Ice creams
Industries can only use ADDITIVES approved by the governmental authorities who regulate the food and beverage sector. In Brazil, ANVISA authorizes the use of food additives within strict conditions and limits considered as safe.
Additives are used for several reasons, among them, to improve the ice creams flavor, to keep the freshness, texture, and appearance, in addition to ensure safety in the consumption. Additives are used in truly little quantities in relation to the whole products and are not generally used for all the companies. In the Ital study about industrialized ice creams, the additives observed in the sample were:
ACIDULANTS AND ACIDITY REGULATORS
In a sampling of 180 ice creams analyzed in a study conducted by Ital:
- Acidulants and acidity regulators used: citric acid (22.8% of the products); fumaric acid (0.6%); malic acid (0.6%); tartaric acid (0.6%) and sodium bicarbonate (5%).
Functions of the ACIDULANTS AND ACIDITY REGULATORS used:
CITRIC ACID(INS 330): weak organic acid naturally present in citric fruits. Added with the main purpose of acidify and/or regulate acidity, however, it can leave a firmer and homogeneous texture.
FUMARIC ACID (INS 297): dicarboxylic acid, unsaturated, normal chain, also known as donitic acid. Used as an acidity regulator that changes or control the food acidity and alkalinity.
MALIC ACID (INS 296): organic acid naturally found in fruits, such as apple and pear. Used as an acidity regulator that changes or control the food acidity and alkalinity.
TARTARIC ACID (INS 334): carboxylic acid naturally found in fruits, such as grapes. Used as acidifying agent that increases the acidity and gives an acid flavor to food.
SODIUM BICARBONATE (INS 500ii): salt composed of bicarbonate ions and sodium ions. Used to regulate the acidity that changes or control the food acidity and alkalinity.
Legislation
The maximum quantity of use allowed for tartaric acid is 0.1 g/100 g. Citric acid, fumaric acid, malic acid and sodium bicarbonate should be used in a quantity enough to obtain the desired technological effect (quantum satis).
FLAVORINGS
In the sample of 180 ICE CREAMS analyzed in a study conducted by Ital:
- 49.4% of the products do not use dyes.
- 29.4% the products use natural dyes; 6.1% use synthetic dyes identical to natural and 21% use artificial dye.
Functions of the DYES used:
NATURAL DYES (curcuma, cochineal carmine, chlorophyll, urucum, caramel I, beta carotene): obtained from vegetable or, eventually, from animal. Used to reestablish the product original appearance after the production process, make the food visually more attractive and give or reinforce the colors already present.
SYNTHETIC DYES IDENTICAL TO NATURAL (beta-carotene and caramel IV): obtained from organic synthesis and that are found in natural products. Used to reestablish the product original appearance after the production process, make the food visually more attractive and give or reinforce the colors already present.
ARTIFICIAL DYES (twilight yellow, tartrazine yellow, bright blue, indigotine blue, amaranth red, Bordeaux S red, Ponceau red 4R, red 40): obtained from organic synthesis and are not found in natural products. Used to reestablish the product original appearance after the production process, make the food visually more attractive and give or reinforce the colors already present.
Legislation
Some natural dyes do not have ADI established, that is, they should be added in the quantity enough to obtain the desired technological effect (quantum satis). Curcuma has the limit established in 0.002 g/100 g (expressed in curcumina). For synthetic dyes identical to natural, in terms of limit to use, it is valid the same as established to natural dyes. For the artificial dyes, the authorized use limit vary within 0.001 to 0.015 g/100 g. The use of these additives in ice creams is regulated by the RDC N. 3 from January 15th, 2007 (Reference year).
DYES
In the sample 180 ice creams analyzed in a study conducted by Ital:
- 49.4% of the products do not use dyes.
- 29.4% the products use natural dyes; 6.1% use synthetic dyes identical to natural and 21% use artificial dye.
Functions of the DYES used:
Dyes are used to reestablish the product original appearance after the production processing, to make the food visually more attractive and give or reinforce the colors already present.
NATURAL DYES (curcuma, cochineal carmine, chlorophyll, urucum, caramel I, beta carotene): obtained from vegetable or, eventually, from animal.
