Characterization of ice cream Assignment PDF

Characterization of ice cream 1
CHARACTERIZATION OF ICE CREAM
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Characterization of ice cream 2
Introduction
The process of ice cream manufacturing involves various process such as freezing since it
determines the overall texture of the product. Customers usually regard ice cream to be nice
based on some factors including the smoothness of the product. . Ice cream is an aerated desert
which is frozen and is associated with fun and pleasure. However, this dessert contains high
quantity of fat which can adversely be of negative effects to the person. Hence, manufacturers
are trying hard to come with designs which results in low content fats. Hence, various methods
or techniques are used in the characterization of ice cream in order to enhance the final
performance such as the fat content, aroma, and smoothness. Some of the characterization
techniques which are applied in ensuring that the overall quality of ice cream is discussed below
(Aboulfazali et al, 2015).
A. WHY ICE IS A FORMULATED PRODUCT
An ice cream is a formulated product considering its physical characterization. It is composed of
various ingredients added to it which are selected, processed and combined in a specific way to
obtain it. Ice cream is made up of water, milk and cream, sugar and other flavoring additives
combined in different proportions. These additives combined with the defined ratios help
maintain the physical nature and the stability of the frozen structure (Aboulfazali et al, 2016). .
Ice cream is a formulated product since it is prepared by mixing different ingredients at different
proportions following a given procedure that satisfies the grade and quality of ice cream that is
desired.
The concentration of different ingredients in the ice cream for the standard brands include the
following:

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 Fat – 10-12%
 Solids- 36-38%
 Overrun- 100-120% (Aime et al, 2009)
Ice cream is both a foam and an emulsion consisting of a dispersion of microscopic particles that
are less than 0.5mm superimposed on one another. The air in the ice cream does not mix with the
other substances that form the ingredients of ice cream but forms the small bubbles called the
foam. It has emulsifiers which are the particles sticking to the interfaces of ice cream preventing
its structure from collapsing. Therefore, these structures are the ones that maintain the stability of
the structure of ice cream. Ice cream contains dissolved substances that alter its freezing
temperature to be different from that of water. The presence of these solute components is the
reason for this increased range of temperatures for the onset and the actual occurrence of the
freezing process (Arbukule, 2009).
B. scientific engineering of direct technique
Babcock method.
This is a scientific technique used in the determination of fat content in milk. This
technique works on the principle of dissolution by the addition of sulphuric acid. This method is
simple and accurate more so when properly conducted. The procedure that is followed in this
process includes

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 Mixing of the sample – this involves warming the sample at a temperature of 40 degree
Celsius and thereafter mixing the sample. Emulsification is then done by adding some
granules of powdered sodium hydroxide
 Weighing – this involves weighing at least 9 grams of the sample into a bottle using a
pipette
 Babcock process – this involves taking an equal amount of glacial acetic acid and sulfuric
acid and then allowing it to cool after which 15 mm of the mixture is added to the ice
cream. This is then followed by shaking of the mixture and the bottle containing the
mixture placed in a steam bath and then provide it with heat till it turns dark in color.
Thereafter remove the bottle and allow it to cool for 10 minutes then place it in a place it
in a centrifuge. Whirl the mixture and then add hot water after every 3 minutes as you
whirl, for a total of 15 minutes. This will then be followed by removal of the bottle and
placed in water at a temperature of 55 degree Celsius, whereby the content of fat will
then be read by rubbing the neck of the bottle using powdered calcium carbonate.
(Analytical, 2008).
The composition of ice cream
Ice cream is composed of frozen emulsions of five basic ingredients. These are:
Ice crystals- these are the frozen water component of the ice. It is created by putting the ice in
the ice cream container when the base part of the water content starts to freeze thereby giving the
ice cream its solidity and body. The size of the ice crystals turns out to determine the texture of
the ice cream, that is, how fine or grainy is the final ice cream. For this reason, one should aim

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more at regulating the size of the ice grains so that it is maintained as small as possible (Boff et
al, 2013).
Air- this is the invisible part of the ice cream which plays a big role in the overall nature of the
final ice cream. The tiny air pores found in the mixture of the ice components determines the
texture and volume of the ice cream and maintains the general consistency of the ice cream.
Since air is just found freely and increases the volume of ice, its content in the ice should be
reduced so as to increase the quality of the ice cream. Without doing this, the volume of ice
cream can increase to appear as if it’s big yet it is just filled with air bubbles (Cao-Hoang, 2010).
Fat- this fat component of ice is basically provided by the butterfat from the milk. Its main
purpose in the ice cream is to add richness. It also stabilizes the base of the whole mixture,
improves the density of the ice. It is the fat component of the ice cream that also provides the
smooth texture of the ice and also improves the flavor of the whole ice cream.
Sweeteners- various ingredients for example sugars, syrups or honey are added to the ice cream
to provide the sweetness taste. These sweeteners are also responsible for the texture and body of
the ice cream. It also acts as the impurity that alters the freezing point of the mixture. This
ensures that the ice cream does not freeze resulting in a very hard solid. Reducing the sweeteners
component of the ice cream can, therefore, result in a reduced quality of the ice in terms of the
body and the stability of the ice-cream (Carr et al, 2012).
Other solids- these include non-fat milk components like proteins and mineral salts and other
flavors. These solids contribute largely to the body and texture of the ice cream. They also add
the flavors and the sweetness of the overall mix. These solids should be regulated so that they are
not too much nor too little. This contributes to the overall quality and grade of the ice cream.

