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Chapitre 2. Composition et formulations.

Chapter 2. Composition and Formulations.

Auteurs : GOFF H. D., HARTEL R. W.

Type d'extrait : Chapitre d'ouvrage

Résumé

Ice cream is comprised of a mixture of air, water, milk fat or nondairy fats, milk solids-not-fat (MSNF), sweeteners, stabilizers, emulsifiers, and flavors. The composition of ice cream varies in different countries and in different localities and markets within each country. The best ice cream composition for a manufacturer to produce is often difficult to establish. Consideration must be given to legal requirements, quality of product desired, raw materials available, plant equipment and processes, trade demands, competition, and cost. These considerations will affect the choice of a minimum, average, or high component concentration and the selection of ingredients. Most other frozen dairy products (sherbets, frozen yogurt, etc.) combine a selection of these components in various ratios to characterize each product. In this chapter, the definitions of and formulations for a wide variety of frozen dairy desserts are presented and the regulations governing these products in various countries of the world are reviewed. The nutritional significance of the major components is reviewed and nutrition labeling requirements for ice cream packaging are presented.

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Détails

  • Titre original : Chapter 2. Composition and Formulations.
  • Identifiant de la fiche : 30029528
  • Langues : Anglais
  • Sujet : Réglementation, Technologie
  • Source : Ice Cream.
  • Date d'édition : 2013
  • DOI : http://dx.doi.org/10.1007/978-1-4614-6096-1_2

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