Formulating and Manufacturing Ice Cream and Other Frozen Desserts

I scream, you scream, we all scream for . . . frozen desserts. Here’s how ice cream and the wide variety of other frozen desserts are formulated and manufactured.

Food Technology Magazine | Article

ROBERT T. MARSHALL

DOUGLAS GOFF

Frozen dessert manufacturers enjoy many alternatives for making their products by varying the composition, ingredients, form, quality, and packaging. With the wide variety of ingredients and processes available, the potential for production of a host of delicious frozen desserts is essentially infinite.

Formulating and Manufacturing Ice Cream and Other Frozen DessertsFrozen Desserts
Standards for frozen desserts differ by country and region but leave much room for variety within each defined product. By modifying the formula of regular ice cream, processors ma…


Fig. 2—Process flow diagram for manufacture of ice cream and similar frozen desserts. Red represents the operations involving raw, unpasteurized mix; pale blue represents the operations involving pasteurized mix; and dark blue represents the operations involving frozen ice cream. The process is basically the same for manufacture of other types of frozen desserts.












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In This Article

  1. Food Sciences
  2. Food Engineering
  3. Food Categories
  4. Dairy
  5. Food Categories
  6. Refrigerated and Frozen Foods

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