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Ice Cream: Composition and Health Effects
I Ice Cream: Composition and Health Effects SS Deosarkar, College of Dairy Technology, Pusad, India SD Kalyankar, Government College of Dairy Technology, Udgir, India RD Pawshe, Satpuda Shikshan Sansthan, Jalgaon Jamod, Buldhana, India CD Khedkar, College of Dairy Technology, Pusad, India ã 2016 Elsevier Ltd. All rights reserved.
Introduction Ice cream is a frozen dairy product made by freezing the ice cream mix with agitation. It is composed of a mixture of food ingredients like milk products, sweetening materials, stabilizers, colors, flavors, and egg products. Ice cream mix is the unfrozen mixture of the ingredients, consisting of all the ingredients of ice cream with the exception of air and flavoring materials. The composition of ice cream is usually expressed as a percentage of its constituents, for example, the percentage of milk fat, milk solids not fat, sugar, egg solids, stabilizers (which are the compounds added in very small quantities to strongly influence the formation and growth of ice crystal in the ice cream so as to render the product with desired body and texture), and the total solids. Ice cream and related products are classified as frozen desserts, which include ice cream, frozen custard, frozen confections, ice milk, sherbets, water ices, and mellowing products. Ice cream had its origins in Europe and was introduced later in the United States where it developed into an industry. It is widely believed that ice cream evolved from iced beverages and water ices. Ice cream probably came to the United States with the early English colonists. In 1851, the first wholesale ice cream industry in the United States was established in Baltimore, Maryland. Ice cream plants were also established in New York, Saint Louis, Chicago, Washington, and Cincinnati. The development of condensed and dried milks and the introduction of the pasteurizer and homogenizer, improved freezers, and other preserving equipments accompanied a slow growth in the industry only after 1900. The ice cream soda was introduced in 1879, and ice cream cone and Eskimo Pie were introduced in 1904 and 1921, respectively.
Drivers of Extensive Development of the Ice Cream Industry It was around 1920 that the value of ice cream as an essential food was recognized and the product was immensely popular since then. The following developments have made ice cream widely available to the consumer:
• •
Improved manufacturing technologies and development of automated operating systems, refrigeration, and transportation Ingredients of better quality and enhanced knowledge of their usage
Encyclopedia of Food and Health
• • • • •
Establishment of product standards Quality assurance in the ice cream industry Widespread academic programs, research, and extension activities in ice cream technology Attractive packaging and efficient distribution network Extensive advertising and merchandising programs
In India, an initiative was taken by the Ministry of Food Processing Industries (Goverment of India) by recommending the Cooperative and Public Sector milk plants to produce ice cream. It enabled the production of a range of low-cost ice creams for those who cannot afford it and frozen novelties that dominate the market. At the same time, this step widened the product mix of the cooperative dairy plants and improved their efficiency and viability. Already, encouraging results have been reported from field trials of ice cream production by the Cooperative Sector. The entry of the Cooperative Sector resulted into a boom in the production and sales of ice cream.
Composition of Ice Cream Ice cream is frequently considered as a ‘fun food,’ which is undeserving consideration, and even was considered as a ‘junk’ food. These depreciatory statements have affected industrial development virtually from its inception. In reality, ice cream is a relatively well-balanced, wholesome, easily digestible, and delicious food. It is because ice cream is a nutritious element of the diet that is frequently used as a meal component for hospital patients. The energy value and nutrient content of ice cream depends upon the food value of the products from which it is made. Ice cream contains about four times as much carbohydrates as milk. The milk products that go into the ice cream mix convey the constituents of milk, but in different amounts. In developing a formulation of satisfactory composition, some of the factors that need to be considered are personal preference of company management or customer demands for flavor, body and texture, and color characteristics of the finished product, that is, natural or fortified flavor with artificial flavoring; chewy to heavy, higher overrun; or more cooling body and texture characteristics. Composition standards are also influenced by demands of customers, volume
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Ice Cream: Composition and Health Effects
Table 1
Composition of plain ice cream (per 100 g edible portion) For different fat (%)
Constituents
Good/average ice cream
10
12
16
Ice milk
Ice cream cones
Water ices
Water (%) Food energy (Cal) Protein (%) Fat (%) Total carbohydrates (%) Wt./100 cal portion (g)
61.7 196.7 4.1 12.0 20.7 50.8
63.2 193.0 4.5 10.6 20.8 51.7
62.1 207.0 4.0 12.5 20.6 48.3
62.8 222.0 2.6 16.1 18.0 45.0
66.7 152.0 4.8 5.1 22.4 65.6
8.9 377.0 10.0 2.4 77.9 26.5
66.9 78.0 0.4 Trace 32.6 128.4
Source: Arbuckle, W. S. (1986). Ice cream (4th ed.). New York: AVI Publishing
Table 2
Nutritive value of commercial ice cream and related products
Product
Weight (g)
Fat (g)
Protein(g)
Carbohydrate (g)
Total solids (g)
Calories
Vanilla ice cream Mango ice cream Strawberry ice cream Chocolate ice cream Saffron pistachio Ice milk Low-calorie ice milk Diabetic ice cream Orange sherbet Lemon sherbet Ice lolly Chocolate coated ice cream bar Vanilla sandwich ice cream Milk shake Frozen yogurt
100 100 100 100 100 100 100 100 100 100 60 60 50 100 100
12 10 8 13.1 13.9 4.0 2.0 9.0 1.5 – – 10.4 3.7 3 3.5
4.0 3.5 3.6 3.6 4.8 4.1 4.2 4.3 1.3 – – 1.8 3.5 3.9 4.0
20.7 21.2 21.2 25.8 21.8 20.5 23.5 20.6 13.2 27.3 27.6 14.1 10.7 16.6 21.7
38.3 36.3 40.8 42.1 40.8 33.5 28.9 28.6 30.5 29.1 14.5 23.1 24.0 24.5 31.1
204 188 194 221 225 144 91 152 124 113 54 142 115 104 133
Source: Bhandari, V. (2001). Ice cream: manufacture and technology, pp. 6–18. New Delhi, India: Tata McGraw-Hill Publishing Company
of operation, quality of ingredients, and ingredient costs. Detailed composition of ice cream is given in Table 1. Ice cream contains three- to fourfold more fat than milk and about 15% more protein than milk. It also contains other food products such as fruits, nuts, eggs, dry fruits, and sugar, which boost its nutritive value. The milk solids in ice cream are usually subjected to higher heat treatments than those of pasteurized milk, they are also subjected to lower temperatures in the freezing process, and they are stored longer before consumption. It is an excellent source of food energy due to its enhanced fat content than that of milk, and 50% of its total solids content is sugar, including lactose, sucrose, and corn syrup solids. The fact that these constituents are almost completely assimilated makes ice cream an especially desirable food for growing children and persons who need to put on weight. For the same reason, its controlled use finds a place in the diet of persons who need to reduce or who do not wish to gain weight. Like milk, ice cream is not a good source of iron and some of the trace elements. The nutritive value of commercial ice cream and related products is depicted in Table 2.
