Tharp & Young on Ice Cream

Dairy Foods, May, 2001

Q What are the optimum levels of particulate inclusions and variegating sauces for addition to ice cream?

A The optimum level of any combination of nut, fruit, candy, cookie or cake bit and sauce is determined by what you are trying to achieve in the finished ice cream. It is important to deliver a product that meets or exceeds consumer expectations. This normally includes visual, body, texture and flavor elements. If a single scoop or serving of ice cream does not meet "the flavor promise," you have under- or over-delivered and modification of use rates should be considered. In lieu of any specific marketing or cost directives, 10% total particulate inclusions and 15% variegating sauce (based on the weight of the ice cream) are good places to start. Care is necessary, as recommended use rates refer sometimes to finished volume and sometimes to volume of ice cream. When items are added singularly or in combination to ice cream, actual use rates based on total weight of the finished food go down. Also, inclusion size and integrity can affect freeze-thaw performance. Remember, adding more inclusions may not necessarily help the market positioning of the finished ice cream.

Q When adding inclusions, what factors must be considered to ensure a high-quality, consumer-acceptable finished product?

A It is very important to consider the flavor of the base ice cream. Factors such as sweetness, quality and identity of added flavor all impact final flavor delivery when inclusions are added. And, because most inclusions and sauces are heavier than the ice cream, adjustment to meet finished product target weights must be considered. That may mean increasing overrun of the ice cream. Thus, all the quality elements in the base ice cream that are impacted by overrun become critical factors to understand and control. It's also important to consider other factors such as where, how and under what conditions the inclusions are used. Flow characteristics of variegating sauces and how they are injected impact finished product appearance, flavor and freeze-thaw performance. The design and capability of the equipment doing the injecting is also important. Additionally, the temperature of both inclusion and ice cream at point of injection are important to ensure the proper amount, pattern and integrity of inclusions and ice cream. Impact on hardening times is a key concern. Once inclusions are added, key concerns include visual appeal, flavor quality, eating quality of inclusions, shelflife, heat shock impact and potential flavor loss. Finally, since most inclusions are more expensive than ice cream it's important to balance marketing needs with final product costs.

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