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Tag: Dessert

Ice cream and frozen custard

An ice cream, according to the FDA guidelines may contain one or more of the optional caseinates, some optional hydrolyzed milk proteins and suitable nonmilk ingredients. They must contain 10 % milkfat, 20 % milk solids, and must meet specific fat and calorie guidelines for labeling as reduced, light, and lowfat. Other food fats are excluded, except the ones that might be part of the flavoring. The sweeteners are to be safe and suitable. Ice cream must not weigh less than 4.5 pounds per gallon.

Frozen custard should have only 1.12% to 1.4% egg yolk solids by weight, and both ice cream and frozen custard may contain other optional dairy ingredients such as dried cream, plastic cream, butter, milk, concentrated or evaporated milk, condensed milk, part-skim milk, skim milk, sweet cream buttermilk, and so on.

Mellorine

Mellorine should contain a minimum of 1.6 pounds of total solids to the gallon, according to the FDA guidelines, and must weigh no less than 4.5 pounds to every gallon. Minimum amount of fat is 6 % and that of protein 2.7 % with protein efficiency ratios (PER) equal to that of whole milk by weight. Minimum required percentage of fat is 4.8 % and the protein content cannot be less than 2.2 percent, to be provided by milk solids. They can be fortified with 40 international units (IU) of Vitamin A per gram of fat. Each of the ingredients should be declared on the label.

Sherbet

According to the FDA definitions, Sherbet is a food produced by freezing a pasteurized mix of dairy ingredients while stirring which may also contain one or more optional caseinates as well as other suitable nonmilk-derived ingredients. Sherbets are sweetened with nutritive carbohydrate sweeteners, and contain added fruit ingredients.

The minimum weight per gallon of sherbet is set at 6 pounds per gallon with a milkfat content of no less than 1 % but not to exceed 2 %. The total milk or milk-derived solids content must not be less than 2 % or more than 5 % by weight. Sherbet containing a fruit ingredient must have titratable acidity of at least 0.35 percent.