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ABSTRACT
This article aims to study in a detailed and up-to-date manner the central part of the process, namely the manufacturing technology of frozen desserts. All the means used to manufacture these products will be discussed, the various unit operations will be addressed, from the preparation of the mixes, to the storage of the finished products, finally the heart of the process, in this case the expansion and deep-freezing operations, will be specified. For each of the operations implemented, the physicochemical principles and the various materials will be presented and discussed. Finally, current technologies will be studied and future development axes will be discussed.
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Read the articleAUTHOR
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Jean-Luc BOUTONNIER: Retired Professor of Food Process Engineering and Food Science, Souel, France
INTRODUCTION
Following on from the article
The first part of the process concerns the preparation of mixes, through homogenization, stabilization by heat treatment and physicochemical ripening of the mixture to be iced. The second part, the heart of the process, is represented by the mix expansion and freezing operations which, through various processes, enable the complex transformation of an emulsion into a solid, expanded frozen dessert. This central part of the process involves not only conventional technologies, but also numerous innovations. Future developments, in terms of continuous performance improvement, will involve the modeling of Computational Fluid Dynamics (CFD) in the freezer, which is currently being set up. The third part covers the final operations of shaping, curing for certain products, packaging, storage and transport of finished products.
A glossary of terms is provided at the end of the article.
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KEYWORDS
food industry | food | ice cream | sorbet
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Ice cream, gelato and sorbet
Overview of frozen dessert production methods
Bibliography
Bibliography
Professional organizations
Euroglaces (European Ice Cream Association), Brussels http://www.euroglaces.eu
Association des entreprises des glaces (manufacturers from SMEs to multinationals), Paris http://www.les-glaces.com
CNGF, Confédération nationale...
Key players in the ice cream sector
Unilever :
World leader, Dutch-British group, with brands such as Magnum, Carte d'Or, Cornetto, Solero, Viennetta, Calippo, Ben & Jerry's, Kinder Ice Cream Stick, Kinder Ice Cream Sandwich and Bueno (collaboration with Ferrero), Mini Calippo lemon and orange, Haribo Push-up, Rocket, and X-Pop... a manufacturing site in France at Saint-Dizier (Haute-Marne).
...
Ice cream production and market trends
Key figures
Figure 1 shows ice cream production in the top 10 EU countries. Figure
Suppliers of materials and equipment
BREDDO: Taney St, Kansas City, MO 64116, United States
GRAM /WCB: Nordager, 2-6, 6000 Kolding, Denmark
SPX FLOW: Oestmarken 7, 2860 Soeborg, Denmark
TECHNOGEL S.p.a., Via Boschetti, 51-24050, Grassobbio, Italy
TETRA PAK HOYER A/S, Hoejbjerg 8200, Denmark
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