Korotkiy I.A., Maltseva O.M., Valiakhmedov T.Z.

Kemerovo technological Institute of food industry.

Main types of ice cream fillers, made from skimmed milk.

The actual problem of the modern society is healthy nutrition of the population. Enterprises of food industry are increasingly focus on the production of useful products. For example, development of new kinds of ice creamр on the basis of skimmed milk. In its production, you can use various fillers.

Ice cream fillers are ready-to-use fillings intended to be added to the mix, cakes and rolls layers of ice cream and decoration.
Their primary purpose is to add a new and fuller taste to ice cream products. The use of fillers can significantly diversify the assortment of ice cream produced, contributing to an increased attractiveness of the product.
For the production of ice cream fillers are used with a different degree of density, homogeneity and berry crushing. By type of introduction they are divided into:
1. “Decors”;
2. “Layers”;
3. “Rods”;
4. “Volumetric fillers”.

"Decors" are used as surface decoration of portioned ice cream or ice cream cakes and rolls. They may be homogeneous or with pieces of fruits or berries. “Decors” may have a different texture and density, a strong natural taste which is in line with taste of used raw materials. The content of solids is 55-65 %. The content of fruit raw materials is 10-15%.
"Layers" connect layers simultaneously decorating products cut and giving it a rich flavor. They may be homogeneous or with pieces of fruits (berries). They have a thick, soft and plastic consistency. The content of solids is 55-65 %. The content of fruit raw materials is 10-35 %.

"Rods" have a medium-thick consistency and a high degree of homogeneity. The content of solids is 58-65%. The content of fruit raw materials is 20-35%.

"Volumetric fillers" may have a homogeneous medium-thick and thick consistency - consistency of syrup - or may contain pieces of fruits or berries. The content of solids is 45-65%, pieces of fruits constitute 25-50% by weight of the volumetric filler.

In the production of ice cream and ice cream-based items, wide use is made of both fruit-and-berry fillings and milk-based fillings, i.e. soft caramel and boiled condensed milk.

On appearance the fillers are a condensed jellied mass of fruits, berries (with pieces or homogeneous) or homogeneous mass with a glossy surface in the case of dairy fillings.

The fillers are convenient to use. Owing to the optimum viscosity they can easily be spread out in the ice-cream mass, or they are applied to products made of it.

In the ice cream fillers specialized pectin or a complex mixture of several stabilizers are used. They eliminate the filler crystallization at temperatures up to -30°C, making a filler frost-resistant.

For better expression of taste harmony the ice cream fillers have a lower pH value amounting to 2.9-3.3.
Fruit-and-berry fillers are made of fresh or frozen fruits and berries. The average weight of the fruit content ranges from 10 to 40%. The added sucrose content is not less than 54%. Mass fraction of soluble solids is not less than 63%.