ICE CREAMS

AND SORBETS

Sosa Ingredients
Pol. Ind. Sot d’Aluies - 08180 Moià - Catalunya - Spain
T. +34 938 666 111 - www.sosa.cat - [email protected]
 ICE CREAMS
AND SORBETS

What is ice cream?

Ice cream is a mixture of solid and liquid products subjected to a negative temperature,
in which it maintains its soft, creamy and airy texture.

Ingredients

AIR: THE LIGHTNESS OF ICE CREAM

Without air, ice cream would be a compact mass. Air provides ice cream with a soft
and delicate texture that allows it to melt on the palate in a homogenous and smooth
manner.

Air reduces the cold sensation of ice cream, enhancing its flavour.

Artisanal ice cream has an average overrun of 25-35%. Industrial ice cream may have as
much as a 100% increase in volume.

WATER

Water, regardless of the ingredients it comes from, is the main ingredient of ice cream.
Achieving the ideal texture and balance requires 55 to 70% water. In traditional ice
cream this water was mainly incorporated as actual water or milk.

SUGARS

The first thing that should be said about sugars is that without them there could be no
such thing as ice cream. Sugars have several technological roles in ice cream:

Anti-freeze agents

Solids contribution

Enhances flavour

Binding effect

Difficult overrun in large quantities

With respect to texture, the various sugars each have different crystals, resulting in
different textures, and also have a certain “binding” power that adds to the texture of
the ice cream. In general, it is considered that the sugar content of the mixture should
be between 14 and 24% of the total. Accordingly, they constitute the majority of the
“solids” in the mixture. Additionally, too much sugar would make it difficult to incorpora-
te air.

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 ICE CREAMS
AND SORBETS

The sweetening power (SP) and the anti-freezing power (AFP) of sugars are calculated
in terms of sucrose. This data is very important to calculate and balance the hardness or
softness of ice cream in the freezing process.

Sugar content in ice creams is 14-24% (nuts semi-sorbets 14%).



SP 16-22% (sweetening effect) 



It is calculated based on common sugars (sucrose):
100%


Depending on the type of sugar, the following features are achieved:

—— Dextrose, glucose, fructose and inverted sugar provide a soft, smooth, small crystal
consistency.


—— Sucrose and lactose provide hardness, forming large crystals.

—— Glucose and maltodextrin provide a greater binding or gummy effect.

AFP 24-42% (anti-freeze power)


The formula’s anti-freeze power varies according to the level of freezing. 



- 10 °C. 24-26% AFP

- 14 °C. 24-32% AFP

- 18 °C. 40-42% AFP


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 ICE CREAMS
AND SORBETS

Now we will analyse sugars in relation to how useful their properties are for ice cream.
The main properties are included in the table.

Analytical table of sugars

Solids AFP SP BRIX

Sugars

Sugar (sucrose) 100% 100% 100%

Dextrose 92% 172% 74%

Glucose powder 33 DE 94% 56% 24%

Isomalt 95% 99% 50%

Trehalose 95% 100% 45%

Maltodextrin 95% 23% 15%

Polyols

Maltitol 100% 99% 80%

Liquid sugar

Liquid glucose 40 DE 80% 76% 45% 77,4%

Inverted sugar 70% 190% 125% 72%

ANTI-FREEZE

The main antifreeze that is currently used in ice cream preparation is glycerine.

Solids AFP SP

Glycerine 20% 342% 75%

Antifreeze is mainly used to decrease the sweetness of an ice cream (premium or sa-
voury ice creams) or for ice creams with a high degree of fat (chocolate or nuts).

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 ICE CREAMS
AND SORBETS

FAT

Fat varies from 3 to 12%; in our opinion the ideal amount is 6 to 12%.

Min: 0 (sorbets)

Max: 12%

Lipids imbue ice cream with different properties:

—— They increase body. They contribute to an increase in volume

—— Increase the total dry residue of the ice cream

—— Help to obtain a good freeze resistance

—— They significantly reduce the cold sensation at the moment of consumption

—— Too much fats reduce the taste of the other foods

—— They help to incorporate air to obtain a softer and creamier texture due to emulsion

—— In large amounts they reduce volume.
They make the texture softer.

