Common food raw materials – Ice cream

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• Water is used in 89.4% of the products.

WHAT IS and the REASONS to use WATER:

Drinking water. Used in the formulation of water-based, fruit ice cream, or to reconstitute the powdered milk to change it in liquid milk. It is the only ingredient that can be frozen in the mix.

Notes

Milk in its in natura form has 88% of water in its composition.

In the samples of 180 ice creams analyzed in a study conducted by Ital:

• 96.7% use milk as main ingredient, being whole (40.6%) ad skimmed (58.9%).
• 1% use lactose-free.
• Whey is present in 41% of the products.
• Whey protein concentrate is used in 7.8% of products.

WHAT ARE and the REASONS to use MILK AND BY-PRODUCTS:

milk is marketed in its original liquid form, as pasteurized or UHT, or in the form of powder, and it can be whole, semi-skimmed and skimmed.  Milk can be lactose-free, being one of the products designed to segment without lactose. Whey is a milk by-product obtained in the liquid form in the cheese manufacturing process.

They are basic ingredients for ice cream and have excellent nutritional quality and density, as if offers an extraordinary relation between calories and nutrients essential to the health. It is a source of calcium and other minerals, such as phosphor and potassium, and contains vitamins. It has proteins and fats of a high biological value and is a source of energy, as it contains about 5% of lactose. In addition to the nutritional enrichment, they contribute to form the ice cream structure, as they are source of solids and help to incorporate air.

Notes

Milk and its by-products (powdered milk, whey, whey protein, milk protein, etc.) very versatile, being present in a wide number of products. It has a high biological value as it contains essential amino acids in a suitable quantity and proportion.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• Milk cream is used in 12.8% of the products.
• Butter is used in 18.3% of the products.

WHAT ARE and the REASONS to use MILK CREAM AND BUTTER:

Milk cream is constituted of triglycerides, composed of fatty acids bound to glycerol. The fraction of milk fat serves as a vehicle for fat-soluble vitamins (A, D, E, K), cholesterol and other substances soluble in fat, such as carotenoids (pro-vitamin A), that give the milk its yellowish-creamy color. Butter is obtained from the milk fat.

The presence of fat contributes to the sensory characteristics, being determining to the texture, flavor and creaminess.

Notes

Milk cream is obtained by physical separation (centrifugation) of the milk fat. Milk cream is available in the retail market with different % of fat, being used in milk ice creams with more than 35% of fat.

Butter is composed of has 83% of fat, 16% of water and 0.4% of lactose.

In the samples of 180 ice creams analyzed in a study conducted by Ital:

• 76.7% of the products use oils and plant-based fat.

WHAT ARE and the REASONS for OILS AND PLANT-BASED FAT:

Oils and fats are triglycerides formed by three chains of fatty acids bound to three carbon atoms of a glycerol molecule. The presence of oils and plant-based fats contributes to the sensory characteristics, being determining to the texture, flavor and creaminess.

Notes

Some fatty acids are essential, that is, they are not synthesized by the human body, and they need to be obtained throughout feeding. There are examples of arachidonic, linolenic, and linoleic acids.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 92.2% of the products use sugar (liquid, sugarcane)

WHAT IS and the REASONS to use SUGAR:

Sugar refers to sucrose, extracted from sugarcane and beetroot and marketed in liquid and. It is used to sweeten the product, add structure, give flavor and aroma, control the generation of ice crystals, to lower the freezing point and can help in the preservation.

Notes

Sucrose is a disaccharide composed of one molecule of glucose and one molecule of fructose.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 6% of the products use salt.

WHAT IS and the REASONS to use SALT:

Kitchen salt (sodium chloride, NaCl). Sal interferes on the flavor and on the freezing point.

Notes

Light salt and low-sodium salt are ingredients available in the retail segment.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 15.6% of the products use egg.

WHAT IS and the REASONS to use EGG:

Whole chicken egg or yolk, pasteurized or dehydrated. Used to contribute with the flavor, color and to give structure. As it has proteins and fats, it helps in the emulsification.

