(See details under mix ingredients.)
The snf contains, on average, dry wt. basis, 38% protein, 54% lactose, and 8% ash (including 1.38% Ca, 1.07% P, 1.22% K, 0.7% Na).
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.
Economy Brands
Standard Brands
Premium Brands
Super-premium Brands
Below are composition tables, based on mix components. To convert these to recipes based on ingredients to be used, please see the section on mix calculations.
If you are looking for recipes, please see the section on homemade ice cream.
A standard base recipe could consist of 30% heavy cream (35% fat), 50% whole milk (3.25% fat), 4% skim milk powder, 15% sugar and 1% egg yolk.
Percent (%) | |||||||
---|---|---|---|---|---|---|---|
Milk Fat | 10.0 | 11.0 | 12.0 | 13.0 | 14.0 | 15.0 | 16.0 |
Milk Solids-not-fat | 11.0 | 11.0 | 10.5 | 10.5 | 10.0 | 10.0 | 9.5 |
Sucrose | 10.0 | 10.0 | 12.0 | 14.0 | 14.0 | 15.0 | 15.0 |
Corn Syrup Solids | 5.0 | 5.0 | 4.0 | 3.0 | 3.0 | - | - |
Stabilizer* | 0.35 | 0.35 | 0.30 | 0.30 | 0.25 | 0.20 | 0.15 |
Emulsifier* | 0.15 | 0.15 | 0.15 | 0.14 | 0.13 | 0.12 | 0.10 |
Total Solids | 36.5 | 37.5 | 38.95 | 40.94 | 41.38 | 40.32 | 40.75 |
*Highly variable depending on type; manufacturers recommendations are usually followed.
Percent (%) | |||||
---|---|---|---|---|---|
Milk Fat | 3.0 | 4.0 | 5.0 | 6.0 | 8.0 |
Milk Solids-not-fat | 13.0 | 12.5 | 12.5 | 12.0 | 11.5 |
Sucrose | 11.0 | 11.0 | 11.0 | 13.0 | 12.0 |
Corn Syrup Solids | 6.0 | 5.5 | 5.5 | 4.0 | 4.0 |
Stabilizer | 0.35 | 0.35 | 0.35 | 0.35 | 0.35 |
Emulsifier | 0.10 | 0.10 | 0.10 | 0.15 | 0.15 |
Total Solids | 33.65 | 33.45 | 34.45 | 35.5 | 36.0 |
Ice milk was the traditional lower fat ice cream product for many years, but this category has been re-classified by many regulatory jurisdictions to include three reduced fat categories: light ice cream, lowfat ice cream (the traditional ice milk), and non-fat ice cream. It has generally been possible to produce fat contents as low as 4% with traditional products, but further fat reductions have generally involved fat-replacers.
Percent (%) | ||
---|---|---|
Milk Fat | 10.0 | 10.0 |
Milk Solids-not-fat | 12.5 | 12.0 |
Sucrose | 13.0 | 10.0 |
Corn Syrup Solids | --- | 4.0 |
Stabilizer* | 0.35 | 0.15 |
Emulsifier* | 0.15 | 0.15 |
Total Solids | 36.0 | 36.3 |
*Highly variable depending on type; manufacturers recommendations are usually followed.
Generally, while the fat content is kept lower, the snf content is generally higher than for hard-frozen products.
Percent (%) | ||
---|---|---|
Milk Fat | 0.5 | 1.5 |
Milk Solids-not-fat | 2.0 | 3.5 |
Sucrose | 24.0 | 24.0 |
Corn Syrup Solids | 9.0 | 6.0 |
Stabilizer/emulsifier* | 0.3 | 0.3 |
Citric acid (50% sol.)** | 0.7 | 0.7 |
Water | 63.5 | 64.0 |
Total | 100.0 | 100.0 |
Percent (%) | |
---|---|
Fat | 2.0 |
MSNF | 14.0 |
Sugar | 15.0 |
Stabilizer | 0.35 |
Water | 68.65 |
Total | 100.0 |
Frozen yogurt in many legal jurisdictions is an unstandardized product, so there are no legally-defined characteristics. However, in keeping with the connotation of a real "yogurt", which we have come to accept as a fermented dairy product, two characteristics that should be met for a frozen yogurt include: