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TM 22532-1e TM 056-1e Ice cream glossary Acacia gum (or Arabic gum) – a vegetable agitation, pumping or whipping in the freezing of sodium alginate. Usage rates range from based stabiliser. An exudate from incisions process assisted by using certain emulsifiers. 0.10 to 0.20% in ice cream, depending on made in the bark of acacia trees growing usu- The structure formed gives structural rigid- composition. Propylene glycol alginate gives ally in the warmer regions of the world. Can ity to ice cream and makes it stiff and dry. favourable results with HTST mix process- be used as a stabiliser for ices and sherbets. Extremes should be avoided to minimise ing. (1) and (2). Sodium alginate imparts a (1) possibility of defects related to “churning”, relatively short texture to ice cream as well Acesulfame potassium – a high intensity “buttering out” or “mix breakdown”. See also as good melting properties and good storage sweetener also known as ACESULFAME K. Fat clusters. (9) stability. (11) Where permitted it can be used in full fat, Aging (or ageing) – a set period of time that Alitame – an intense sweetener. reduced fat, low fat and non-fat ice cream. (7) the refrigerated (below 5°C/41°F) ice cream Alkali – a metallic base that is quite soluble in Acid – a substance capable of donating mix is left to stand after cooling (with minimal water, e.g., caustic soda or sodium hydroxide. hydrogen ions. In aqueous solutions an acid agitation) before the freezing operation takes The pH of their aqueous solutions is usually has a pH less than 7, depending on concen- place. Aging allows fat present to solidify, above 10. tration and type of acid. Inorganic acids are and stabilisers to swell or hydrate more fully Alkaline – where the pH is greater than 7. strong acids (e.g., hydrochloric, sulfuric, nitric thereby increasing the viscosity of the mix. Ammonia – a pungent, toxic gas that is used acids) and lie in the low pH range i.e., 0 to 3. Generally two to four hours is sufficient as a common refrigerant in most large ice Organic acids such as acetic, citric and lactic although high fat mixes may require up to 24 cream factories. acids are weak acids and have a slightly higher hours. (1) Amylaceous – starchy. pH range, i.e., 3 to 6. Air – a critical ingredient in ice cream. The Anhydrous – without water; often applied to Acid flavour (in ice cream) – is caused by the amount whipped into frozen desserts is re- salts without water of crystallisation, or milk development of an excessive amount of lactic ferred to as overrun. Good quality ice cream fat from which all water has been removed. acid. It can be avoided by using fresh, good contains a uniformly dispersed number of fine Anhydrous milk fat, AMF (butter oil) – but- quality dairy products; prompt, efficient cool- air cells. The more air present in ice cream, ter with the moisture and non-fat compo- ing of the mix; or avoiding prolonged storage the higher the overrun and the easier it is to nents removed to allow storage at ambient of the mix at high storage temperatures. (1) scoop and bite. Excessive air makes the ice (unrefrigerated) temperatures. Aeration – incorporation of air into a cream light and fluffy. Annatto – a vegetable based colouring agent material; e.g., the incorporation of air into ice Air cell – air is present in ice cream as fine giving a yellow colour with a pinkish tinge. cream. air cells usually coated with fat globules as Used for colouring butter, cheese and ice Agar (or agar agar) – a hydrocolloid ex- agglomerates or clusters. cream. tracted from red algae. It is recommended in Albumin – a naturally occurring protein, Anti-caking agents – added to powdered combination with gums or gelatin for use as a water soluble, coagulated by heat. Found in foodstuffs to prevent caking, e.g., calcium stabiliser in sherbets and ices. Agar is difficult egg white, blood serum and milk. (6) silicate in baking powder. (2) to disperse in the mix and tends to produce Alcohol – usually refers to ethyl alcohol (or Anti-foaming agents – substances that a crumbly body. It also has a high cost. Agar ethanol). Used as a solvent and found in reduce foaming. is a galactan, i.e., a complex of galactose units, alcoholic beverages (beer, wine, spirits). Ethyl Anti-mould (or mold) agent (or antimy- and is not digested by man. Agar gels are firm, alcohol has a marked effect on lowering the cotics) – substances that inhibit mould brittle, show syneresis and do not melt in freezing point of ice cream mixes, such as growth, e.g., sodium and calcium propionate, the mouth as the gel melting temperature is when spirits are incorporated into speciality sorbic acid, sodium benzoate. above 85°C (185°F). (1) and (2) ice cream. Antioxidants – substances that inhibit the Agglomeration of butterfat (in ice cream) Algin, alginates – a vegetable hydrocolloid development of “oxidised” flavour, often a – due to coalescing of solid fat globules dur- extracted from giant ocean kelp. Commercial troublesome defect in dairy products. Only ing exposure to high shear, such as in rapid product seems to consist almost entirely useful if added before the objectionable fla- vour develops. e.g., butylated hydroxy anisole Batch freezer – a small freezer unit in which consistency. Used principally in confectionery. (BHA), tocopherol. Usually used in fats or oils each batch may be measured, flavoured and (11) to prevent oxidative rancidity. (1) coloured separately. Ammonia is the most Bloom – (I) a mould-like appearance on Arabic gum – see Acacia gum. common refrigerant. The dasher can easily be frozen confections such as water ices due Artificial cream – see Imitation cream. removed for cleaning and consists of 2 parts to sugar drying out on surface. Can be cor- Artificial sweeteners – chemical substances – the scraper blades and the beater. Refer also rected by proper choice of stabiliser and/or that have a sweet taste at very low concen- to Continuous freezer. (1) sweetener blend. (II) In confectionery defined trations. These are used as sugar substitutes Batch pasteurisation – pasteurisation by as a mottled discoloration of confectioners in low energy foods, e.g., cyclamate, saccharin, heating in a single tank or vessel. (As opposed coating preceded by loss of gloss, related to aspartame, alitame. to continuous pasteurisation through a series fat. Common defect in chocolate. Ascorbic acid – the chemical name for of heat exchangers). Bloom test, bloom gelometer – instrument vitamin C found in many fruits and vegetables. Beet sugar – sucrose derived from sugar used for measuring the strength of jellies, and Deficiency disease is scurvy. beet. In purified form, it is identical to sucrose also for any test of firmness. This test is com- Ash – residue left behind after all the organic refined from sugar cane. monly used by gelatin manufacturers to grade matter has been burned off. Serves as a Biscuit – baked snack made from flour, sugar gelatin on the basis of gel strength. (1) measure of the inorganic salts that were and shortening. Referred to as a cookie in Body – term used to describe the weight present in the original material. USA. and substance of the product and the feature Aspartame – a high intensity sweetener Bisque – ice cream containing particles of that enables it to stand up well. Refers to (peptide). Used in low calorie or no sugar grapenuts, macaroons, ginger snaps, sponge consistency (chewiness), firmness, or cohesive added formulations. (11) cake or other bakery products and appropri- properties of ice cream. Common body Aufait ice cream – two or more layers of ate flavourings. (1) defects are crumbly body, dry body, soggy ice cream with pectinised fruits or preserves Bitter flavour – results from the use of body and weak body. (1) spread thinly between the layers; or the fruits inferior dairy products or flavourings. May be Borden flow meter – a flow tube type may be stirred gently into the ice cream as prevented by using true extracts and avoiding viscosity instrument made by Borden Co., it comes from the freezer, to give a marbled use of dairy products stored for long periods USA. Used to give comparative viscosities of appearance. (1) at high temperatures, as certain types of ice cream mixes. (1) Autoclave – a pressure cooker or vessel in bacteria produce bitter flavour under such Brine – concentrated salt solution (sodium or which high temperatures can be reached by conditions. (1) calcium chloride). (A) An obsolete refrigerant using high pressure. Sterilisation and shorter Blast (freezer) tunnel – used for fast harden- coolant. (1) Now used primarily in small cooking times are achieved. (2) ing by utilising an air blast at –34 to –46°C pilot-scale equipment and novelty immersion (i.e., –30 to –50°F). (1) freezing equipment (e.g., RIA, Rollo, Vitaline) Backpressure – the pressure that builds up Bleaching – a process for removing the col- (B) Some cheeses are steeped in brine as in the ice cream filling line from the ice cream our from an oil to obtain the more desired, part of their maturation, e.g., mozzarella. pump to the filling head. light-coloured oil. Brix – an expression of specific gravity giving Bacteria – microscopic, unicellular life, which Bleeding – term applied to the settling of the grams of cane sugar (sucrose) in 100 g solu- does not contain chlorophyll; mostly 0.5 to 3 sugar syrup to the bottom of the container in tion at 20°C, i.e., degrees Brix = percent (%) microns in size. Pathogenic bacteria can cause sherbets and ices stored in freezer cabinets. sugar by weight. (2) disease. Most foodstuffs are pasteurised to The usual causes are excessive overrun, insuf- Browning reaction – see Maillard reaction. destroy these bacteria. ficient stabiliser, too much sugar (over 32%), Bulk ice cream – ice cream packaged in large Balance tank – a tank into which a liquid such improper balance of sweetener types and containers purchased by retailers intended as ice cream mix can be pumped and drawn temperatures too high in the cabinet. Using for repacking and served directly to the off at will. e.g., for bottling or can filling, or more effective stabiliser or more stabiliser, consumer in cones or dishes. (1) transfer to heat exchange equipment. reducing sugar content and avoiding high Bulking agents – food ingredients used to Balanced mix – is one in which the propor- overruns will aid in preventing this defect. add bulk or body to ice cream mixes. tions of the constituents and ingredients will Also, refers to colour bleeding. (1) Butter – concentrated milk fat product pre- produce a fine and generally satisfactory ice Blending – combination of ingredients into pared from pasteurised cream by churning or cream. An ice cream in which the defects, a homogeneous mixture. Mixing ingredients an equivalent process. By CFR definition, but- if any, cannot be further corrected by any either in dry or liquid form. ter is made exclusively from milk or cream, or change in the composition or ingredients of Block milk – a high solids sweetened both, with or without common salt, with or the mix. condensed milk with a semi-solid, paste-like without additional colouring matter, 2 and containing not less than 80 percent by “Caramelised flavour” refers to a cooked by enzymes, alcohols, heat, various salts and weight of milk fat, all tolerances having been flavour defect. acids at a pH of 4.6. Casein is a complete allowed for. (14) Carbohydrates – a substance containing protein and occurs in milk as a colloidal sus- Butterfat, milk fat – the fat of milk. It should carbon, hydrogen and oxygen, such as sugars pension associated with calcium phosphate. have a specific gravity of not less than 0.905 (simple carbohydrates), starch (complex Major role in stabilising air cells and contribut- at 40°C. (7) carbohydrate), dextrine. Carbohydrates ing to the structure of ice cream. Butter oil – see Anhydrous milk fat. liberate 4 kcal per gram (or 16 kJoule per Caseinates – salts of casein, e.g., sodium Buttermilk – (A) the liquid, rich in lecithin gram) when oxidised to carbon dioxide and caseinate, calcium caseinate. More soluble and other natural surfactants, obtained from water. Carbohydrates, which are not digested, forms of casein. the churning of cream in the making of butter. include cellulose, pentosans, pectins, agar and Catalase – enzyme in plants, animals and In the dry form, it can be used as part milk alginic acid. microganisms that splits hydrogen peroxide solids non-fat in frozen desserts. (B) Cultured Carbon dioxide – chemical formula CO2. into water and gaseous oxygen. (2) grade A milk used for cooking and drinking. “Dry ice” in solid form. The gas produced Catalyst – a substance that alters the rate Buttermilk solids – the dried form of but- during fermentation, i.e., in beer and bread of chemical reaction, mostly of use when termilk. dough using yeast. A colourless, tasteless, it accelerates the reaction. All enzymes are Buttery texture – caused by agglomerates odourless gas. proteins, produced by living cells, which react of milk fat or butter fat large enough to be Carboxymethyl cellulose (CMC), cellulose as catalysts. (2) easily detected in the mouth. Usually due to gum – usually in the modified form of sodium Celiac sprue – celia disease. A condition in excessive agglomeration of fat of high butter salt. Prepared from the pure cellulose of which there is a reaction to gluten that causes fat mixes. (1) cotton or wood. Absorbs up to 50 times its the destruction of the villi in the small intes- Other possible causes are blunt scraper weight of water to form a stable colloidal tine, resulting in malabsorption of nutrients. blades, insufficient refrigeration capacity, in- mass. Used as a whipping agent and as an Cellulose – polysaccharide that forms the complete homogenisation, incorrect amount inert food filler in slimming aids. (2) CMC is supporting cell structure in plants, does not of emulsifier. (8) cold water soluble and imparts strong body occur in animals. Consists of a long chain of By-products – a general name applied to and good heat shock resistance to ice cream. glucose units linked (1-4) by chemical beta all material other than the desired product (11) bonds. Indigestible by man, but useful in in any manufacturing process, e.g., in dairy Carcinogen – a substance that produces providing bulk for intestinal functioning. industry: cancer in living tissues. (6) Cellulose gel– see