LEAST COST FORMULATION FOR ICE CREAM AND FROZEN DESSERTS

LEAST COST FORMULATION FOR ICE CREAM AND FROZEN DESSERTS free pdf ebook was written by This Computer on February 18, 2009 consist of 7 page(s). The pdf file is provided by www.idfa.org and available on pdfpedia since July 16, 2012.

1 least cost formulation for ice cream and frozen desserts dr. bruce w. tharp tharp’s..retention. melting rate 90 80 70 % melted stiffness (g) 350 60 aa dd ee 50 40 30 20 10 0 30 60 90 time (minutes) dd, ee smoother, creamier than aa 13 conclusion • compositional...

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LEAST COST FORMULATION FOR ICE CREAM AND FROZEN DESSERTS pdf




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LEAST COST FORMULATION FOR ICE CREAM AND FROZEN DESSERTS - page 1
1 LEAST COST FORMULATION FOR ICE CREAM AND FROZEN DESSERTS Dr. Bruce W. Tharp Tharp’s Food Technology 175 Strafford Avenue Wayne, PA 19087 610-975-4424 bruce@tharp.com web site: www.brucetharp.com IICA Ice Cream Technology Conference March, 2006 Copyright 20069 Tharp’s Food Technology All rights reserved 2 OVERVIEW Basic concepts Upscale ice cream Minimum fat ice cream Frozen dairy desserts
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LEAST COST FORMULATION FOR ICE CREAM AND FROZEN DESSERTS - page 2
3 BASIC CONCEPTS Expand use of bulking agents – e.g., MDX. Modify sweetener (limited by unusual sweetener cost relationships) Use low sweetener cost associated with some high intensity sweeteners. Leave the standard of identity behind. BASIC CONCEPTS – INGREDIENT COSTS USED Cost ($/lb) 1.38 0.88 0.18 0.30 0.263 0.289 0.35 11.00 Change in traditional balance re sweetener costs 4 Fat MSNF Whey Solids Sucrose CSS (36 DE) HFCS 42 MDX (10 DE) HIS* Mid '07 0.35 0.16 018 Limits cost-saving opportunity re sweetener management *HIS – aspartame/ acesulfame K 50/50
LEAST COST FORMULATION FOR ICE CREAM AND FROZEN DESSERTS - page 3
COST SAVING OPPORTUNITIES 5 14% FAT ALTERNATIVES 6
LEAST COST FORMULATION FOR ICE CREAM AND FROZEN DESSERTS - page 4
10% FAT ALTERNATIVES 7 10% FAT+ HIS ALTERNATIVES 8
LEAST COST FORMULATION FOR ICE CREAM AND FROZEN DESSERTS - page 5
10% FAT+ HIS ALTERNATIVES FORMER SWEETENER COSTS 9 FROZEN DAIRY DESSERT ALTERNATIVES Milk Protein Blend: 10 Selected whey proteins from IDI (Procream 151FD)
LEAST COST FORMULATION FOR ICE CREAM AND FROZEN DESSERTS - page 6
FROZEN DAIRY DESSERT ALTERNATIVES Protein blend provides enhanced control over water mobility. STIFFNESS @ 21.0 F +/- 0.3 F 450 400 350 11 Stiffness (g) 300 250 200 150 100 50 0 AA DD EE FROZEN DAIRY DESSERT ALTERNATIVES Protein blend provides slower melting rate, greater shape retention. MELTING RATE 90 80 70 12 % Melted 60 50 40 30 20 10 0 30 60 90 AA DD EE Time (minutes) DD, EE smoother, creamier than AA
LEAST COST FORMULATION FOR ICE CREAM AND FROZEN DESSERTS - page 7
13 CONCLUSION Compositional cost saving opportunities exist. Important to consider effects on key ice cream qualities. I hope this presentation will be helpful in considering the possibilities involved.
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