ICE CREAM APPLICATION
February 2021
Food Ingredient Solutions
TABLE OF CONTENTS
3 GLOBAL ICE CREAM MARKET
4 NOTABLE KEY TRENDS
5 COMMON INGREDIENTS
8 RICOVIS 82
9 HARD PACK ICE CREAM (Recipe and Process)
20 EVALUATION: MELTING QUALITY
21 MELTING RATE
22 SOFT SERVE ICE CREAM (Recipe and Process)
28 ADVANTAGES OF RICOVIS 82
Food Innovation at its Finest! 2
GLOBAL ICE CREAM MARKET
The rise in income, along with an increase in demand for
sweet dishes, drives the growth of this market.
New innovative flavors that brands have come up with,
act as a major driver for the market. Also, the cheaper
price of the private label ice-creams is increasing the
demand.
The sales of low-quality ice cream has been declining,
due to the increased preference for premium ice cream.
Few of those premium ice creams have gained popularity
among health-conscious consumers due to the presence
of low calorie/no sugar claims compared to regular ice
creams.
Food Innovation at its Finest! Source: Mordor Intelligence (2020) 3
NOTABLE KEY TRENDS
ICE CREAM AS LUXURY PRODUCT – The ingredients
added, texture, color, flavor, packaging, the technology
used, the circumstances of the purchase and consumption,
all these contribute to a premium product.
CHILD FOCUSED FLAVOURS – Children are the major
consumers of ice cream, thus companies are producing
products as per the interest of children
NEW FLAVOR INNOVATIONS – Introduction of limited
flavors such as: Vanilla Galaxy Twist, Peanut Butter 'S'mores
Smash, Chocolate Caramel Pretzel Crunch, and White
Chocolate Raspberry Lava Cake.
Food Innovation at its Finest! Source: Mordor Intelligence (2020) 4
COMMON INGREDIENTS
FATS
Gives body to ice cream
Imparts smooth and creamy texture
Increases richness of the flavor
NON-FAT MILK SOLIDS
Controls the total protein content
Affects the emulsification of fat and improves texture
Affects water retention
Provides a higher overrun without the snowy or flaky texture
EMULSIFIER
Combines substances which tend to separate from each
Affects overrun, meltdown, texture, mouthfeel, and ease of extrusion
Food Innovation at its Finest! 5
COMMON INGREDIENTS
STABILIZER
Inhibits formation of large ice crystals
Provides resistance to melting
Contributes to overall smoothness and texture
SWEETENERS
Adds sweetness and improves texture and body
Lowers freezing point
Acts as pre-blend with other solid ingredients to make dispersion
easier
FLAVORING
Creates specialty taste
Enhances acceptability
Comes in both natural and artificial varieties
Food Innovation at its Finest! 6
COMMON INGREDIENTS
AIR
Combines substances which tend to separate from each
Affects overrun, meltdown, texture, mouthfeel, and ease of
extrusion
OVERRUN: The incorporation of air into the ice cream during
processing results to an increase in the volume of the final product
greater than the volume of the mix. If properly controlled, added air
would eliminate the production of a soggy, heavy product.
Food Innovation at its Finest! 7
RICOVIS 82
As TEXTURIZER – provides smooth and homogenous
meltdown.
As VISCOSITY BUILDER – aids in increasing the viscosity of the
ice cream mix.
As PROTEIN STABILIZER – inhibits the precipitation of casein
by binding with the casein globules.
Food Innovation at its Finest! 8
HARD PACK ICE CREAM
RECIPE
INGREDIENTS PERCENTAGE (%)
Milk 11.0%
Sugar 14.0%
Butter 8.0%
Glucose 4.0%
Ricovis 82 0.5% – 0.7%
Water 62.5%
Food Innovation at its Finest! 9
PROCESS
HARD-PACK ICE CREAM
1
WEIGHING OF INGREDIENTS
BUTTER STABILIZER SUGAR MILK GLUCOSE
Food Innovation at its Finest! 10
PROCESS
HARD-PACK ICE CREAM
PREMIX SUGAR, STABILIZER, AND MILK
+ +
STABILIZER SUGAR MILK PREMIX 1
Food Innovation at its Finest! 11
PROCESS
HARD-PACK ICE CREAM
3
DISSOLVE GLUCOSE AND BUTTER IN LUKEWARM WATER
+
BUTTER GLUCOSE
PREMIX 2
Food Innovation at its Finest! 12
PROCESS
HARD-PACK ICE CREAM
4
DISPERSE PREMIX 1 IN PREMIX 2
WITH RAPID AGITATION
Food Innovation at its Finest! 13
PROCESS
HARD-PACK ICE CREAM
PASTEURIZE IN A HOT WATER BATH AT 70°C FOR
30 MINS WITH OCCASIONAL STIRRING Batch Pasteurization: where the mix is heated and held at
a temperature of 70°C for 30 minutes.
PASTEURIZATION: High Temperature Short Time (HTST): involves heating the
Destroys pathogenic mix to 83°C to 85°C within 15 seconds by passing it
bacteria in the mix by through a plate exchanger.
heat treatment.
Dissolves and liquefies Ultra High Temperature (UHT): flash heats the mix to a
the components of the temperature of 105°C to 150°C for 5 seconds and then
mix completely. cools down to 5°C.