Microcrystalline cellulose. Main product By-product Cardboard off-flavour – flavour defect usually Cellulose gum – see Carboxymethyl cellulose. Cheese Whey caused by dissolved metals or by absorbed Centigrade (Celsius) °C – the temperature Butter Buttermilk odours from the air. They are particularly scale where O°C (32°F) and 100°C (212°F) objectionable. (Oxidised flavour). are based on the melting point of ice and the C.P. – chemically pure. Carob bean gum – see Locust bean gum. boiling point of water, respectively. (4) Calorie – the unit of heat (or energy) used in Carotenes – precursor to vitamin A. Centipoise (cP) – one hundredth (1/100) nutrition, actually a kilocalorie. The amount of Carotenes and riboflavin are the major of a poise. A unit of viscosity measurement. heat required to raise the temperature of 1 pigments in milk. A yellow-red fat-soluble pig- Equivalent to 1 mPa/sec. kg of water from 15°C to 16°C. (2) ment which gives most of the yellow colour Cephalin – a phospholipid present in milk as Candy – sugar confectionery, sweets. to milk and butter. part of the natural emulsifying system. Cane sugar – (sucrose or ordinary table Carrageenan – a gum extracted from red Cereal solids – in hydrolysed form can be sugar) disaccharide extracted from the sugar seaweed. Occurs mainly as kappa, iota and used to increase the solids without adding cane; composed of a glucose and a fructose lambda types. Carrageenan is used in com- much sweetness and has little effect on the unit joined together. (4) See also Sucrose. bination with other hydrocolloid stabilisers freezing point. Caramel – (A) a brown food-grade colouring and aids in the prevention of wheying-off. (1) CFR – Code of Federal Regulations. agent prepared by heating sugar or a mixture Kappa and Iota forms must be heated to over Cheesy off-flavour – has a cheese based of sugars at high temperatures, usually under 70°C/158°F to be effective, interacts with flavour due to using a tainted dairy product, pressure with or without the addition of milk proteins. Kappa types can form gels, e.g., e.g., whey solids. selected inorganic or organic compounds. creme caramel. Lambda is cold soluble and Chewy body – characteristic in ice cream (B) Flavouring used frequently in ice cream. not gelling. usually caused by high levels of stabilisation, (C) Confectionery. Produced by boiling Casein – the major protein in milk comprises specific types of stabiliser or a high total solids together sugar, glucose syrup and sweetened approximately 80% of the protein. Occurs in content. Resistance to bite. condensed milk with a suitable fat. (11) milk (not all) as calcium caseinate precipitated 3 Chloramines – a class of chemical sanitising automated programmed system which en- Coconut oil – vegetable-based fat used in agents. sures essential cleaning operations are always ice cream (where permitted), and mellorines. Chlorine (Cl) – a gaseous element that is carried out thoroughly and completely. In ice cream, hydrogenated coconut fat is found in biological tissue as the chloride ion Cleaning – an operation that involves used as it has the desirable properties of (Cl). Free Chlorine (Cl2) is used as a sterilising removal of contaminated material (i.e., dirt). blandness, low colour and acceptable melting agent, e.g., in drinking water. (2) Sanitises food Maintaining equipment in an hygienic condi- characteristics. equipment, e.g., hypochloride. tion. Cold eating – describes the excessive Chocolate, chocolate paste, drinking Clumping or clustering – see Agglomeration coldness on the palate when some frozen chocolate, confectioners chocolate, choco- and Fat clusters. desserts are consumed. See also Warm eating. late coating or chocolate powder – is the Clustering – when a number of things of the Coliform bacteria – group of aerobic, lactose product prepared by mixing cocoa paste or same kind grow closely together, e.g., cluster- fermenters of which Escherichia Coli is the soluble cocoa with sugar with or without the ing of fat globules. most important member. Many Gram-nega- addition or subtraction of cocoa fat. (7) CMC – see Carboxymethyl cellulose. tive coliforms are not harmful but as they Chocolate coating – prepared from cocoa Coagulation – a process whereby soluble arise from faeces, they are useful as an indica- fat, sugar and non-fat chocolate solids. proteins become insoluble; destabilised by tor for the presence of faecal contamination Lecithin is usually added to prevent thickening heat, strong acid, or alkali, metals and various particularly as a test for water pollution. (2) on prolonged dipping and prevent brittleness. other chemicals. (2) Colloid – fine particles (the disperse phase) Coatings are usually applied to ice cream Coalesce – to combine, e.g., two fat globules suspended in a second medium (the disper- bars. (1) combining into one. sion medium); can be solid, liquid or gas, Chocolate ice cream – flavoured with cocoa Coarse ice cream – see also Icy texture. e.g., fine clay in water. Colloids are classed in or chocolate. (1) Texture defect perceived as a roughness between true solutions and suspensions. (2) Chocolate – a high-energy food composed caused by large ice crystals. Indicates that Colour – different colours are made up of of sugar, cocoa butter and cocoa solids. the ice crystals are large or not uniform in different wavelengths from the narrow visible Cholesterol – a sterol usually associated with size. May be controlled by using higher solids region of the electromagnetic spectrum. The animal fat, insoluble in water. Milk contains in mixes, sufficient stabiliser, lower drawing eye averages mixtures of wavelengths to give about 0.015% cholesterol (120 to 150ppm). temperature at the freezer, fast hardening, a different colour, e.g., red and green produce (1) avoiding temperature fluctuation and shorter yellow. Churn, churning – process utilising high shear storage periods. Commercially dry – the moisture content of used in butter and ice cream manufacture. Coatings – outer thin covering usually on a product as sold. Also refers to excessive fat agglomeration in novelties. (11) See Couverture. Comminuted – finely divided, e.g., chopped ice cream. Also refers to the item of equip- Cocoa, cocoa powder or soluble cocoa – is or minced. (2) ment used to manufacture either butter or the powdered product prepared from cocoa Composition – statement of the level of ice cream. paste, whether or not deprived of a portion major components in a product, e.g., fat, milk Chymosin – enzyme used in cheese-making of its fat and whether or not treated with solids non fat, protein, etc. to coagulate casein. (11) alkali or alkaline salt. (7) Condensed milk – (unsweetened) or Cis-unsaturated – an isomer in which Cocoa (caco) bean – is fermented and dried evaporated milk that has been condensed hydrogen bonded to carbon atoms attached whole seeds from the pod of the cocoa tree, by the evaporation of a portion of its water by a double bond is on the same side of a Theo Broma Caco L., native to the Amazon content and sterilised by heat. (7) Must con- double bond. forests. Commercially grown worldwide in tain 28.0% total milk solids. The sweetened Citrates – salt derived from citric acid in milk. tropical rainforests within the 20° latitude of version, sweetened condensed milk, has sugar Increases the solubility of casein and gives the equator. added and must contain 31% total milk solids stability to the ice cream mix during heat- Cocoa butter – the fat occurring in cocoa and 9.0% milk fat. Filled condensed milk is treatment and processing. (1) beans. prepared using vegetable-based fat. (7) Citric acid – a tribasic acid, occurs widely Cocoa nibs or cracked cocoa – is the Confectionery – candy, sweets. in nature in fruits, especially citrus fruits. (2) roasted cocoa bean freed from its shell or Consistency – refers to textural and rheo- Added to many foodstuffs, e.g., fruit drinks, husk, with or without the germ. (7) logical properties such as viscosity. confectionery to provide tartness, sorbet and Cocoa paste – is the product prepared by Contamination – undesirable incorporation sherbet. grinding cocoa nibs and is mainly composed of bacteria or foreign material into a food Cleaning in place (CIP) – forced circulation of cocoa butter. Synonymous with – cocoa ingredient, equipment, utensils or packaging. of chemical solution through assembled mass, caco mass, cocoa slab, cocoa neat work Continuous ice cream freezer – a freezer equipment and piping, etc. Usually done by an and cocoa. (7) (churn) in which the ingredients (i.e., ice 4 cream mix and air) are fed continually in to the surface when at rest, or in which the pressures, long storage at low temperature and ice cream is continually produced. They greater part of the milk fat has been concen- and shrinkage of the ice cream. (1) consist of horizontal and direct-expansion trated by mechanical separation. Must contain Custard ice cream – usually is the same as types, and are widely used in commercial at least 35.0% milk fat. ice cream pudding. More correctly, it is a production. (1) Cream, half and half – contains 10.5-18% cooked mixture of milk and egg that is added Cooked flavour – caused by over-heating the milk fat. (US definition, 14) to the ice cream mix and then frozen. It mix or using over-heated dairy ingredients. Cream, heavy – contains not less than 36% usually contains not less than 1.4% of egg yolk This defect can be prevented by (A) carefully milk fat. (US definition, 14) solids by weight. (10) controlling the pasteurisation process and (B) Cream, light – contains 18.0-30.0% milk fat. Custard powder – a product prepared from by using ingredients free of cooked flavour. (US definition, 14) starch, sugar, (egg yolk solids) and flavour, for (1) A small degree can be considered as Cream, light whipping – contains 30-36% reconstitution in milk by heating to make desirable. milk fat. (US definition, 14) custard sauce. Corn flour – purified starch from maize, Cream, thickened – see Thickened cream. Cyclamate – sodium cyclo hexyl sulphamate. in USA called corn starch. Used in custard, Creamy – smooth and rich in consistency, A non-nutritive intense sweetener, 30 times blanc-mange and baking powders. texture or flavour; cream-like. as sweet as sugar (sucrose) and stable under Corn oil (or maize oil) – a highly polyun- Critical control point (CCP) – a raw mate- heating. Also used as the calcium salt. Useful saturated, odourless and almost tasteless rial, location, practice, process or process in low calorie foods. Sucaryl is the trade oil obtained from the endosperm of corn stage at which a hazard may be controlled. name. (2) Addition to food is prohibited un- kernels. (7) Crumbly body – ice cream which lacks less specifically permitted. (7) Corn sweeteners – sweeteners derived cohesion and pulls or breaks apart very easily from maize or corn. Consist of several types: - a common defect of sherbets, ices and D.E. (dextrose equivalent) – a term used to dextrose, dried corn syrup (or corn syrup unstabilised ice creams where it is less serious indicate the degree of hydrolysis of starch solids), liquid corn syrup (glucose syrup) and than in ice cream. It is frequently associated into glucose. It is defined as the total sugar high fructose corn syrup. All these can be with a low total solids content, insufficient sta- content, expressed as dextrose, calculated as used in ice cream. (1) bilisation, excessive overrun, low homogenisa- a percentage of the dry solids content. (2) Corn syrup – see Glucose syrup. tion pressure, large air cells and imperfect Characterising term for glucose solids (corn Corn syrup solids (CSS) – dried glucose homogenisation. Incomplete hydration of the syrup solids). The higher the DE, the more syrup or glucose syrup solids. proteins may also cause crumbliness. (1) sweet and more freezing point depression. Cottage cheese – a semi-soft cheese pre- Crystal – glass-like symmetrical structure Dashers – portion of ice cream freezer that pared by coagulating skim milk, concentrated formed when super-saturated solutions of revolves rapidly within the freezing cylinder. skim milk, dried skim milk or a mixture of two pure substances are cooled or seeded, e.g., The important core of both batch and con- or more thereof through the action of starter sugar crystals. tinuous freezers. Consists of scraper blades lactic acid organism cultures, protein coagulat- Crystallisation – the process of forming to remove newly formed ice crystals from ing enzymes, heat or acid or any two or more crystals. In ice cream, ice crystals present the barrel surface and a beater to introduce of them. (7) should be small and uniform so that the final air into the ice cream mix. It is important to Cottonseed oil – the oil derived from texture is smooth. (1) (Uniformity less critical have the dasher in proper alignment and the the seeds of various cultivated species of than size.) scraper blade sharp (ground to the proper Gossypium. (7) CS – centistoke. Unit of viscosity measure- angle.) (1) Counter freezer – a freezer developed in ment. Defects (in ice cream) – imperfections, flaws, 1926 in USA used for making soft and hard Curdled meltdown – indicates high acidity in faults or conditions that make ice cream ice cream. Drawing temperature is –3°C the mix or any other factor that might cause sub-standard. Main defects are usually due (26°F) (1) Usually placed on a counter in an instability of milk protein. Corrected by using to flavour and/or texture, body, meltdown ice cream parlour or outlet. fresh dairy products, maintaining salt balance appearance. (1) Couverture – coating or covering. and avoiding high acid ingredients. (1) Defrosting – removal of built up ice on Commonly used on frozen desserts such as Curdy meltdown – includes finely divided refrigeration equipment especially from the ice cream, especially chocolate couvertures. protein in watery liquid and also a dull, finely coils. (1) Thawing of a frozen material. Single novelty items are enrobed with a wrinkled, scum-like surface on the melted ice Density (of ice cream mixes) – synonymous warm liquid couverture that sets upon cool- cream, due to protein destabilisation caused with specific gravity (S.G.) measured using a ing. by excess acidity, mineral/salt imbalance, heat hydrometer or gravimetrically or by calcula- Cream – that portion of milk containing a shock, use of enzymatic improvers, use of tion from a