Traditionally ice-cream was categorised as super-premium, premium, standard or economy. These ice-creams usually vary by fat content, total solids, overrun, flavours, packaging and cost (Tharp & Young 2013a, Goff 2010) as shown in the table below. As there are no legal guidelines of different ice-cream categories, this is just a guide and may differ from industry to industry.
10% (depending on legal requirements)
10% - 12%
12% - 15%
30% (depending on legal requirements)
36% - 38%
38% - 40%
100% - 120%
60% - 90%
25% - 50%
Higher than average
Packaging and graphics
Basic. usually available in large quantities. The word 'economy' is rarely used and is usually identified by the price
The word 'standard' is not usually shown on the packaging. Also available in large quantities.
The word 'premium' is used on the packaging. Usually available in smaller packs than economy & standard.
Individual pots are common in this category.
Artificial colours and flavours are widely used and usually the flavours are standard
Typically the flavours are standard.
Uses ingredients perceived to be natural. Novel flavours and additions are very common
Uses high quality ingredients. Novel flavours and additions are very common
A new category of ice-cream is emerging known as 'Premium Light' ice-cream (Tharp & Young 2013b). This is an ice-cream which provides the eating quality of premium ice-cream but with lower fat. Some manufacturers market these directly as premium light ice-creams, whilst others use it just for cost savings.
These can be made by altering the recipe or the procedure.
To alter the procedure, a refrigerated twin screw extruder attached to the ice-cream freezer is required. As the ice-cream is passed from the freezer into the extruder, the freezing process continues. This results in lower ice-crystal sizes and the 'churned' process also results in an increase in perceived creaminess (Tharp & Young 2013b).
To alter the recipe, some of the milk fat is replaced with a fat replacer. CyberColloids has completed extensive work in this area and should you require further information on fat replacers for your low fat or premium light ice-cream please contact us.
Goff, D. (2010). Course notes from the 'International ice-cream science and technology training course' pp 2
Tharp, B.W. & Young, L.S. (2013a). Tharp & Young on ice cream: An encyclopedic guide to ice cream science and technology. USA: DEStech Publications Inc. pp 181-182.
Tharp, B.W. & Young, L.S. (2013b). Tharp & Young on ice cream: An encyclopedic guide to ice cream science and technology. USA: DEStech Publications Inc. pp 381-382.