Notes

Eggs are considered as a healthy, complete, nutritive food, and with good digestion.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 3% of the products use almonds and chestnuts; 2% peanut, 1,7% nuts and 1% pistachio.

WHAT ARE and the REASONS to use PEANUT, ALMONDS AND CHESTNUTS:

Seeds rich in oil or oilseeds, involved by a rigid shell and that can be consumed in natura (nuts, chestnuts, hazelnut, peanut, almonds, pistachio, among others). Used as an alternative to produce different types, flavors and textures. Nutritional enrichment, as the aggregate fibers and nutrients.

Notes’

Nuts are an excellent source of vitamin E and other antioxidants, potassium and proteins. Para or Brazil nut is rich in selenium.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 31% of the products use cocoa.
• 0.6% cocoa butter.
• 6.7% cocoa mass/cocoa liquor.
• Chocolates: 5.6% milk; 2.8% dark and semi sweet; 6.1% white and 0.6% diet.

WHAT ARE and the REASONS to use COCOA, CHOCOLATE AND BY-PRODUCTS:

Cocoa is processed and marketed in different forms (powder; cocoa butter; cocoa mass; cocoa liquor; chocolate). The chocolates used to make ice creams were: milk chocolate (normal and diet), dark, semi sweet and white chocolate. Used as an alternative to produce different types of ice creams. Nutritional enrichment, as the aggregate nutrients.

Notes

Many types of chocolate are produced from the cocoa, offered in various forms (powder, chocolate nibs).

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 2.8% of the products use coconut milk.

WHAT IS and the REASONS to use COCONUT MILK:

Coconut milk is obtained from the grinding and pressing the mature coconut albuminous pulp. Used to giver flavor and aroma and to aggregate nutrients.

Notes

The coconut milk color and flavor can be attributed to its high content of oil. It is a product rich in saturated fat, vitamins and minerals.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 12.8% of the products use fruit.
• 4.4% of the products use fruit as a juice.

WHAT ARE and the REASONS to use FRUIT:

Some of the fruits used are strawberry, coconut, pineapple, lime, grape, orange, tangerine, mango, passion fruit, among others. Fruits are also used in the form of juice (grape, pineapple, lime and strawberry). Used as an alternative to produce different types, flavors and textures of ice cream, and for nutritional enrichment as they aggregate fiber and nutrients.

Notes

Fruit is a non-scientific concept attributed to the fruits or edible accessory fruits with sweet flavor. From the botanical point of view, fruit is the structure present in all the angiosperms, whose main function is to protect the seeds while they mature.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 1% of the products use gelatin.

WHAT IS and the REASONS to use GELATIN:

It is produced by the partial hydrolysis of collagen extracted from the beef and pork connective tissues. It performs the function of thickener, that is, used to obtain a creamy final product. In addition, they add nutritional value as it is an important source of protein.

Notes

Approximately one-third of the protein in our body is collagen.

In the samples of 180 ice creams analyzed in a study conducted by Ital:

• 0.6% of the products use powdered yogurt, 0.6% cheese and 0.6% petit suisse cheese.

WHAT ARE and the REASONS to use YOGURT AND CHEESES:

It t was used in the ice cream preparation: powdered yogurt, cheese and petit suisse cheese. Used to give color, flavor, and texture.

Notes

Yogurt is composed at least bu 70% of milk base. The other ingredients, including those used in preparations and syrups, can not exceed 30%, according to the legislation in force.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 0.6% products use soluble coffee.

WHAT IS and the REASONS to use SOLUBLE COFFEE:

Soluble coffee or instant coffee is manufactured only using coffee and water and can be found in the form of powder or granules. Used with the main function of giving aroma and flavor.

Notes

Soluble coffee was invented by the Japanese scientist Satori Kato in 1909, in Chicago.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 1% of the products use rum.

WHAT IS and the REASONS to use RUM:

Alcoholic beverage obtained from the alcoholic fermentation of molasses and sugar production by-products and later distillation. Used with the main function of giving aroma and flavor.

Notes

Some preparations are usually added to the ice cream preparation, such is the case of “rum raisins”.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 6% of the products use cookies;
• 0.6% use cookies dough.

