Skimmed milk powder and fat in the manufacture of ice cream

The Role of Skim Milk Powder and Fat in Ice Cream

When balancing an ice cream recipe, we primarily look at two components: water and solids. The solid part mainly consists of fats, sugars, stabilizers, and non-fat milk solids. The primary function of these non-fat milk solids (often from skim milk powder) is to retain water and give the ice cream body and structure. In short, a perfect balance prevents ice crystals from forming and helps incorporate air during the freezing phase.

A Closer Look at Skim Milk Powder in Ice Cream

For practical purposes, artisans prefer to use spray-dried skim milk powder. This key ingredient gives body and structure to ice cream. Let's break down its essential components:

• Lactose (50%): Lactose is the natural sugar in milk. While it has low sweetening power, it has a high antifreeze power. Furthermore, it absorbs up to 10 times its own weight in water, which helps prevent the formation of large ice crystals. However, using too much (over 10% of the total mix) can result in a sandy texture.
• Protein (38%): Milk protein is an excellent natural emulsifier. Specifically, it provides creaminess and helps incorporate and retain air during the churning process. One protein, casein, can curdle in the presence of acid. This is a consideration to keep in mind when making ice cream with citrus fruits.
• Other Components: Finally, the rest of skim milk powder consists of beneficial vitamins and mineral salts.

The Crucial Role of Fat in Ice Cream

Fats, also known as lipids, are essential for creating premium ice cream. For example, they play several important roles:

• They provide creaminess and body.
• They impart a smoother and richer texture.
• Dairy fat, in particular, contributes a characteristic and desirable flavor.
• They also help with the incorporation of air (overrun).

Why Dairy Fat is the Preferred Choice

There are several reasons to use dairy fat over other types of fat. First, the consumer is more familiar with and appreciates its taste. Second, because it is naturally emulsified, it is easier to incorporate into the mix. Finally, many food regulations stipulate that to use a "Premium" label, an ice cream must contain a minimum percentage of milk fat.

The AussieBlends® Solution

AussieBlends offers a wide variety of professionally balanced Ice Cream Mixes that cater to the needs of all ice cream makers. We offer Dairy Mixes, Vegan Mixes, and more. All our mixes are blended for various preparation processes, including gelato, Liquid Nitrogen Ice Cream, Soft Serve, and Rolled Ice Cream.