formula. S.G. of the mix may vary concentration of milk fat which has risen certain stabilisers, excessive homogenisation from 1.0344 to 1.1232. (1) 5 Deodorisation – process that removes uct containing a minimum of 90% monoester Egg white – main (non-yolk) part of egg from fats the volatile flavour, odour, materials, (monoglyceride). Distillated monoglycerides contains ovomycin, albumins, globulins and reduces free fatty acid content and generally can stabilise emulsions, improve whippability glycoproteins. Chief protein of egg white is improves colour. and form complexes with starch. albumen. Dextrin (or dextrine) – industrial product Dosage (doseage) – level of addition or Egg yolk – richest part of the egg containing prepared from starch by heat treatment usage level of an ingredient, usually those most of the fats, lecithin, colouring agents in the dry state with or without chemicals used at low levels. (xanthophyll and carotenoids which gives added in small amounts. NOTE: The term Drawing temperature – temperature at the yellow colour) and fat soluble vitamins A, dextrine is also used to designate the which ice cream is drawn from (or exits) the D and E. Also contains cholesterol. Egg yolk oligosaccharides resulting from the hydrolytic freezer. (1) solids have emulsifier properties and improve or enzymatic depolymerisation of starch. Batch freezer (5) (Used as bulking agents, particularly in Continuous freezer –5 to –6°C 21 to 22°F EH – equilibrium humidity. reduced calorie/fat products.) Low temp. Emulsification – the process of forming an Dextrose – pure D-glucose (crystalline). continuous freezer Alternative name for glucose solids, although Soft serve freezer –7 to –8°C 18 to 20°F Emulsifiers (emulsifying agents) – surfactants. commercially the term “glucose” often refers Counter freezer –3°C Substances which aid the uniform dispersion to glucose syrup (a mixture of glucose, higher Dried glucose syrup – solid product, granular of oil in water and which stabilise emulsions, sugars and dextrines. (2) Molecular formula or powdered, obtained by almost complete e.g., lecithin, glycerol monostearate. (2) Used C6H12O6, of which several stereoisomers drying of glucose syrup. (5) See Corn syrup in ice cream to improve stiffness, dryness, exist. solids. whippability and stand-up properties. In ice White, crystalline powder, rather less soluble Drumstick – in USA is a patented ice cream cream, functionality associated with controlled in water than sucrose and not as sweet novelty. Consists of flavoured ice cream in a destabilisation of the emulsion. (about 70% sweetness of sucrose). If all the sugar cone. Usually with chocolate and nuts Emulsion – an intimate mixture of two im- sugar in an ice cream mix was dextrose, the on top. miscible materials, one being dispersed in the frozen product would be softer at the same Dry ice – solid carbon dioxide (CO2), has a other in the form of fine droplets, e.g., oil in temperature than ice cream based only on temperature of –79°C (–110°F); used to re- water such as salad dressings and milk. They sucrose. frigerate foodstuffs in transit; for carbonation will stay mixed together as long as they are Diabetes – is characterised by an excessive of liquids and for cold traps in laboratories. stirred unless an emulsifying agent is added to accumulation of glucose in the blood due to (2) stabilise the emulsion. (Butter is an emulsion inadequate insulin production. Dry solids or dry substance – matter of water in milk fat). (2) Diabetic – a person suffering from diabetes. remaining after all moisture has been evapo- Energy value – depends upon the food value Diabetic and dietetic frozen dairy foods rated. of the ingredients from which a product is – are special preparations for persons on Dryness – term used to describe ice cream made. restricted diets. (1) appearance and mouthfeel. Absence of gloss Carbohydrates 4 kCal/g Dietary – relating to diet. or wetness at extrusion. Dryness (and stiff- Fat 9 kCal/g Diglycerides – an emulsifier glyceride con- ness) is correlated with emulsion stability (fat Protein 4 kCal/g taining two fatty acid molecules to one mol- clumping). (1) E-numbers – a system for classification of ecule of glycerol (see monoglycerides). Rarely Dutch process cocoa – produced by treating additives to food products adopted by the used alone, usually with monoglyceride. the beans with alkali at the time of roasting. European Community. An E-number shows Dioctyl sodium sulfosuccinate – ice cream A darker, more soluble, fuller-flavoured cocoa that an additive has been toxicologically emulsifier. (1) that leaves no bitter taste when used as tested and approved, and complies with a Dipper – ice cream scoop. flavouring in ice cream. stringent standard of purity. Dipping – scooping. The process of dispens- Dynamic extrusion – 3-dimensional extru- Enzymes – catalysts produced by living cells. ing the ice cream from the container using a sion of ice cream products. They are responsible for catalysing most of –3 to –4°C 24 to 26°F –8 to –9°C 16 to 18°F the whipping properties of the mix. (1) emulsion. 26°F device that measures standard portions. (1) the reactions carried out in plants and ani- Disodium phosphate – mineral salt effective EDTA – ethylene diamine tetra acetic acid. mals. Composed of proteins and destroyed in protein stabilisation, helps control the Sequestering or chelating agent. by heat and chemicals that coagulate proteins, churning defect of soft serve ice cream. (1) EEF – ether extractable fat. e.g., alpha amylase, lactase; name usually ends Distilled monoglyceride – distilled monoglyc- Egg custard – milk that has been thickened in -ASE. (2) eride is produced by high vacuum distillation with egg, heated to a high temperature. Ergosterol – a sterol associated with milk fat, of mono-diglycerides, which results in a prod- precursor of vitamin D. (1) 6 Escherichia Coli (E. Coli) – Gram-negative Farinaceous – containing or consisting of Fining agents – substances used to clarify coliform. flour. (6) liquids by precipitating and carrying down Eskimo Pie – (trademark) a chocolate coated Fat – term used most often for those suspended matter. Common examples, egg bar or rounded dome-shaped ice cream, components in food that are insoluble in albumin, casein, bentonite, isinglass, gelatin. (2) either vanilla flavoured or with other flavours, water and soluble in solvents such as ethyl Flaky texture – occurs when air cells in in particular mint. (8) ether and are actual or potential esters of ice cream are large and the amount of air Essential fatty acids (EFA) – collective name fatty acids. The term includes triglycerides, (overrun) is excessive. Gives the ice cream for the two unsaturated fatty acids, linoleic phospholipids, waxes and sterols, also termed a flake-like mouthfeel or appearance. Such a (18 carbon chain, two double bonds) and lipids. In solid or semi-solid form at room condition might be more properly noted as arochidonic (20 carbon chain, four double temperature called fats, in liquid form called both fluffy and coarse. It may be corrected by bonds). Also called polyunsaturates. (2) oils. decreasing the overrun, increasing the total Required for maintenance of healthy condi- Fat clusters – formed during the whipping solids or decreasing the amount of emulsifier. tion in mammals. and freezing process in ice cream manufac- (1) Ethyl alcohol – commonly known as alcohol. ture. Also called agglomerated fat and tends Flat flavour – caused by use of insufficient (See Alcohol). to reside at the air cell surface thus assisting flavour, sugar or milk solids, and can be Ethyl vanillin – synthetic vanilla flavour. with air incorporation and overrun stability. remedied by increasing the amount of these Evaporated milk – see Condensed milk. (1) materials. (1) Evaporated milk differs from condensed Fat content – the percentage by weight of Flavour – the taste without the sensations of milk in that it has received a sterilisation heat triglycerides in a formulation. Usually the body and texture. Considered to be the most treatment and this process imparts a notice- acid-Gerber method is used for rapid result important characteristic of dairy products. able cooked and caramelised colour, which is and the Rose-Gottlieb method is used as the Delicate flavours are preferable to harsh undesirable in most ice cream. reference when measuring the fat content in ones. (Combined perception of taste and Extruded water ice – extruded water ice ice cream. aroma.) novelties can be defined as a sugar and water- Fatty acids – the fatty acids of milk fat exist Flocculation – flocculation is an aggregation based, fruit flavoured frozen dessert with in combination with glycerol as glycerides. of dispersed pactiles, forming clusters, which very fine ice crystals, a smooth texture, fresh Glycerol molecules combine with fatty acid behave like large droplets. and cold-eating properties and clear colours. molecules according to the reaction – 1 Fluffy texture (in ice cream) – is readily de- In order to obtain these characteristics, ex- glycerol + 3 fatty acids = 3 H2O + 1 fat. tected by the presence of large air cells and truded water ice novelties are typically made When the three molecules of fatty acid are an open texture, and a light body. Corrected with an overrun of 0% to 15%. the same, a simple glyceride is formed. When by decreasing the overrun; increasing the total Extrusion – expression of ice cream into the three molecules of fatty acid are not solids, or decreasing the amount of emulsifier. controlled shapes, usually at low temperature. similar, a mixed glyceride is formed. In milk (1) Ice cream can be extruded to form shapes fat the mixed glycerides predominate over Foam – finely divided gas bubbles in a liquid, and flavour combinations, e.g., funny face. the simple. (1) Examples of longer chain fatty usually floating to the surface. (6) Special equipment such as extrusion nozzles acids include stearic, palmitic, oleic. May be Foamy meltdown (of ice cream) – retention and hardening tunnels are employed. Even saturated or unsaturated. (Tricylglycerides is of excessive air in the melted ice cream. The highly stabilised (or very cold) water ices can becoming the fashionable term.) foamy defect may be corrected by reducing be extruded. The ice cream must be frozen FCC – Food Chemicals Codex. Committee the overrun or reducing the amount of to a certain stiffness so that it retains its form body set up to formalise definitions of food emulsifier or egg products used. (1) between the time it is extruded until it enters additives. Fondant – minute sugar crystals in a satu- a hardening tunnel. Extruded ice cream is FDA – Food and Drug Administration (in rated sugar syrup; used as the creamy filling drawn from the freezer at –6 to –7°C (20 to USA). in chocolates and cookies and for decorating 22°F). (1) Feed flavour – flavour defect due to the feed cakes. Prepared by boiling sugar solution consumed by dairy cattle. (1) (Not significant with addition of confectioner’s glucose or °F – degree Fahrenheit. in ice cream). an inverting agent and cooling rapidly while Fahrenheit – temperature scale used in Filter – device for separating solids or sus- stirring. (2) USA. At 32°F (O°C) ice forms and at 212°F pended particles from liquids. (4) Food additive – minor functional ingredient (100°C) water boils. Filtration – the process of separating a generally recognised as safe (GRAS) such as FAO – Food and Agriculture Organization of suspended or colloidal solid from a liquid by flavourings, stabilisers, emulsifiers, sweeteners the United Nations. means of a porous substance through which and acid materials. (1) Not normally con- Farina – alternate term for starch. (2) only the liquid passes. (6) sumed as a food in its own right. 7 Food colours – approved colourings are of free fatty acids, hence determination of is first of all dependent on the amount of used in ice cream to add appeal. Most FFA is an index of quality. (2) dissolved solids. The more solids dissolved (in colours are of synthetic origin. Colouring so- Freeze concentration – the concentration of the genuine solution), the lower the freezing lutions are usually prepared by dissolving the ingredients that results from the removal of point. The sugars produce a lowering of dry powdered food colours in boiling water. water in the form of ice. the freezing point and it is thus the molar A preservative such as sodium benzoate Freeze-drying – a method of drying in which concentration that determines the freezing should be added at 0.1% if stored in solution. the material is frozen and a high vacuum point of the ice cream mix. In order to survey (1) applied. The cooling effect of the evaporation the effect of different products, it is necessary Food ingredient – foodstuff incorporated keeps the material frozen while the water to introduce a factor that are related to the into food product that could be consumed as distills off as a vapour. Freeze-dried foods lowering of the freezing point. This factor is a food in its own right. reconstitute rapidly, and show minimum loss the freezing point depression factor (FPDF). Food intoxication – illness caused by toxins of flavour and texture. (2) Sucrose is chosen as the datum point with a released by bacteria, not related to infection Freezer – equipment which can maintain FPDF of 1. by the bacteria itself. perishable food at temperatures well below French/French custard ice cream – see Food poisoning – may be due to (I) con- 0°C (32°F). Ice cream should be stored at Frozen custard. tamination with harmful bacteria; (II) toxins temperatures below –18°C (0°F). See also Freon refrigerants – chemically-dichloro di released by bacteria, (III) allergic reaction to batch and continuous freezer. fluro methine C2C12F2. Also known com- certain proteins, (IV) chemical contamination. Freezing (of ice cream mix) – for pure mercially as F12 and K metic no. 12. It is (2) water freezing begins at 0°C (or 32°F). As non-toxic, odourless, non-inflammable. Main Food solids – that part of food with all the ice cream mix contains soluble ingredients disadvantage is environmentally it causes water removed. For full fat ice creams, the such as sugar, glucose syrup, lactose and milk damage to the ozone layer. (1) food solids is approximately 40%. (Typical salts these have the effect of lowering the Fromage frais – cultured dairy product. The range 38-42%.) freezing point. Thus, water