinsing
9.2.2 Removal of Sediment
9.2.3 Removal of Fat
9.2.4 Removal of Proteins
9.2.5 Removal of Mineral Deposits
9.2.6 After Rinsing with Clean Water
9.2.7 Cleaning Agents
9.2.8 Alkalis
9.2.9 Acids
9.2.10 Water Chelating Agent
9.2.11 Emulsifiers and Wetting Agents
9.2.12 Protective Substances
9.2.13 Composite Cleaning Agents
9.2.14 Alkaline Composites
9.3 Sanitization of Equipment
9.4 Sanitary Environment
9.5 Hygienic Personnel
9.6 Test of the Finished Product
9.6.1 Hazard Analysis and Critical Control Points (HACCP)
9.6.2 HACCP Principles
9.7 Summary
10. Defects and Grading of Ice Cream
10.1 Flavour Defects
10.1.1 Flavouring System
10.2 Sweetener System
10.3 Body and Texture Defects
10.3.1 Defects of Body
10.3.2 Defects of Texture
10.4 Colour
10.5 Package
10.6 Melting Quality
10.6.1 Defects of Melting Quality
10.6.2 Defects in Ice Cream, their Causes and Prevention
10.7 Evaluating Frozen Desserts
10.8 Scoring Methods
10.9 Ice Cream Clinics
11. How to Start Flavoured Ice Cream Manufacturing Business
11.1 Business Planning and Setup
11.2 Equipment and Facility Setup
11.3 Ingredient Sourcing and Recipe Development
11.4 Production Process
11.5 Quality Control and Food Safety
11.6 Marketing and Distribution
12. Varieties, Novelties and Specials
12.1 Plain Ice Cream
12.1.1 Formula
12.1.2 Variations
12.2 Candy Ice Cream
12.2.1 Variations
12.3 Chocolate Ice Cream
12.3.1 Chocolate Malt
12.3.2 Chocolate Malt and Nuts
12.3.3 Chocolate Toffee
12.3.4 Chocolate Cool
12.4 Fruit Ice Cream
12.4.1 Variations
12.5 Nut Ice Cream
12.5.1 Variations
12.6 Variegated or Rippled Ice Cream
12.6.1 Probiotic Ice-Cream
12.6.2 Manufacture of Probiotic Ice-Cream
12.7 Labelling of Probiotic Foods
12.8 Diet Science for Ice Cream
12.9 Sorbet and Ice Cream
12.10.1 Manufacturing Procedure
12.10 Kulfi
12.10.1 Product Description
12.10.2 Technology
12.10.3 Innovations
12.10.4 Formulation of Kulfi
12.10.5 Sweet Fresh Cream and Fresh Milk
12.10.6 Frozen Cream
12.10.7 Fluid Whole and Skim Milk
12.10.8 Plain Condensed Skim Milk
12.10.9 Plain Condensed Whole Milk
12.10.10 Sweetened Condensed Whole or Skim Milk
12.10.11 Packaging
12.10.12 Physico-Chemical Aspects
12.10.13 Shelf Life
12.11 Decoration
13. Ice Cream Microbiology
13.1 Ice Cream as a Carrier Disease
13.2 The Bacterial Count of Ice Cream
13.2.1 Mix Ingredients as a Source of Bacteria
13.2.2 Dairy Products as a Source of Bacteria
13.2.3 Sugar as a Source of Bacteria
13.2.4 Stabilizers as a Source of Bacteria
13.2.5 Flavouring Materials as a Source of Bacteria
13.2.6 Strawberries, Raspberries or Black Berries
13.2.7 Peaches
13.2.8 Oranges and Lemons
13.2.9 Bananas and Mangoes
13.2.10 Dried Fruits
13.2.11 Fruit Juices
13.2.12 Nuts
13.2.13 Colours as a Source of Bacteria
13.2.14 Eggs as a Source of Bacteria
13.2.15 Destruction of Bacteria by Pasteurization
13.2.16 Recontamination of the Mix after Pasteurization
13.2.17 The Effect of Ageing on the Bacterial Count
13.3 Bacteriological Standards for Ice Cream
13.4 Milk and Milk Products
13.4.1 Ice Cream Defined
13.4.2 Classification of Ice Creams and Related Frozen Foods
13.4.3 Composition of Commercial Ice Cream
13.4.4 The Ingredients used in the Manufacture of Ice Cream
13.4.5 Quality of Dairy Products for Ice Cream
13.4.6 Sweeteners for Ice Cream
13.4.7 Ice-Cream Stabilizers
13.4.8 Flavouring Materials
13.4.9 Preparation of the Ice-Cream Mix
13.4.10 Technical Skill Necessary
13.4.11 Procedure in Calculating a Mix
13.4.12 Homogenizing the Mix
13.4.13 Ageing the Mix
13.4.14 Quality of Ice Cream
13.4.15 Ice-Cream Defects
