Professional Documents
Culture Documents
Ice Cream
Everyone’s favorite late night
dessert
Mentor: Mr. Abhijit
Mukherjee
By:
Sanchari Dutta (FPT/09/21)
Rittika Debnath (FPT/09/31)
Semester – I, B.F.Tech (A.P.)
Overview
Origin of ice creams
Composition of ice
creams
Ingredients of ice
cream
Manufacturing
process
Flavors of ice cream
Ice cream defects
Sales outlets
Indian market
overview
Trends in advertising
g a l d e fin itio n o f a n Ice -C re a m :
Le
A sm o o th , sw e e t, co ld fo o d p re p a re d
fro m a fro ze n m ixtu re o f m ilk p ro d u cts
a n d fla vo rin g s, co n ta in in g a m in im u m
o f 1 0 % m ilk fa t a n d e a te n a s a sn a ck
o r ra th e r a d e sse rt.
According to :
The American Heritage
Dictionary of the
English Language
ORIGIN OF ICE CREAMS
5th century B.C. Ancient Greeks sold snow cones mixed with honey and
fruit in the markets of Athens.
37-68 A.D. Roman Emperor Nero brought ice from the mountains
and combined with fruit toppings.
618-97 A.D. King Tang of Shang, China, invented a method of creating
ice and milk concoctions.
13th century Marco Polo learned of the Chinese method of creating ice
and milk mixtures and brought it back to Europe.
Early 20th century Both the ice cream cone and banana split became
popular.
Pasteurization
"ice cream mix".
Dry raw materials, except flavor Homogenizationand colors are mixed together separately.
Heated up to 55 to 60˚C. Process parameters :
69 ˚C/ 30 mins
Process80 Pre ˚-Ccooling
parameters
/ 25 mins and
:. chilling
at the pasteurizing temperature.
First stage: 2000 Aging - 2500 psi
By helping to form the
Second fat :structure,
stage 500 - 1000 it also
psihas the following indirect effects:
Homogenization
m mix to about provides
8 ˚C awarmer
makes smoother the
thanicethe following
cream functions in ice
entering water temperature cream .manufacture:
section Reduces
willgives
coolsize
aice of cream
greaterfat globules
Addmix torichness
liquid
apparent about 4and
flavors ˚ C and
warmer
colorsthan entering chilled water
palatability
Increases
better surface area the following functions:
Aging provides
air stability
w 5 C •Providing
˚ . Forms membrane
time for fat crystallization
•Improves whipping qualities of mix and body and texture of ice cream
increases
me of •Allowing
overnighttime is resistance
likely toand melting
Makes possible for full
the use oftobutter,
protein give best cream,
Freezing
stabilizer
frozen resultsetc. under average plant cond
•Allowing time for membrane rearrangement and protein/emulsifier interaction
Add fruits, nuts and bulky flavorings.
The process involves Thefreezing
ideal servingthe mix and:(-)incorporating
temperature 13 ˚C ;considered hardair.at (-)
he water in ice cream is frozen.the
Soft
ice serve
cream isice
Packaging creamand
packaged is isgenerated
placed into aatblast
thisfreezer
point atin-
Hardening
Vanill
Black
Butterscot
Mixed infruit
Strawbe
Nuts
Chocolate
Mango iceand
Cher
a
current
ch
rry
cream
cocoa
ry
Common ice cream
defects
Unnatural flavors
• Flavor Coarse
Too much or eggicy
structure
Over cooked
defects Crumbly
High acid body
content in
• Body and Fluffy texture
milk
Gummymilk
Salty body
texture Sandy
Old tecture
ingredients
Weak Curdy melt
body
defects
Oxidized Do not
• Melting Storage melt uneven
Color
Wheying
Color
quality off
unnatural
characteri
stics
• Color
Source: International Dairy Foods Association, Dairy Facts
2007defects
.
Sales Outlets
There are several types of
markets available to the ice
cream manufacturer:
Wholesaling
Retailing
Drive in store
The Indian market
overview
Size and growth:
Worth Rs. 9746 million INR in 2008.
Growing at 12% p.a. in 2005-2008.
Forecast to increase by 15% to reach
Rs. 11192 million INR in 2009
Source: The Economic Times “Showers upset regional sales targets of marketers”, May 2007;
Characteristics of Indian
market
Northern and western regions.
Profit margins range from 30% to 50
60% of ice cream sales occur during the
summer months.
80% of sales is through street vendors.
Vanilla is the highest selling flavour
•
Trends in advertising
• Advertising on television: (Jan-Apr
2008)
– Grew by 15% rise in 2008 compared
to 2007
– Average number of ads per day
increased by 45%
• Advertising in print: (Jan-Apr 2008)
– Grew by 58% rise since 2005
o Non-metros: 57%
o Metros: 26%
o Mini –metros: 16%
Share in advertising
Price of different Indian brands
Metro Vadila Rupam’ Rollick Amul Kwality
Vanilla cup Rs 8 lRs 8 sRs 8 Rs 8 Rs 10 Wall’s
Rs 16
(150ml)
Two in one Rs 7 Rs 7 Rs 8 Rs 8 Rs 10 Rs 16
cup (150
Butterscotc
ml) Rs 12 Rs 14 Rs 12 Rs 12 Rs 15 Rs 20
h cup
Chocolate
(150ml) Rs 11 Rs 14 Rs 11 Rs 14 Rs 18 Rs 20
cup (150 Rs 15
Chocolate Rs 18 Rs 14 Rs 15 Rs 16 Rs 25
ml)
bar
Paddle pop _ _ _ _ _ Rs 5 – Rs
15
Kwality wall’s
Cornetto Starts from Rs 15 - Rs
62
Amul
Tricone Starts from Rs 24 - Rs
Misconceptions
eam Ice
causes
cold
cream is an
Macro Nutrients Recommended
Dietary
Balance of Main
Ice Creams
(%)
not
Nutrients (%)
cream in
“Nutritious”
Carbohydrates (%
Calories)
59.0 Item 52.0 Calories
er??.......NO!
Kwality Wall’s Vanilla Cup (80 ml) 72 Kcal