tryptophan and lysine. Proteins in the diet supply the amino acids required for the growth of infants and children and for the maintenance of tissues in adults. Not only are milk proteins known to be complete, but also the assimilation of ingested milk proteins is 5–6% more complete than other proteins in general. Milk proteins also have high chemical quality and high net protein utilization (NPU) values. The chemical quality of a protein is determined by comparing its amino acid content with that of hen’s egg protein, which is recommended as a reference protein. It is difficult to obtain NPU values using man as a test animal, but relatively easy using the rat. The values for protein are calculated from determinations of the nitrogen content in the food. Early analysis of proteins showed that they have close to 16% nitrogen. The general practice then was to multiply the nitrogen content by 6.25, the conversion factor for the protein content. For milk proteins, the conversion factor is 6.38. The glycosylated proteins make the ice cream more compact and smooth and tend to prevent a weak body and coarse texture. However, excessive amounts result in a salty or cooked flavor and soggy or sandy body and texture defect.
Proteins in Ice Cream The milk proteins contained in ice cream are of excellent biological value, because they contain all the essential amino acids. Milk proteins are important sources of essential amino acids like
Carbohydrates in Ice Cream Carbohydrates provide a significant amount of energy in all human diets. These are synthesized by plants from carbon
Ice Cream: Composition and Health Effects
dioxide and water with the liberation of oxygen under the influence of sunlight. The chief products are the sugars, which are a convenient source of energy for the cells. These include starch, dextrin, cellulose, pectin, gums, and related substances. Sugars of several kinds may be used in the manufacture of ice cream. The commonly used sugar is sucrose. It may come from either cane or beet, as these are identical in composition. Corn sugar, now used extensively, is predominantly glucose or is converted to maltose or fructose. Invert sugar, a mixture of equal amounts of the monosaccharide fructose and glucose, is used at times. Lactose constitutes over one-third of the solid matter in milk and 20% of the carbohydrates in ice cream, which makes this product suitable for lactose-intolerant people. Furthermore, it is readily hydrolyzed into glucose and galactose. It enhances the utilization of calcium and phosphorus in the human body. Additionally, ingestion of higher amounts of lactose is conducive to the growth of lactose-fermenting Lactobacillus acidophilus, which produces acidic condition in the intestine, thereby creating unfavorable conditions for the growth of putrefactive bacteria. A sandy body and texture defect is caused by a high concentration of lactose.
Fat in Ice Cream Fats are a rich source of energy. It is of major importance in ice cream. It contributes a rich flavor and is a good carrier for added flavor compounds and promotes desirable texture qualities. It is essential to use the correct percentage of milk fat to balance the mix properly as also to satisfy legal standards. Milk fat is in the form of an emulsion; hence, it does not lower the freezing point as it is not a true aqueous solution. It tends to retard the rate of whipping. High fat content limits consumption, will increase the cost, and increase calorific value. Generally, the fat content of a good average ice cream is considered to be 12%. The best source of milk fat is fresh cream. Other sources are frozen cream, plastic cream, butter, butter oil, and condensed milk blends. Fats are present in foodstuffs and storage depots of most animals, mainly in the form of triglycerides. Milk fats have both saponifiable matter and nonsaponifiable matter. The saponifiable fraction includes the glycerides, phospholipids, and other esters, such as those of cholesterol and minor acid components. Milk fat contains at least 60 fatty acids. Milk fat contributes significantly to the nutritive value of ice cream. It is a rich source of energy, serves as a carrier of fat-soluble vitamins A, D, E, and K, and contains a significant amount of essential fatty acids, for example, linoleic and arachidonic acids. The amount of saturated and Table 3
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unsaturated fatty acids and cholesterol in ice cream, ice cream cones, and ice milk is given in Table 3.
Minerals in Ice Cream A variety of inorganic elements are essential for growth and performance. Those needed in substantial amounts, such as calcium, phosphorus, magnesium, sodium, potassium, and sulfur, are termed as major minerals or macronutrients. Those needed in small amounts, such as copper, cobalt, iodine, manganese, zinc, fluorine, molybdenum, and selenium, are termed as trace elements. The inorganic nutrients are interrelated and should be in particular proportions in the diet. Calcium and phosphorus are of vital concern, since they are very closely related. Milk and products like ice cream are the richest sources of calcium, phosphorus, and other minerals essential in adequate nutrition. It has been proved by research workers that additional amounts of lactose in the diet favor the assimilation of calcium. As ice cream is a rich source of lactose, it favors the assimilation of greater quantities of the calcium content of diet, which is needed by growing children and some adults. The calcium contents of milk and ice cream are 0.118 and 0.132 g/100 g, respectively; the corresponding phosphorus contents are 0.093 and 0.105 g/100 g, respectively. The minerals impart a slightly salty taste, which rounds out the flavor of the finished ice cream.
Vitamins in Ice Cream Vitamins are organic substances, which are required in small amounts by the body for its metabolism and cannot be synthesized in sufficient quantities by the body. These do not contribute appreciable amounts of energy. Vitamins are divided into two groups: fat-soluble and water-soluble vitamins. The fat-soluble vitamins include A, D, E, and K; the water-soluble vitamins include B1 or thiamine, B2 or riboflavin, B6, and B12. Like milk, ice cream is a rich source of many of the essential vitamins without which normal growth and health cannot be maintained. A brief description of the better-known vitamins may help to emphasize the importance of milk and ice cream in the diet.
Fat-soluble vitamins in ice cream Vitamin A: Ice cream is an excellent source of this anti-infective vitamin (492 IU 100 g1). It is the principal milk fat vitamin. It is essential for growth and normal functioning of the retina. Its deficiency results in night blindness and follicular keratosis, a skin disorder.