in the ice cream term “fromage frais” (“fresh cheese”) has Food standard – a detailed description of the mix starts to freeze at about –3°C (27°F). In been adopted for marketing reasons since properties and ingredients of a food, usually order to freeze more of the mix and form it has a more exotic and up-market image as presented by a government regulatory more ice crystals, the temperature must be and a more pleasing sound than quarg. (11) body. lowered further as the unfrozen solution Covers a range of soft, spoonable products, Food value – see Energy value. portion becomes more concentrated and usually thicker than yogurt. See Quarg. Foreign matter – contaminants. the freezing point is depressed. When the Frostings – decorations for cakes or pies. Can Formulation – quantifies the ingredients temperature is reduced to the new freezing be based on cream or fat (such as butter) present, e.g., formulation for standard or plain point, more water will freeze. (9) During with sugar, colour and flavour added. (1) ice cream mix: this freezing process, air is also whipped into Frozen custard – similar to ice cream but 10.00% the mix forming a complex mixture of small must contain 1.4% (in U.S.A.) egg yolk solids. Milk solids non fat (MSNF) 11.50% ice crystals, minute air cells, numerous fat Also called French ice cream and French Sugar (sucrose) 10.50% globules and a continuous matrix of a freeze- custard ice cream. (9) Glucose syrup solids 7.00% concentrated solution containing sugars, salts, Frozen desserts – encompasses a broad Stabiliser/emulsifier 0.50% milk proteins and stabilising gums. (9) range of products including ice cream, frozen Flavour 0.10% Freezing curve (for ice cream) – this curve custard, water ices, sorbet, sherbet, frozen Colour 0.10% shows the amount of water frozen at various confection. (1) temperatures. (1) Frozen puddings – ice cream containing a Freezing point (of ice cream) – temperature generous amount of mixed fruits, nut meats Frappe – an ice made from a mixture of during cooling at which ice crystals begin to and raisins with or without liquor, spices or fruit juices, frozen to a slushy consistency and form. eggs. Examples are nesselrode and plum served as a drink. (1) (In U.S., refers to a milk Freezing point depression – soluble compo- puddings. (1) shake in some regions.) nents, especially sugars, in an ice cream mix Frozen yogurt (yoghurt) – a frozen dessert Free fatty acids (FFA) – fatty acids not can lower or depress the freezing point to containing similar ingredients to ice cream chemically associated with glycerine or not different extents. Sugars with low molecular plus live yogurt cultures. Cultures can be present as glycerides. Fats are esters of weights will cause the greatest lowering of added just prior to freezing or yogurt can be glycerol with three molecules of fatty acids. freezing point. added. Normally, it has a titratable acidity of Under adverse storage conditions, there is Freezing point depression factor (FPDF) not more than 0.35%. some degree of hydrolysis with the liberation – the freezing point of an ice cream mix Milk fat Water Total 60.39% 100.00% 8 Fructose – (laevulose, levulose) a monosac- Gel, jel or jelly – an intricate network of large certain types of gum (pectin, oat gum, etc.) charide (6 carbon sugar), C6H12O6, differing molecules in a liquid giving the liquid solid or (1) from glucose in containing a ketonic group semi solid properties. Common gelling agents Gluten – proteins found in wheat. (on carbon 2) instead of an aldehydic group include – gelatin, agar, carrageenan, alginate. Glycerides – esters of glycerol with fatty (as in glucose). Combined with glucose in Gelatine or gelatin – a hot water soluble acids. As glycerol, possesses three hydroxyl sucrose, yet fructose is 173% as sweet as hydrocolloid protein (animal origin) prepared groups. It can combine with three molecules sucrose. Fructose rotates polarised light to from collagen or bones by boiling with water. of fatty acid to form a triglyceride or simple the left hence the name laevulose. (2) Also As a protein, it is of poor nutritive value on fat (or oil). If all three molecules of fatty acids known as fruit sugar. its own, as it lacks tryptophan. (1) An effective are the same, a simple triglyceride is formed, Fruit feeder – equipment used in metering stabiliser. It was one of the first hydrocolloids e.g., tristearin, triolein. (2) Naturally occurring fruit pieces, chocolates, nuts and food pieces used in ice cream. fats and oils are mixtures of various triglycer- into ice cream to give a fairly uniform distri- Gelato (plural gelati) – Italian style ice cream ides. Mono and diglycerides are employed as bution. The pieces are injected in the output characterised by intense flavour, low overrun, emulsifying agents. line from the freezer in accurately controlled low butterfat content (relative to American Glycerol, glycerine – a trihydric alcohol. A amounts by means of an auger screw or ice cream) and served semi-frozen. clear, colourless, sweet, viscous liquid, made metering gear wheel. Genetically modified organism (GMO) – an from fats (triglycerides) by alkaline hydrolysis Fruit ice cream – ice cream containing organism in which the genetic material has (saponification). Soluble in water or alcohol. 10-15% fruit based on the weight of the mix. been altered in a way that does not occur Used as a solvent for flavours, as a humectant May contain additional fruit flavourings or naturally by mating and/or natural recombina- to keep foods moist and in cake batters to colour. The fruit such as strawberry, apricot tion. improve texture and slow down staling. (2) or pineapple may be fresh, frozen, canned or Glace – French style ice cream, characterised Glycerol monooleate (GMO) – a com- preserved. (1) by relatively low butterfat content, high den- mon food emulsifier. Common name for Fudge – caramel in which crystallisation of sity, smoothness and intense flavouring. a monoglyceride in which oleic acid is the the sugar (graining) is deliberately induced Glacier freezing tunnel – a trademarked predominant fatty acid. by the addition of fondant (saturated syrup piece of equipment used for the high volume Glycerol monostearate (GMS) – a com- containing sugar crystals). (2) hardening of extruded novelties. (1) mon food emulsifier. Common name for a Furcelleran – a hydrocolloid extracted from Glacier machine – a trademarked piece monoglyceride in which stearic acid is the red marine algae. It is quickly soluble in hot of equipment popularly used for making predominant fatty acid (about 8%). Used to (80°C/175°F) water or hot milk products and extruded ice cream products. (1) describe mixture of mono and diglycerides will thicken or gel depending on concentra- Glucose, D-glucose, dextrose – common (40-60% mono), or a product in which mono tion and temperature. (1) name for D-glucose, grape sugar or blood has been concentrated to 90%. sugar. Also used to describe glucose syrup. Glyceryl mono palmitate (GMP) – emulsifier Galactose – a monosaccharide (hexose) (See Glucose syrup.) C6H12O6. A six carbon commonly used in ice cream. Not derived similar to D-glucose, differing only in the sugar (a hexose) widely distributed in plants from animal source, i.e., vegetable based. position of the hydroxyl group on carbon and animals, particularly in compounds as A monoglyceride or mixture of mono and four. It occurs mainly linked with D-glucose to disaccharides, e.g., sucrose and polysaccha- diglycerides in which palmitic acid is the form lactose (milk sugar). Galactose is 32% as rides, e.g., starch, cellulose and glycogen. 74% predominant fatty acid. sweet as sucrose. (2) sweetness of sucrose. (2) Grainy – an alternative term to “coarse” or Gallon – unit of measure based on volume. Glucose syrup (liquid glucose) – clear “icy” used to describe a rough texture in fro- 1 Imperial Gallon = 4.546 litres viscous liquid produced from starch by acid zen desserts. Sometimes used to characterise (= 10 pounds water at 62°F) and/or enzymatic hydrolysis. Composition a product containing particles that are softer 1 U.S. Gallon = 3.785 litres will vary depending on degree of hydrolysis, than ice or lactose crystals, such as particles 1 Imperial Gallon = 1.2 U.S. Gallons (2) starch source, catalyst and processing of destabilised protein or unhydrated NFDM, Gas liquid chromatography (GLC) – a conditions. Graded according to the D.E. or whey solids or protein concentrates. method of separating volatile substances. (4) Dextrose Equivalent. Consists of D-glucose, Granita (plural granite) – a type of Italian The volatile material is injected into a column maltose, maltotriose and higher saccharides ice that is coarser in texture and often less containing a liquid absorbent supported (dextrines). Also known as corn syrup in intensely flavoured than sorbetto. It is frozen on an inert solid. An inert gas carries the U.S.A., starch syrup, confectioner’s glucose much harder than ices with little whipping or separated components to a suitable detecting and liquid glucose. (2) stirring during the freezing process. (1) device. Gluey body – defect in ice cream caused by GRAS – an acronym used by the USA Food excessive stabilisation or use of syrups and and Drug Administration for the phrase 9 Generally Recognized As Safe. Used on food water ice at a set rate to a set depth at a fat globules and degree of agglomeration ingredients or additives to characterise them precise temperature. microscopically. (1) as safe or unsafe. When a substance is found Hazard analysis critical control point Homogeniser – equipment and process to be safe for its intended use in a food prod- (HACCP) – a systematic approach to the which consists of a high pressure pump uct (at a specified dosage) it can be labelled identification and assessment of hazards and that forces ice cream mix under high pres- as GRAS. (1) risks associated with the manufacture, distri- sure through a restricting device known Greasy – oily or slimy. A body defect in ice bution and use of a particular foodstuff and as a homogenisation. In that valve the fat cream in which destabilised fat adheres to the definition of means for their control. globules are substantially reduced in size and the lips and interior surfaces of the mouth, Heat exchanger – equipment for heating or dispersed. Two-stage homogenisations have providing a lingering perception of excessive cooling liquids rapidly by providing a large a second homogenising valve in which the smoothness. surface area and turbulence for the rapid and pressure is much lower than the first. In the Gritty or grittiness – see Sandy. efficient transfer of heat. Used for continuous second stage valve clumps of small globules Guar gum – a complex carbohydrate (galac- pasteurisation and also for subsequent cool- resulting from high pressure treatment in the tomannan) obtained from a legume grown in ing. (2) See Plate heat exchanger. first stage will be disrupted. (9) India and Pakistan. Guar gum is readily soluble Heat shock stability – the degree to which Honey – a syrupy liquid manufactured by in cold solutions and is used as a stabiliser for ice cream maintains desirable properties dur- bees from the nectar of flowers. Average mixes undergoing either HTST or continuous ing repeated thawing and freezing cycles. composition: water 18%, invert sugars, i.e., pasteurisation. (1) Low cost general stabiliser. Hexahydric alcohols – sugar alcohols made glucose and fructose, 74%, sucrose 2%. (2) Gummy body – a sticky body characteristic from corn sugar, e.g., sorbitol, mannitol. These Hydrocolloids – see Stabilisers. in frozen desserts. Caused by excessive water have about half the sweetening value of Hydrogenated glucose syrup – glucose syrup immobilisation. Also referred to as pasty, sucrose. They affect the freezing point of ice that has undergone a hydrogenation reaction. doughy, gluey. (1) cream and contribute to the total solids as Hydrogenation – the process of chemi- do sugars. (1) cally adding hydrogen, in the presence of a Hard frozen – the condition of ice cream at High cup – ice cream or related product that catalyst, to double bonds of the fatty acid of a frozen storage below –18°C (0°F), at which has a large portion of the product above the natural fat in most cases to make it plastic or over 90% of the water is in the form of ice. rim of the container. firmer. In addition, hydrogenation retards the Hardening (of fats and oils) – a chemical High fructose corn sweetener – a sweetener development of rancidity of a fat by reducing process involving hydrogenation, frequently consisting primarily of fructose and dextrose its reactivity towards oxygen. Addition of used to convert liquid fat into hard or plastic with a small amount of polysaccharides, hydrogen raises the melting point of a fat, fats, convert soft fat into harder fats, improve derived from the hydrolysis and subsequent converting it generally from a relatively liquid the resistance of fat or oil to deterioration. enzymatic conversion of corn starch. (1) state to a more solid state. (See also Hydrogenation). High solids ice cream – ice cream that Hydrolysis – a cleavage reaction of an ester Hardening (of ice cream) – the process of contains more than 41% total solids. (a glyceride, for example) by water. The end lowering the temperature of ice cream to High temperature short time (HTST) – a products from the hydrolysis of an ester, the point where enough water is frozen to pasteurisation treatment that consists of heat- if complete hydrolysis were to occur, are create a hard, undippable consistency. The ing to a temperature of at least 80°C (175°F) glycerin and free fatty acids. semi-frozen product is hardened in cold for at least 25 seconds. Hygiene – the process of achieving and rooms maintained at –23 to –29°C (–10 to Hold-up – the ability of ice cream to retain maintaining a clean and sanitary condition. –20°F) and held at this temperature until its shape even after partial melting of the ice delivered. (1) crystals. Ice confection – a frozen product usually not Hardening tunnel – used for high volume Homogenisation – the process of making dairy-based. Sugar, water, flavour, colour. (7) freezing, especially smaller packages that can homogeneous. This is done by reducing the Ice cream bar – snack-sized ice cream be hardened in 1 hour. The tunnels utilise an size of fat particles or globules to a very small novelty usually coated in chocolate, with or air blast at –35 to –45°C (–30 to –50°F) diameter (less than 2 µm). Homogenisation without a stick, possibly including nuts, biscuit for fast hardening. (1) Chambers in which ice provides a more uniform ice cream with a fragments or a caramel, fruit or nougat strip. cream is hardened very rapidly by exposure smoother texture and improved whipping (1) to fast moving air at very low temperature. ability. (1) Ice cream brick – a bulk form of ice cream Hardness – hardness is an inferential test, Homogenisation index (of ice cream mix) in a rectangular or brick form. The ice cream measured as the force required using, e.g., a – gives a measure of the homogenisation is usually in one, two or more layers, or with texture analyser, to thrust a probe of known effectiveness by checking the size of the fancy centre. (1) dimensions into a sample of ice cream or 10 Ice cream cabinet – insulated storage units flavourings, including fruit, stabiliser, emulsifier, sucrose. It has 130% of the sweetness of cooled by mechanical refrigeration used in colour, and containing air. The standard of sucrose. It is important in the manufacture retail outlets and operating usually at tem- identity for ice cream varies by country. For of sugar confectionery, as the presence peratures of between –23 to –26°C (or instance, in the USA, ice cream must contain of 10-15% of invert sugar prevents the –10 to –15°F). (1) (Dipping cabinets warmer.) 