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  1. Frozen Desserts M. Burns FCS 3120

  2. The Plan • Lecture • Prepare frozen desserts • Ice cream video Burns, 2008

  3. Types of frozen desserts • Ice cream • 10% fat, 20% total milk solids • Ice milk or reduced fat ice cream • 2-7% milk fat, 11% total milk solids • Sherbet • 1-2% milk fat, 2-5% total milk solids • Frozen yogurt • Frozen custard Burns, 2008

  4. Ice Cream Desserts • Mellorine • Butterfat is replaced with a less saturated fat (imitation ice cream) • 10% fat • Parevine • No butterfat or milk solids (Kosher) • 10% fat Burns, 2008

  5. Quality Characteristics • Body • Higher fat, improved body • Texture • Grittiness due to crystallized lactose • Flavor • Delicate and well blended Burns, 2008

  6. Factors influencing size and distribution of ice crystals • Fat • Non-fat milk solids • Air • Stabilizers/emulsifiers • Carboxymethyl cellulose, guar gum, carageenan, and mono and di-glycerides, polysorbates • Agitation Burns, 2008

  7. Overrun • Commercially • 70-80% ice cream • 30-40% sherbets • Home-made • 30-50% Burns, 2008

  8. Still-frozen desserts • Frozen without agitation in home freezer • Formula is generally higher in interfering agents and foams (egg or cream) • Some might call for freezing, beating, re-freezing to decrease ice crystal size and incorporate air Burns, 2008

  9. Freezing process - home • Need to lower the freezing point below 32F/0C • Parts of freezer • Metal can for conduction • Dasher for agitation • Bucket to hold can and ice water Burns, 2008

  10. Freezing process - home • Ice + salt = brine • Higher ratio of salt, the lower the temperature of the brine as salt also lowers freezing point • Normal ratio 8:1 • More salt is needed to freeze higher sugar mixtures Burns, 2008

  11. Freezing ice cream - commercial • From video • Compare and contrast the process in the home and commercial. Burns, 2008