Ice Cream
Vegetable oils and fats from Walter Rau.
Ice Age
A multifunctional product
Technology
Significance of different vegetable fats/oils
What would life be without ice cream?
duct and on the cracking properties
Fat is an important constituent in an
From a one-time 'summer product'
of the product and the 'bleeding out'
ice cream formula, and it plays a de-
the cool delicacy has advanced to
associated with it.
cisive role on the taste, consistency
a much-loved all-year product. The
and structure of the product. The use
range of products on offer has been
By means of the targeted use of vege-
of milk fat is prescribed for many pro-
continuously extended both in terms
table oil/fat, the request for 'healthier'
duct types, however, many new crea-
of presentation and distribution – it
ice can be fulfilled as well: the fatty acid
tions have been produced with vege-
is a very innovative market. The ave-
profile of the finished product can be
table fats. Mainly coconut oil, palm
rage German now enjoys some eight
modified by the use of special fat com-
oil, and palm kernel oil, or appropri-
litres per year. According to Eurogla-
positions, and this makes optimisation
ate fractions of these oils are used.
ces, some 2.2 billion litres, worth Euro
of the nutritional physiology possible.
Hydrogenated fats are hardly used
8.9 billion, were produced in Europe in
Modern process technology and adap-
anymore, although a completely hy-
2009, by around 100 companies with
ted stabiliser and emulsifier systems
drogenated coconut oil is known for
15,000 employees. This volume staffed
already today allow part of the satura-
not exhibiting any trans fatty acids. In
with as family packs in the shopping
ted fatty acids to be replaced without
view of increasing discussions about
trolleys of the end consumers. In ad-
any negative sensory impact.
the excessive intake of saturated fat-
dition, you have to take into account
ty acids in food, the use of vegetable
volumes of soft ice that have not been
In order to give you an overview of the
oils plays a much more important
recorded in statistics, and handmade
different oils and fats in each applica-
role. The use of sunflower oil rich in
specialty products.
tion area, we have shown some exa-
oleic acid is particularly suitable due
mples on the following pages.
to better oxidation stability and neu-
The most important components are
trality in taste compared to other ve-
milk and milk constituents, sugar, fruits,
Vegetable oils and fats are largely
flavourings and fats. The fat, whether it
standardised products, there is, ho-
is milk fat or vegetable fat, is especial-
wever, no universal solution for many
Crucial for the selection of the fat type
ly decisive for the structure of the ice
applications: special products also
are, besides the raw material costs,
cream, for its creamy consistency and
require special fats. We know that
primarily the sensory characteristics
melting properties, with the exception
individual solutions require individu-
of the products and, if applicable, nu-
of water ice and sorbets.
al attention – and that is where our
tritional physiology aspects.
getable oils.
strength lies.
Optical appearance and taste of ice
creams are often improved by chocolate coating or glaze. The fat used
has an influence not only on the
We are always ready to listen to your
wishes and questions.
crispness of the glaze, but also on the
adhesion of the coating to the pro-
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Walter Rau. Neusser Öl und Fett AG.
Product application
Ice cream manufacture
1. Mixing
The raw materials undergo many different process stages before they become a
perfect product. Firstly, the individual main components are mixed or dissolved at
high ambient temperature. It is important that all the constituents of the formula
are carefully and evenly blended, and that stabilisers, for example, have sufficient
time to dissolve.
2. Pasteurising
3. Homogenising
The ice mix is then subjected to a thorough pasteurisation to ensure microbiologi-
The manufacture of fat glazes for use
in the ice cream industry generally equals the manufacture of other
glazes or chocolate, by means of the
classic rolling process with conching
or use of ball mills.
When using dark chocolate as a coating, a small portion of coconut oil
The pasteurisation is followed by a homogenisation process, in which the liquid fat/
does not become too brittle. Cracks
oil constituents are finely dispersed under high pressure. By this means a separati-
After this stage, the premix is cooled down to c. 5°C and subjected for a few hours
to a maturing process, in order to crystallise the minute oil droplets. This creates
the basis for the later whipping ability. Additional heat-sensitive ingredients (e.g.,
flavourings, fruit preparations) can also be added at this stage.
5. Freezer
Glazes
cal stability.
on of the fat phase is prevented.
