Ice cream, just like any other food products have some defects that affect the quality. These ice cream defects may affect the flavor, the texture, the color, and the melting quality of the final product.
We will explore some of the common ice cream defects, their causes and how to control them.
These defects depend on the type of ingredients you use to make the product. They include:
With this defect, you notice a sudden tingling taste. It occurs when you fail to control the bacterial activity especially when you use poor quality dairy ingredients.
Control this defect by using only the exceptional quality raw materials for producing ice cream. Also control the aging process of the product.
You will usually perceive this defect as a caramel-like flavor. It happens when you use cream that has undergone excess heat treatment to make the product.
To control this defect, ensure that you do not overheat the cream during the heat treatment process.
The ice cream tends to have a fishy/metallic smell and taste. It might be due to either using an expired ice cream, using poor quality dairy ingredients and/or poor storage conditions of the product.
To reduce the occurrence of this defect, control the quality of the raw materials. Use only the best ingredients for the manufacturing process. Also ensure strict adherence to the recommended storage conditions.
Check the product expiry date before consuming.
Defects that affects how the product feels when you eat it or feel it by hand. They include:
This defect typically arises due to use of low contents of butterfat, MSNF and stabilizers. It may also arise from inadequate freezing and/or temperature fluctuations during storage.
To control this, ensure that there is enough butterfat and MSNF content in the mix. Make sure that you keep the processing temperatures constant during freezing. Ensure you fully freeze the product to avoid uneven freezing.
You tend to end up with slow melting crystals on the tongue after the ice cream has already melt. The defect may arise from use of high MSNF content in the mix (especially high levels of lactose), use of excess sugar, and/or temperature fluctuations during storage.
To reduce this defect, make sure you properly balance the ingredients of the mix and maintain proper freezing temperatures during manufacturing.
The ice cream tends to fall off during cooking. The defect may result from excess overrun, using less emulsifier than expected, incorporating low content of solids (MSNF), and/or using inadequate stabilizers.
To avoid this defect, balance the ice cream mix ingredients properly. Avoid too much overrun in the product.
The ice cream has an elastic feel in the mouth when eaten. The most likely cause is either use of excess stabilizers in the mix (most likely) or adding too much solids (especially sugar).
To avoid this defect, use just enough sugar and the stabilizers. The secret is in the mix formulation.
The ice cream has a greasy mouth feel when you eat it. This is most likely due to inadequate homogenization of the milk, use of excess butterfat in the formulation and/or use of excess emulsifier in the mix.
To control this defect, control the mix to ensure you have just the right amounts of butterfat and emulsifier in the product. Ensure proper homogenization of the milk before using it in the ice cream making process.
The ice cream is not very stable and almost immediately turns to fluid when you expose it to the air/high temperatures. The most probable cause for this defect is the insufficient us of stabilizers and total solids.
To control this defect, ensure you have increased the total solids in the mix and there is sufficient stabilizer employment in the mix formulation.
The ice cream takes too much time to start melting when exposed to a high temperature. The most probable cause for this defect is too mush stabilizers and total solids in the mix.
Avoid this defect by ensuring a proper formulation and balancing of the mix such that no particular ingredient is too much for that particular mix.
The ice cream develops foam as it melts when exposed to high temperatures. It is most probably due to too much overrun and low content of dry matter in the mix.
Control this defect by ensuring that you properly formulate the mix to include the required amounts of each ingredient.
Here, you observe a snowy substance as the ice cream melts. This is most probably due to the use of too much emulsifier in the mix. Avoid this defect by ensuring that you use the right amount of emulsifier for the formulation.
The ice cream has a wrinkled appearance as it melts. The defect most probably arises as a result of using ingredients that already have high acidity. It can also result from using a wrong stabilizer, or due to temperature fluctuations during storage of the finished product.
You can avoid this defect by using fresh ingredients (normal level of acidity of fresh milk), using the appropriate stabilizer for the mix, and ensuring that you maintain the storage temperatures at a constant level.
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