Frozen Dessert

Frozen Dessert Florence Silapan-Suarez, RND, MPH Learning Outcomes: ⚫ Understand the definition, classification and composition and standards of ice cream and other frozen desserts. ⚫ Differentiate the classification and types of frozen desserts ⚫ Determine the affecting factors to the qua...

Frozen Dessert Florence Silapan-Suarez, RND, MPH Learning Outcomes: ⚫ Understand the definition, classification and composition and standards of ice cream and other frozen desserts. ⚫ Differentiate the classification and types of frozen desserts ⚫ Determine the affecting factors to the quality of frozen desserts Types of frozen desserts ⚫ Types of frozen desserts ⚫ Preparation of frozen desserts ⚫ Storage of frozen desserts Introduction: History of frozen desserts One of the earliest known frozen desserts was made with winter snow (from the mountains of what is now Turkey) mixed with fruit and drizzled with molasses. Nero sent slaves to the mountains to retrieve ice, which was then flavored with nectar, fruit pulp, and honey to be enjoyed by him and his court. Marco Polo brought the formula for water ices to Europe from Asia, where they had been enjoyed for at least a thousand years. George Washington and Thomas Jefferson were both reputed to have made ice cream in their homes. Introduction: History of frozen desserts ⚫ Dolly Madison known to have served ice cream at the White House in 1812. ⚫ By 1840, ice cream had moved from palaces and mansions to the streets of America’s largest cities. ⚫ The ice cream scoop was invented 66 years later. ⚫ 1912 ice cream was served to immigrants arriving on Ellis Island as part of their first American meal. ⚫ Now global consumption of ice cream and other frozen desserts is greater than ever.  Types of Frozen desserts ⚫ Ice cream and other commercially frozen desserts, from simple water ices to elaborate ice cream cakes, are probably the most common consumed dessert in North America. ⚫ Newer frozen desserts or modifications of old ones appear on the market regularly in the form of pies, mousses, cakes, parfaits, pudding sticks, frozen yogurt, popsicles and new flavors of ice cream. Differences of Frozen desserts Ingredients Types and proportion of fat (milk fat) and milk solids-not-fat (MSNF)- proteins and lactose. Common ingredients other than milk fat and MSNF include sugar, stabilizers (gums), emulsifiers, water, air and flavorings. Ice cream, imitation ice cream, frozen yogurt, sherbet, sorbets, water ices, and still-frozen desserts their ingredients will be discussed in this chapter.  Types of Frozen Desserts ⚫ Main Types ◦ Ice creams ◦ Sherbets ◦ Water ices ⚫ Some contain egg yolk solids to be considered a custard-type ice cream. ⚫ Some contain bulky flavoring such as fruits, nuts, chocolate syrup, cookie pieces and peanut butter mixtures. Ice cream ⚫ Ice cream is produced by freezing (while stirring) a pasteurized mix containing at least 10% milk fat, 20% milk solids, sweeteners, and other optional ingredients that stabilize or flavor the mix. ⚫ The finished ice cream must weigh at least 4.5 pounds per gallon and contain at least 1.6 pounds of food solids per gallon. Ice cream classification ⚫ Super premium- contains high fat content (12% or higher) milkfat); very low overrun (indicates that little air has been mixed into the product during freezing) and very high quality ingredient. ⚫ Premium- high in fat and has little overrun. ◦ Both super premium and premium are rich and creamy but will have high calorie and high fat content compared to standard ice cream. Ice cream classification ⚫ Standard ice cream- defined as containing the minimum requirements of the US FDA standard identity, which is 10% milk fat, 20% total milk solids, and 4.5 pounds per gallon. ⚫ Economy- meets the standard identity for ice cream, however, generally sells for a lower price. Classification of Commercially Frozen Desserts  Frozen custard, French Ice cream, French custard ice cream ⚫ Eggs are added to the ingredients found in ice cream. The total weight of egg yolk solids is not less than 1.4% of the finished weight, if it is a bulky ice cream, the egg solids must not be less than 1.12% of the finished weight. ⚫ French ice cream is made with eggs so it's thick and custardy whereas American ice cream (also called Philadelphia-style) is made with sugar, milk and cream. Reduced-fat ice cream ⚫ Ice cream made with 25% less fat than the standard reference ice cream. “light” ice cream ⚫ Contains at least 50% or less total fat or 33% less calories compared to the standard reference ice cream. Low-fat ice cream ⚫ Not more than 3 grams of milk fat in a 4-fluid-ounce serving. Non fat ice cream ⚫ Less than 0.5 grams of milk fat per serving  Gelato ⚫ An Italian-style ice cream that is rich in egg yolk solids and total solids. Contains little air and no stabilizers or emulsifiers.  