Ice cream used to contain a mixture of several fats (egg, milk fats...), which distorted
its flavour. The current trend is to make ice cream with monounsaturated fats and/or
neutral fats to preserve the purity of the ice cream taste.

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 ICE CREAMS
AND SORBETS

SOLIDS AND LIQUIDS

The percentage of liquids in an ice cream is between 60-70%

The liquids in an ice cream mixture are essentially in:

Milk
Cream
Fruit juice
Water

The solids in an ice cream mixture are essentially in:

Sugars
Fat
Neutral stabilisers
Powdered milk

They give the ice cream body and chewability.
By absorbing water they help to provide
a sensation of less cold without ice crystals.
Too many solids make for a heavy and wet
ice cream.
If all the solids are not dissolved by the liquid, the ice cream is grainy.

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 ICE CREAMS
AND SORBETS

The phases of ice cream preparation

Now that we have all the ingredients of the ice cream mixture and we have a balanced
recipe, we can start the preparation process, which consists of combining the various
ingredients into a single whole in the following phases:

PASTEURISATION

Pasteurisation eliminates the bacterial load and allows for easier homogenisation of the
ingredients, dispersing the sugars and fats into tiny particles. Pasteurisation consists of
raising the temperature of the ingredients to 85 °C and then quickly lowering it to 4 °C.

MATURING

Maturing consists of letting the mixture stand at 4 °C with slow stirring to allow all the
gelling substances to complete their action. A six-hour period is ideal for good maturity.

CHURNING

Churning consists of freezing and emulsifying the liquid mixture to obtain a doughy or
creamy mixture through cold and the incorporation of air. It is important for the chur-
ning process to be completed as quickly as possible.

FREEZING

After the doughy mixture has been churned it is at a temperature of -8 °C. To stabilise
the liquid of the mixture and prevent the formation of ice crystals it is necessary to
lower the temperature of this mixture as quickly as possible to -18 °C.

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 ICE CREAMS
AND SORBETS

Sosa stabilising agents for ice cream and sorbets

The number following the name indicates the measurement per litre of liquid.

The hot or cold distinction refers to how the product is used. If used cold, the product
can only be integrated through strong shaking. If used hot, the mixture should be more
than 80 °C but not exceed 90 °C.

Procrema 5 Bio Hot

Mixture of stabilizers used in eco-friendly elaborations

Procrema 100 Cold/Hot Natur

Mixture of stabilizers, thickeners, proteins, fibers and sugars to stabilize ice cream
naturally both hot and cold

Prosorbet 5 Cold/Hot Natur

Mixture of stabilizers and emulsifiers

Prosorbet 100 Cold Natur

Mixture of stabilizers, thickeners, fibers and sugars to stabilize sorbet naturally in cold

Ice creams and sorbets 7

 PROCREMA 100
COLD/HOT NATUR

Procrema 100 Cold/Hot Natur Dose:

10 % of the aqueous part of the ice
Mixture of stabilizers, thickeners, proteins, fibers and sugars to cream recipe
stabilize ice cream naturally both hot and cold
3 kg 37627 2u AFP SP
82% 35%
VEGAN
Components for ice cream
Properties: Helps to stabilize ice cream easily and directly, adding 10% solids to the recipe.
Emulsifiers Stabilizers
Use: Mix cold or hot (max. 80 °C) in any liquid (pulps, broths, creams, flavoured wa-
ters) with strong agitation. Once mixed with the liquid it is advisable to mature
Airing agents Technical
the mixture for 8 hours in cold (± 4 °C) so that the components of the product sugars
are perfectly hydrated before freezing.
Remarks: For a well-balanced ice cream it is necessary to add approximately 20 % more Flavours Saccharose

VANILLA ICE CREAM

soluble solids such as sucrose. For more information consult our online recipe
booklet.
Elaborations: Milk-based or water-based ice creams. Cold processed or pasteurized.

Allergens: Ingredients: 

Vanilla ice cream

Code Ingredient Brand g % g/kg
Milk 800 59,70 597,01

35% Cream 200 14,93 149,25

39462 Dextrose Sosa 50 3,73 37,31

37627 Procrema 100 Cold/Hot Natur Sosa 100 7,46 74,63

34353 Sugar Sosa 150 11,19 111,94

37302 Glycerin Sosa 10 0,75 7,46

37772 Vanilla concentrated paste Sosa 30 2,24 22,39

For 1,3 kg Total 1340 1000

Mix the liquids and solids and blend for 2 minutes. Allow the base to mature for at least
6 hours. Churn in the ice cream machine and keep in a freezer below -15 °C.

