Biozevtika takes an active part in the work of the scientific-practical conference “Scientific, regulatory and logistical support for the modern production of ice cream and frozen products”, which will be held on November 26-27 in Moscow on the territory of the Molodezhny hotel. The company presented an overview report on the topic “The use of CO2 extracts in the production of ice cream”, prepared by General Director Alexander Golubev. Also, together with the staff of the Ice Cream Technology Laboratory VNIHI, a tasting of new types of ice cream made using CO2 extracts as flavoring ingredients was organized for conference participants. The main content of the report was the disclosure of the benefits using CO2 extracts in the production of ice cream, namely: a clean label, a luxurious natural taste and (perhaps most importantly) a whole new range of tastes that are either not available at all on the ice cream market or only very limited and not always of high quality.
You can find out more about the use of CO2 extracts in ice cream production in the overview article “Delicious ice cream with CO2 extracts”. You can learn more about CO2 extract itself using this link.
The tasting featured 10 flavors of ice cream with CO2 extracts developed by the VNIHI Ice Cream Technology Laboratory headed by Antonina Anatolyevna Tvorogova. Varieties are as follows: ginger, cardamom, cinnamon, mint, lavender, orange peel, cloves, nutmeg, allspice, chili.
The tasting generated a lot of interest, so much so that we ran out of all the pre-made disposable tableware and had to improvise along the way to give everyone a chance to taste the new product. No surprise, because the flavors presented are really completely new for this market and at the same time very interesting combined with ice cream. Well, the ice cream itself was prepared by Antonina Anatolyevna’s staff, with predictably good success.
Now the laboratory workers are preparing a detailed technical guide on the use of CO2 extracts in the production of ice cream, the main points of which can already be found on the scan below. Recipes and any additional advice can be made available to interested customers if required.
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- Acceptance
- Storage
- Preparation and addition to the ice cream mix
3.1 Acceptance
The extracts are supplied to ice cream producers in packaging made of materials that meet the requirements of the Technical Regulations TR TS 005/2011 of the Customs Union “On safety of packaging” with a capacity of 0.5 l, 1.0 l and 5.0 l with screw caps with tamper-evident ring.
3.2 Store the extracts in a dry, dark place at a temperature of 15 °C to 30 °C for no more than 24 months from the date of manufacture.
3.3 Prepare and add to ice cream mix
3.3.1 Extracts are added to the mixture in the form of water-alcohol solutions.
Water-alcohol solutions are prepared by mixing extracts, alcohol and water in a ratio of 3:2:5 at a temperature of (20±2) °C.
3.3.1 A water-alcohol solution, pre-weighed or measured by volume in a pre-marked container, is added to the cooled mixture at a temperature of (4 ± 2) °C with constant stirring.
The application rates of the extracts are shown in Chart 2.
CHART 2
| Extracts | Amount applied, g per 1 ton ice cream mix |
| Orange | 60,0-65,0 |
| Clove | 8,0-9,0 |
| Ginger | 15,0-20,0 |
| Cardamom | 8,0-9,0 |
| Cinammon | 15,0-20,0 |
| Lavender | 5,0-6,0 |
| Nutmeg | 30,0-40,0 |
| Peppermint | 15,0-20,0 |
| Pepper | 20,0-25,0 |
| Chili | 4,0-5,0 |
Developed by FGBNU VNIHI
Deputy director, head of the laboratory for ice technology
A.A. Tworogova
Leading Researcher
N.V. Kazakhov
A small clarification – on the scan in the list of ingredients we are not talking about the pulp, but about the peel of an orange, and not any, just the freshest. This ingredient has its own little story, coupled with the fact that finding the right note for it wasn’t easy – the dried peel extract turned out to be interesting, but bitter, and not easy to incorporate into recipes; and fresh orange peel extract is technically very difficult to produce. But in the end technical difficulties were overcome and at the moment fresh orange peel extract is one of the most interesting among all the ingredients that we offer for making ice cream, we recommend paying attention to it. It has aromas of orange peel and some orange pulp. At the same time, it is softer in taste and not as bitter as ordinary peel but has a spicy-tart bitterness compared to ordinary pulp. This extract convinces both as a single ingredient and in combination with other ingredients, especially with chocolate. The trade name for fresh orange peel extract is blood orange.
Regardless, CO2 extracts are a very inexpensive ingredient for your products, which is important in today’s economic troubles. Despite the fact that the cost of the extracts themselves is quite high, this ingredient is very highly concentrated. You can see the rates on the scan above – they vary in the range of up to tens of grams per tonne of finished product. Such an effort is quite reasonable and it allows your brand to remain in the price segment in which it is currently located.