4. Maturing
Product application
is generally added, so that the glaze
in the glaze lead to the phenomenon
of 'bleeding out' due to the escape of
ice cream mass. This is prevented by
adding coconut oil to the chocolate.
Declaratory regulations have to be observed, i.e. the vegetable fat content
has to be indicated.
In the so-called 'freezer', the mixture is subjected to the actual crystallisation and
the formation of the characteristic structure from air bubbles, which are stabilised
by fat crystals and protein shells. Normally a whipping ability of around 100% is applied which corresponds to a density of around 0.5 kg/dm. The blend is then cooled
down in a cylindrical scraped surface heat exchanger while being exposed to air or
nitrogen.
6. Finishing
After the freezer there follows, depending on choice, a further stage of refining
and embellishing with additional ingredients such as roasted nuts, chocolate
flakes, etc.
7. Filling
Subsequently, the products are filled into the appropriate packaging units.
8. Cooling tunnel
The reduction to storage temperature takes place in a cooling tunnel during the
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final hardening.
Walter Rau. Neusser Öl und Fett AG.
Recipe examples
Service
Manufacture of pure fat glazes
Components
Dark glaze in kg
Light nut glaze in kg
Cocoa powder 10/12
16
5
Skimmed milk powder
–
3
Saccharose
26
32
Dextrose
–
8
Hazelnuts, roasted
–
10
Cocopur 10060
58
42
Lecithin
0.4
0.4
Nutritional physiological key figures
Recommended WR products
Description/main field of application
SAFA %
MUFA %
PUFA %
S:U RATIO
1, 2
91
7
2
1:0.1
Chovetine 29830
1
65
29
6
2:1
Good products are those which meet
or on-site with you. We will also be
Blend A (tailor-made)
1
49.5
40
10.5
1:1
the customers‘ requirements. There­
ready to solve more in-depth issues
Blend B (tailor-made)
1
60
32
8
1:5.1
fore, new products are created in close
with the support of our competent
cooperation with you, our customers.
laboratory team, which can fall back
Blend C (tailor-made)
1
48
19
33
1:1
In our product developments, cultural
on a wide range of analysis methods.
Cocopur 10060
Explanation: 1 = Ice, 2 = Glaze
and religious values will be just as
much taken into consideration as nutritional-physiological trends or the
Explanation of the abbreviations
SAFA %: Proportion of saturated fatty acids
MUFA %: Proportion of monounsaturated fatty acids
PUFA %: Proportion of polyunsaturated fatty acids
S:U RATIO:Ratio of saturated to unsaturated fatty acids, optimum is a value of at least
1:2* – i.e., at least double the content of unsaturated fatty acids
*Recommendation of the German Nutrition Society (DGE)
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new consumer habits.
The expert staff of our Application
Technology Department will not only
guide you regarding the selection of
suitable fats and oils but also support
you in every way possible with the
tuning of your preparations and processes – at our Technological Centre
Walter Rau. Neusser Öl und Fett AG.
Packaging options
We can supply on demand
Product consistency
Packaging options
liquid
paste-like
solid
Block 4 x 2.5 kg / 10 kg / 12.5 kg / 20 kg / 25 kg
●
Bag 25 kg
●
Bag in Box 3–20 litres
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Tinplate buckets 10 litres
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Plastic buckets 25 litres
powder, pearls, scales on request
(for high-melting products)
several nozzles possible
●
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Drum 180 kg
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Bulk container 1,000 litres
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Tank trucks
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Barge >250 tons
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Tinplate buckets
10 litres
general remarks
Plastic buckets
25 litres
Tank trucks
Walter Rau
Neusser Öl und Fett AG
Industriestraße 36–40
D- 41460 Neuss
Drum 180 kg
Bag in Box 3–20 litres
Steel IBC
(Aseptic IBCs)
Heated IBCs
Phone: +49 21 31 /208–0
Fax: +49 2131 /208–80–251
E-mail: [email protected]
Internet: www.WalterRauAG.de
optionally with electrical heating, IBC or steel
Block 4 x 2,5 kg / 10 kg /
12,5 kg / 20 kg / 25 kg
Folding IBC
Bag 25 kg
Standard IBCs