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Frozen Desserts M. Burns FCS 3120 The Plan Lecture Prepare frozen desserts Ice cream video 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

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Presentation Transcript
frozen desserts

Frozen Desserts

M. Burns

FCS 3120

the plan
The Plan
  • Lecture
  • Prepare frozen desserts
  • Ice cream video

Burns, 2008

types of frozen desserts
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

ice cream desserts
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

quality characteristics
Quality Characteristics
  • Body
    • Higher fat, improved body
  • Texture
    • Grittiness due to crystallized lactose
  • Flavor
    • Delicate and well blended

Burns, 2008

factors influencing size and distribution of ice crystals
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

overrun
Overrun
  • Commercially
    • 70-80% ice cream
    • 30-40% sherbets
  • Home-made
    • 30-50%

Burns, 2008

still frozen desserts
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

freezing process home
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

freezing process home10
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

freezing ice cream commercial
Freezing ice cream - commercial
  • From video
    • Compare and contrast the process in the home and commercial.

Burns, 2008