I scream you scream we all scream for Ice Cream: with this hot summer not abating i love eating a nice cold ice cream once in a while! But lets see what we get here in India as the FSSAI norms have forced manufacturers to declare the truth. This is prompted by me seeing the term medium fat ice cream printed on the side of a mother dairy vanilla ice cream box. Now before I share what I learned to elaborate what FSSAI demands is that a label declare in descending order what all it contains from high to low and not leave out any details. In the case of ice cream they have to define quantity also by litre and grams. ( for the uninitiated milk being denser than water at sea level means 1 Lt. of milk is about 974 grams). Also ice cream has fat % ranging from 12%to 17% and is determined by the amount of milk fat in the ice cream. More the fat creamier the ice cream. So this is what i learned: mother dairy, amul and all these home packed bricks we buy state medium fat ice cream. While they have not declared a % I am assuming they are below 12% fat and this is why: ingredients: water, milk solids, sugar, stabilisers. 1 lt. 532 gms. This would mean more than 50% of this is water that is whipped and churned with the additives to create an over run that almost doubles the volume and then quick frozen to set with no milk or cream at all but rather spray dried milk fat. In vanilla there was no added vanilla at all. So essentially you are buying water and milk powder whipped up and sold as ice cream to you. In all fairness to them they have a premium range also that is whipped less and has a 1.75 over run. So lets see what all we have out there that comes close to the original hand made delite. 1) kwality walls: 0% milk made with vegetable oil and above 2 over run. Sold as frozen dessert and not ice cream. 2) Amul and Mother dairy: as described above 3) Vadilal: as described above plus some bars are also are made with vegetable oil with added milk solids making it creamier and declared medium fat frozen dessert. 4) baskin robins: milk cream and anywhere from 600 to 750 gms a lt. Sold as Ice Cream, made from fresh milk. 5) Haagen Daaz: upwards of 17% fat upto 880 gms per lt and has eggs added as per traditional recipe to stabilise it instead of chemicals. But since the fat and eggs are outside the FSSAI definition of ice cream it is sold as Frozen treat and cannot be called ice cream. 7) London dairy: similar to baskin robbins. So why do these guys do this: price as simple as that, how else will you sell 2 lts of ice cream for Rs. 99 when 1 lt of milk is 40 plus. Your mother dairy ice cream has under 1 lt of re constituted milk actually. Litmus test for ice cream: the higher the fat and lower the water in ice cream the higher the melt point of ice cream. This means if you pull out a mother dairy vanilla and a baskin robbins vanilla and scoop them into a bowl and keep them side by side....Mother Dairy will melt faster than baskin which will stay stable and solid longer. The other test on how good the cold chain is.....if while eating any form of the above frozen treats if bits of ice crystals come into your month....put he cup down and ask for another one...this one has been refrozen a couple of times at least and has seen temperatures that ice cream should never meet. As a salute to some independent restaurants, parlours and hotels in Delhi who recognised this issue years ago, they hand churn their own ice cream daily with milk, cream and eggs which is fatty goodness and Devine!
Posted on: Thu, 28 Aug 2014 02:59:32 +0000
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