First of all, regulatory issues. What are the product definitions for your legal jurisdiction? These, of course, have to be met.
Next, desired Fat and Total solids (%): - Quality considerations, what kind of product are you trying to make?
Fat: MSNF Ratio's usually determined next based on fat content.
Sugar: Glucose solids Ratio's determined based on fat and total solids requirements, sweetness, freezing point depression, body and shelf life desired, and cost considerations.
Stabilizer/Emulsifier considerations come last, based on the ice cream formulation, and processing and distribution factors involved in each application.
With these considerations in mind, it is also useful to look at ranges of components for the categories of products in the ice cream category that are available in the market. These are industry-used terms, not legally defined.
- Fat content, usually legal minimum, e.g., 10%
- Total solids, usually legal minimum, e.g., 36%
- Overrun, usually legal maximum, ~120%
- Cost, low
- Fat content, 10-12%
- Total solids, 36-38%
- Overrun, 100-120%
- Cost, average
- Fat content, 12-15%
- Total solids, 38-40%
- Overrun, 60-90%
- Cost, higher than average
- Fat content, 15-18%
- Total solids, >40%
- Overrun, 25-50%
- Cost, high