Frozen Desserts Chapter 12

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 2 Consumption Trends Ice cream represents 87 percent of frozen dessert sales Vanilla is most popular flavor Sales of reduced fat frozen desserts have increased

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 3 Nutrition Nutritional value depends on type of frozen dessert Ice creams contribute Protein, calcium, vitamin A, riboflavin Also high in sugar and fat

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 4 Types of Frozen Desserts Three main types Ice creams Sherbets Water Ices Ice creams classified as Superpremium Premium Standard or economy

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 5 Characteristics of Frozen Desserts Frozen systems – foams with air cells dispersed in a continuous liquid phase A colloidal structure

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 6 Frozen Dessert Characteristics Crystal formation Goal is small crystals Fine crystals are made by: Addition of fat and protein Addition of sugar influences the freezing point thereby affecting crystal size Mixing during freezing

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 7 Frozen Dessert Characteristics Overrun Amount of ice cream obtained ABOVE the amount of mix frozen Ice cream is 40-50% air by volume Too much overrun Foamy, airy product (frothy) Too little overrun Heavy, compact, coarse textured product

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 8 Frozen Dessert Characteristics Body Firmness Resistance to rapid melting Homemade ice cream typically has less body Texture Fineness of particles Smoothness Lightness or porosity

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 9 Ingredients Milkfat Nonfat milk solids Sweeteners Eggs Stabilizers and emulsifiers Acids Fruit and fruit flavorings

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 10 Ingredient Modifications for “Light” Fat modifications Fat substitutes Sugar modifications Nonfat milk solids Increase to compensate for other ingredient changes

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 11 Preparation - Commercial Hard Ice Cream Pasteurization Homogenization Aging Freezing Hardening Soft Serve Ice Cream

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 12 Ice Cream - Homemade Pasteurized ingredients and/or cooking Use pasteurized milk and eggs If fresh eggs – cook mix (165°F) Homemade ice cream maker Rock salt and Ice 1:6 ratio by weight 1:12 ratio by measure Crank by hand or with electric motor Harden by repacking with salt ice mix

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 13 Ice Cream - Homemade Still frozen desserts Frozen in freezer Frozen with salt / ice mixture Air beaten in before freezing with mixer Mix is relatively high in fat or other ingredients (gelatin, egg custard, evaporated milk, cooked starch base) to control crystal formation

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 14 Storage Keep cold Fluctuating temperatures will promote Grainy, icy, crystalline texture Protect from foods with strong odors