10.0% milk fat, 20% total milk solids, at least crystallisation of cane sugar. (2) Used also Ice cream cake – one or more layers of 1.6 lb./gal of food solids, and weigh at least as a humectant in confectionery. Acts like ice cream hardened in cake tins, the sides 4.5 lb./gallon. (14) dextrose in depressing the freezing point of and top being covered with a thin layer of Ice cream, fat free/non-fat – contains less ice cream. (1) It is sometimes used as an ice whipped cream that has been flavoured and than 0.5 grams of total fat per 0.5 cup serv- cream sweetener. sweetened after whipping. Decorations are ing. (US definition, 14) Iodine value (I.V.) – an expression of the then applied. (3) Ice cream, low fat – contains less than 3 degree of unsaturation of an fat. The value re- Ice cream cone – a popular, edible holder grams of total fat per 0.5 cup serving. (US ported is the grams of iodine that reacts with (cone-shaped) for scooped ice cream made definition 14) 100 grams of fat under specified conditions. from a pancake batter. First appeared at the Ice cream, reduced fat – contains a 25% The I.V. represents a measure of unsaturation World’s Fair in St. Louis in 1904. reduction in total fat from the reference ice for most fats and oils encountered in the Ice cream freezer – see Continuous ice cream cream. (US definition, 14) food industry. For this reason, it is often used freezer, Churn. Ice lolly – see Water ice. as a guide in evaluating the stability of fat. Ice cream log – a form of ice cream with a Ices – frozen confections made from fruit Normally, the stability increases as the iodine cylindrical shape and decorated in a fancy juice, sugar and stabiliser with or without ad- value decreases. Hydrogenation lowers the style. (1) ditional fruit acid, colour, flavouring or water, iodine value. Ice cream mix – liquid ice cream preparation and frozen to the consistency of ice cream. Isoelectric point (IEP) – proteins and amino before freezing. It consists of all ingredients of Usually contains 28-30% sugar, 20-25% over- acids carry both negative and positive charges ice cream with the exception of air and some run and no dairy products. (1) on their molecules and are therefore called flavouring materials. (1) Icy texture – an extremely coarse texture amphoteric. At a certain degree of acidity, Ice cream pies – generally a single layer of caused by the presence of large ice crystals. depending on the particular protein or amino ice cream that has been hardened in a pie (1) acid, the substance becomes electronically plate, sometimes with an underlying crust and IDF – the International Dairy Federation. neutral, i.e., the isoelectric point. Proteins are appropriately decorated. (3) Imitation cream – a product that resembles usually least soluble and therefore precipi- Ice cream pudding – an ice cream pudding cream in appearance but doesn’t meet the tated from solution at the IEP. (2) is a fruit ice cream made with an appreciable standards for cream. Usually made from Isoionic – the pH at which an amino acid has amount of egg or egg yolk. other fats than milk fat, and sometimes a net charge of zero. Ice cream sandwich – a slab of ice cream includes non-dairy sources of protein and Isomaltose – two molecules of glucose pressed between cookies, wrapped and carbohydrates. joined 1-6’ alpha, as distinct from maltose in hardened. (1) Imitation ice cream – products which do which the bond is 1-4’ alpha. (2) Ice cream soda – a mixture of carbonated not meet established standards for ice cream, Isomers – these are compounds, usually or- water and scooped ice cream, usually served such as those made from vegetable fat and ganic, with the same molecular form but dif- with some fruit syrup for flavouring. (1) non-fat milk constituents, or consisting entire- ferent structures, e.g., the molecular formula Ice cream tarts – products from vanilla brick ly of non-dairy sources of fat, carbohydrate C2H6O can be either ethanol CH3-CH2-OH cut into eight slices, and again cut in halves and protein. See also Frozen confection. or dimethyl ether CH3-O-CH3. trianglewise. A small dent is made in the Impulse ice cream – ice cream purchased for Isotonic – two solutions are iso-osmotic centre of one triangle and the depression immediate consumption. (isosmotic) when they have the same total filled with some highly coloured fruit; the Intense sweetener – an alternative term for osmotic pressure. (2) second triangle is fitted over this, the sides artificial sweetener. Italian ice – similar to an American-type ice in are smoothed up and the top sprinkled lightly Interfacial tension – the force operating composition although it is less tart, less sweet with bisque crumbs. (3) at the boundary between substances that and is normally flavoured with an extract Ice cream waffles – made in waffle shaped are not soluble in each other. The addition flavouring and served in a semi-hard form. (1) moulds using vanilla ice cream. After harden- of emulsifiers lowers the interfacial tension ing the sides are covered with bisque crumbs. between oil and water allowing it to more Jam – fruit preserve set to a gel by reaction (3) readily form an emulsion. between acid, pectin and added sugar. Ice cream – is a popular frozen dessert pre- Invert sugar – a mixture of glucose and Jelly crystals – preparation of gelatin, sugar, pared from dairy foods, sugar, glucose syrup, fructose (50:50) produced by hydrolysis of citric acid and flavouring , with or without 11 permitted colouring matter. Used to prepare Lactones – a class of flavour compound its activity can create a rancid flavour in dairy jellies or gelatin-type desserts. Part or all of formed in milk fat through a non-oxidative products. the sugar may be replaced by glucose and chemical reaction. (2) Lipids (or lipins) – general term embrac- part or all of the citric acid may be replaced Lactose – the only carbohydrate present in ing fats and oils and waxes, as well as the by tartaric acid or lactic acid. milk, also referred to as milk sugar, sugar of complex compounds, the phosphatides Jelly – a colloidal suspension that has set; may milk, lactobiose, 4.8% of milk. A disaccharide and cerelvosides, i.e., all naturally occurring be made from gelatin, pectin, agar, starch, car- that is hydrolysed by acid or the enzyme, compounds of fatty acids. Also referred to as rageenan, etc. usually flavoured and coloured. lactase. It is used pharmaceutically as a tablet lipides (the term lipoid is obsolete). (2) (2) filler and as a medium for growth of micro- Lipolytic – capable of lipolysis, i.e., splitting fats Joule – official unit for expressing the energy organisms. Ordinary lactose is alpha-lactose forming glycerol and fatty acids. Lipases are value of foods. Usual term is kiloJoule = 1000 (16% of sweetness of sucrose); if crystallised lipolytic enzymes. Joules. This is the preferred term to use in above 93°C, it is changed to the beta form, Litesse® – Litesse® is the commercial name place of calories (see Calorie). 4.2 calories = which is more soluble and sweeter than the for the polydextrose produced by Danisco. 1 Joule alpha form. (2) The crystallisation of lactose See also Polydextrose. produces a defect known as sandiness. Locust bean gum (or carob bean gum) – a kcal – kilocalorie = calorie = 1000 calories. Laevulose (levulose) – alternative name for galactomannan extracted from seeds of the kg – kilogram = 1000 grams. fructose. (2) carob tree grown around the Mediterranean. kJoule – kiloJoule = kJ = 1000 Joules. Latent heat – see Sensible heat. It requires heating to 80°C for complete Kosher – a food that conforms to Jewish Lauric acid – one of the intermediate chain hydration. Commonly used as an ice cream Dietary Laws. saturated fatty acids, CH3(CH2)10COOH. stabiliser. Koumiss (or Koumyss, Coomys) – a Occurs in the triglycerides of coconut oil and Low Joule food – one in which the energy fermented milk traditionally prepared from palmkernel oil and to a lesser extent in palm value is low compared to the standard ver- mare’s milk. oil and butter. sion of food. The use of this term to describe Lecithin – the principal member of a group a food is usually regulated by food laws. Lactase – an enzyme that catalyses the of fatty substances called phospholipins or Low temperature extrusion – extrusion of hydrolysis of lactose (milk sugar) to glucose phospholipids (also phosphatides) which is ice cream with very low temperature, –12 and galactose. the principal emulsifier in naturally secreted to –18°C (–0.4 to 10.5°F), using a special Lactic acid organisms – microorganisms milk and egg yolks. Consists of glycerol, fatty extruder. This extruder, which is either a single where metabolism involves the conversion of acids, phosphoric acid and choline. Helps or twin screw, is a heat exchanger designed lactose to lactic acid. emulsification and prevents bloom; also for high viscosity materials, low temperature Lactic acid – the acid produced by the used as anti-spattering agent in frying fats. products. fermentation of milk sugar, responsible for the Obtained commercially as a by-product acidity of sour milk and precipitation of the in the processing of soya beans, rapeseed, Magma – mixture of sugar syrup and sugar casein curd in cultured dairy product manu- peanuts and corn. (2) These compounds crystals produced during sugar refining. (2) facture. Used as an acidulant (as well as citric can be useful as a “natural” emulsifier, either Maillard reaction – (non-enzymic browning) and tartaric acids) in sugar confectionery, soft added in the isolated form or as one of the the reaction between proteins or amino acids drinks, pickles and sauces. (2) components of such ingredients as egg yolk and sugars which gives a brown coloration. Lactic ice – Japanese ice with minimum 3% solids and buttermilk solids. Malic acid – an organic acid sometimes used milk solids, no minimum milk fat content Linoleic acid – an essential, unsaturated fatty as acidifier in ices and sherbets as an alterna- (the term lactic used here does not imply a acid with 18 carbon atoms and two double tive to citric acid. cultured milk flavour). bonds (a diene). Occurs at low level in milk Malt, malt extract, malt barley – a mixture of Lactitol – a sugar alcohol derived from fat. (2) starch breakdown products containing mainly lactose. It has the same freezing point depres- Lipase – an enzyme occurring naturally in maltose (malt sugar), prepared from barley or sion effect as sucrose, but is only 0.3 times milk that catalyses the hydrolysis of fat to wheat. (2) as sweet as sucrose with no after taste. Can glycerol and fatty acids. Has a low specificity Maltodextrins – partially hydrolysed starch be used in frozen desserts as alternatives to and will attack any triglyceride or long chain usually spray dried. D.E. (dextrose equivalent) sucrose. ester. Present in the intestinal juice and in range from 3 to 20. Used as fillers, bulking Lacto ice cream – this product is a milk sher- many seeds and grains. Sometimes responsi- agents in many foods, low sweetness, bland bet made from cultured sour milk, buttermilk ble for the development of rancidity in stored tasting. or fermented milk. (1) foods. (2) Unless inactivated by pasteurisation, 12 Maltol – starch-derived substance with a Melting characteristics – describes behaviour Milk shake – beverage prepared by mixing fragrant, caramel-like odour and bitter-sweet of ice cream during meltdown. Defect together milk, ice cream and flavouring under taste, used as flavour enhancer. (2) descriptions may include curdiness, foamy, rapid agitation. Freezer-made milk shakes are Maltose (or malt sugar) – disaccharide does not melt and whey leakage. The causes frozen direct from a sweetened mix usually derivative of corn starch composed of two may be lack of aging of the mix, high acid containing between 3.25 and 6.0% milk fat molecules of D-glucose joined by 1,4 links. ingredients, excess stabiliser and emulsifier, and not less than 9-12% milk solids non fat. 33% the sweetness of sucrose. excessive overrun, improper homogenising Milk solids non fat (MSNF) – the term used Mannitol, mannite or manna sugar – an alco- temperature or pressure, poor quality to identify the solids of skim milk. It consists hol formed by hydrogenation of the hexose ingredients. of protein, milk sugar (lactose), minerals and sugar, mannose, when the terminal - CHO Melting point – the temperature at which a water soluble vitamins. High in food value, group is reduced to - CH2OH. Also extracted solid, on being heated, changes into a liquid. is inexpensive and enhances palatability. The commercially from seaweed (Laminaria). (2) The melting point depends on both the lactose adds to the sweetness slightly and the Mannose – a hexose sugar related to glucose chemical composition and crystallographic minerals give a slightly salty taste rounding but of slightly different chemical configuration. nature of the solid. out the flavour. Besides contributing to the (2) Mannose