Chocolate Ice Creams

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Question 2: Explain the rheological properties of ice creams of different brands available in the market (at least four examples)
Answer: 1. Chocolate ice cream Quart (Baskin Robins)
Composition: Cream, Non-fat Milk, Sugar, Corn Syrup, Chocolate Liquor and Cocoa processed with alkali, Whey Powder, Emulsifier/Stabilizer Blend (Cellulose Gum, Mono and Diglycerides, Guar Gum, Carrageenan, Polysorbate 80).
Rheological properties: Extra rich, creamy, not crystalized and icy structure but smooth cream sticky texture which maintains its consistency and firmness at room temperature for about 10 – 15 minutes after which it begins to melt and flow, the ice cream has a shiny oil like sheen once it begins to melt and it slides easily along the surface
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Super premium ice cream made with rich Belgian chocolate – 80ml stick (Amul Epic)

Composition: Inner layer – ice cream (67%): milk solids, sugar, liquid glucose, cocoa solids, cocoa butter, permitted emulsifiers, and stabilizers. Outer layer – (33%): sugar, edible vegetable oils, cocoa solids, cocoa butter, milk solids, almond, permitted emulsifiers.
Rheological properties: at 16% milk fat one of the creamiest ice cream with rich taste, less aeration, it’s extremely dense with slight brittleness when it is extremely cooled but at room temperature it is sticky, creamy and soft at the inner layer. The outer layer at cold temperature conditions has very high viscosity and good adherence, firmness along with easy fracturability. The outer layer has shiny oil like sheen once it is brought out to room temperature and maintains its hard stiff shape and good adherence for a few minutes but might quickly begin melting even at room temperature and will have very low viscosity and adherence.
Nutritional facts: per 100g calories 400
Total fat 30.9g, saturated fat 20.7g, Trans fat 0.5g, calcium 133mg
Protein 4.2g, total carbohydrate 10.7g, added sugar
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Double chocolate premium ice cream 125ml (London Dairy):

Composition: Reconstituted Skimmed milk & milk fat( from cow’s milk), sugar, chocolate flakes(7%), sugar, cocoa mass, milk fat(from cow’s milk, cocoa butter, emulsifier soya lecithin(E322) & natural vanilla flavour, glucose syrup, cocoa powder, cocoa mass, emulsifiers (veg) propane 1,3 Diol esters of fatty acids (E477) and mono and di glycerides of fatty acid (E471) – from rape seed and palm oil, stabilizers(veg) locust bean gum (E410) & guar gum (E412), nature identical vanilla flavour, natural colour caramel E150(d).
Rheological properties: forms slightly crystallized texture freezing temperatures and don’t have oil like sheen during this condition. It has a slight brittle and chewy nature with adherence. Maintains its consistency for longer time once brought to room temperature conditions. Once it begins melting it becomes slightly more viscous along with development of a slightly oil like sheen and stickiness.
Nutritional facts: serving per size calories 161/674 kJ, calories from fat 73
Total fat 8g, saturated fat 5g, trans fat 0g, cholesterol 20mg, sodium 60mg, total carbohydrate 19g, dietary fibre 0g, sugars 17g, proteins 3g, vitamin A 4%, calcium 11%, vitamin C
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