Selected fatty acids and cholesterol in ice cream and related products (per 100 g edible portions) Fatty acids
Item
Total (g)
Total unsaturated (g)
Unsaturated oleic (g)
Linoleic (g)
Cholesterol (mg)
Ice cream Ice cream cones Ice milk
12.5 2.4 5.1
7.0 1.0 3.0
4.0 1.0 2.0
Trace Trace Trace
45.0 0.0 21.6
Source: Arbuckle, W. S. (1986). Ice cream (4th ed.). New York: AVI Publishing
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Ice Cream: Composition and Health Effects
Vitamin D: Ice cream contains little quantities of this antirachitic vitamin (4 IU 100 g1). Its deficiency results in decreased growth rate and lowered calcium and inorganic phosphorus levels in the blood. Vitamin D-enriched ice creams can be prepared from fortified milk. Vitamin E: Ice cream is a fair source of this antisterility vitamin, containing about 3 mg kg1. This vitamin helps to maintain normal health and reproductive organs in laboratory animals. This vitamin is found in all cell membranes. It acts as an antioxidant for polyunsaturated fatty acids and prevents a large number of degenerative disorders. Vitamin K: This vitamin has been found necessary for the formation of prothrombin, which prevents bleeding by clotting the blood. The concentration of this vitamin is very low in milk, and pasteurization and evaporation destroy it.
Water-soluble vitamins Vitamin B1 (thiamine): Ice cream contains an average of 0.48 mg kg1 of this vitamin, with a range of 0.38–0.65 mg kg1, which is essential for proper metabolism and health. Its deficiency causes beriberi, which is manifested by loss of appetite, anxiety, exhaustion, and irritability. In some cases, it can cause nervous disorders or dilation of the heart. Vitamin B2 (riboflavin): Riboflavin is a dietary essential vitamin for humans. Ice cream is a fairly good source of riboflavin, containing an average of 2.3 mg kg1, with a range of 2.0–2.6 mg kg1. Its deficiency causes lesions of the eye and mouth and reddening of the lips. Vitamin B6 (pyridoxine): It is an important coenzyme in the metabolism of amino acids. Its deficiency can cause anemia, convulsions, decreased growth rate, and dermatitis. Ice cream contains an average of 0.0047 mg kg1 of this vitamin, with a range of 0.0026–0.0078 mg kg1. Vitamin B12 (cyanocobalamin): It is one of the anemiapreventing vitamins and is unique among vitamins, as it is not found in any plants. This vitamin has the most complex structure of all vitamins. It is an essential metabolite for a wide variety of organisms. Ice cream contains an average of 0.0047 mg kg1 of this vitamin, with a range of 0.0026–0.0078 mg kg1. Its deficiency can produce anemia and degeneration of the spinal cord. Vitamin C (ascorbic acid): It is widely distributed in the tissues of all plants and animals. It is abundantly found in fruits, fruit juices, and green leafy vegetables. These vitamins act as an antiscorbutic factor in the prevention of scurvy. Fruit ice creams are excellent sources of this vitamin. On an average, ice cream contains 3 mg kg1 of this vitamin, with a range of 0–11 mg kg1.
Stabilizers Stabilizers are used to prevent the formation of objectionable large ice crystals in ice cream. They have high water-holding capacity; in addition, they prevent ice crystal formation in storage, give uniformity of product, give desired resistance to melting, and improve handling properties. The effect of stabilizers on flavor is indirect. They increase viscosity, have no effect on the freezing point, and generally decrease whipping ability. The amount of stabilizers to use varies with its
properties, with the solids content of the mix, with the type of processing equipment, and other factors. Generally, stabilizers are added at the rate of 0.2–0.3% of the mix. Stabilizers commonly used are sodium alginate, sodium carboxymethyl cellulose (CMC), guar gum, locust bean gum, carrageenan, gelatin, and pectin. It is not necessary to age the mix when alginates are used. CMC produces a chewy characteristic in the finished product. Gelatin produces a thin mix and requires an aging period. Pectin is used alone or in combination with gums as a sherbet or ice stabilizer. The addition of excessive amounts of stabilizers results in soggy or heavy body and high resistance to melting in the finished product.
Emulsifiers Emulsifiers are used to produce ice cream with a smoother body and texture, to impart dryness, and to improve whipping ability of the mix. Emulsifiers extensively used are monoglycerides or diglycerides, sorbates, and polysorbates and are added at the rate of 0.1–0.4% of the finished product. Egg yolk solids are also used as emulsifiers. Excessive amounts of emulsifiers produce slow melting characteristics and body and texture defects in the product.
Flavors Flavor is generally considered as one of the most important characteristics of ice cream. The kind of flavoring material influences the quality of the ice cream mix since slight off-flavor in it can obscure the delicate flavor of the flavoring material to be added. Local preference of the consumers determines the type and intensity of flavor to be added. Natural and synthetic flavor substances are available for the flavoring of ice cream.
Colors Ice cream should have a delicate, attractive color that can be readily associated with the flavor. Most colors are of chemical origin. Colors are available in liquid or powder form. Most ice cream manufacturers prefer to purchase dry colors since these are more economical and can be dissolved in boiling water as needed.
Digestibility and Palatability of Ice Cream Ice cream is considered as an ideal food for people suffering from stomach or throat ailments when other foods cannot be taken. There are several reasons to support this viewpoint. Its sweet, pleasant flavor, smooth texture, and characteristic coolness make it a highly palatable food. Its high palatability stimulates the flow of digestive juices, which enhances digestion. Moreover, homogenization employed in its manufacture facilitates digestion as it happens with homogenized milk, as the digestive juices readily act upon the fat globules broken into small globules. Many experiments show that homogenized milk is more digestible than milk not so treated. The same holds true for the fat in ice cream mix when it is forced through the homogenizer, as is now the practice in commercial ice cream plants.
Ice Cream: Composition and Health Effects
Health Effects of Ice Cream To combat osteoporosis Dairy products like ice cream contain 0.122 g calcium per 100 g. It is beneficial for strong and healthy bones. According to the Office of Dietary Supplements (ODS), 99% of the body’s calcium can be found in the bones and teeth where it is used to help function and structure. When the body is not receiving a sufficient amount of calcium daily, it can take calcium from where it is stored. Regular calcium intake from ice cream and other dairy products can also reduce the risk of osteoporosis, a disease related to an increase in bone fractures. Not only is calcium good for the bones and teeth, but also it plays a part in weight loss. Studies have shown a correlation between reduced weight and weight gain prevention with an adequate daily intake of calcium. When the body is not receiving an adequate amount of calcium, it causes fat cells to enlarge by storing fat. The lack of calcium is correlated to the creation of fatproducing hormones and a slowing effect of fat breakdown leading to weight gain.
