ICE-CREAM & FROZEN DESSERTS

Module 2. Definitions, classification and composition of ice cream and other frozen desserts (as per FSSAI)

Lesson 4
CLASSIFICATION OF ICE CREAM –II, SHERBETS AND ICES, MOUSSES, GELATO, BISQUE, CUSTARDS, CASSATTA,VARIEGATED ICE CREAM, NOVELTIES, ETC

4.1 Introduction

The word 'novelty' conveys the qualities of freshness, uniqueness and cleverness in creation and marketing. Novelties have included quiescently frozen bars, special combination of ice cream with flavors and confections, cup items, and fancy molded items. They can be made of many types of frozen desserts, including ice cream with various fat contents, frozen yogurt, sherbet, puddings, tofu, sorbet, gelatin and fruit ices. To these are added chocolate, candies, baked items such as wafers and cakes and numerous kinds of fruits.

4.1.1 Federal (US) specification for different types of ice cream

EE-I-116 Most types are subdivided by grade or by class. Although the types are listed below

a. Type I--Ice cream, regular, vanilla.

Grade1--General, 10.0 percent fat (minimum).

Grade2--Premium, 14.0 percent fat (min).

Grade3--Intermediate, 12.0 percent fat (min).

b. Type II--Ice cream, regular, chocolate, fruit, nuts or other bulky flavours.

Grade1--General, 8.0 percent fat (min).

Grade2--Premium, 12.0 percent fat (min).

Grade3--Intermediate, 10.0 percent fat (min).

c. Type III--Ice milk, regular.

d. Type IV--Sherbet, regular.

e. Type V--Water ice.

f. Type VI--Novelties.

Class 1--Coated ice cream bar.

Class 2--Ice bar confection.

Class3--Sherbet/ice cream bar confection.

Class 4--Frozen fudge bar confection.

Class 5--Ice cream sandwich.

Class 6--Ice cream cone (preformed).

g. Type VII--Mellorine and mellorine types, vanilla.

Class1--General, 10.0 percent fat (min).

Class2--Premium, 14.0 percent fat (min).

Class3--Intermediate, 12.0 percent fat (min).

h. Type VIII--Mellorine and mellorine types, chocolate, fruit, nuts, or other bulky flavours.

Class1--General, 8.0 percent fat (min).

Class2--Premium, 12.0 percent fat (min).

Class3--Intermediate, 10.0 percent fat (min).

i. Type IX--Ice milk, mellorine, and mellorine types.

j. Type X--Sherbet, mellorine, and mellorine types.

Table 4.1 Classifications of frozen dairy foods based upon the concentration of certain constituents