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.
| Economy | Standard | Premium | Super-premium |
|---|---|---|---|---|
Fat | 10% (depending on legal requirements) | 10% - 12% | 12% - 15% | 15% -18% |
Total solids | 30% (depending on legal requirements) | 36% - 38% | 38% - 40% | >40% |
Overrun | Legal maximum. | 100% - 120% | 60% - 90% | 25% - 50% |
Cost | Low | Average | Higher than average | High |
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. |
Additional notes | 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 |
Premium light
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.
References
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.