TEST RESULTS FOR PHYSICOCHEMICAL PARAMETERS
Milk Fat/Total Fat | Weight per Litre | Total Solids | Sucrose | Moisture | Protein | Acidity Percentage (as Lactic Acid) | Saccharin | Starch Milk Fat/Total Fat
In ice creams, the milk fat adds richness of flavour, contributes to a smooth texture with creamy body and good meltdown, and adds lubrication to the palate as it is consumed. Frozen desserts consist of vegetable fat along with milk fat. Vegetable fats are used extensively as fat sources in frozen dessert and their use is permitted in frozen desserts.
As per FSS Regulations, the value of milk fat in ice cream and total fat in frozen dessert should not be less than 10 per cent. In case of medium-fat ice cream and medium-fat frozen dessert, it should be more than 2.5 per cent but less than 10 per cent.
Net weight of ice cream and frozen dessert should be a minimum 525 gm per litre; for medium-fat frozen dessert it should be a minimum 475 gm per litre.
Total solids of ice cream include the milk solids and the added sugar. The requirements as per FSS Regulations are: a minimum 36 per cent by weight for ice cream and frozen dessert, not less than 30 per cent for medium-fat ice cream and frozen dessert, and not less than 26 per cent for low-fat ice cream.
Sugar (sucrose) gives a natural sweet taste and uniform texture to the product. Besides thick density, it also enhances the perception of various fruit flavours and acts as a preservative.
As per Indian Standards, sucrose content of ice cream should not be more than 15 per cent by weight. For frozen dessert, no requirement of sucrose has been specified in the national standards.
In ice creams/frozen desserts, moisture and air are found in high percentage and are a main ingredient. Moisture is found in almost every food product in some quantity, but its higher presence can affect the shelf life of the product. There is no requirement for moisture in the national standards for ice creams/ frozen desserts.