KABIR’s diary

  Emulsifiers        Emulsifiers have been used in ice cream mix manufacture for many years.        They are usually integrated with stabilizers in proprietary blends but their function and action differ remarkably from those of stabilizers. They can be classified as :          Hydrophobic :Examples include sorbitan esters,mono- and diglycerides of fatty acids, polyglycerol polyricinoleate, highly substituted sugars, polyglycerol esters, and propylene glycol esters.         Hydrophilic : Examples include ethoxylatedsorbitan esters, monoglyceride derivatives such as lactates, tartarates,citrates, low-substituted polyglycerol esters, and monosubstituted sugaresters.       Role of emulsifiers in ice cream Emulsifiers are used to:     Promote nucleation of fat during aging thus reducing aging time         Improve the whipping ability of the mix due to their ...

  Stabilizers in ice cream          In ice cream, stabilizers, usually used in combination of 2-3 types are primarily used for the following purposes: Uses of stabilizer        To increase the viscosity of the mix       To stabilize the mix i.e. to prevent wheying off         To help in suspension of flavouring particles         To produce a stable foam with desired stiffness at the time of packaging        To reduce or slow down the growth of lactose crystals during storage mainly during temperature fluctuations        To reduce moisture migration from the product to the package or the air § To help prevent shrinkage of the product volume during storage         To provide uniformity to the product and resistance to melting        To produce smoothness in texture during consumption       ...

  Classification of Ice Cream:           Depending upon the commercial practices followed, the following classifications are used for different groups of ice cream and frozen products. Plain Ice Cream:                         An ice cream in which the total amount of the colour and flavouring ingredients is less than 5%of the volume of the unfrozen ice cream. Examples are vanilla, coffee, maple and caramel ice cream. Chocolate:                  Ice cream flavoured with cocoa or chocolate. It usually contains higher sugar content viz.,16 to 17%, about 2.5 to 3.5% of cocoa and stabilizer and emulsifier. Other variants of chocolate frozen product includes chocobar (where chocolate acts as a couverture), chocolate frosties (chocolate layer containing crispies), chocochips. Fruit:             Fruit Ice cream is made by ...