ALL ABOUT ICE-CREAM
CONTENTS:
PAGE 3 Introduction
PAGE 4 What is ice-cream
PAGE 6 Ice-cream Manufacture
PAGE 13 Ice-cream Legislation
PAGE 14 Ice-cream HACCP
INTRODUCTION:
No one is quite sure how long ice-cream has been about but it is thought to originate from China. It has been found in accient writings that the Chinese ate a frozen product made from mixing fruit juices with snow. This technique later spread to Greece and Rome where the well off where known for eating frozen desserts.
The dessert disappeared for quite some time but reappeared in Italy in the middle ages. It is thought that Marco Polo brought it in 1295 after a 16 -17 year stay in China. From there it spread through out the elite of Europe, remaining as a luxary item. General sales of ice-cream began in America, in the 18th century becoming widespread in the 19th century when the first whole sale firm appeared.
WHAT IS ICE-CREAM?
Legal definitions for ice-cream vary from country to country. In the United States ice-cream is a standardized food which means that it has a legal
standard of identity. Only products conforming to this legal standard definition
can be labeled as ice-cream. According to the U.S. Food and Drug
Administration, ice cream is "a food produced by freezing, while stirring, a
pasteurized mix consisting of one or more of the dairy ingredients and other
safe and suitable ingredients". Ice-cream contains not less than 1.6 pounds of
food solids to the gallon and weighs not less than 4.5 pounds to the gallon. Ice-cream contains not less than 10 percent milkfat, nor less than 20 percent total
milk solids.
In the United States a product can be called ice-cream only when it contains
milkfat. In other parts of the world such a stringent requirement for milkfat
does not exist and vegetable fats are often used.
The Nutrition Labeling and Education Act (NLEA) fully implemented in 1995
allowed for some modifying terminology. According to this act, ice-cream can
be modified to be called reduced-fat ice cream, light ice cream, low-fat ice-cream and no- fat ice-cream.
Reduced- fat ice-cream should achieve a 25 percent reduction in fat over the full-fat counterpart. This means ice-cream with 7.5 percent fat can be labeled as reduced-fat. Light ice-cream should result in a 50 percent reduction in total fat and a 33 percent reduction in calories.
There are other frozen desserts that also have a standard of identity. These are sherbet, mellorine, and water ice. Sherbet should contain not less than one percent milk fat and no more than two percent milk fat; milk solids (not fat) content should be not less than two percent and no more than five percent. The minimum weight requirement is 6 pounds per gallon. A fruit-flavored sherbet should have a minimum acidity of 0.35 percent. Mellorine is a product made with fats other than milkfat. These fats can be animal or vegetable derived. Mellorine should contain a minimum of 1.6 pounds of food solids per gallon, a fat content of not less than 6 percent, a minimum protein content of 2.7
CONTENTS:
PAGE 3 Introduction
PAGE 4 What is ice-cream
PAGE 6 Ice-cream Manufacture
PAGE 13 Ice-cream Legislation
PAGE 14 Ice-cream HACCP
INTRODUCTION:
No one is quite sure how long ice-cream has been about but it is thought to originate from China. It has been found in accient writings that the Chinese ate a frozen product made from mixing fruit juices with snow. This technique later spread to Greece and Rome where the well off where known for eating frozen desserts.
The dessert disappeared for quite some time but reappeared in Italy in the middle ages. It is thought that Marco Polo brought it in 1295 after a 16 -17 year stay in China. From there it spread through out the elite of Europe, remaining as a luxary item. General sales of ice-cream began in America, in the 18th century becoming widespread in the 19th century when the first whole sale firm appeared.
WHAT IS ICE-CREAM?
Legal definitions for ice-cream vary from country to country. In the United States ice-cream is a standardized food which means that it has a legal
standard of identity. Only products conforming to this legal standard definition
can be labeled as ice-cream. According to the U.S. Food and Drug
Administration, ice cream is "a food produced by freezing, while stirring, a
pasteurized mix consisting of one or more of the dairy ingredients and other
safe and suitable ingredients". Ice-cream contains not less than 1.6 pounds of
food solids to the gallon and weighs not less than 4.5 pounds to the gallon. Ice-cream contains not less than 10 percent milkfat, nor less than 20 percent total
milk solids.
In the United States a product can be called ice-cream only when it contains
milkfat. In other parts of the world such a stringent requirement for milkfat
does not exist and vegetable fats are often used.
The Nutrition Labeling and Education Act (NLEA) fully implemented in 1995
allowed for some modifying terminology. According to this act, ice-cream can
be modified to be called reduced-fat ice cream, light ice cream, low-fat ice-cream and no- fat ice-cream.
Reduced- fat ice-cream should achieve a 25 percent reduction in fat over the full-fat counterpart. This means ice-cream with 7.5 percent fat can be labeled as reduced-fat. Light ice-cream should result in a 50 percent reduction in total fat and a 33 percent reduction in calories.
There are other frozen desserts that also have a standard of identity. These are sherbet, mellorine, and water ice. Sherbet should contain not less than one percent milk fat and no more than two percent milk fat; milk solids (not fat) content should be not less than two percent and no more than five percent. The minimum weight requirement is 6 pounds per gallon. A fruit-flavored sherbet should have a minimum acidity of 0.35 percent. Mellorine is a product made with fats other than milkfat. These fats can be animal or vegetable derived. Mellorine should contain a minimum of 1.6 pounds of food solids per gallon, a fat content of not less than 6 percent, a minimum protein content of 2.7