SYNTHETIC DYES IDENTICAL TO NATURAL (beta-carotene and caramel IV): obtained from organic synthesis and that are found in natural products.
ARTIFICIAL DYES (twilight yellow, tartrazine yellow, bright blue, indigotine blue, amaranth red, Bordeaux S red, Ponceau red 4R, red 40): obtained from organic synthesis and are not found in natural products.
Legislation
Some natural dyes do not have ADI established, that is, they should be added in the quantity enough to obtain the desired technological effect (quantum satis). Curcuma has the limit established in 0.002 g/100 g (expressed in curcumina). For synthetic dyes identical to natural, in terms of limit to use, it is valid the same as established to natural dyes. For the artificial dyes, the limits authorized for use vary within 0.001 to 0.015 g/100 g, depending on the dye.
SWEETENERS
In the sample 180 ice creams analyzed in a study conducted by Ital:
- Sweeteners used: acesulfame-k (1.7% products); aspartame (1.1%); sucralose (6.6%); sorbitol (6.7%); and maltitol (2.8%).
Functions of the SWEETENERS used:
ACESULFAME-K (INS 950): synthetic potassium salt obtained from an acid compound from the acetic acid family. Used to give sweetness to light/diet products, sugar reduced, sugar-free or no sugar addition.
ASPARTAME (INS 951): dipeptide, that is, compound formed by two amino acids, in the case aspartic acid and phenylalanine, two protein construction blocks. It is approximately 200 times sweeter than sucrose. Used to give sweetness to light/diet products, sugar reduced, sugar-free or no sugar addition.
SUCRALOSE (INS 955): sweetener without calories, a by-product of sucrose, 600 times sweeter than sugar. Used to give sweetness to light/diet products, sugar reduced, sugar-free or no sugar addition.
SORBITOL (INS 420): sugar alcohol (or polyol) with few calories, 60% as sweet as sugar. Used to prepare products with reduced content of sugar, sugar-free or no addition of sugar; to reduce the A quantity of calories of the product; it also gives sweetness and decreases the anti-freezing point, giving body to the products.
MALTITOL (INS 965): sugar alcohol (or polyol), it has about between 75 – 90% the sucrose sweetness and properties approximately identical, such as other polyols, it does not darken, nor caramelize as sugars do. Used to prepare products with reduced content of sugar, sugar-free or no addition of sugar; to reduce the A quantity of calories of the product; it also gives sweetness and decreases the anti-freezing point, giving body to the products.
Legislation
Acceptable daily intake (ADI) for acesulfame-K is 15 mg/kg of body weight; for sucralose it is 0 to 15 mg/kg of the body weight. Sorbitol and maltitol have a”non-specified” acceptable daily intake (ADI).
EMULSIFIERS
In the sample of 180 ice creams analyzed in a study conducted by Ital:
- 8.9% of products do not use emulsifiers.
- Emulsifiers used: sorbitan monostearate (1.1% of the products); sorbitan monostearate polyoxyethylene (1.1%); fatty acids mono and diglycerides esters with propylene glycol (10.6%); fatty acids mono and diglycerides esters (89%); fatty acids esters with polyglycerol (1.1%); potassium stearate (0.6%); lecithin (7,8%) and polysorbate PS80 (3.9%).
Functions of EMULSIFIERS used:
SORBITAN MONOSTEARATE – SMS (INS 491): fatty acids ester with non-ionic surfactant function used as an emulsifier and stabilizing agent in food. Used to increase the emulsions stability (food containing water and oil), making them more stable and homogeneous.
SORBITAN MONOSTEARATE POLYOXYETHYLENE – PS60 (INS 435): fatty acids ethoxylate ester that acts as an emulsifier and stabilizing agent in food. The polyoxyethylene group is more hydrophilic and provides the molecule with an excellent solubility and dispersion ability. Used to increase the emulsions stability (food containing water and oil), making them more stable and homogeneous, in addition to help in air incorporation.
FATTY ACIDS MONO AND DIGLYCERIDES ESTERS WITH PROPYLENE GLYCOL – PGMS (INS 477): synthesis similar to the mono and diglyceride, with the difference that glycol is replaced by propylene glycol. Used to increase the emulsions stability (food containing water and oil), making them more stable and homogeneous.