In women’s reproductive health It is very strongly advocated by the researchers that ice cream is helpful in maintaining the reproductive health of women. A recent investigation comprising 18 000 women of 24–42 years suggests eating ice cream increases chances of ovulating. The study looked at the eating habits of the women under the feeding trials. After accounting for other factors, like smoking and drinking, the researchers found that women who ate fullfat ice cream two more times a week had a 38% lower risk of ovulation-related infertility. That is compared to women who had full-fat ice cream less than once a week. So what about lowfat foods? The study found that women who ate at least two servings of low-fat milk products a day were 85% more likely to have problems ovulating than women who only ate one serving. The researchers suggest women trying to get pregnant keep a careful eye on calories, but eat full-fat until conception.
Improvement of immunity As ice cream is rich in lactoferrin and cytokines, it improves the immunity against various diseases, including influenza. Ironically, there is a misapprehension that ice cream is regarded as a cause of colds and coughs. In fact, when we eat ice cream, melting ice cream that goes into the mouth is affected by body temperature, so at that point, the temperature of ice cream is not so low any longer.
Ice cream as a delivery medium for probiotics Probiotics are distinct live microorganisms that, when administered in sufficient amounts, exert a health benefit on the host. In recent years, probiotic bacteria have increasingly been incorporated into dairy foods as dietary adjuncts. This is an ideal way to reestablish the balance of intestinal microbiota. Probiotic ice cream can be produced by the incorporation of probiotic bacteria in both fermented and unfermented mixes. Ice cream is an ideal vehicle for the delivery of these organisms in the human diet. Lactobacillus and Bifidobacterium are the most common species of lactic acid bacteria used as probiotics for this purpose. Among the frozen dairy products with live probiotics, probiotic ice cream is also gaining popularity for its
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neutral pH. The high total solids level in ice cream including the fat and milk solids provides protection for the probiotic bacteria. Because the efficiency of added probiotic bacteria depends on dose level, type of dairy foods, presence of air, and low temperature, their viability must be maintained throughout the product’s shelf life and they must survive the gut environment. Live probiotic bacteria are more than unviable cells; therefore, the International Dairy Federation (IDF) recommends that a minimum of 107 probiotic bacterial cells should be alive at the time of consumption per gram of product. Studies indicate, however, the bacteria may not survive in high enough numbers when incorporated into frozen dairy products unless a suitable method is used against freeze injury, and oxygen toxicity represents factors affecting probiotic survival in ice cream. Another way is to adjust the conditions of production and storage for more survival rates. The physical protection of probiotics by microencapsulation is a new method for increasing the survival of probiotics. Encapsulation helps to isolate the bacterial cells from the adverse environment of the product and gastrointestinal tract, thus potentially reducing cell loss. Selecting suitable probiotic strains depends on their ability to survive simulated conditions of ice cream (high sucrose concentrations, high oxygen, freezing, and storage temperatures), acidic (to simulate gastric conditions) and alkaline conditions (to simulate intestinal conditions). Microencapsulation of probiotics can further protect these bacteria from the mentioned conditions. During the last two decades, several studies have shown that ice cream has a good ability as a medium for delivery of probiotics into the human gut. Frozen dairy products create ideal conditions for probiotic bacteria to survive for a long term of production, distribution, and storage. Ice cream provides good conditions for probiotic growth in large numbers and their survival during storage. Low-fat ice cream in comparison with regular ones provides better conditions for the survival of probiotics. Incorporation of probiotic bacteria in ice cream does not create any problem because ice cream pH (6.6–6.5) is ideal for survival of these microbes. It could be concluded from the ongoing discussion that ice cream is particularly valuable for its content of high-quality protein and easily assimilated calcium. It provides many nutrients and can make a useful and enjoyable contribution to the daily intake of energy in a healthy and balanced diet. The future success of functional probiotic ice creams in marketplace depends on its consumer acceptance. The development of probiotic ice cream is a key research priority for food design and a challenge for both industry and science sectors. Especially, ice cream is a good vehicle to transfer probiotics to the human intestinal tract. An additional way to keep the levels up of the probiotic cells in the gut is to consume this frozen dessert on a regular basis. More studies are needed to further investigate the probiotic survival in harsh conditions of ice cream formulation and manufacturing.
See also: Carbohydrate: Digestion, Absorption and Metabolism; Ice Cream: Uses and Method of Manufacture; Milk: Role in the Diet; Nutrition and Infection; Osteoporosis; Probiotics; Protein: Digestion, Absorption and Metabolism; Vitamins: Overview.
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Ice Cream: Composition and Health Effects
Further Reading
Relevant Websites
Arbuckle WS (1986) Ice cream, 4th ed. New York: AVI Publishing. Aziz H, Aslan A, Mina J, Solmaz M, and Hanie E (2012) Factors influencing probiotic survival in ice cream: A review. International Journal of Dairy Science 7: 1–10. Bhandari V (2001) Ice cream: Manufacture and technology, pp. 6–18. New Delhi, India: Tata McGraw-Hill Publishing Company. Marshall RT and Arbuckle WS (1996) Ice cream, 5th ed. New York: Chapman and Hill Publishers. Passmore R and Eastwood MA (1986) Human nutrition and dietetics, 8th ed. Edinburgh: Churchill Livingstone. Tait MJ, Finney DJ, and Narhan SK (1993) Ice cream: Dietary importance. Encyclopaedia of food science, food technology, and nutrition, vol. 4, pp. 465–2468. London: Academic Press. Umesh AR, Atmaram K, and Jayaprakasha HM (1989) Utilization of Vanaspati in the preparation of filled soft serve ice cream. Cheiron 18(3): 118.
http://www.ajcn.nutrition.org/content/early/2012/02/14/ajcn.111.027003 – The American Journal of Clinical Nutrition. http://www.biomedcentral.com/1471-5945/12/13 – BioMed Central. http://www.indianjournals.com/ijor.aspx?target¼ijor: jfeb&volume¼3&issue¼1&article¼001 – Indian Journals. http://www.scientificamerican.com/article/scientists-turn-unsaturated-fats-healthierice-cream/ – Scientific American. http://www.symptomfind.com/nutrition-supplements/health-benefits-of-ice-cream – Office of the Dietary Supplements.
