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Some Factors Influencing Fat Content in Ice Cream Mix and the Corresponding Finished Ice Cream as Determined by the Mojonnier Method

Sealtest System Laboratories, Inc., Baltimore, Md.

ABSTRACT

The largest contributing factor to variation in the fat content of ice cream mix and the finished ice cream is improper handling of the ice cream samples whereby a fat and solid separation takes place during melting making it impossible to get a representative sample for analysis.

Violent or continued agitation of the ice cream mix results in a concentration of fat and solids in the top layer of the mix and a reduction in the lower layer. The accumulated foam layer should be stirred into the ice cream mix and the agitation stopped just before drawing the mix to the freezers.

Condensation of moisture in the standardized ice cream mix and in the ice cream during freezing causes a fat reduction especially when the relative humidity is high, and when the frozen ice cream is delivered from the freezers to metal hoppers.

The adding of color and flavor at the freezers causes a definite fat reduction which may be calculated.