Bulky flavored ice cream ⚫ Contains a significant amount of ingredients such as nuts, fruits, confections, cookies, and cocoa. The minimum level of fat may be reduced in these ice creams.  Soft serve ⚫ Ice cream that is served after being drawn from the freezer without hardening Mellorine ⚫ Milk fat is replaced in whole or part by vegetable or animal fat. Must contain not less than 6% fat and 2.7% protein. Parevine ⚫ A frozen dessert similar to ice cream; however, it contains no dairy ingredients. Tofutti ⚫ A brand name of frozen dessert that resembles ice cream but contains no dairy ingredients. Contains tofu or soybean curd with sweeteners, stabilizers, and non-dairy fat.  Frozen yogurt ⚫ Similar to ice cream; ⚫ Yogurt, is a food however it is produced by generally lower in fat, bacterial and it must contain fermentation of milk. bacteria cultures, The bacteria used to which are typical for make yogurt are yogurt. known as "yogurt cultures".  Fruit sherbet ⚫ A pasteurized frozen ⚫ Sherbet is a frozen product containing fruit dessert made with juices, sweeteners, fruit juice added to stabilizers, 2 to 5% total milk or cream, egg milk solids, 1 to 2% milk white, or gelatin. fat, and a minimal acidity of 0.35%. Sherbet must be a minimum of 6 lbs per gallon, which is equivalent to a 50% overrun. Sherbet is generally higher in sugar than ice cream.  Sorbet ⚫ Contains frozen fruit and/or fruit juice, sugar, and stabilizers. The volume of air whipped into the product may be up to 20%. Sorbet is generally high in sugar. ⚫ Differs from sherbet in that they are made without fat, eggs, gelatin or dairy products.  Italian ice ⚫ Composed of sugar, water, and flavoring. Large ice crystals are generally present. Frozen lemonade is an example of an Italian ice. Frappe ⚫ An ice frozen to a slushy consistency and served as drink. Contains fruit juices.  Novelties ⚫ Examples of novelties include ice cream sandwiches, ice cream bars, cones, cake rolls and molded ice cream.  Characteristics of Frozen Dessert ⚫ High quality ice cream products are characterized by a smooth, creamy, somewhat dry and stiff texture with tiny ice crystals, enough body so that the product melts slowly and uniformly, and a sweet, fresh characteristic flavor. ⚫ In addition, the flavor and the color should be pleasing.  Crystal formation ⚫ Water is crystalized as ice. ⚫ Aim in preparation is to obtain fine crystals and produce a smooth mouthfeel. ⚫ Crystal size and creamy texture depends on the fat content and use of stabilizers. ⚫ Example: fruit ices containing no fat usually have more crystalline texture than high-fat, creamy ice creams. Factors affecting crystallization ⚫ Interfering or doctoring agents- fat, non-fat solids such as proteins interfere with crystal formation. ⚫ Agitation of the mix during freezing also promotes the development of small ice crystals. Overrun ⚫ Is the volume of ice cream obtained above the volume of mix frozen. ⚫ Results from whipping air into the mix during freezing and expansion because of freezing. ⚫ Ice cream is a partly frozen foam and typically contains 40 to 50% air by volume. Thus, during freezing, the volume of ice cream mix increases by 70% to 100%. Overrun ⚫ Homemade ice creams usually have no more than 30 to 40% overrun. ⚫ The higher the percentage the overrun in commercial ice creams in comparison with homemade products results from a better control of freezing conditions. Overrun ⚫ Too little overrun produces a heavy, compact, coarse-textured frozen dessert, which is more expensive per serving. ⚫ Too great overrun results in a frothy, foamy product. Body ⚫ Implies firmness or resistance to rapid melting. ⚫ Homemade ice creams usually have less body than commercial ice creams because stabilizers used in the commercial products often add body. ⚫ Homemade ice creams generally melt faster in the mouth and give the impression of being lighter desserts. Texture ⚫ Refers to the fineness of particles, smoothness, and lightness or porosity. ⚫ The size distribution of ice crystals is a major factor influencing the texture of frozen desserts. ⚫ Substances that interfere with large-crystal formation, such as fat and certain stabilizers, help produce a fine, smooth texture. ⚫ Consumers prefer smooth, fine-grained ice cream. Ingredients in frozen