Introduction Ice cream is a frozen dairy product made by freezing the ice cream mix with agitation. It is composed of a mixture of food ingredients like milk products, sweetening materials, stabilizers, colors, flavors, and egg products. Ice cream mix is the unfrozen mixture of the ingredients, consisting of all the ingredients of ice cream with the exception of air and flavoring materials. The composition of ice cream is usually expressed as a percentage of its constituents, for example, the percentage of milk fat, milk solids not fat, sugar, egg solids, stabilizers (which are the compounds added in very small quantities to strongly influence the formation and growth of ice crystal in the ice cream so as to render the product with desired body and texture), and the total solids. Ice cream and related products are classified as frozen desserts, which include ice cream, frozen custard, frozen confections, ice milk, sherbets, water ices, and mellowing products. Ice cream had its origins in Europe and was introduced later in the United States where it developed into an industry. It is widely believed that ice cream evolved from iced beverages and water ices. Ice cream probably came to the United States with the early English colonists. In 1851, the first wholesale ice cream industry in the United States was established in Baltimore, Maryland. Ice cream plants were also established in New York, Saint Louis, Chicago, Washington, and Cincinnati. The development of condensed and dried milks and the introduction of the pasteurizer and homogenizer, improved freezers, and other preserving equipments accompanied a slow growth in the industry only after 1900. The ice cream soda was introduced in 1879, and ice cream cone and Eskimo Pie were introduced in 1904 and 1921, respectively.
Drivers of Extensive Development of the Ice Cream Industry It was around 1920 that the value of ice cream as an essential food was recognized and the product was immensely popular since then. The following developments have made ice cream widely available to the consumer:
• •
Improved manufacturing technologies and development of automated operating systems, refrigeration, and transportation Ingredients of better quality and enhanced knowledge of their usage
Encyclopedia of Food and Health
• • • • •
Establishment of product standards Quality assurance in the ice cream industry Widespread academic programs, research, and extension activities in ice cream technology Attractive packaging and efficient distribution network Extensive advertising and merchandising programs
In India, an initiative was taken by the Ministry of Food Processing Industries (Goverment of India) by recommending the Cooperative and Public Sector milk plants to produce ice cream. It enabled the production of a range of low-cost ice creams for those who cannot afford it and frozen novelties that dominate the market. At the same time, this step widened the product mix of the cooperative dairy plants and improved their efficiency and viability. Already, encouraging results have been reported from field trials of ice cream production by the Cooperative Sector. The entry of the Cooperative Sector resulted into a boom in the production and sales of ice cream.
Composition of Ice Cream Ice cream is frequently considered as a ‘fun food,’ which is undeserving consideration, and even was considered as a ‘junk’ food. These depreciatory statements have affected industrial development virtually from its inception. In reality, ice cream is a relatively well-balanced, wholesome, easily digestible, and delicious food. It is because ice cream is a nutritious element of the diet that is frequently used as a meal component for hospital patients. The energy value and nutrient content of ice cream depends upon the food value of the products from which it is made. Ice cream contains about four times as much carbohydrates as milk. The milk products that go into the ice cream mix convey the constituents of milk, but in different amounts. In developing a formulation of satisfactory composition, some of the factors that need to be considered are personal preference of company management or customer demands for flavor, body and texture, and color characteristics of the finished product, that is, natural or fortified flavor with artificial flavoring; chewy to heavy, higher overrun; or more cooling body and texture characteristics. Composition standards are also influenced by demands of customers, volume
http://dx.doi.org/10.1016/B978-0-12-384947-2.00385-8
385
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Ice Cream: Composition and Health Effects
Table 1
Composition of plain ice cream (per 100 g edible portion) For different fat (%)
Constituents
Good/average ice cream
10
12
16
Ice milk
Ice cream cones
Water ices
Water (%) Food energy (Cal) Protein (%) Fat (%) Total carbohydrates (%) Wt./100 cal portion (g)
61.7 196.7 4.1 12.0 20.7 50.8
63.2 193.0 4.5 10.6 20.8 51.7
62.1 207.0 4.0 12.5 20.6 48.3
62.8 222.0 2.6 16.1 18.0 45.0
66.7 152.0 4.8 5.1 22.4 65.6
8.9 377.0 10.0 2.4 77.9 26.5
66.9 78.0 0.4 Trace 32.6 128.4
Source: Arbuckle, W. S. (1986). Ice cream (4th ed.). New York: AVI Publishing
Table 2
Nutritive value of commercial ice cream and related products
Product
Weight (g)
Fat (g)
Protein(g)
Carbohydrate (g)
Total solids (g)
Calories
Vanilla ice cream Mango ice cream Strawberry ice cream Chocolate ice cream Saffron pistachio Ice milk Low-calorie ice milk Diabetic ice cream Orange sherbet Lemon sherbet Ice lolly Chocolate coated ice cream bar Vanilla sandwich ice cream Milk shake Frozen yogurt
100 100 100 100 100 100 100 100 100 100 60 60 50 100 100
12 10 8 13.1 13.9 4.0 2.0 9.0 1.5 – – 10.4 3.7 3 3.5
4.0 3.5 3.6 3.6 4.8 4.1 4.2 4.3 1.3 – – 1.8 3.5 3.9 4.0
20.7 21.2 21.2 25.8 21.8 20.5 23.5 20.6 13.2 27.3 27.6 14.1 10.7 16.6 21.7
38.3 36.3 40.8 42.1 40.8 33.5 28.9 28.6 30.5 29.1 14.5 23.1 24.0 24.5 31.1
204 188 194 221 225 144 91 152 124 113 54 142 115 104 133
Source: Bhandari, V. (2001). Ice cream: manufacture and technology, pp. 6–18. New Delhi, India: Tata McGraw-Hill Publishing Company
of operation, quality of ingredients, and ingredient costs. Detailed composition of ice cream is given in Table 1. Ice cream contains three- to fourfold more fat than milk and about 15% more protein than milk. It also contains other food products such as fruits, nuts, eggs, dry fruits, and sugar, which boost its nutritive value. The milk solids in ice cream are usually subjected to higher heat treatments than those of pasteurized milk, they are also subjected to lower temperatures in the freezing process, and they are stored longer before consumption. It is an excellent source of food energy due to its enhanced fat content than that of milk, and 50% of its total solids content is sugar, including lactose, sucrose, and corn syrup solids. The fact that these constituents are almost completely assimilated makes ice cream an especially desirable food for growing children and persons who need to put on weight. For the same reason, its controlled use finds a place in the diet of persons who need to reduce or who do not wish to gain weight. Like milk, ice cream is not a good source of iron and some of the trace elements. The nutritive value of commercial ice cream and related products is depicted in Table 2.