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Advantages of direct technique
 The direct technique of characterization produces a simple process or recipe that enables
one to easily prepare an ice cream at home by following simple procedures. Therefore
direct technique simplifies the process of making ice (Chain et al, 2016).
 The direct technique is very cheap and easily done compared to other techniques of
characterization techniques of ice cream and other formulated products.
 The direct technique produces a clear and a simplified composition structure of the ice
cream, its ingredients, and the proportional mix of these ingredients that produces an
overall ice cream that is stable and consistent (Gomes, 2013).
Disadvantages of direct technique
 Understanding of some components such as the emulsifiers and stabilizers is a bit
complex and is not easily absorbed by the people with limited understanding.
 Addition of emulsifiers and stabilizers requires skills and any alteration in terms of
percentage and the conformity to other flavors and additives can result in a distortion of
the resulting ice cream (Gomet et al, 2010).
 Issues of temperatures balance and the stabilization material require a lot of concentration
and skills. In addition, resources required for the temperature balance, for instance, the
refrigerators or the chillers are so expensive and reaching these demands to produce the
best quality ice can require a great commitment of resources.
Part D
Other techniques of characterizing ice cream

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There are other techniques which in the past have been used to characterize ice cream. These
techniques include
 Observation method by Direct optical microscopy
 Physiochemical technique (Harigan & McCance, 2014)
 Automatic Ice-Cream Characterization by Impedance Measurements for Optimal
Machine setting
Observation method by direct optical microscopy
In this method of characterization, an optical microscopy with episcopic coaxial lightning
is applied to categorize ice cream in situations of mono directional quiescent freezing, the
structure of a frozen mixture of ice cream without an overrun. The Observation method by
direct optical microscopy techniques depends on knight flux which is bounced back by the
surface of the sample. Besides, these light fluxes which have been reflected back determine the
resulted contrast and concurrently the light fraction from the absorbed flux incident from the
reflected light at various orientations (Hamayouni, 2008).
Once a separation is done, the ice cream cups get stored at a temperature of -25 degree
Celsius. The frozen samples of the ice cubicles are then immersed in nitrogen liquid in order to
fully halt the process of crystallization and commence solidification of the fats to completion.
Later, the samples get introduced in cold room and maintained around the same temperature and
the cut surface get polished using a microtone in order to have a smooth surface with a thickness
of roughness lower than 1 um. After ensuring the quality of the surface, using stereomicroscope,
the sample is observed together with a digital video camera and an optical fiber for episcopic
coaxial lightning (Hamayouni, 2010).

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Physicochemical characterization of the ice creams
With regards to the physicochemical characterization, ice creams are grouped based on
the same factors which include ph., proximate composition, instrumental colorimetric, total
soluble solids, and overrun values. For the ash content moisture content and protein content, they
are analyzed with regards to official methods. The Gerber’s method was used to determine the
lipid content and the content of carbohydrate was obtained by the finding the remaining content
of the ice cream. A portable calorimeter is used to obtain the color of the ice cream. The color
system of I the ice cream was obtained by reflectance. After which, the overall difference in the
color system, aroma, and the hue angle is obtained by the help of an illuminator d65.
Additionally, the Ph. and soluble solids values were obtained and the air, which is added to the
ice creams obtained from the difference in the mass of the final ice creams and the frozen ice
mixtures in a constant volume vessel (Kay & Tekin, 2011).
Automatic Ice-Cream Characterization by Impedance Measurements for Optimal Machine
Setting

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In this instance, machines that are meant for storing ice cream and maintained at specific
temperatures are programmed in relation to various categories of products. In this technique, the
samples of the products are incubated inside a thermal chamber which offers the target
temperature with the uncertainty of 0.1 degree Celsius. Measures are then taken at two
temperatures which are 35C which is the microbial sensor system temperature and 4C which is
the standard ice cream mixture temperatures. An LCR meter Agilent E4980Ais then applied in
determining the electrical characteristics of the samples. This activity is regulated by the help of
a USB connection to a pc which tentatively processes the data acquired (Murakami & Okos,
2009).
The sample which is being tested is then put inside a container with 10ml and has
stainless steel electrodes as well as being cap-shaped. Two configurations of sensors are then
used. The first having two electrodes and the second containing four electrodes which are
together shorted as shown below. The difference is due to the electric field that is to be generated
during the process. The geometries of both the sensor are simulated by the use of a software
Comsol Multiphysics v4. The second sensor usually generates the more electric field.
Part E
Examples of microstructure’s which are determined by the above techniques. According to
Physicochemical characterization, we have the following parameters (Peterson & Shigeteni,
2008)
 ph,
 proximate composition
 instrumental colorimetry

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 total soluble solids,
 overrun values
 date fiber
 meltdown
 irritable acidity,
 total solid,
 protein
 fat content
According to Observation method by direct optical microscopy, below are some of the
parameters determined
 irritable acidity,
 total solid,
 protein
 fat content (Peterson & Shigeteni, 2008)

According Automatic Ice-Cream Characterization by Impedance Measurements for
Optimal Machine Setting,
The parameters measured are
 PH
 Viscosity
 total solid,
 protein

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 fat content
PART F
How the physical/ microstructure properties determine the performance of ice cream
Viscosity, this property is one of the significant parameters since it can result in a
desirable body a texture of the ice creams. Thus, this determination of the viscosity is important
since it aids in determining the effect of DF on the mixture of ice creams. The addition of DF
increases the viscosity behavior.
Date fiber- the addition of date fiber greatly impacts the performance and quality of ice
cream. For instance, with an increase of date fiber, the overall coloring properties of the ice
cream. Besides, it enhanced timing in dripping, melting times, viscosity and the overrun values.
Besides, it promotes the physiological aspects and the nutritional aspects by promoting the
thermal properties of the overall ice cream product. In addition, these physical and
microstructural properties enhance the market value of the overall product by increasing its
appearance, texture, aroma, overall acceptability and flavor (Peterson & Shigeteni, 2008)

Characterization of ice cream 12
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Characterization of ice cream 13
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