WHAT ARE and the REASONS to use COOKIES AND COOKIES DOUGH:

Cookies used: vanilla cookies with chocolate nibs and wafer with chocolate flavor topping. Cookies dough used: raw dough with vanilla flavor and raw dough with peanut flavor. Used in additions (fillings/blends) added to the ice cream mass to enable different types of ice cream.

Notes

Even though some additives present in the cookies are not usually, or cannot be added directly in the ice cream, as the case of preservers, their presence in the final product is allowed by the transferring principle. In this case, the additive belongs to the ingredient “cookie” and not to the ice cream, with no technological function in the ice cream.

In the sample of 180 cakes analyzed in a study conducted by Ital:

• 1% product uses chocolate confectionery.

WHAT IS and the REASONS to use CHOCOLATE CONFECTIONERY:

Vanilla and chocolate cookies. Used in additions (fillings/blends) added to the ice cream mass to enable different types of ice cream.

Notes

Even though some additives present in the cookies are not usually, or cannot be added directly in the ice cream, as the case of preservers, their presence in the final product is allowed by the transferring principle. In this case, the additive belongs to the ingredient “cake” and not to the ice cream, with no technological function in the ice cream.

In the sample of 180 cakes analyzed in a study conducted by Ital:

• 8.9% of the products use syrups.
• 2.8% of the products use creams.
• 5% of the products use toppings.

WHAT ARE and the REASONS to use SYRUPS, CREAMS, AND TOPPINGS:

Caramel, hazelnut, almonds, corn and chocolate syrups, creams, and toppings. Used in additions (fillings/blends) added to the ice cream mass to enable different types of ice cream.

Notes

Even though some additives present in the cakes are not usually, or cannot be added directly in the ice cream, as the case of preservers, their presence in the final product is allowed by the transferring principle. In this case, the additive belongs to the ingredient and not to the ice cream, with no technological function in the ice cream.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 2% of the products use colored confectionery or granulated.

WHAT ARE and the REASONS to use COLORED CONFECTIONERY OR GRANULATED:

They are the ice cream’s ingredients. Used in additions (fillings/blends) added to the ice cream mass to enable different types of ice cream.

Notes

Even though some additives present in the colored confectionery or granulated are not usually, or cannot be added directly in the ice cream, their presence in the final product is allowed by the transferring principle. In this case, the additive belongs to the ingredient “colored confectionery or granulated” and not to the ice cream, with no technological function in the ice cream.

In the sample of 180 cakes analyzed in a study conducted by Ital:

• 1.7% product uses crumbles.

WHAT IS and the REASONS to use CRUMBLES:

Peanut and cashew crumbles. Used in additions (fillings/blends) added to the ice cream mass to enable different types of ice cream.

Notes

Even though some additives present in the crumbles are not usually, or cannot be added directly in the ice cream, their presence in the final product is allowed by the transferring principle.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 6.7% of the products use sweets.

WHAT are and the REASONS SWEETS:

Milk jam and marshmallow. Used in additions (fillings/blends) added to the ice cream mass to enable different types of ice cream.

Notes

Even though some additives present in the sweets are not usually, or cannot be added directly in the ice cream, as the case of preservers, their presence in the final product is allowed by the transferring principle. In this case, the additive belongs to the ingredient “sweet” and not to the ice cream, with no technological function in the ice cream.

In the sample of 180 cakes analyzed in a study conducted by Ital:

• 0.6% of the products use peanut farofa.

WHAT ARE and the REASONS to use DE PEANUT FAROFA:

They are the ice cream’s ingredients. Used in additions (fillings/blends) added to the ice cream mass to enable different types of ice cream.

Notes

Even though some additives present in the peanut farofa are not usually, or cannot be added directly in the ice cream, their presence in the final product is allowed by the transferring principle.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 8.3% of the products use flakes.

WHAT ARE and the REASONS to use FLAKES:

Caramel and chocolate flakes. Used in additions (fillings/blends) added to the ice cream mass to enable different types of ice cream.

Notes

Even though some additives present in the flakes are not usually, or cannot be added directly in the ice cream, their presence in the final product is allowed by the transferring principle.