tryptophan and lysine. Proteins in the diet supply the amino acids required for the growth of infants and children and for the maintenance of tissues in adults. Not only are milk proteins known to be complete, but also the assimilation of ingested milk proteins is 5–6% more complete than other proteins in general. Milk proteins also have high chemical quality and high net protein utilization (NPU) values. The chemical quality of a protein is determined by comparing its amino acid content with that of hen’s egg protein, which is recommended as a reference protein. It is difficult to obtain NPU values using man as a test animal, but relatively easy using the rat. The values for protein are calculated from determinations of the nitrogen content in the food. Early analysis of proteins showed that they have close to 16% nitrogen. The general practice then was to multiply the nitrogen content by 6.25, the conversion factor for the protein content. For milk proteins, the conversion factor is 6.38. The glycosylated proteins make the ice cream more compact and smooth and tend to prevent a weak body and coarse texture. However, excessive amounts result in a salty or cooked flavor and soggy or sandy body and texture defect.
Proteins in Ice Cream The milk proteins contained in ice cream are of excellent biological value, because they contain all the essential amino acids. Milk proteins are important sources of essential amino acids like
Carbohydrates in Ice Cream Carbohydrates provide a significant amount of energy in all human diets. These are synthesized by plants from carbon
Ice Cream: Composition and Health Effects
dioxide and water with the liberation of oxygen under the influence of sunlight. The chief products are the sugars, which are a convenient source of energy for the cells. These include starch, dextrin, cellulose, pectin, gums, and related substances. Sugars of several kinds may be used in the manufacture of ice cream. The commonly used sugar is sucrose. It may come from either cane or beet, as these are identical in composition. Corn sugar, now used extensively, is predominantly glucose or is converted to maltose or fructose. Invert sugar, a mixture of equal amounts of the monosaccharide fructose and glucose, is used at times. Lactose constitutes over one-third of the solid matter in milk and 20% of the carbohydrates in ice cream, which makes this product suitable for lactose-intolerant people. Furthermore, it is readily hydrolyzed into glucose and galactose. It enhances the utilization of calcium and phosphorus in the human body. Additionally, ingestion of higher amounts of lactose is conducive to the growth of lactose-fermenting Lactobacillus acidophilus, which produces acidic condition in the intestine, thereby creating unfavorable conditions for the growth of putrefactive bacteria. A sandy body and texture defect is caused by a high concentration of lactose.
Fat in Ice Cream Fats are a rich source of energy. It is of major importance in ice cream. It contributes a rich flavor and is a good carrier for added flavor compounds and promotes desirable texture qualities. It is essential to use the correct percentage of milk fat to balance the mix properly as also to satisfy legal standards. Milk fat is in the form of an emulsion; hence, it does not lower the freezing point as it is not a true aqueous solution. It tends to retard the rate of whipping. High fat content limits consumption, will increase the cost, and increase calorific value. Generally, the fat content of a good average ice cream is considered to be 12%. The best source of milk fat is fresh cream. Other sources are frozen cream, plastic cream, butter, butter oil, and condensed milk blends. Fats are present in foodstuffs and storage depots of most animals, mainly in the form of triglycerides. Milk fats have both saponifiable matter and nonsaponifiable matter. The saponifiable fraction includes the glycerides, phospholipids, and other esters, such as those of cholesterol and minor acid components. Milk fat contains at least 60 fatty acids. Milk fat contributes significantly to the nutritive value of ice cream. It is a rich source of energy, serves as a carrier of fat-soluble vitamins A, D, E, and K, and contains a significant amount of essential fatty acids, for example, linoleic and arachidonic acids. The amount of saturated and Table 3
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unsaturated fatty acids and cholesterol in ice cream, ice cream cones, and ice milk is given in Table 3.
Minerals in Ice Cream A variety of inorganic elements are essential for growth and performance. Those needed in substantial amounts, such as calcium, phosphorus, magnesium, sodium, potassium, and sulfur, are termed as major minerals or macronutrients. Those needed in small amounts, such as copper, cobalt, iodine, manganese, zinc, fluorine, molybdenum, and selenium, are termed as trace elements. The inorganic nutrients are interrelated and should be in particular proportions in the diet. Calcium and phosphorus are of vital concern, since they are very closely related. Milk and products like ice cream are the richest sources of calcium, phosphorus, and other minerals essential in adequate nutrition. It has been proved by research workers that additional amounts of lactose in the diet favor the assimilation of calcium. As ice cream is a rich source of lactose, it favors the assimilation of greater quantities of the calcium content of diet, which is needed by growing children and some adults. The calcium contents of milk and ice cream are 0.118 and 0.132 g/100 g, respectively; the corresponding phosphorus contents are 0.093 and 0.105 g/100 g, respectively. The minerals impart a slightly salty taste, which rounds out the flavor of the finished ice cream.
Vitamins in Ice Cream Vitamins are organic substances, which are required in small amounts by the body for its metabolism and cannot be synthesized in sufficient quantities by the body. These do not contribute appreciable amounts of energy. Vitamins are divided into two groups: fat-soluble and water-soluble vitamins. The fat-soluble vitamins include A, D, E, and K; the water-soluble vitamins include B1 or thiamine, B2 or riboflavin, B6, and B12. Like milk, ice cream is a rich source of many of the essential vitamins without which normal growth and health cannot be maintained. A brief description of the better-known vitamins may help to emphasize the importance of milk and ice cream in the diet.
Fat-soluble vitamins in ice cream Vitamin A: Ice cream is an excellent source of this anti-infective vitamin (492 IU 100 g1). It is the principal milk fat vitamin. It is essential for growth and normal functioning of the retina. Its deficiency results in night blindness and follicular keratosis, a skin disorder.
