PHYSICOCHEMICAL SCORES

As per the national standards, total protein should not be less than 3.5 per cent for ice cream/ medium-fat ice cream and frozen dessert/medium-fat frozen dessert.

Acidity Percentage (as Lactic Acid)

The acidity of a packaged product is related to its shelf life. If acidity (acetic acid) is lower than the minimum limit, microbes may grow, will allow contamination of the product, and reduce the shelf life of the product.

As per the Indian Standards, acidity of ice cream should not be more than 0.25 per cent.

Saccharin

Saccharin is an artificial sweetener. It has effectively no food energy and is much sweeter than sucrose, but has an unpleasant bitter or metallic aftertaste, especially at high concentrations. Baskin Robbins 9.30 7.63 6.03 5.90 3.88 4.3 3.28 3 3 Ice Cream Verka Amul 8.10 7.56 5.88 5.94 3.87 3.09 4.00 3 3

Starch is a polysaccharide carbohydrate. It is produced by all green plants as an energy store. As an additive for food processing, food starches are typically used as thickeners and stabilisers in ice cream. 9.39 7.54 5.61 4.62 3.78 4.52 3.16 3 3

Starch

Ice Cream Medium Fat Mother Dairy 9.18 6.76 8.0 4.11 3.89 3.46 3.04 3 3 Frozen Dessert Kwality Wall’s 7.0 7.34 8.0 4.08 3.90 3.34 4.0 3 3 Frozen Dessert Medium Fat Cream Bell Vadilal 10.00 7.06 8.0 7.43 3.89 4.09 3.76 3 3 10.00 7.66 8.0 4.00 3.86 2.58 3.52 3 3