Analyzing Frozen Desserts

Abstract

Testing of product attributes and quality occurs for a number of reasons: routine quality control, in which chemical composition and microbiological quality are perhaps the most relevant tests; formulation modifications or new product development, in which sensory and other non-microbiological quality attributes such as meltdown rate become important; or research, in which the effects of novel ingredients on functionality, for example, become important. Functionality of ingredients can be measured through structural attributes such as fat destabilization, ice crystal size, air bubble size, or other structural measures. For quality control purposes, it is important that no product be shipped that has not met the specifications of the manufacturer. These specifications should be established when the product line is developed. The tests usually are dictated by regulations, either chemical compositional or microbiological, quality considerations and economic considerations. Specifications are set based on achievable and detrimental levels of important attributes or potential deficiencies in a product. Fat and total solids content should vary from the target by no more than 0.2 % and 0.5 %, respectively. In addition to compositional specifications, products must be stable during the shelf life of the product and meet consumer expectations or there will be no return purchase, thus the importance of measuring structural and physical quality attributes. Therefore, producers of ice cream and suppliers of ingredients use and depend upon specific procedures for analysis and evaluation of finished products. This chapter describes the major chemical, microbiological, physical, and sensory characteristics of ice cream and selected methods for their analysis.