Final Presentation on Ice Cream

Ice Cream

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Mentor: Mr. Abhijit Mukherjee

By:Sanchari Dutta (FPT/09/21)Rittika Debnath (FPT/09/31)Semester – I, B.F.Tech (A.P.)

Overview •Origin of ice creams•Composition of ice creams•Ingredients of ice cream•Manufacturing process•Flavors of ice cream•Ice cream defects•Sales outlets•Indian market overview•Trends in advertising•Price list•Misconceptions

Legal definition of an Ice-Cream:

A smooth, sweet, cold food prepared from a frozen mixture of milk products and flavorings, containing a minimum of 10 % milk fat and eaten as a snack or rather a dessert.

According to :The American Heritage Dictionary of the English Language

ORIGIN OF ICE CREAMS

4th century B.C.

Mesopotamia has the earliest icehouses in existence, beside the Euphrates River.

5th century B.C.

Ancient Greeks sold snow cones mixed with honey and fruit in the markets of Athens.

37-68 A.D. Roman Emperor Nero brought ice from the mountains and combined with fruit toppings.

400 B.C. Persians invented a special chilled pudding-like dish, made of rose water and vermicelli which was served to royalty during summers.

618-97 A.D. King Tang of Shang, China, invented a method of creating ice and milk concoctions.

13th century Marco Polo learned of the Chinese method of creating ice and milk mixtures and brought it back to Europe.

16th century Mughal emperors used relays of horsemen to bring ice from the Hindu Kush to Delhi.

1674 The first recipe for flavored ices in French appears .

1744 The earliest reference to ice cream given by the Oxford English Dictionary from this year.

1832 Augustus Jackson, an African American confectioner, not only created multiple ice cream recipes, but he also invented a superior technique to manufacture ice cream.

Late 19th century

The ice cream sundae originated.

Early 20th century

Both the ice cream cone and banana split became popular.

Mid 20th century

• Cheap refrigeration became common.•Introduction of soft ice-creams.

Composition of ice–creams

10%

12%

15%

1%

63%

milk fat milk solids non-fatsweetenersstabilizers and emulsi-fierswater

Source: International Dairy Foods Association, Dairy Facts 2007.

Ingredients of ice-cream

Milk FatMilk Solids not FatSweetenersStabilizersEmulsifiers

1. Fresh cream from milk2. Butter3. Anhydrous Milk Fat1. Concentrated

Skimmed Milk2. Butter Milk Powder1. Sucrose

2. Sweeteners derived from corn syrup

1. Locust Bean Gum2. Guar Gum3. Carboxymethyl Cellulose4. Sodium Alginate1. Mono and Di Glyceride

2. Polysorbate 80


Manufacturing process Blending of mix ingredients

Pasteurization •"ice cream mix".• Dry raw materials, except flavor and colors are mixed together separately.•Heated up to 55 to 60˚C.

Process parameters:• 69 ˚C/ 30 mins• 80 ˚C/ 25 mins.

Homogenization

Homogenization provides the following functions in ice cream manufacture:

Reduces size of fat globules Increases surface area Forms membrane Makes possible the use of butter, frozen cream, etc.

By helping to form the fat structure, it also has the following indirect effects:

makes a smoother ice cream gives a greater apparent richness and palatability better air stability increases resistance to melting

Process parameters:•at the pasteurizing temperature.•First stage: 2000 - 2500 psi •Second stage: 500 - 1000 psi

Pre-cooling and chilling

•cool ice cream mix to about 8 ˚C warmer than the entering water temperature.•final cooling section will cool ice cream mix to about 4˚ C warmer than entering chilled water temperature.

Aging

Aging provides the following functions:•Improves whipping qualities of mix and body and texture of ice cream

•Providing time for fat crystallization•Allowing time for full protein and stabilizer•Allowing time for membrane rearrangement and protein/emulsifier interaction

•at or below 5˚ C. An aging time of overnight is likely to give best results under average plant conditions.