FATTY ACIDS MONO AND DIGLYCERIDES – MDG (INS 471): combination of glycerol with fatty acids. It is the most effective emulsifier to use with ice creams, as it gives body and a smoother texture, it improves the syrup mixing, it increments the air absorption and improves the resistance to melting.
FATTY ACIDS ESTERS WITH POLYGLYCEROL – PGE (INS 475): hybrid fats with side chains of fatty acids and a central polyglycerol skeleton. Used to increase the emulsions stability (food containing water and oil), making them more stable and homogeneous. They have flavor and appearance of fat, with a positive palatability effect.
POTASSIUM STEREATE (INS 470): potassium salt originated form the stearic acid. Used to increase the emulsions stability (food containing water and oil), making them more stable and homogeneous.
LECITHIN (INS 322): obtained from the egg yolk and from many sources of plant-based oils, being soybean the most common source, used as natural emulsifier. Used to increase the emulsions stability (food containing water and oil), making them more stable and homogeneous.
POLYSORBATE PS80 (INS 433): chemically, it is the ethoxylate sorbitan monooleate. Used to increase the emulsions stability (food containing water and oil), making them more stable and homogeneous, in addition to help in air incorporation.
Legislation
The maximum quantity of use allowed is 0.05 g/100 g, both for sorbitan monostearate, for sorbitan monostearate polyoxyethylene, the fatty acids esters with polyglycerol and polysorbate ps80 is 0.5 g /100 g, for the fatty acids mono and diglycerides esters with propylene glycol is 0.3 g /100 g.
The fatty acids mono and diglycerides esters, the potassium stearate and lecithin are considered as GMP, that is, they should be used in quantities enough (quantum satis) to obtain the technological effect, without interfering on the product characteristics.
THICKENERS / STABILIZERS
In the sample of 180 ice creams analyzed in a study conducted by Ital:
- 5.0% of the products do not use thickeners/stabilizers.
- Thickeners/stabilizers used: sodium carboxymethylcellulose (35.6% of the products); micro crystalline cellulose (11.7%); carob gum, guar and tara gum (16.6%); carrageenan (72.7%); pectin (1.1%); polydextrose (6.7%); sodium citrate (2%); sodium alginate (7.8%); disodium diphosphate (5.6%).
Functions of the THICKENERS/STABILIZERS used:
SODIUM CARBOXYMETHYLCELLULOSE (INS 466): derivate from cellulose (wood or cotton), usually presented in the sodium form (sodium salt). Used as thickener and stabilizer agent that increases the product viscosity, it provides a creamy body, it inhibits the ice crystals from growing and gives resistance to thermal shock.
MICROCRYSTALLINE CELLULOSE (INS 460i):g natural purified cellulose hydrolysis, a reaction that releases stable cellulosic micro crystals. In ice cream, in addition of thickener/stabilizer, it prevents the whey separation, providing a fresh texture and prevent the increase of ice crystals.
CAROB GUM (INS 410): also designed as jataí or locusta, it is a gum extracted from carob beans (Ceratonia siliqua). It is widely used to change the aqueous systems rheology and texture. It acts as thickener that increases the product viscosity and as stabilizer that contributes to keep the body structure and the desire texture to the products, it controls the ice crystals formation and gives resistance to thermal shocks.
GUAR GUM (INS 412): hydrocolloid isolated from the Cyamopsis tetragonolobus seeds. It is widely used to change the aqueous systems rheology and texture. It acts as thickener that increases the product viscosity and as stabilizer that contributes to keep the body structure and the desire texture to the products, it controls the ice crystals formation and gives resistance to thermal shocks.
TARA GUM (INS 417): obtained from the Peruvian tree Tara (Caesalpinea spinosa) seed endosperm. It is widely used to change the aqueous systems rheology and texture. It acts as thickener that increases the product viscosity and as stabilizer that contributes to keep the body structure and the desire texture to the products, it controls the ice crystals formation and gives resistance to thermal shocks.
CARRAGEENAN (INS 407): extracted from red algae known as carrageenophyt algae, being Chondrus crispus the more commonly used. Used in milk-based ice creams formulation, as it protects the casein during the pasteurization stage. In addition, it contributes to the viscosity and improves the ice cream body and texture.
