Ice cream is a dairy dessert frozen before consumption. The consistency is microcrystalline network of solid and liquid phases. Composition includes sugar, fat, emulsifiers, stabilizers, water, egg and egg products, corn syrup, dextrose and flavours. About 10 to 16 percent is milk fat, 9 to 12 percent is milk solids, 12 to 16 percent is sweeteners, 55 to 64 percent is water and 0.2 to 0.4 percent is stablizers and emulsifiers. Half the volume comes from aeration. Emulsifiers help in mixing and staying together of the mixture. Soy lecithin and polysorbate are popular emulsifiers used in production. The quality of ice cream is determined by physical appearance, texture, pigment, flavour, shape, purity and contents. It should be free from microbial intervention. In food chemistry perspective, ice cream is a colloid or foam. The defects formed as a result of poor mixing and balance of ice cream are flavour rancidity, insufficient fat concentration and richness lacking, lackness of color uniformity, insufficient flavour percentage etc. More details about this topic can be obtained from the presentation.

Affrin Sulthana B

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