Ice cream Vs Frozen desserts.

Ice cream industry

Difference between ice cream and frozen desserts

While both ice cream and frozen desserts are delicious frozen treats, there are important differences between the two. The main difference lies in the ingredients used to make them.

Ice cream is made with a mixture of milk, cream, sugar, and sometimes eggs. The high-fat content of cream gives ice cream its rich, creamy texture.

The FDA requires that ice cream contain at least 10% milkfat by weight to be considered ice cream.

On the other hand, frozen dessert is made with a combination of water, sugar, and vegetable oil instead of milk and cream. While this results in a lower fat content, it also means that frozen dessert has a less creamy texture than ice cream.

To make matters more confusing, some frozen desserts are labeled “ice cream” despite not meeting the FDA’s milkfat requirement.

These products are usually labeled as “frozen dairy desserts” or “frozen desserts” to indicate that they do not meet the standard for ice cream.

Different Terms of ice cream

Ice cream difference

Ice cream :- as per frozen treat has to have atleast 10%

Milk fat to be labelled ice cream, according to food administration and fssai . Ice cream also churned as it’s frozen to give it a lighter texture and smooth taste feel.

Gelato:-

In Gelato we use less cream and more low fat milk due to this it have creamy texture

It preferred for low fat as compared to ice cream.

Sherbet :-

Sherbet having very low fat like 1 to 2 percent , it’s flavoured with fruit. sherbet is lightly sweeter than ice cream.

Soft serve :-

Soft serve having low fat and more air incorporated by freezer it contain more than 60% air .

Thicknening agent :-

• Cellulose gum
• Gaur gum
• Carrageenan
• Carob bean gum

Use of overrun :-

To increase volume of ice cream and frozen desserts.

Overrun means incorporated air in ice cream mix by use of freezer, freezer size depends on plant capacity it’s availabile in different sizes 100lph , 200lph , 500lph , 300lph to upto 5000lph. Normally overrun is 100% in ice cream means for 200ml volume , freezer make it 400ml with air incorporation. Fruit feeder is used to add ingredients in ice cream and frozen desserts.

Mixing process for ice cream and frozen desserts different , for ice cream directly milk used and for frozen desserts SMP and edible oil used. Ice cream and frozen desserts kept in temperature below -18 Deg. Cel.

 

 

Written by – Dattakumar