Selected fatty acids and cholesterol in ice cream and related products (per 100 g edible portions) Fatty acids
Item
Total (g)
Total unsaturated (g)
Unsaturated oleic (g)
Linoleic (g)
Cholesterol (mg)
Ice cream Ice cream cones Ice milk
12.5 2.4 5.1
7.0 1.0 3.0
4.0 1.0 2.0
Trace Trace Trace
45.0 0.0 21.6
Source: Arbuckle, W. S. (1986). Ice cream (4th ed.). New York: AVI Publishing
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Ice Cream: Composition and Health Effects
Vitamin D: Ice cream contains little quantities of this antirachitic vitamin (4 IU 100 g1). Its deficiency results in decreased growth rate and lowered calcium and inorganic phosphorus levels in the blood. Vitamin D-enriched ice creams can be prepared from fortified milk. Vitamin E: Ice cream is a fair source of this antisterility vitamin, containing about 3 mg kg1. This vitamin helps to maintain normal health and reproductive organs in laboratory animals. This vitamin is found in all cell membranes. It acts as an antioxidant for polyunsaturated fatty acids and prevents a large number of degenerative disorders. Vitamin K: This vitamin has been found necessary for the formation of prothrombin, which prevents bleeding by clotting the blood. The concentration of this vitamin is very low in milk, and pasteurization and evaporation destroy it.
Water-soluble vitamins Vitamin B1 (thiamine): Ice cream contains an average of 0.48 mg kg1 of this vitamin, with a range of 0.38–0.65 mg kg1, which is essential for proper metabolism and health. Its deficiency causes beriberi, which is manifested by loss of appetite, anxiety, exhaustion, and irritability. In some cases, it can cause nervous disorders or dilation of the heart. Vitamin B2 (riboflavin): Riboflavin is a dietary essential vitamin for humans. Ice cream is a fairly good source of riboflavin, containing an average of 2.3 mg kg1, with a range of 2.0–2.6 mg kg1. Its deficiency causes lesions of the eye and mouth and reddening of the lips. Vitamin B6 (pyridoxine): It is an important coenzyme in the metabolism of amino acids. Its deficiency can cause anemia, convulsions, decreased growth rate, and dermatitis. Ice cream contains an average of 0.0047 mg kg1 of this vitamin, with a range of 0.0026–0.0078 mg kg1. Vitamin B12 (cyanocobalamin): It is one of the anemiapreventing vitamins and is unique among vitamins, as it is not found in any plants. This vitamin has the most complex structure of all vitamins. It is an essential metabolite for a wide variety of organisms. Ice cream contains an average of 0.0047 mg kg1 of this vitamin, with a range of 0.0026–0.0078 mg kg1. Its deficiency can produce anemia and degeneration of the spinal cord. Vitamin C (ascorbic acid): It is widely distributed in the tissues of all plants and animals. It is abundantly found in fruits, fruit juices, and green leafy vegetables. These vitamins act as an antiscorbutic factor in the prevention of scurvy. Fruit ice creams are excellent sources of this vitamin. On an average, ice cream contains 3 mg kg1 of this vitamin, with a range of 0–11 mg kg1.
Stabilizers Stabilizers are used to prevent the formation of objectionable large ice crystals in ice cream. They have high water-holding capacity; in addition, they prevent ice crystal formation in storage, give uniformity of product, give desired resistance to melting, and improve handling properties. The effect of stabilizers on flavor is indirect. They increase viscosity, have no effect on the freezing point, and generally decrease whipping ability. The amount of stabilizers to use varies with its
properties, with the solids content of the mix, with the type of processing equipment, and other factors. Generally, stabilizers are added at the rate of 0.2–0.3% of the mix. Stabilizers commonly used are sodium alginate, sodium carboxymethyl cellulose (CMC), guar gum, locust bean gum, carrageenan, gelatin, and pectin. It is not necessary to age the mix when alginates are used. CMC produces a chewy characteristic in the finished product. Gelatin produces a thin mix and requires an aging period. Pectin is used alone or in combination with gums as a sherbet or ice stabilizer. The addition of excessive amounts of stabilizers results in soggy or heavy body and high resistance to melting in the finished product.
Emulsifiers Emulsifiers are used to produce ice cream with a smoother body and texture, to impart dryness, and to improve whipping ability of the mix. Emulsifiers extensively used are monoglycerides or diglycerides, sorbates, and polysorbates and are added at the rate of 0.1–0.4% of the finished product. Egg yolk solids are also used as emulsifiers. Excessive amounts of emulsifiers produce slow melting characteristics and body and texture defects in the product.
Flavors Flavor is generally considered as one of the most important characteristics of ice cream. The kind of flavoring material influences the quality of the ice cream mix since slight off-flavor in it can obscure the delicate flavor of the flavoring material to be added. Local preference of the consumers determines the type and intensity of flavor to be added. Natural and synthetic flavor substances are available for the flavoring of ice cream.
Colors Ice cream should have a delicate, attractive color that can be readily associated with the flavor. Most colors are of chemical origin. Colors are available in liquid or powder form. Most ice cream manufacturers prefer to purchase dry colors since these are more economical and can be dissolved in boiling water as needed.
Digestibility and Palatability of Ice Cream Ice cream is considered as an ideal food for people suffering from stomach or throat ailments when other foods cannot be taken. There are several reasons to support this viewpoint. Its sweet, pleasant flavor, smooth texture, and characteristic coolness make it a highly palatable food. Its high palatability stimulates the flow of digestive juices, which enhances digestion. Moreover, homogenization employed in its manufacture facilitates digestion as it happens with homogenized milk, as the digestive juices readily act upon the fat globules broken into small globules. Many experiments show that homogenized milk is more digestible than milk not so treated. The same holds true for the fat in ice cream mix when it is forced through the homogenizer, as is now the practice in commercial ice cream plants.
Ice Cream: Composition and Health Effects
Health Effects of Ice Cream To combat osteoporosis Dairy products like ice cream contain 0.122 g calcium per 100 g. It is beneficial for strong and healthy bones. According to the Office of Dietary Supplements (ODS), 99% of the body’s calcium can be found in the bones and teeth where it is used to help function and structure. When the body is not receiving a sufficient amount of calcium daily, it can take calcium from where it is stored. Regular calcium intake from ice cream and other dairy products can also reduce the risk of osteoporosis, a disease related to an increase in bone fractures. Not only is calcium good for the bones and teeth, but also it plays a part in weight loss. Studies have shown a correlation between reduced weight and weight gain prevention with an adequate daily intake of calcium. When the body is not receiving an adequate amount of calcium, it causes fat cells to enlarge by storing fat. The lack of calcium is correlated to the creation of fatproducing hormones and a slowing effect of fat breakdown leading to weight gain.
