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WHI PPT Ice Cream Application
WHI PPT Ice Cream Application
February 2021
EMULSIFIER
Combines substances which tend to separate from each
Affects overrun, meltdown, texture, mouthfeel, and ease of extrusion
SWEETENERS
Adds sweetness and improves texture and body
Lowers freezing point
Acts as pre-blend with other solid ingredients to make dispersion
easier
FLAVORING
Creates specialty taste
Enhances acceptability
Comes in both natural and artificial varieties
Food Innovation at its Finest! 6
COMMON INGREDIENTS
AIR
Combines substances which tend to separate from each
Affects overrun, meltdown, texture, mouthfeel, and ease of
extrusion
RECIPE
INGREDIENTS PERCENTAGE (%)
Milk 11.0%
Sugar 14.0%
Butter 8.0%
Glucose 4.0%
Ricovis 82 0.5% – 0.7%
Water 62.5%
1
WEIGHING OF INGREDIENTS
+ +
3
DISSOLVE GLUCOSE AND BUTTER IN LUKEWARM WATER
+
BUTTER GLUCOSE
PREMIX 2
4
DISPERSE PREMIX 1 IN PREMIX 2
WITH RAPID AGITATION
HOMOGENIZE
FIRST STEP: The mix is preheated to a temperature
of 71.6°C to 75°C.
HOMOGENIZATION:
SECOND STEP: The mix is subjected to a pressure of
Reduces fat droplet size and 140 to 210 kg/cm2 to reduce fat globule diameter to
creates a stable emulsion. less than 2 m.
Changes the physical and
chemical function of the milk fat THIRD STEP: The mix is subjected to a pressure of
globule membrane by increasing 30 to 50 kg/cm2 to prevent fat globules from
the available surface area. recoalescing.
7 8
COOL IN A WATER BATH UNTIL THE MEASURE ICE CREAM VISCOSITY (BEFORE AGING)
SOLUTION REACHES 15.5ºC AT 15.5ºC USING THE APPROPRIATE SPINDLE
9 10
AGE SOLUTION OVERNIGHT AT 4ºC. MEASURES ICE CREAM VISCOSITY (AFTER AGING)
AT 4ºC USING THE APPROPRIATE SPINDLE
AGING:
11
FEED THE ICE CREAM MIXTURE IN THE ICE CREAM MAKER
UNTIL IT FORMS INTO A THICK AND CREAMY TEXTURE
Determines the final quality of NOTE: Freezing should be done rapidly
the ice cream. in order to produce extremely small ice
Solidification of a certain
percentage of the total water
crystals, which is important for a good
in the mix. texture. At the freezing temperature of
Controlled incorporation of air –6°C to –3°C, 50% of the water content
in the aqueous phase by the of the mix is frozen to ice.
whipping action .
Mixing of flavor and color.
12
These are the common score guide used in the industry as established by
The American Dairy Science Association (ADSA) Committee on Evaluation of
Dairy Products.
RICOVIS 82
1
WEIGHING OF INGREDIENTS
1
WEIGHING OF INGREDIENTS
2 3 4
MIXING OF DRY INGREDIENTS ADDING OF WATER MIXING OF INGREDIENTS
5 6
POURING OF MIX INTO THE MACHINE FREEZING/CHURNING IN THE MACHINE
7 8
DISPENSING OF PRODUCT FINISHED PRODUCT
Economical
W Hydrocolloids Inc.
T: +632.8856.3838
F: +632.8856.1033
E: [email protected]
W: www.rico.com.ph
A: 26/F, W Building, 5th Avenue, Bonifacio Global City, Taguig City, Philippines