About this Book

Now in its fifth edition, this up-to-date textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process to the marketing and distribution of the finished product. This fifth edition builds on the strengths of previous editions with coverage of new developments in the ice cream industry. In particular, the book examines the development of non-fat, low fat and other nutritionally modified frozen desserts. Topics covered include the ingredients found in non- and low fat frozen desserts (fat substitutes/replacers/mimetics and non-nutritive sweeteners) and the implications of their uses in certain products and formulas. In addition, the physical and chemical characteristics of frozen desserts are discussed as well as how they are applied through manufacturing, storage, and distribution. A second major enhancement in this edition is the book's coverage of the new FDA-approved labeling regulations and Standards of Identity. Specifically, this section provides detailed explanations of nutrition labeling for frozen desserts. Outstanding in its breadth and coherence, Ice Cream, Fifth Edition serves as a useful tool for students in food science and dairy food processing as well as an authoritative resource on the latest technological and scientific principles of ice cream manufacture for food technologists, dairy technologists and food processing companies.