13.4.16 Body and Texture Defects
13.4.17 Colour Defects
13.4.18 Distribution of Ice Cream
13.4.19 Ice-Cream Making in the Home
14. Methods of Laboratory Tests
14.1 Judging Flavour and Aroma
14.2 Gerber Test for Fat in Milk and Cream
14.3 SNF and Total Solids in Milk by Lactometer
14.4 Analysis of Fat in Ice Cream
14.5 Ether Extraction Test
14.6 Preparation of Sample
14.7 Procedure
14.7.1 Using the Fat Extraction Tube or the Rose Gottlieb Method
14.7.2 Using the Mojonnier Fat Extraction Flask
14.8 Gerber Test
14.9 Apparatus and Reagents
14.10 Preparation of Sample
14.10.1 Procedure
14.10.2 Determination of Total Solids
14.10.3 Determination of Acidity in Plain Ice Cream Mix
14.10.4 Determination of Protein in Ice Cream
14.10.5 Assessing Protein Stability in Ice Cream Mix
14.10.6 Specific Gravity of Ice Cream Mix
14.10.7 Determination of Free Fat in Ice Cream (Free Fat Estimate or FFE Value)
14.10.8 Apparatus and Reagents
14.10.9 Procedure
14.10.10 Chromatographic Analysis
14.10.11 Stability to Heat Shock
14.10.12 Meltdown Test and Shape Retention
14.10.13 Farrall Homogenization Index
14.11 Measurement of Viscosity
14.11.1 Pipette Method
14.11.2 Borden Flow Meter Method
14.11.3 Brookfield Viscometer
14.11.4 Miscroscopic Examination of Ice Cream Texture
14.11.5 Test for Ammonia Leaks
14.11.6 Surface Tension
15. Ice Cream Novelty/Impulse Products
15.1 Molded Novelties
15.2 Extruded Novelties
16. Ice Cream Shelf-Life
16.1 Temperature Fluctuations and Ice Recrystallization
16.2 The Role of Stabilizers
16.3 Maintaining Shelf-Life
17. Ice Cream Ingredients
17.1 Milkfat (or “Butterfat”) / Fat
17.2 Milk Solids-Not-Fat
17.3 Lactose Crystallization
17.4 Sweeteners
17.5 Stabilizers
17.6 The Stabilizers in use Today Include
17.6.1 Locust Bean Gum
17.6.2 Guar Gum
17.6.3 Carboxymethyl Cellulose (CMC)
17.6.4 Xanthan Gum
17.6.5 Sodium Alginate
17.6.6 Carrageenan
17.7 Emulsifiers
17.7.1 Mono- and Di-Glycerides
17.7.2 Polysorbate 80
18. Mix Calculations for Ice Cream and Frozen Dairy Desserts
18.1 Problem 1
18.2 Solution
18.3 Problem 2
18.4 Solution
18.5 Problem 3
18.6 Problem 4
18.7 Problem 5
18.8 Problem 6
18.9 Problem 7 (Using Liquid Sweeteners)
19. Structure of Ice Cream
19.1 Colloidal Aspects of Structure
19.2 Ice Cream Meltdown
19.3 Structure from the Ice Crystals
20. Theoretical Aspects of the Freezing Process
20.1 The Process of Crystallization
20.2 Importance of Crystallization Rate
20.3 Importance of Temperature Fluctuations and Re-Crystallization
20.3.1 Mechanisms of Ice Recrystallization
20.4 Formation of the Glassy Phase in Frozen Foods
20.5 Formation of a Dilute Glass
21. Ice Cream Manufacture
21.1 Blending
21.2 Pasteurization
21.3 Homogenization
21.4 Ageing
21.5 Freezing and Hardening
21.6 Hardening
22. Ice Cream Flavours
22.1 Introduction
22.2 Vanilla
22.2.1 Concentrated Extract
22.3 Chocolate and Cocoa
22.3.1 Imitation Chocolate
22.3.2 White Chocolate
22.4 Fruit Ice Cream
22.5 Nuts in Ice Cream
22.5.1 Quality Control of Nutmeats for Ice Cream
22.6 Colour in Ice Cream
23. Homemade Ice Cream
23.1 Ingredients Used
23.2 Preparation of the Ice Cream Mix
23.3 Aging the Mix
23.4 Freezing the Mix
23.5 Regular Vanilla Ice Cream
23.6 Low Calorie Vanilla Ice Cream
23.7 Milk Substitute Vanilla Ice Cream
23.8 Hints for Making Good Ice Cream
24. Ice Cream Formulations
24.1 Ice Cream Mix General Composition
24.2 Formulation Considerations
24.2.1 Economy Brands
24.2.2 Standard Brands
24.2.3 Premium Brands
24.2.4 Super-Premium Brands
24.3 Suggested Mixes
25. Automatic Ice Cream Baking Machine Agc-Series
