ICE CREAM APPLICATION

Ice creamIce cream is a frozen mixture of a combination of components of milk, sweeteners, stabilizers, emilsifiers and flavoring.In its frozen state (-20C), ice cream is characterized by a double emulsionAir in liquid waterFat in liquid waterContinuous phase (casein, whey protein, sweeteners, stabilizers, emulsifiers)Air bubbleFree FatFatIce cristal

26 septembre 2008La glace ?*Process ice cream :

26 septembre 2008ICE CREAM LEGISLATION

CompositionName of the productDry matterDairy dry matterProtein (TN * 6,38)FatMinimum weight by literDairy proteinsNon dairy proteinsDairy fatNon dairy fatIce foodYes ( possible in EU)No(possible in EU)5% minimum (possible in EU)450 gIce with milk6% miniYesNo2,5% miniNo450 gIce creamYesNo8% mini (5% mini for UE) 2,5 %No450 g

Composition of ice creamIngredientsSugar (sucrose andGlucose)Milk solid non fat(MSNF)Fat (dairy or vegetable)Emulsifiers and stabilisersflavouringcolouringSugar milk (lactose) 10% of waterProtein : 1% to 3 %Dry matter : 32% to 36 %Fat : 2,5% to 8 %MSNF : 8 to 12 %

Fonctionnalities :Replace MSNF (Milk Solid Non Fat) * functional dairy ingredients with garanteed milk content * functional and economical dairy ingredientsReplace milk fat (cream)* fonctional dairy ingredients*fonctional blend with vegetable fatReplace fresh yogurt* whole milk yogurt powder*skimmed milk yogurt powder* functional fermented milk productMilk replacers for ice cream :Range : Lactepi, Epival et Epilac

LACTEPI

Name of the productDefinitionProtein contentFat FonctionnalitiesContentTypeMSNF replaceTexture/foamingtasteLactepi 752Dairy blend9 %< 1,5 %-25 to 75 %***Lactepi 751Sweet skimmed milk blend (20%)15 %< 1,5 %-100 %******Lactepi 753Sweet dairy blend15 %< 1,5 %-50 to 100 %*****Lactepi 701Dairy blend20 %< 1,5 %-50 to 100 %*****Lactepi 702Sweet skimmed milk blend (15%)20 %< 1,5 %-100 %******Lactepi 708Dairy blend20 %< 1,5 %-50 to 100 %*****Lactepi 308Dairy blend25 %< 1,5 %-50 to 100 %*****

EPIVAL

Name of the productDefinitionProtein contentFat FonctionnalitiesContentTypeMSNF replaceTexture/foamingtasteEpival 726Dairy blend9 %26 %Dairy100 %******Epival 26+Food preparation15 %26 %vegetable100 %*****Epival 350Food preparation6 %50 %vegetable100 %***Epival 550Food preparation6 %50 %vegetable100 %***PAB 75/9Butter powder9 %75 %butter100 %******

EPILAC

Name of the productDefinitionProtein contentFat FonctionnalitiesContentTypeMSNF replaceTexture/foamingtasteSkimmed yogurt powder 48Skimmed yogurt powder34 %< 1,5 %-100 %*****Epilac 905Skimmed yogurt powder34 %< 1,5 %-100 %******Epilac 842Skimmed yogurt powder32 %< 1,5 %-100 %******Epilac 730Whole milk powder25 %26 %dairy100 %*****Epilac 901Low fat fermented milk preparation25 %< 1,5 %-100 %******Epilac 903Low fat fermented milk preparation34 %< 1,5 %-100 %*****

EXAMPLE OF RECIPE

LACTEPI 752Recipe of ice creamReplace 100% of dairy dry matter non fatGood stabilizationGood milk tasteImprove melting properties and shape retension on extrusionTN = 1,7 %Fat = 8 %DM = 34,7 %

LACTEPI 701Recipe of ice creamReplace 100% of dairy dry matter non fatGood stabilizationGood milk tasteImprove melting properties and shape retension on extrusion

LACTEPI 308Recipe of ice creamReplace 100% of dairy dry matter non fatGood stabilizationGood milk tasteImprove melting properties and shape retension on extrusionProcess of ice creamReconstitute powder in hot water (45C)Pasteurization 85C/ 5 minCooling and cristalization to 4CFoaming

EPIVAL 726Recipe of ice creamReplace 100% of dairy dry matter non fatGood stabilizationGood milk tasteImprove melting properties and shape retension on extrusionTN = 2,1 %Fat = 5 %DM = 35,7 %

EPIVAL 26 +Recipe of ice creamReplace 100% of dairy dry matter fat with a very good taste of whole milkGood stabilizationGood milk taste tasteImprove melting properties and shape retension on extrusionProcess of ice creamReconstitute powder in hot water (45C)Pasteurization 85C/ 5 minCooling and cristalization to 4CFoaming

IngredientsRecipeWaterUp to 100 %Epival 26 +20 %Sugar10 %Glucose syrup4 %Stabilizing / emulsifying (lygomme FP 363)0,5 %

Aroma0,1 %

BUTTER POWDER 75/9Recipe of ice creamReplace 100% of dairy dry matter fat with a very good taste of whole milkGood stabilizationGood milk taste tasteImprove melting properties and shape retension on extrusionProcess of ice creamReconstitute powder in hot water (45C)Pasteurization 85C/ 5 minCooling and cristalization to 4CFoaming

Lactepi 20 G7%

EPILAC 842Recipe of yogurt ice cream

IngredientsRecipeWater73,5 %Epilac 8425 %Sugar12 %Glucose syrup4 %Cremodan SE 7090,5 %Lactepi 7515 %

EPILAC 901Recipe of MILK SORBETIts a sorbet = no fatEpilac 901 bring creamy fat sensation

Process of SORBETReconstitute powder in hot water (45C)Add fruit preparation and mixPasteurization 85C/ 5 minCooling and cristalization to 4CFoaming

IngredientsRecipeWaterUp to 100 %Epilac 901 8 %Sugar15 %Glucose syrup4 %Stabilizing / emulsifying (lygomme FP 363)0,5 %

Fruit preparation25 %

EPILAC 905Recipe of YOGURT ice cream

EPILAC 730Recipe of WHOLE MILK YOGURT ice creamGood stabilizationGood whole milk yogurt tasteImprove melting properties and shape retension on extrusionProcess of ice creamReconstitute powder in hot water (45C)Pasteurization 85C/ 5 minCooling and cristalization to 4CFoaming

IngredientsRecipeWaterUp to 100 %Epilac 7304 %Epival 5506 %Sugar10 %Glucose syrup4 %Stabilizing / emulsifying (lygomme FP 363)0,5 %Lactepi 3087 %Aroma0,1 %

Skimmed yogurt powder 48Recipe of YOGURT ice creamGood stabilizationGood yogurt tasteImprove melting properties and shape retension on extrusionProcess of ice creamReconstitute powder in hot water (45C)Pasteurization 85C/ 5 minCooling and cristalization to 4CFoaming

IngredientsRecipeWaterUp to 100 %Skimmed yogurt powder 485 %Epival 55010 %Sugar10 %Glucose syrup4 %Stabilizing / emulsifying (lygomme FP 363)0,50 %Lactepi 3085 %Aroma0,1 %

Research and development fresh dairy teamPeople and Tools bringing technical answersYohan DelatourMarc ChatriotIf you have any questions ? We are here !

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