In women’s reproductive health It is very strongly advocated by the researchers that ice cream is helpful in maintaining the reproductive health of women. A recent investigation comprising 18 000 women of 24–42 years suggests eating ice cream increases chances of ovulating. The study looked at the eating habits of the women under the feeding trials. After accounting for other factors, like smoking and drinking, the researchers found that women who ate fullfat ice cream two more times a week had a 38% lower risk of ovulation-related infertility. That is compared to women who had full-fat ice cream less than once a week. So what about lowfat foods? The study found that women who ate at least two servings of low-fat milk products a day were 85% more likely to have problems ovulating than women who only ate one serving. The researchers suggest women trying to get pregnant keep a careful eye on calories, but eat full-fat until conception.
Improvement of immunity As ice cream is rich in lactoferrin and cytokines, it improves the immunity against various diseases, including influenza. Ironically, there is a misapprehension that ice cream is regarded as a cause of colds and coughs. In fact, when we eat ice cream, melting ice cream that goes into the mouth is affected by body temperature, so at that point, the temperature of ice cream is not so low any longer.
Ice cream as a delivery medium for probiotics Probiotics are distinct live microorganisms that, when administered in sufficient amounts, exert a health benefit on the host. In recent years, probiotic bacteria have increasingly been incorporated into dairy foods as dietary adjuncts. This is an ideal way to reestablish the balance of intestinal microbiota. Probiotic ice cream can be produced by the incorporation of probiotic bacteria in both fermented and unfermented mixes. Ice cream is an ideal vehicle for the delivery of these organisms in the human diet. Lactobacillus and Bifidobacterium are the most common species of lactic acid bacteria used as probiotics for this purpose. Among the frozen dairy products with live probiotics, probiotic ice cream is also gaining popularity for its
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neutral pH. The high total solids level in ice cream including the fat and milk solids provides protection for the probiotic bacteria. Because the efficiency of added probiotic bacteria depends on dose level, type of dairy foods, presence of air, and low temperature, their viability must be maintained throughout the product’s shelf life and they must survive the gut environment. Live probiotic bacteria are more than unviable cells; therefore, the International Dairy Federation (IDF) recommends that a minimum of 107 probiotic bacterial cells should be alive at the time of consumption per gram of product. Studies indicate, however, the bacteria may not survive in high enough numbers when incorporated into frozen dairy products unless a suitable method is used against freeze injury, and oxygen toxicity represents factors affecting probiotic survival in ice cream. Another way is to adjust the conditions of production and storage for more survival rates. The physical protection of probiotics by microencapsulation is a new method for increasing the survival of probiotics. Encapsulation helps to isolate the bacterial cells from the adverse environment of the product and gastrointestinal tract, thus potentially reducing cell loss. Selecting suitable probiotic strains depends on their ability to survive simulated conditions of ice cream (high sucrose concentrations, high oxygen, freezing, and storage temperatures), acidic (to simulate gastric conditions) and alkaline conditions (to simulate intestinal conditions). Microencapsulation of probiotics can further protect these bacteria from the mentioned conditions. During the last two decades, several studies have shown that ice cream has a good ability as a medium for delivery of probiotics into the human gut. Frozen dairy products create ideal conditions for probiotic bacteria to survive for a long term of production, distribution, and storage. Ice cream provides good conditions for probiotic growth in large numbers and their survival during storage. Low-fat ice cream in comparison with regular ones provides better conditions for the survival of probiotics. Incorporation of probiotic bacteria in ice cream does not create any problem because ice cream pH (6.6–6.5) is ideal for survival of these microbes. It could be concluded from the ongoing discussion that ice cream is particularly valuable for its content of high-quality protein and easily assimilated calcium. It provides many nutrients and can make a useful and enjoyable contribution to the daily intake of energy in a healthy and balanced diet. The future success of functional probiotic ice creams in marketplace depends on its consumer acceptance. The development of probiotic ice cream is a key research priority for food design and a challenge for both industry and science sectors. Especially, ice cream is a good vehicle to transfer probiotics to the human intestinal tract. An additional way to keep the levels up of the probiotic cells in the gut is to consume this frozen dessert on a regular basis. More studies are needed to further investigate the probiotic survival in harsh conditions of ice cream formulation and manufacturing.
See also: Carbohydrate: Digestion, Absorption and Metabolism; Ice Cream: Uses and Method of Manufacture; Milk: Role in the Diet; Nutrition and Infection; Osteoporosis; Probiotics; Protein: Digestion, Absorption and Metabolism; Vitamins: Overview.
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Further Reading
Relevant Websites
Arbuckle WS (1986) Ice cream, 4th ed. New York: AVI Publishing. Aziz H, Aslan A, Mina J, Solmaz M, and Hanie E (2012) Factors influencing probiotic survival in ice cream: A review. International Journal of Dairy Science 7: 1–10. Bhandari V (2001) Ice cream: Manufacture and technology, pp. 6–18. New Delhi, India: Tata McGraw-Hill Publishing Company. Marshall RT and Arbuckle WS (1996) Ice cream, 5th ed. New York: Chapman and Hill Publishers. Passmore R and Eastwood MA (1986) Human nutrition and dietetics, 8th ed. Edinburgh: Churchill Livingstone. Tait MJ, Finney DJ, and Narhan SK (1993) Ice cream: Dietary importance. Encyclopaedia of food science, food technology, and nutrition, vol. 4, pp. 465–2468. London: Academic Press. Umesh AR, Atmaram K, and Jayaprakasha HM (1989) Utilization of Vanaspati in the preparation of filled soft serve ice cream. Cheiron 18(3): 118.
http://www.ajcn.nutrition.org/content/early/2012/02/14/ajcn.111.027003 – The American Journal of Clinical Nutrition. http://www.biomedcentral.com/1471-5945/12/13 – BioMed Central. http://www.indianjournals.com/ijor.aspx?target¼ijor: jfeb&volume¼3&issue¼1&article¼001 – Indian Journals. http://www.scientificamerican.com/article/scientists-turn-unsaturated-fats-healthierice-cream/ – Scientific American. http://www.symptomfind.com/nutrition-supplements/health-benefits-of-ice-cream – Office of the Dietary Supplements.