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Weight Losses of Packaged Ice Cream and Mellorine-Type Products During Storage

Departments of Dairying and Mathematics, Oklahoma A & M College, Stillwater

ABSTRACT

The purpose of this study was to obtain information as to (a) possible correlation between the weight loss of packaged frozen desserts, volume loss, and organoleptic scores of the product during storage, (b) factors that affect the amount of weight lost during storage, and (c) an evaluation of the relative importance of these factors. Six different types of fat were used in a mix containing 12% fat, 10% m.s.n.f., 15% sucrose, 0.3% gelatin, and 0.05% emulsifier. Fresh condensed skimmilk supplied the major source of the m.s.n.f. Both a batch and Vogt continuous freezer were used. Editor.

Research workers are continually looking for ways to lengthen the storage life of frozen dessert products. At present, ice cream and other frozen desserts must be moved into retail channels in a relatively short time in order to avoid flavor and body defects. One of the more serious defects of frozen desserts is volume loss, often termed shrinkage.