PECTIN (INS 440): polysaccharide soluble in water, present in the vegetable tissue cellular walls, especially in citric fruits. Used as a body agent in replacement to sugar, it contributes to the content of soluble fiber in the food.
POLYDEXTROSE (INS 1200): synthesized from dextrose, more 10 per cent of sorbitol and one per cent of citric acid, it is a polysaccharide classified as soluble dietary fiber. Used as a body agent in replacement to sugar, it contributes to the content of soluble fiber in the food.
SODIUM CITRATE ACID (INS 331iii): weak organic acid formed by citric acid total neutralization and is industrially produced by sugar leavening by the fungus Aspergillus niger. Used as stabilizing agent used in milky products to protect proteins during the thermal treatment.
SODIUM ALGINATE (INS 401): sodium salt from alginic acid. It is extracted from the brown algae cellular walls, and is a type of gum. It is used as thickening and stabilizing agent that increases the product viscosity, minimizes the formation of ice crystals and give goods characteristics to melting.
DISODIUM PHOSPHATE (INS 339ii): highly hygroscopic salt and soluble in water. Multiple functions as chelating agent that prevents the sodium alginate to precipitate in the presence of calcium ions in the milk.
Legislation
The maximum quantity of use allowed is 0.1 g/100 g for disodium phosphate.
The sodium carboxymethylcellulose, micro crystalline cellulose, carob gums, guar, tare and carrageenan, pectin, polydextrose and the sodium citrate and sodium alginate are considered as GMP, that is, they should be used in a quantity enough (quantum satis) to obtain the technological effect, without interfering with the product’s characteristics.
MOISTURIZERS / ANTI-MOISTURIZERS / FIRMING AGENT
In the sample of 180 cakes analyzed in a study conducted by Ital:
Moisturizer used: glycerin or glycerol (1.1% of the products).
Anti-moisturizers used: sillicium or silicon dioxide (2.2% of the products) and tricalcium phosphate (0.6%).
Firming agent used: calcium phosphate (0.6% of the products).
Functions of the MOISTURIZER / ANTI-MOISTURIZER / FIRMING AGENT used:
GLYCERIN OR GLYCEROL (INS 422): present in all animal or plant-based oils and fats. Used as moisturizer to keep the product’s moisture.
SILICON OR SILICIUM DIOXIDE (INS 551): found in many different crystalline forms, among them quartz. Used as anti-moisturizer to prevent the product from absorbing water. It is used in the ice creams post-preparation.
TRICALCIUM PHOSPHATE (INS 341iii): Calcium salt from phosphoric acid. Used as anti-moisturizer to prevent the product from incorporating water. It is used in the ice creams post-preparation.
PHOSPHATE calcium (INS 341i): calcium salt from phosphoric acid. Used to keep the product’s firmness.
Legislation
Tricalcium phosphate and calcium phosphate should be used in a maximum quantity of 0.1 g/100 g (as P2O5). Glycerin and silicon dioxide should be used in a quantity enough to obtain the desired technological function.
PRESERVATIVES
In the sample of 210 cakes analyzed in a study conducted by Ital:
- 5 products have the following preservatives stated in the labels: potassium sorbate, sodium benzoate and sodium metabisulfite.
Functions of the PRESERVATIVES used:
SORBATE POTASSIUM (INS 202): potassium salt form sorbic acid. its use delays the development of mould. In ice creams, preservatives are not allowed, however it is possible to observe the presence of this additive in the label, as its use is allowed in other foods that can be added to the ice cream.
SODIUM BENZOATE (INS 211): organic chemical compound synthesized from benzoic acid and sodium hydroxide. Its use inhibits the growth of a wide variety of yeasts, mould, and bacteria. In ice creams, preservatives are not allowed, however it is possible to observe the presence of this additive in the label, as its use is allowed in other foods that can be added to the ice cream.
SODIUM METABISULFITE (INS 223): inorganic compound of chemical formulation. In ice creams, preservatives are not allowed, however it is possible to observe the presence of this additive in the label, as its use is allowed in other foods that can be added to the ice cream.
Legislation
In ice creams, the use of preservatives directly in the product is not allowed, and low temperature” is the main inhibition factor for the microorganisms growth.
ES
PT