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Composition and Properties

  • Chapter
Ice Cream

Abstract

Ice cream is comprised of a mixture of air, water, milkfat, nonfat milk solids (NMS) sweeteners, stabilizers, emulsifiers, and flavors. An ice cream mix is the unfrozen blend of the ingredients used to supply these constituents, except the air and flavoring materials. Mix formulations are defined as percentages of the constituents, e.g., percentage of milkfat, NMS, sugar, egg yolk solids, stabilizer/emulsifier, and total solids. They can be combined in varying proportions within acceptable ranges. Furthermore, a wide variety of ingredients can be chosen to supply these constituents, and both the percentage and the source of a constituent can affect the quality of a mix. For example, milk fat and NMS can be derived from multiple combinations of cream, butter, and fresh, concentrated or dry milk or skim milk.

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Authors and Affiliations

  1. University of Missouri-Columbia, Columbia, Missouri, USA

    Robert T. Marshall

  2. University of Guelph, Wellington, Ontario, Canada

    H. Douglas Goff

  3. University of Wisconsin, Madison, Wisconsin, USA

    Richard W. Hartel

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  1. Robert T. Marshall
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  2. H. Douglas Goff
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Marshall, R.T., Goff, H.D., Hartel, R.W. (2003). Composition and Properties. In: Ice Cream. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0163-3_2

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