Add liquid flavors and colors

Freezing

The process involves freezing the mix and incorporating air. Only about 50% of the water in ice cream is frozen. Soft serve ice cream is generated at this point in the freezing process.

Add fruits, nuts and bulky flavorings.

Packaging

Hardening

•The ideal serving temperature :(-) 13 ˚C ;considered hard at (-) 1˚ C.•the ice cream is packaged and is placed into a blast freezer at -30° to -40° C


Flavors of ice cream

VanillaChocolate and cocoaButterscotchBlack currentStrawberry MangoCherry Mixed fruitNuts in ice cream

Common ice cream defects

• Flavor defects• Body and

texture defects• Melting quality

characteristics• Color defects• Shrinkage

defects

• Unnatural flavors• Too much egg• Over cooked•High acid content in milk•Salty milk•Old ingredients•Oxidized •Storage

•Coarse or icy structure•Crumbly body•Fluffy texture•Gummy body•Sandy tecture•Weak body

•Curdy melt•Do not melt•Wheying off•Color uneven•Color unnatural


Sales Outlets

There are several types of markets available to the ice cream manufacturer:WholesalingRetailingDrive in store

The Indian market overview

Size and growth:• Worth Rs. 9746 million INR in 2008.• Growing at 12% p.a. in 2005-2008.• Forecast to increase by 15% to reach Rs. 11192 million INR in 2009

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Year

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2005

Source: The Economic Times “Showers upset regional sales targets of marketers”, May 2007;

Characteristics of Indian market

Northern and western regions.Profit margins range from 30% to 5060% of ice cream sales occur during the summer months.80% of sales is through street vendors.Vanilla is the highest selling flavour

Trends in advertising

• Advertising on television: (Jan-Apr 2008)– Grew by 15% rise in 2008 compared to 2007– Average number of ads per day increased by 45%

• Advertising in print: (Jan-Apr 2008)– Grew by 58% rise since 2005

oNon-metros: 57% oMetros: 26% oMini –metros: 16%

Share in advertising

9%

7%

Share of TV advertising

78%4%

2%

Hatsun Agro

Metro Daily Ltd

Share of Print advertising

52%

14%

9%

3%

22%

GCMMF

Dinshaws

Others

Metro Vadilal Rupam’s Rollick Amul Kwality Wall’s

Vanilla cup (150ml)

Rs 8 Rs 8 Rs 8 Rs 8 Rs 10 Rs 16

Two in one cup (150 ml)

Rs 7 Rs 7 Rs 8 Rs 8 Rs 10 Rs 16

Butterscotch cup (150ml)

Rs 12 Rs 14 Rs 12 Rs 12 Rs 15 Rs 20

Chocolate cup (150 ml)

Rs 11 Rs 14 Rs 11 Rs 14 Rs 18 Rs 20

Chocolate bar

Rs 15 Rs 18 Rs 14 Rs 15 Rs 16 Rs 25

Paddle pop _ _ _ _ _ Rs 5 – Rs 15

Kwality wall’s

Cornetto Starts from Rs 15 - Rs 62

Amul

Tricone Starts from Rs 24 - Rs 56

Price of different Indian brands

Misconceptions

Ice cream is not “Nutritious”Ice cream is fattening

Item Calories

Kwality Wall’s Vanilla Cup (80 ml) 72 Kcal

Soft Drinks (300 ml) 191 Kcal

Chocolate (40 gm bar) 219 Kcal

Potato Chips (28 gms) 136 Kcal

Rasmalai (50 gms – 2 pieces) 130 Kcal

Gulab Jamuns (75 gms – 2 pieces) 198 Kcal

Ice cream causes cold and cough

Ice cream in winter??.......NO!

Macro Nutrients Recommended Dietary Balance of Main Nutrients (%)

Ice Creams (%)

Carbohydrates (% Calories)

59.0 52.0

Fat (% Calories) 27.0 42.0

Protein (% Calories) 14.0 6.0

Documents

Final Presentation on Ice Cream