dessert ⚫ Milk ⚫ Milkfat ⚫ Sweeteners ⚫ Flavorings ⚫ May also contain eggs, emulsifiers and stabilizers Milkfat ⚫ An optimum amount of cream, supplying milkfat gives desirable flavor to ice cream and also improves body and texture resulting in a firm, smooth product. ⚫ Amount also influences the viscosity of the mix- affecting the incorporating of the air. ⚫ Cream is typically the ingredient that supplies milkfat. Nonfat Milk Solids ⚫ Nonfat dried milk or whey ⚫ Often added to improve the flavor and texture of the ice cream. ⚫ Higher percentage reduces water content of ice cream and thus improves texture by encouraging finer ice crystals formation. ⚫ Added lactose enhances sweetness. ⚫ Also promotes development of overrun. Nonfat milk solids ⚫ Commercial ice cream- evaporated milk, nonfat dry milk or dry whey solids. ⚫ Too high % of nonfat milk solids gives a sandy ice cream as a result of crystallization of lactose at low temperature. ⚫ Too low % of nonfat milk solids encourages high overrun, creating fluffiness and poor body. Sweeteners ⚫ Affect flavor ⚫ Sugar lowers freezing point and affects the amount of water frozen and thus improves the texture. ⚫ Too much sugar- freezing point is lowered excessively and freezing is retarded. ⚫ Too little sugar used- the freezing point is high enough that much water is frozen, adversely affecting the texture of ice cream. Eggs ⚫ Custards thickened with egg yolk or whole eggs are sometimes used in ice creams. ⚫ Emulsifiers ⚫ Smoothness ⚫ Improve whipping ability of the mix. ⚫ Commercially, added to the mix before pasteurization. ⚫ Homemade, they should be cooked with the sugar, milk, and cream until minimum temperature has been reached. ⚫ Should not be added raw- salmonella Stabilizers and Emulsifiers ⚫ Emulsifiers contributes to improved whipping quality and texture. ⚫ Stabilizers interfere somewhat with ice crystal formation, helping to keep the crystals small; they also give body to the mixture. ⚫ Some water in frozen desserts is bound by stabilizers, thus inhibiting ice crystal growth, particularly during distribution and storage. Stabilizers and Emulsifiers ⚫ Gelatin is one example of stabilizer that may be used in home recipes. ⚫ Commercial ice cream- gelatin is replaced by other polysaccharide of plant origin. Acids ⚫ Citric acid used in sherbets and ice. It provides a tart flavor and reduces perception of sweetness. ⚫ Sherbets and ices generally have about twice the sugar content of ice cream to produce the desirable flavor, body and texture.  Fruit and Flavorings ⚫ Vanilla is a traditional flavoring (pure vanilla extract or imitation or artificial vanilla flavoring). ⚫ Chocolate and cocoa are also popular flavorings. ⚫ Fruit ice creams follow vanilla and chocolate (strawberries, raspberries, peaches) ⚫ Sugar syrup and to counteract the tartness of the fruit. Preparation of Frozen Desserts ⚫ Starts with preparation of the mix. ⚫ Ingredients are mixed together, heated, allowed to cool, frozen, and then hardened in a container in frozen storage. ⚫ Although commercial and home-made ice creams differ, the basic principles involved in their preparation are similar.  Commercial ice cream processing ⚫ Pasteurization, Homogenization and Aging. 1. Blending of ingredients 2. Pasteurization- to destroy pathogenic organisms. Aids in the blending of ingredients, makes more uniform product, and improves flavor and keeping quality. 3. Homogenization- forcing the liquid through a small orifice under conditions of temperature and pressure suitable to divide the fat globules finely. Commercial ice cream processing 4. The homogenized mix is cooled and aged for a minimum of 4 hours, but overnight is usually preferred. During this time, the fat globules solidify, and the viscosity increases, thereby improving the body and texture of the ice cream. Freezing and Hardening of the Mix ⚫ The ice cream mix is frozen in continuous or batch freezers. ⚫ Uses a liquid refrigerant, usually ammonia. ⚫ The liquid refrigerant absorbs heat and results in the freezing of the mix.  Ice Cream Preparation in the Home ⚫ When homemade ice cream is prepared from pasteurized milk, cream, and eggs, the ice cream mixture does not require heating before the freezing process. ⚫ Heating in a double boiler for 15 to 20 minutes at 1450F can be advantageous. ⚫ If raw eggs are added, the ice cream must be heated to a minimum of 1650F. ⚫ After heating, mixture is cooled quickly. ⚫ Smoother ice cream and improved flavor will result from aging or holding the mix for 3 or 4 hours at refrigerator temperature before freezing.