is found in mannitol and many Mesophase – opalescent or transparent liquid flavour, the MSNF contributes to ice cream’s polysaccharides. formed by a mixture of surfactant and water. body and texture. (1) Maple syrup – the heated and condensed Mesophiles – microorganisms that grow best Mineral salts – inorganic compounds which sap of certain varieties of the maple tree. at temperatures between 25 and 40°C (77 include citrates and phosphates. These ingre- Acer saccharinum (USA and Canada). It is and 104°F), usually will not grow at tempera- dients are used in limited amounts to control evaporated either to syrup or finally to sugar. tures below 5°C. (2) protein stability. (1) Contains 62-65% sucrose, 1.5% invert sugar Metabolism – in general, the chemical proc- Molasses (treacle) – the uncrystallisable and characterising flavour compounds. Used esses occurring within an organism which syrup obtained on boiling down raw cane or to provide a distinctive flavour to ice cream. convert nutrients into energy and by-prod- beat sugar. (6) It is sometimes used to impart (2) ucts essential to life. its distinctive flavour to ice cream. Marbling – a special effect in ice cream and Metallic – a flavour defect caused by copper Mono and diglycerides – a mixture of related products where a coloured syrup or contamination and in some cases may be the monoglycerides and diglycerides forms. Most differently coloured product is distributed in result of bacterial action. (1) commonly used commercial ice cream emul- it giving a marbled appearance. Methyl cellulose – a hydrocolloid derived sifier. See Glycerol monostearate (GMS). Marshmallow – a soft sweet made from an from cellulose fibres by reacting with methyl Monoglycerides – a glyceride in which aerated mixture of gelatin or egg albumin chloride. Soluble in cold water and forms a one fatty acid molecule is attached to one with sugar or glucose syrup. Differs from gel on heating. Used as a whipping agent in molecule of glycerol. (6) nougat in containing less glucose and more sorbets and sherbets. Monohydrate – term used to indicate that water. (2) Microcrystalline cellulose (cellulose gel) – a each molecule of a substance is associated Mellorine – term used in US for products physically modified form of cellulose fibre with one molecule of water, e.g., dextrose which are similar to ice cream in which the useful as a bulking or bodying agent in dairy monohydrate. butterfat has been replaced by a suitable products, especially low fat foods. MCC is Mono portions – ice cream product, usually vegetable or animal fat. The vegetable fat useful in maintaining small ice crystals in ice catering products, which are made for only may include coconut, cottonseed, soya bean, cream. Not soluble in water. one person. corn or other plant fat. Must contain at least Milk – is the lacteal secretion of one or Monosaccharide – also monosaccharose, 6.0% fat from one or more specified sources, more healthy cows properly fed and kept, monose. Group name of the simplest sugars, and not less than 3.5% protein of biological except that it must not contain colostrum or including those composed of three carbon value at least equivalent to that of whole milk abnormal constituents. Fat and MSNF level atoms (trioses), 4 (tetroses), 5 (pentoses), e.g., protein. (1) Also known as imitation frozen differs from country to country, in the USA, xylose, 6 (hexoses), e.g., glucose, 7 (heptoses). dessert. milk must contain 3.25% milk fat and 8.25% These simple sugars cannot be hydrolysed Meltdown – term used to describe the milk solids non fat (14). into smaller units under reasonably mild behaviour of ice cream while melting. Milk fat – see also Butterfat. A fat source for conditions. (2) Simplest form of sugar. Important elements include the rate at which ice cream. Gives ice cream its richness in Mother liquor – the residual saturated liquor liquid flows from the portion studied and the flavour, smooth and creamy texture and pro- which remains after the crystallisation of a degree to which shape and surface features vides air cell stability and body. Best source is portion of a liquid or solution. are retained as the ice melts. fresh cream. (1) Mould (mold) – (I) fungi that produces branched filaments, mycelia; reproduce by 13 spores, e.g., penicilium, aspergillus. Used in fudge; and other ice-like mixtures frozen on using only stainless steel equipment to avoid cheese ripening, citric acid manufacture and sticks. (1) the catalysing effect of iron and copper; or antibiotic manufacture. (2) Can grow in high Nut ice cream – ice cream containing pasteurising at high temperatures. (1) sugar ice cream ingredients such as glucose nutmeats, such as almonds, pecans, pistachio syrup, jam, etc. Its growth can be inhibited by nuts or walnuts, with or without additional “Pancake” defect (in ice cream) – a taffy- propionates, sorbic acid and carbon dioxide. flavouring or colour. (1) like deposit composed of the serum of ice (II) A specially shaped receptacle into which Nutrition – the study of foods in relation to cream at the bottom of the package. Similar softened ice cream is placed to harden into the needs of living organisms. (2) to the bleeding defect in ices and sherbets. the shape of the mould. When hardened these so-called pancakes Mousse – a dessert composed of whipped Odour – the property of a substance which are very coarse and unpalatable. Conditions cream of various fat levels, to which colour, affects the sense of smell. favouring this defect are: storage at too high a flavouring and often a setting agent (e.g., gela- Off-flavours – flavour characteristics which temperature, weak body due to an improper tin) have been added. It can be served frozen detract from the appeal of ice cream. These balance of the mix constituents such as a high or unfrozen. Sometimes condensed milk is include stale, rancid, tallowy, acid, bitter, sugar content, low concentration of stabiliser, added to improve consistency. (1) cardboard, cheesey, cooked, feed, flat, salty, particularly carrageenan and low total solids Mouthfeel – the sensation perceived in the storage, etc. content, destabilised milk protein. (1) mouth due to the body and texture of a Oil – a mixture of triglycerides which is liquid p.s.i. – pounds per square inch. A unit of food. at relatively low or room temperatures. In pressure. Musty – a flavour associated with the use of food processing, an oil is a natural or proc- Palmitic acid – a saturated fatty acid. Wax-like mouldy ingredients. essed edible triglyceride which is normally solid. Melting point 64°C. (2), (4), (6) Mycotoxin – a toxin of fungal origin. (2) liquid under the existing climatic conditions. Pantothenic acid – white insoluble solid, Olarine – in USA (some states), the term member of the vitamin B complex. (4) Neapolitan ice cream – two or more distinct used to describe a low fat mellorine-type Parfait – a dessert served in a tall glass with flavours in the same package, usually layered. product. (1) alternating layers of ice cream and crushed or (1) Oleic acid – a long chain monounsaturated syrup fruit. Usually decorated with nuts and New York ice cream – usually plain vanilla fatty acid with total of 18 carbon atoms per whipped cream. (1) with extra colour and may contain extra fat molecule. Found in most fats; high percentage Pasteurisation – the exposure of dairy and eggs. (1) in human fats and butter. By far the most products to a prescribed set of time and Non fat dry milk (NFDM) – also referred to abundant of the unsaturated acids. (2) temperature conditions which will kill patho- as skim milk powder. See also MSNF or Milk Organoleptic evaluation – the process of genic bacteria. Partial sterilisation, especially of solids non fat. (1) evaluating foods using the various senses. Also milk; heating to a temperature sufficiently high Nougat – sweet made from a mixture of referred to as sensory evaluation. (2) to kill bacteria, followed by immediate cooling. gelatin or egg albumin with sugar and glucose Overrun (in ice cream manufacturing) – the (2), (4) syrup and the whole thoroughly aerated. (2) increase in volume of the ice cream over the Pasty body – a defect similar to gummy also Contains less water and air than marshmal- volume of the mix due to the incorporation described as sticky or gluey. Caused by exces- low and so has a firmer texture. of air. The air is usually incorporated during sive use of syrups and certain types of soft Novelties – quiescently frozen dairy confec- the freezing operation. (1) gum, pectin, oat gum. (1) tions and frozen confection. A novelty ice Oxidase – enzyme found in milk. Oxidises Pathogenic – causing disease. (4) cream or frozen confection is a specially compounds by removing hydrogen and add- Pectinase – an enzyme that hydrolyses shaped and usually a low-priced package ing it to oxygen to form water. (2) pectins by converting them to pectic acid; containing an individual serving, the main ap- Oxidation – a chemical reaction in which found in fruits. (6) peal of which consist of its shape, size, colour, oxygen is added or combined with the react- Pectins – occur widely as structural elements or convenience for eating. ing substance. Oxidation of fats eventually in plant tissues. The primary source of com- Novelty (ice cream) – individual portion of results in development of rancidity, which mercial pectin ingredients include citrus peel, quiescently frozen, moulded or extruded is accompanied by objective flavours and apple pomace and pressed sugar beet pulp. dairy and frozen confections, the main appeal odours. (11) Pectin consists of polymers of galactose, of which consists of its shape, size, colour Oxidised flavour – a strong off-flavour arabinose and galacturonic acid. (4) It is used or convenience for eating. Examples include associated with unsaturated fatty acids. Also as an ingredient in the syrups and fruits used candy or chocolate coated ice cream with or referred to as tallowy or cardboard. It may be in making aufaits and rippled effects in ice without sticks, ice cream sandwiches, pop or avoided by using fresh dairy products, cream. It is also an effective stabiliser in sorbets, sherbets, water ices and frozen yogurts, 14 but is not usually used as a stabiliser for ice orbate 80 and sorbitan tristearate is known milks to combat the adverse effects of the cream. (1) as polysorbate 65. A common name for a gut flora and improve the quality of life. In the Peroxide value – a chemical characteristic group of emulsifiers which consist of various ensuing years, evidence has accumulated for that reflects quality of edible oil or fat through types of fatty acids esterified to sorbitol to the effectiveness of microbial supplements indicating the degree of oxidation which has which are attached repeating ethyoxylate in promoting the health of farm animals taken place. units. The predominant polysorbate used in and thereby improving their performance Philadelphia ice cream – see New York ice ice cream is polysorbate 80 - polyethylene (Marriott & Davidson, 1924; Fuller, 1977; cream. (20), sorbitan monooleate. It is very effective Yakult, 1980; Pollman, 1986; Fuller, 1992). Phosphatase – an enzyme which is inacti- in producing dryness and stiffness in ice Propylene glycol alginate (PGA) – a hydro- vated by proper pasteurisation. A test for cream as it exits the freezer, and shape reten- colloid which is a modified form of alginic acid its presence is used to verify that proper tion in the hardened product. Polysorbate 65 extracted from kelp. It is used as a stabiliser in pasteurisation has taken place. (1) (polyethylene (20) sorbitan tristearate) is less many frozen desserts including ice cream. Phosphates – an important group of minerals frequently used, since its functionality is less Propylene glycerol ester – a class of com- which are involved in controlling the stability than that of polysorbate 80. pounds comprised of one or two fatty acid of protein in dairy products. Salts of phos- Polyunsaturates – fatty acids that contain units esterified with propylene glycol. phoric acid, H3PO4, containing the tri-valent two or more cis methylene interrupted dou- Proteases or proteinases – a group of PO43- radical. Phosphate bonds are important ble bonds per fatty acid chain. Linoleic acid is enzymes capable of breaking down the in energy transfer in the body. (2) (6) an example of a polyunsaturated acid. structure of proteins through hydrolysis of Phospholipids – also phosphatides or phos- Popsicle (or ice pop) – a trademark term the peptide linkages. pholipins. Compound lipids which contain used to refer to a group of frozen dessert Proteins – essential constituents of all living phosphoric acid groups and nitrogenous novelties usually water ices frozen quiescently cells; distinguished from fats and carbohy- bases, e.g., lecithins, cephalins. Sometimes without overrun. Contain sugar, stabiliser, citric drates in containing nitrogen (approx. 