Food Innovation at its Finest! 14
PROCESS
HARD-PACK ICE CREAM
HOMOGENIZE
FIRST STEP: The mix is preheated to a temperature
of 71.6°C to 75°C.
HOMOGENIZATION:
SECOND STEP: The mix is subjected to a pressure of
Reduces fat droplet size and 140 to 210 kg/cm2 to reduce fat globule diameter to
creates a stable emulsion. less than 2 m.
Changes the physical and
chemical function of the milk fat THIRD STEP: The mix is subjected to a pressure of
globule membrane by increasing 30 to 50 kg/cm2 to prevent fat globules from
the available surface area. recoalescing.
Food Innovation at its Finest! 15
PROCESS
HARD-PACK ICE CREAM
7 8
COOL IN A WATER BATH UNTIL THE MEASURE ICE CREAM VISCOSITY (BEFORE AGING)
SOLUTION REACHES 15.5ºC AT 15.5ºC USING THE APPROPRIATE SPINDLE
Food Innovation at its Finest! 16
PROCESS
HARD-PACK ICE CREAM
9 10
AGE SOLUTION OVERNIGHT AT 4ºC. MEASURES ICE CREAM VISCOSITY (AFTER AGING)
AT 4ºC USING THE APPROPRIATE SPINDLE
AGING:
Develops important properties:
Crystallization and stabilization of
the fat that affects the overrun
Hydration of the stabilizers to
obtain acceptable consistency
Structural modification of milk
proteins
Food Innovation at its Finest! 17
PROCESS
HARD-PACK ICE CREAM
11
FEED THE ICE CREAM MIXTURE IN THE ICE CREAM MAKER
UNTIL IT FORMS INTO A THICK AND CREAMY TEXTURE
Determines the final quality of NOTE: Freezing should be done rapidly
the ice cream. in order to produce extremely small ice
Solidification of a certain
percentage of the total water
crystals, which is important for a good
in the mix. texture. At the freezing temperature of
Controlled incorporation of air –6°C to –3°C, 50% of the water content
in the aqueous phase by the of the mix is frozen to ice.
whipping action .
Mixing of flavor and color.
Food Innovation at its Finest! 18
PROCESS
HARD-PACK ICE CREAM
12
COLLECT ICE CREAM INTO A CLEAN CONTAINER AND STORE IN FREEZER
Proper storage of the ice cream
prevents heat shock that leads
to “freeze-thaw” conditions
that result in ice crystal growth
and much coarser texture for
the product.
Food Innovation at its Finest! 19
EVALUATION: MELTING QUALITY
PARAMETERS COMPETITOR’S SAMPLE RICOVIS 82
Ice Cream Viscosity 220 cps 228 cps
Melting Rate Faster Slower
First Drop of Melted
After 4 minutes After 12 minutes
Ice Cream (IC)
Characteristics of Homogeneous, Homogeneous,
Melted IC non-curdy non-curdy
These are the common score guide used in the industry as established by
The American Dairy Science Association (ADSA) Committee on Evaluation of
Dairy Products.
Food Innovation at its Finest! 20
MELTING RATE
Melting rate has
the greatest
significance to the
consumer when
eating ice cream. If
the product melts
too fast, a messy
situation often
ensues. However, a
slow melting rate
can also be
indicative of
defective ice cream.
RICOVIS 82
Food Innovation at its Finest! 21
SOFT SERVICE ICE CREAM
RECIPE
INGREDIENTS PERCENTAGE (%)
Non Dairy Creamer 8.0%
Skimmed Milk 5.0%
Butter Milk 3.0%
Refined Sugar 11.0%
Ricovis 82 0.3% – 0.6%
Dextrose 5.0%
Food Color q.s.
Food Flavor q.s.
Hot Water 68.0%
Food Innovation at its Finest! 22
PROCESS
SOFT-SERVE ICE CREAM
1
WEIGHING OF INGREDIENTS
REFINED SUGAR DEXTROSE SKIMMED MILK NON DAIRY CREAMER
Food Innovation at its Finest! 23
PROCESS
SOFT-SERVE ICE CREAM
1
WEIGHING OF INGREDIENTS
BUTTERMILK RICOVIS 82 (STABILIZER) WATER
Food Innovation at its Finest! 24
PROCESS
SOFT-SERVE ICE CREAM
2 3 4
MIXING OF DRY INGREDIENTS ADDING OF WATER MIXING OF INGREDIENTS
Food Innovation at its Finest! 25
PROCESS
SOFT-SERVE ICE CREAM
5 6
POURING OF MIX INTO THE MACHINE FREEZING/CHURNING IN THE MACHINE
Food Innovation at its Finest! 26
PROCESS
SOFT-SERVE ICE CREAM
7 8
DISPENSING OF PRODUCT FINISHED PRODUCT
Food Innovation at its Finest! 27
ADVANTAGES OF RICOVIS 82
Reduces ice crystal formation and improves melting
resistance
Imparts non-curdy, clean meltdown, and prevents
whey separation
Imparts desirable consistency and mouthfeel
Economical
Plant-based (derived from Red Seaweeds)
Food Innovation at its Finest! 28
THANK YOU!
W Hydrocolloids Inc.
T: +632.8856.3838
F: +632.8856.1033
E: [email protected]
W: www.rico.com.ph
A: 26/F, W Building, 5th Avenue, Bonifacio Global City, Taguig City, Philippines
Food Ingredient Solutions
