Dairy Processing - December 2021 - 38

FORMULATIONS
as the US economy opens up and restaurants and foodservice
compete with grocery stores for ice cream sales. "
In 2020, ice cream makers in the US churned out just
over one billion gallons of hard ice cream, up 6% from 2019,
according to US Department of Agriculture (USDA) data. In
the first five months of 2021, hard ice cream production was
running 4% ahead of 2020 levels.
QUALITY CONSIDERATIONS
The number-one variable for industrial ice cream
manufacturers to manage is how the product responds to
temperature variations. This includes during production,
initial freeze, distribution, at retail and even in and out of
the consumer's freezer. The eggs used by Häagen-Dazs not
only contribute richness, they also function as an emulsifier,
keeping the butterfat suspended in the water component of
the milk and cream, even when the product melts.
" There are multiple factors that can affect an emulsion's
stability, such as temperature, mixing speed and time, and
more, " said Elisa Maloberti, manager, partner innovation and
food safety, American Egg Board, Chicago. " In ice cream,
eggs help promote a smoother texture and ensure the ice
cream does not melt rapidly after serving. Eggs also help
improve freeze/thaw stability, an important quality for ice
cream, as well as sorbets, milkshakes, frozen mousse and
frozen yogurt. "
Egg yolks, in particular, are excellent emulsifiers in ice
cream due to their concentrated lecithin content. Lecithin is
an amphiphilic compound, meaning it attracts both water and
38 DEC 2021 | DAIRYPROCESSING.COM
Manufacturers have to manage how product responds to
temperature variations.
fat. While it's inherent to egg yolk, it can also be derived from
sunflowers and soy, with the latter being the most common
form used as an ingredient in ice cream. (Remember, it's in
Häagen-Dazs's dulce de leche flavor.)
While eggs do a great job in simple systems, they may not
be enough in ice creams loaded with complex inclusions and
variegates, pumped up with protein, made without sugar or
designed to be low in fat (and thus higher in water). That's
where emulsifying and stabilizing systems come into play.
Lecithin is often part of the system; however, not all
lecithins are created equal. Champaign, Ill.-based Clarkson
Specialty Lecithins uses US-origin organic soy lecithin
and fully traceable non-GMO soy and sunflower lecithin
to produce ingredients for the most demanding food
manufacturers.
" With the USDA-National Organic Program recently
revoking the self-certification privilege of manufacturers and
exporters in India, where many lecithins come from, it is
very important for brands in the natural and organic space to
understand how lecithins differ, " said Ken Dallmier, president
and chief operating officer. " US-origin lecithin means that the
manufacturer and the consumer can rely on the food safety,
quality control and valid certification of the product. Lecithin
imported from foreign suppliers is less likely to pass US
food safety laws and quality control standards. The USDA
organic seal requires verification of organic production and
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Dairy Processing - December 2021

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