16%). used as emulsifiers. (2) (4) acid, flavouring and water. (3) All proteins are composed of amino acids Plate heat exchanger (PHE) – equipment Pre-aeration – the incorporation of air into joined together by peptide linkages. (2) used for heating and cooling liquids in which an ice cream mix, by means of an aerator, Proteolysis – the hydrolysis of proteins to the liquid flows between plates exposed on before the mix enters the ice cream freezer. component amino acids or peptide units by the opposite surface to hot or cold materials, This result in a reduction in the size of the air alkali, acid or enzymes. (2) as appropriate. Continuous indirect heating cells and promote their even distribution in Psychotrophic bacteria – bacteria capable and cooling takes place in sections of plates moulded ice cream. of surviving and reproducing at refrigeration clamped together under pressure (sometimes Premium ice cream – common term for high temperatures. called a press). High energy efficiencies can be quality ice cream. Usually characterised by Psychrophilic bacteria – bacteria which has achieved through counterflow design. high fat content and sometimes less overrun optimum growth at refrigeration tempera- Polydextrose – a polymer of dextrose which than conventional ice cream. tures. is only partially metabolised, yielding 1cal/ Press – see Plate heat exchanger. Punch – punch is an ice in which fruit juices gram, a characteristic which makes it a desir- Probiotic – “probiotic” is a word derived have been reinforced with an alcoholic bever- able bulking agent in reduced calorie foods. from the Greek meaning “for life”. It was age. Often rum flavouring (non-alcoholic) Polyglycerol ester – a class of compounds first used in the modern context to describe is used instead of alcohol. (1) Also a liquid comprised of two or more polymerised “organisms which contribute to intestinal mi- beverage containing a variety of fruit juices glycerol units, esterified with one or more crobial balance” by Parker in 1974. Probiotics and sugar. (3) fatty acid units. maintain or enhance the indigenous defense Polymorphism – the property of fatty acids mechanisms in the animal without disturbing Quarg – also known as fromage frais. and fats, that causes them to solidify in differ- normal physiological or biochemical functions. Cultured dairy product obtained by ferment- ent crystal forms. These crystal forms display The definition was later revised to “a live ing milk to a pH of 4.3-4.8 with mixed mild their own melting point, densities, heat of microbial feed supplement which beneficially cheese cultures. The soft-textured yogurt-like fusion, etc. affects the host animal by improving its in- product should have a clean lactic flavour and Polyols – sugar alcohols such as glycerol, testinal microbial balance” (Fuller, 1989). This be mildly acidic. (11) sorbitol, inositol, etc. Contain more than one revised definition stressed the need for the Quiescently frozen – frozen without stirring hydroxy group. (2) probiotic to contain live microorganisms. The or agitation. Polysorbates – used as ice cream emulsifiers concept is not a new one. It dates from the as they give very stiff, dry extrusion. The sorb- beginning of this century when Metchinkoff Rainbow frozen desserts – products made itan monooleate derivative is known as polys- was advocating the consumption of soured by carefully mixing multiple coloured ice 15 creams as they are drawn from the freezers Rheology – the science of behaviour of in the mouth giving a rough, sandy or gritty to give a marbled or rainbow-coloured effect liquids. Study of the deformation and flow of effect. The sandy defect occurs in frozen des- when the product is hardened. (1) matter (4), e.g., elasticity, plasticity, viscosity, etc. serts when dairy ingredients high in lactose Rancid, rancidity – in the dairy industry, an Riboflavin – vitamin B2. Found in most dairy content such as whey solids are utilised at off-flavour formed by the hydrolytic release foods. Range of 0.6-3.0mg per kg. (1) high levels. of short chain fatty acids from milk fat. In Ripples – stabilised sugar syrups, sometimes Sanitary – having an hygienic condition. fats and acids, the term refers to off-flavours containing fruit or confectionery (e.g., choco- Sanitation – refers to the general level of created by the oxidation of unsaturated fatty late, caramel, etc.), in intimate contact with cleanliness in order to preserve one’s health. acids. To avoid confusion, the term should be the ice cream. Sauces – similar to ripples, but added as appropriately qualified, e.g., “oxidative” rancid- Rollo – a trademarked piece of equipment well-defined layers, often on top or bottom, ity or “hydrolytic” rancidity. used for freezing stick novelties. It consists of of a product. Recipe – a listing of the identity and amounts a series of moulds immersed in a cold brine Scoop – see Dipping. (1) Utensil for removing of ingredients used to make a particular tank in a circular configuration with extension standard-sized, ball-shaped portions of ice product. See Formulation. equipment for filling, inserting sticks, removal cream from a container. Recombined dairy products – dairy products of the frozen products and packaging. The Sensible heat – is associated with merely which are prepared by reconstituting dry equipment is produced by Tetra Pak. reducing the temperature of the ice cream dairy products in water, with or without the Rotary ice cream assembly (RIA) – a trade- mix and latent heat is given out when water inclusion of vegetable fat or stored dairy fat marked piece of equipment used for freezing crystallises to ice without a reduction in (butter oil, butter, anhydrous milk fat). stick novelties. It consists of a series of moulds temperature. Refrigerant – the medium used indi- immersed in a cold brine tank in a circular Sensory evaluation – the observation of the rectly to cool, freeze or store dairy products. configuration with extension equipment for characteristics of a food through the direct Ammonia is the most commonly used refrig- filling, inserting sticks, removal of the frozen application of the human senses and an alter- erant in dairy plants while freon and similar products and packaging. The equipment is native term to “organoleptic evaluation”. compounds are the refrigerants of choice in produced by Gram Equipment. Serum albumin – in dairy products, refers to small freezing units, trucks, ice cream cabinets, a component of whey protein. etc. Saccharin (saccharine, glucide) – an intense Serum solids – the solids remaining after Refrigeration – the process of maintaining a sweetener, benzoic sulphamide, 550 times the removal of fat and water from the non cold temperature in a product. The removal as sweet as sucrose. Soluble saccharine is fat solids in ice cream derived from dairy of heat from a substance and therefore is the sodium salt. Used in foods as the soluble ingredients. (9) concerned with heat exchange (i.e., heat sodium salt. Shape retention – the ability of a frozen transfer). The excess heat in the substance Saccharometer – type of hydrometer used dessert product to keep its shape under being cooled (refrigerated) is transferred for determining the concentration of sugar specified conditions. to a cooler substance which itself becomes solutions by determining the specific gravity; Sherbet – a frozen product made from sugar, heated. The dairy industry uses the term to usually graduated to read the percentage of water, colour and flavouring, with or without mean cooling to temperatures below 4°C sugar concentration direct. (2) (4) fruit acid stabiliser and a small amount of milk (40°F), mainly between 4 and –35°C. (40 and Saccharose – see Sucrose. (4) solids added in the form of skim milk, whole –30°F). Salmonellae – Genus of bacteria of family milk, condensed milk or ice cream mix. (1) Retort – see Autoclave. In canning, a large Enterobacterioceae. Common cause of food Shrinkage – a defect in ice cream in which autoclave for heating sealed cans by su- poisoning - destroyed by adequate heating. contents of a filled container lose volume perheated steam under pressure. (4) Types (2) (shrinks) leaving a space at the top and/or of retorts are: agitating, batch, continuous, Salt balance – the relative proportion of salts the sides of the container. Characterised by hydrostatic, etc. in dairy products; important in maintaining a reduction in volume from that occupied by Reverse osmosis – a process for concentrat- protein stability. the product when first packaged. ing milk solids which uses flow across semi- Salt – (I) usually refers to sodium chloride Skim milk – milk from which most or all of permeable membrane to separate colloidal (NaCl), i.e., common salt or table salt. (2) (II) the milk fat has been removed. (12) In the and non-colloidal components. Generally refers to a compound of a metal US, contains less than 0.5% milk fat and at Rework – surplus product, subsequently and a non-metal or negative radical which least 8.25% milk solids non fat. (14) repasteurised and used as a mix ingredient. may result from the reaction between acids Skim milk replacers – products that can be Rhamnose or rhamose – a methyl pentose and bases, e.g., sodium citrate. used as a replacement of the milk solid non sugar. 33% sweetness of sucrose. Formed by Sandy – an undesirable defect in ice cream fat in ice cream. Skim milk replacers available hydrolysis of glycosides. caused by lactose crystals which are detected in liquid condensed form and as powder. 16 Skim milk replacers are concentrated whey Solid fat index – a number giving the propor- Specific gravity (SG) – the ratio of the den- protein products that in the liquid condensed tions of solid to liquid present in a fat at a sity of a substance at the temperature under form have a total solids content of 30% and given temperature. It is a common expression consideration to the density of water at the a protein content of 10%. The powdered ver- for designating the result obtained from temperature of its maximum density (4°C). sions have a protein content between 18% dilato-metric study. Numerically equal to the density in grams and 35%. The protein source is mainly whey Solids non fat (SNF) – usually refers to the per cubic centimeter, but is stated as a pure proteins but some powdered skim milk re- solids of milk, excluding the fat, i.e., protein, number, while the density is stated as mass placers are mixed with 10% to 30% ordinary lactose and salts. (2) per unit volume, e.g., gm/ml. (4) skim milk powder. The lactose level in skim Solids – see Dry substance or Dry solids or Split – frozen ice cream centre surrounded milk replacers is kept at approximately the Total solids. Matter remaining after all mois- by water ice. Split ice is also called shell and same level as that of skim milk powder. ture has been evaporated. core ice in some parts of the world. Slick – see Greasy. Solvent extractable fat (SEF) – measurement Spumoni – a combination of vanilla ice cream, Slimy – see Greasy. of the amount (in percentage) of fat it is chocolate ice cream or mousse, cherries and Smoothies – smoothie-type products origi- possible to extract from an ice cream with tutti frutti ice cream or whipped cream com- nated approximately from 1990 in California. an organic solvent under specified conditions. bined with fruits, arranged in a spumoni cup Although there is no standard of identity The higher the SEF figure, the more destabi- and hardened to serve; sometimes classed a for smoothies, they are typically blended lised fat in the ice cream. parfait. (1) Sometimes used to refer to pack- beverages that have high levels of fruit juices Sorbet – a water ice with a relatively high aged ice cream containing several flavours in and fresh fruit, along with a small amount fruit juice and sugar content, with an over- distinct layers, similar to “Neapolitan”. of yogurt or skim milk. In the US, smoothies run between 50% and 90%. According to Stabilisers – hydrocolloids that control the have a fresh, healthy, natural image. standard of identity for sorbet in Europe, mobility of water in foods, by thickening or Snowy texture – see Fluffy. A flaky open sorbet should contain minimum 35% of single gelling. They affect the final texture of foods texture often associated with high overrun strength fruit juice or equivalent, except for by increasing the viscosity. In ice cream, their and/or large air cells. citrus fruits where requirement is minimum major function is to control the growth of ice Sodium alginate – see Alginates. A vegetable, 15% single strength citrus fruit juice. The high and sugar crystals. seaweed-derived stabiliser used in ice cream. fruit juice content imparts a high flavour level. Starch (or amylum) – vegetable carbohydrate (1) (1) occurring in granular form in the organs Sodium carboxymethyl cellulose – see Sorbitan ester – a class of compounds, used of certain plants and corresponding to a Carboxymethyl cellulose. as emulsifiers, resulting from the esterification polymer composed almost exclusively of Sodium caseinate – the sodium salt of casein, of sorbitan with one or more fatty acids. alpha-D-glucose groups. (5) Starch is a white, the predominant protein in milk sometimes Sorbitol – a sugar alcohol formed by the tasteless, insoluble powder, which on hy- used to supplement the dairy ingredients of reduction of D-glucose. It is 60% as sweet as drolysis (with acid or enzymes) initially gives ice cream. sucrose. Sorbitol occurs naturally in plum, ap- dextrines, glucose syrup, and finally glucose. Sodium citrate – see Citrates. ricot, cherry and apple. It is readily soluble in All starches usually are mixtures of amylose Sodium hexametaphosphate – a mineral salt water. Its effect on freezing point is twice that and amylopectin. which when used in liquid dairy products can of sucrose. Insulin is not used to metabolise Stearate – salt or ester of stearic acid. (4) increase fat stability. (1) sorbitol. Stearic acid – melting point 69°C (156°F). A Sodium tetrapyrophosphate – a mineral salt Soufflé – a sherbet containing egg yolk or long-chain saturated fatty acid with a total of which when used in liquid dairy products can whole eggs. (1) 18 carbon atoms/molecule. Present in most increase fat stability. Sour cream – pasteurised cream that is acidi- animal and vegetable fats. Soft serve – is a term used to describe a fied by lactic acid-producing bacteria. Sour Sterilisation – process of killing or removing complete category of ice creams and frozen cream contains not less than 18% milk fat. all microorganisms present in a food. desserts. Soft serve products are frozen and (US definition, 14) Sticky body – see Gummy body. Caused by dispensed direct from the freezer to the cus- Sour flavour (in ice cream) – see also Acid excessive use of ingredients such as glucose tomer. The products are normally dispensed flavour. Caused by the presence of an exces- syrup or sugar-based syrups and certain types into either cups or cones. sive amount of lactic acid produced by the of gum. Characterised by the product sticking Soggy body – (opposite to fluffy or snowy growth of lactic acid bacteria. (1) to the spoon rather than dipping clean, and in ice cream.) Associated with a low overrun Soya protein – a protein extracted from soya presenting a gummy character in the mouth. (especially if the total solids content is high). beans. It is often utilised in non-dairy frozen Stiffness – the degree of rigidity exhibited by Ice cream is dense and wet in appearance, desserts. (1) ice cream. usually during melting. 