Milk fat
Functions: Increases richness of flavor. Lubricates and insulates the mouth
Limitations: Relatively high cost and smoothness of texture. Hinders whipping. May limit consumption due to high calories and satiating effect
Non dairy fats
Functions: Provides good structure and texture at lower cost than milk fat, if appropriate solid fat content
Limitations: Contributes little to flavor and may impart of off-flavor. May contribute to greasy texture
Milk solids-not-fat; milk/whey protein concentrates
Functions: Improves body and texture (protein) through emulsification and water holding capacity. Promotes development of overrun
Limitations: High amount may cause cooked or salty flavor. Potential for sandiness (lactose crystallization) at high concentration
Whey solids
Functions: Less expensive than conventional sources of MSNF
Limitations: High amount of lactose causes freezing point depression. Potential for sandiness greater than for conventional sources of MSNF
Sugar
Functions: Lowers freezing point Imparts sweetness to the ice cream. Improves flavor/texture
Limitations: Excess sweetness possible. Lower hardening temperature needed. Ice cream is softer, affecting scooping and the potential for greater recrystallization
Corn syrup solids
Functions: Lower cost than sugar. Improve body and texture. Increase stability of the ice cream
Limitations: Impart off flavor and chewy texture when overused
Stabilizers
Functions: Enhance smooth texture. Provide body. Enhance shelf life
Limitations: Excess chewiness may occur. Increase melt resistance
Egg yolk solids
Functions: Improve whipping ability. Impart custard flavor
Limitations: Foamy melted product. Egg flavor may be undesirable
Emulsifiers
Functions: Promote fat destabilization, leading to dryness, smoothness, and good melting properties
Limitations: Increase potential for churning of fat
Total solids (TS)
Functions: Smoother texture. Firmer body. Higher nutrient content. Lessen excess coldness
Limitations: Heavy, soggy, or sticky body. Reduce coldness
Flavoring
Functions: Increases acceptability
Limitations: Intensities and harshness may be unacceptable
Coloring
Functions: Improves attractiveness. Aids flavor identification
Limitations: Artificial shades. Allergic reactions of some people to yellow no. 5 or no. 6. Some consumers dislike added colors
From: ‘Ice Cream’ by H Douglas Goff and Richard W Hartel, Springer (2013)
(Table 2.1 Functions and limitations of selected ice cream constituents)