25.1 Features
25.2 ACG Series
25.2.1 Workers
25.2.2 Area
25.3 Features
25.3.1 Gas Burners
25.3.2 Scraping Device
25.3.3 Cone Ejector
25.3.4 Stacking Device
25.4 Technical Data
25.5 Output Details
25.6 Baking Process
25.7 Exchange Moulds For Cones & Cups
26. New Processing Technology of Flavored Ice Cream
26.1 Advanced Flavor Infusion Techniques
26.2 Enhanced Texture with Cryogenic Freezing
26.3 Dairy and Non-Dairy Innovations
26.4 Automation and Smart Production
26.5 Eco-Friendly Packaging and Production
26.6 Customizable Ice Cream Bases
26.7 Market Benefits
26.8 Incorporating Functional Ingredients
26.9 Unique Flavor Profiles
26.10 Improved Freezing and Storage
26.11 Allergen-Free Processing
26.12 Faster Production with Modular Systems
26.13 Enhanced Consumer Experience
26.14 Targeting Niche Markets
26.15 Future Trends in Ice Cream Technology
26.16 Conclusion
27. Sample Ice Cream Cone Drawing
27.1 Design for Cone Diameter 30-40mm
27.2 Design for Cone Diameter 40-50mm
27.3 Design for Cone Diameter 50-56mm
27.4 Design for Sugar Cones
27.5 Design for Cups
28. Molded Cones & Cups
28.1 Process & Machines
29. Ice Cream Cone Making
29.1 Product & Its Application
29.2 Market
29.3 Raw Material Requirements
29.4 Manufacturing Process
29.5 Wafer Cone Machine
29.5.1 Technical Parameter
29.5.2 Spare Parts
29.6 Wafer Cone/Cup Pictures for Reference, Other Size & Shape can be Customized
30. Success Story of Natural Ice Cream
30.1 About Natural Ice Cream
30.2 Four PS of Naturals Ice Cream
30.2.1 Product
30.2.2 Price
30.2.3 Place
30.2.4 Promotion
30.2.5 Success and the Future
31. Specifications of Ice Cream Plant
31.1 Equipments and Machinery for Ice Cream Plant (200 LPH)
31.2 Technical Specification
31.3 Output
31.4 Machine Having Following Operations
31.5 Advantage of Plc
31.6 Technical Data
31.7 Refrigeration System
31.8 Electrical Specification
32. Ice Cream Production using Natural Ingredients (Manufacturing, Formulation, Process)
32.1 Ingredient Sourcing and Preparation
32.1.1 Ingredient Sourcing
32.1.2 Ingredient Preparation
32.2 Ice Cream Preparation Process
32.2.1 Ingredient Preparation
32.2.2 Mixing
32.2.3 Pasteurization
32.2.4 Homogenization
32.2.5 Cooling and Aging
32.2.6 Flavoring (if not added earlier)
32.2.7 Freezing
32.2.8 Packaging
32.2.9 Hardening
32.3 Basic Formula for Ice Cream using Natural Ingredients
32.4 Machinery and Equipment used in Manufacturing of Ice Cream using Natural Ingredients
32.4.1 Mixing Equipment
32.4.2 Freezing Equipment
32.4.3 Mixing and Flavoring Equipment
32.4.4 Packaging Equipment
32.4.5 Storage and Hardening Equipment
32.4.6 Cleaning and Maintenance Equipment
32.4.7 Quality Control Equipment
32.4.8 Refrigeration Systems
32.4.9 Other Equipment
33. BIS Standards
34. ISO Standard
35. Plant Layout Description of Flavoured Ice Cream
35.1 Main Production Areas
35.1.1 Receiving and Storage Area
35.1.2 Processing Area
35.1.3 Freezing and Packaging Area
35.1.4 Hardening Room
35.1.5 Cold Storage
35.2 Layout Considerations
35.2.1 Product Flow
35.2.2 Temperature Zones
35.2.3 Expansion Potential
35.2.4 Hygiene and Safety
35.2.5 Utility Access
36. Plant Layout and Process Flow Chart & Diagram
37. Photographs of Plant and Machinery with Suppliers Contact Details
• Ice-Cream Plant
• Ice Cream Processing Line
• Ice-Cream Filling Machines
• Pasteurizing
• Ice Cream Freezer – Continuous
• Pasteurizing Machine
• Fruit Feeder
• Ice Cream Packaging Machine
• Ageing Vat
• Softy Ice Cream Machine
• Ripple Machine
• Plate Heat Exchanger
• Ice Cream Homogenizer
• Ice Candy Production line