17 Storage off-flavour – stale off-flavour pos- such as saccharin, sucralose and aspartame. Tofutti – a registered trademark which refers sibly absorbed from the surrounding air in (III) Various other chemicals such as glycerine in many countries to a non-dairy frozen des- the hardening room, may result because of and glycine (70% as sweet as sucrose). sert containing tofu made in the US. chemical changes and is particularly objec- Syneresis – separation of a clear liquid from a Total solids – the amount of material remain- tionable. (1) colloidal system. ing after all the moisture has been removed Sucralose – a high intensity sweetener that is or driven off. 600 times sweeter than sucrose. Tagatose – a naturally occurring multipurpose Tragacanth – a gum obtained from shrubs of Sucrose – the most commonly used low calorie bulk sweetener derived from the genus Astragalus. Used as an emulsifying sweetener in ice cream. Cane sugar or beet lactose. It has less than half the calories of agent in pharmaceutical preparations and as sugar, saccharose (common or table sugar). sucrose, sweetness around 0.9 and a freezing a thickener (also used in mayonnaise). (2) Disaccharide of glucose and fructose. White, point depression factor of 1.9. Sometimes used as a stabiliser in sherbets. (1) sweet, crystalline solids. Melting point 160- Tallowy off-flavour – a term sometimes used Rarely used in ice cream. 186°C (320-367°F). Found in sugar cane to describe oxidised flavours. Trans fatty acids (TFA) – are naturally sugar, beet and maple tree syrup. Refined Tartaric acid – a dibasic organic acid occurring at low levels in some foods, such sugar is 99.9% pure. Crude brown sugar is (dihydroxy succinic acid). A white soluble, as in meats and milk. However, most TFAs 97% pure. (2) (4) See also Cane sugar. crystalline solid. Melting point 170°C/338°F. are formed during the process of partial Sugar – in general, any sweet soluble Occurs in fruits, the chief source is grapes; hydrogenation used during the conversion monosaccharide or disaccharide (simple used in preparing lemonade, added to jams of vegetable oils to margarine and vegetable carbohydrates, e.g., dextrose, lactose, maltose, (to increase acidity), in baking powder, and shortenings. During this process, the naturally fructose). Does not include artificial sweeten- effervescent “health salts”. (2) (4) occurring unsaturated fatty acids are partially ing agents such as cyclamate, saccharin or Taste – includes the most important hydrogenated, resulting in a decrease in aspartame. When unqualified usually refers to characteristic of ice cream - flavour - as well polyunsaturated fatty acids, increase in mono sucrose or table sugar. (2) (4) as mouthfeel, body and texture. (1) In the unsaturated and a slight increase in saturated Sulphonated alcohols – wetting agents com- pure sense, refers to sensory perception fatty acids. Isomerisation of cis to trans forms monly used in washing/rinsing. initiating in the mouth - sweet, sour, salty, can occur during this process. Unsaturated Sundae – a portion of ice cream over which bitter. Sometimes more broadly used to fatty acids naturally exist in cis or trans con- one or more dressings of syrups, fruits, nuts describe the overall sensory characteristics of figurations. Fatty acids in the cis configuration or other toppings are poured. (3) a product. are liquid at room temperature. However, Super premium – ice cream made from high Temperature – a measure of the degree of fatty acids in the trans configuration increase quality ingredients, characterised by a high heat in a body, as measured by a thermom- the melting point of the product. fat content, high total solids and a very low eter. More technically it is a measure of the Triglycerides, triacylglycerides – see overrun (20-60%). kinetic energy of the molecules, atoms or ions Glycerides. Surface tension – is a force resulting from of which matter is composed. Measured using Trans unsaturated – an isomer in which an attraction between surface molecules of Celsius, Fahrenheit, Absolute, or Kelvin scales. hydrogen bonded to carbon atoms attached a liquid that gives surface film-like properties. (4) (6) by a double bond are on opposite sides of a The greater the attraction between the Texture – refers to the touch or mouthfeel, double bond. molecules, the higher the surface tension. or the degree of smoothness. (1) Tutti Frutti – ice cream coloured light pink Unit of measurement is the dyne. Emulsifiers Thickened cream – is cream thickened to a (usually) and containing a mixture of pre- decrease the surface tension of liquids. (1) spoonable consistency usually with gelatin or pared fruits such as cherries, pineapple, raisins Surfactant, surface active agent – substance alginate (in Australia). (7) and nuts. (From the Italian “all fruit”). that lowers the surface tension. Aids wetting Thickener – a material that increases the of powders, e.g., detergents, mono and diglyc- viscosity of a liquid. UHT (ultra high temperature) – a form erides, polyethylene derivatives, Thixotropy – a rheological term defined as of pasteurisation using temperatures in the lecithin, emulsifiers. (2) Materials which have a the increase in fluidity (or decrease of viscos- range of 135 to 140°C (275-285°F) for a strong influence on the surface or interfacial ity) with increased stirring (rate of shear), also few seconds. The product is often packaged tension of liquids and air. referred to as “shear thinning”. aseptically to maximise shelf life and stored at Sweeteners or sweetening agents – these Tiramisu – Italian dessert made with the ambient temperature. This form of pasteurisa- fall into three groups: (I) Sugars, such as Italian sweet wine Marsala and Mascapone tion extends the shelf life for products not sucrose (100%), fructose (173%), glucose cheese. packaged aseptically. (74%), maltose (35%) and lactose (16%). (II) Tofu – a curd mass consisting of coagulated Ultrafiltration – the process of concentrating Synthetic (artificial) non-nutritive sweeteners, soya protein which is a food staple. milk solids by passing a fluid dairy product 18 through a membrane that separates the and whose absence results in deficiency Whey protein – that proportion of the milk components on the basis of their particle size. diseases. Ice cream is a good source of vita- protein system which is not coagulated by Unclean off-flavour – a flavour defect result- mins such as vitamin A, thiamine (vitamin B1), the manufacture of cheese, or casein and ing from the use of poor quality or spoiled riboflavin (vitamin B2), vitamin B6 and niacin. which therefore remains in the whey when it ingredients, absorbed from an unclean envi- Volatility – the degree to which liquids va- is separated from the curd. ronment, or from the use of ice cream mix porise under any given set of conditions. The Whey solids – the dried solids of whey used that has undergone microbiological spoilage. greater the rate of evaporation, the greater as a low cost source of milk solids non fat Unnatural flavour (in ice cream) – a defect the volatility. (MSNF) in ice cream. They are often used in found when the flavour of the product is Votator – scraped surface heat exchanger. economy ice cream. Usually whey solids are one not associated with the flavour declared. not used at levels of over 25% of the MSNF Usually caused by the use of imitation or Waffle – consumed with ice cream and syrup in ice cream to avoid any problems possibly synthetic flavouring material. Medicinal flavour such as maple syrup and/or butter. A flour- caused by its high lactose content or flavour in cherry flavoured products is an example. based batter baked between heated plates profile. Sweet whey has a pH of 5.9 to 6.3. Unsaturation – the property a fatty acid (e.g., that impart a characteristic grid pattern. Acid whey has a pH of 4.3-4.6. (1) in fat, oil or mono-diglycerides) if the hydro- Warm eating – a term to describe the sensa- Wheying-off – the drainage of whey or carbon chain of the fatty acid contains one or tion on the palate when a frozen dessert is serum from ice cream mix or ice cream, usu- more double bonds between carbon atoms. consumed. Pleasant, not too cold or refresh- ally caused by instability in the protein system. ing as experienced with cold eating. See also Whipped cream – cream with a fat content Vacreation – a process for the pasteurisation Cold eating. between 30% and 40% that is aerated by of ice cream mixes by heat treatment under Water ice – frozen desserts composed of either mechanical whipping or by the release reduced pressure (1-3 seconds, at 90°C sugar(s), fruit solids or fruit juice usually fla- of a compressed gas. or 194°F). Also assists in removing volatile voured, stabilised, coloured and acidified with flavours. Extensively used to pasteurise cream. food acids (except for chocolate, etc.) (1) Xanthan gum – a high molecular weight (1) Water soluble gums – see Stabilisers. polysccaride gum produced by a pure-culture Vanilla – a flavouring extracted from the fer- Weak body – an undesirable defect in ice fermentation of a carbohydrate by a bacteria mented fruit of one or more varieties of an cream due to a low total solids content called Xanthomonas campestris. Functions orchid, Vanilla planifolia. It is the most popular combined with insufficient stabilisation and include: thickening, stabilising, emulsifying flavour for ice cream. The principal flavour- results in a thin mix - a mix of weak consist- and foaming. Xanthan gum can be used as a ing component is vanillin. The flavouring is ency. Also lacks firmness or chewiness and is stabiliser in ice cream. available as pure vanilla (true), reinforced accompanied by rapid melting. Xylose – a five-carbon sugar (pentose). vanilla with vanillin (compound), and imitation Wetting agent – a substance that lowers the Found in plant tissues often as complex (artificial or synthetic vanillin). surface tension of a liquid, e.g., detergent. (4) polysaccharides, i.e., xylan, pentosans, etc., Vegetable fat – includes purified and proc- Surfactant. 40% sweetness of sucrose. (2), (6) essed edible fats from coconut, cottonseed, Whey – the portion of dairy products Xylitol – a sugar alcohol made from xylan soya bean, corn and other plants. When mak- remaining after removal of the casein from hemicellulose sources such as birch and ing imitation ice cream vegetable fat is usually dairy products. Composed of mostly water, other hardwoods. The hemicellulose is hydrogenated. lactose, whey proteins and minerals. Whey is hydrolysed to produce D-xylose, which is Viscosity – a measure of the resistance of a removed in cheese making. then hydrogenated to produce xylitol. Xylitol liquid to flow. In ice cream mixes, a certain Whey leakage defect (in ice cream) – ob- is also widely found in nature, in fruits and viscosity is essential for whipping and reten- served during the melting of ice cream when vegetables, and indeed the human body itself tion of air. Ice cream mix ranges in viscosity the mix is of poor quality or if the mix is produces xylitol. Xylitol is the sweetest of all from about 50 to 300 cps. (1) improperly balanced or stabilised. (1) polyols, with a sweetness equal to that of su- Vitaline – a trademarked piece of equipment Whey protein concentrate – an ingredient crose, and in crystalline form it has a pleasant used for freezing stick novelties. It consists derived from whey in which the level of whey cooling effect, which is far more pronounced of a series of moulds on a continuous chain protein has been increased by the removal than that of sorbitol. It has a freezing point immersed in a cold brine tank in a linear of lactose and minerals by a process such as depression factor of 2.25. configuration with extension equipment for ultrafiltration or reverse osmosis. filling, inserting sticks, coating, removal of the Whey protein isolate – a material consisting Yeast – unicellular microorganism of the frozen product and packaging. of one or more specific proteins recovered fungi group. Useful in brewing, baking and Vitamin – essential dietary factors that are from whey. winemaking. Also in production of fermented required by an organism in small amounts milk liquors like koumis, kefir. Yeast can spoil 19 ice cream fruit and syrup ingredients. Most REFERENCES yeast is destroyed by heating to over 60°C 1. Arbuckle, “Ice Cream” 1986, 4th Edition. (140°F). 2. Dictionary of Nutrition and Food Yeast flavour (in ice cream) – a defect Technology, by A.E. Bender. caused by use of syrup that has begun to 3. Dairy Handbook and Dictionary, J.H. ferment. (1) Due to the activity of yeast, or Frandsen (1958). any other ingredient in which significant yeast 4. A Dictionary of Science, by E.B. Uvarov, activity has occurred. Dr. Chapman and A. Isaacs. Yogurt (yoghurt) – a name of Turkish 5. International Standardization of Terms and origin for a fermented milk of the lactic Definitions Associated with Starch, Die Starke. acid type. Cultures used in making yogurt 6. Hack’s Chemical Dictionary, by J. Grant. usually contain Streptococcus thermophilus 7. Australian Food Standards Code, July 1992, and Lactobacillus bulgaricus and sometimes National Food Authority. Lactobacillus bifidus. (10) 8. “Ice Cream”, by K.A. Hyde and J. Rothwell. 9. Commercial Ice Cream and Other Frozen Zabaglione – dessert cream mousse, consist- Desserts by Philip G. Keeney, Churchill ing of egg yolks, white wine or marsala and Livingston, 1973. sugar, which are whisked together in the top 10. Modern Dairy Products, by L.M. Lampert of a double boiler over boiling water until (1975). thick and foamy. 11. The Technology of Dairy Products, by R. Zahn cup – a device for measuring liquid Early (1992). dairy product viscosity. It consists of a round 12. Ice Cream Course Notes, Germantown. bottom cup with an aperture of variable 13. Dairy Handbook, Alfa Laval. standardised size at the bottom. Viscosity is 14. US Code of Federal Regulations, 21 expressed as the time (usually in seconds) (1996). required for the liquid being tested to drain from the cup at a specified temperature. The device is available with aperatures of several sizes, identified by number - Zahn No. 1, Zahn No. 2, etc. The information contained in this publication is based on our own research and development work and is to the best of our knowledge reliable. Users should, however, conduct their own test to determine the suitability of our products for their own specific purposes. Statements contained herein should not be considered as a warranty of any kind, expressed or implied, and no liability is accepted for the infringement of any patents. 11.03 Danisco A/S Edwin Rahrs Vej 38 DK-8220 Brabrand, Denmark Telephone: +45 89 43 50 00 Telefax: +45 86 25 10 77 [email protected] www.danisco.com