Tools

Code Tool Brand

35515 H2 ice cream machine Sosa

Procrema 100 Cold/Hot Natur The percentages and parts per thousand are related to the total weight of the ingredients in the table  8
 PROSORBET 100
COLD NATUR

Prosorbet 100 Cold Natur Dose:

10 % in relation to the aqueous part
Mixture of stabilizers, thickeners, fibers and sugars to stabilize of the sorbet recipe
sorbet naturally in cold
3 kg 37643 2u AFP SP
120% 52%
VEGAN
Components for sorbet
Properties: Helps to stabilize sorbet easily and directly, adding 10% solids to the recipe.
Emulsifiers Stabilizers
Use: Mix in cold in any liquid (pulps, broths, creams, flavoured waters) with strong
agitation. Once mixed with the liquid it is advisable to mature the mixture
Airing agents Technical
for 8 hours in cold (± 4 °C) so that the components of the product are per- sugars

Remarks: RASPBERRY SORBET

fectly hydrated before freezing.
For a well-balanced sorbet it is necessary to add approximately 20 % more Flavours Saccharose

soluble solids such as sucrose. For more information consult our online
recipe booklet.
Elaborations: Cold processed sorbets.

Allergens: Ingredients: – Traces: 

Raspberry sorbet
Code Ingredient Brand g % g/kg
Raspberry purée 10% sugar 1000 82,99 829,88

39462 Dextrose Sosa 100 8,30 82,99

37643 Prosorbet 100 Cold Natur Sosa 100 8,30 82,99

37827 Neutral acid Sosa 5 0,41 4,15

For 1,25 kg Total 1205 1000

Mix the ingredients and blend with a blender. Heat to 85 °C and cool to 4 °C. Let it rest
for at least 6 hours and turbinate with an ice cream machine. Keep it in the freezer at
-15 °C.

Tools

Code Tool Brand

35515 H2 ice cream machine Sosa

Prosorbet 100 Cold Natur The percentages and parts per thousand are related to the total weight of the ingredients in the table  9
 PROCREMA 5
BIO HOT

Procrema 5 Bio Hot Dose:

5%
Mixture of stabilizers used in eco-friendly elaborations
AFP SP
700 g 39410 6u
0% 0%
VEGAN
Components for ice cream
Properties: Ice cream stabilizer.
Emulsifiers Stabilizers
Use: Mix with base.
Application:
Remarks: Suitable for vegans.
PISTACHIO ICE CREAM
Any liquid or semi-liquid preparations with a creamy base. Airing agents Technical
sugars

Elaborations: Ice creams. Flavours Saccharose

Allergens: No allergens

Pistachio ice cream

Code Ingredient Brand g % g/kg
Milk 600 59,70 597,01

38210 Milk powder 1% Sosa 40 3,98 39,80

34353 Sugar Sosa 150 14,93 149,25

39462 Dextrose Sosa 30 2,99 29,85

39464 Glucose powder 33 DE Sosa 30 2,99 29,85

36863 Pure pistachio paste Sosa 150 14,93 149,25

39410 Procrema 5 Bio Hot Sosa 5 0,50 4,98

For 1 kg Total 1005 1000

Mix the milk together with the powdered milk and heat to 30 °C. Add the sugars and
heat to 35 °C. Add the pistachio paste and heat to 45 °C. Add the stabiliser and pasteu-
rise at 85 °C. Strain and cool to 4 °C. Keep in the fridge for 12 hours.

Tools

Code Tool Brand

35515 H2 ice cream machine Sosa

Procrema 5 Bio Hot The percentages and parts per thousand are related to the total weight of the ingredients in the table  10
 PROSORBET 5
COLD/HOT NATUR

Prosorbet 5 Cold/Hot Natur Dose:

5%
Mixture of stabilizers and emulsifiers
3 kg 37647 6u AFP SP
6,5% 3%
VEGAN
Components for sorbet
Properties: Sorbet stabilizers.
Use: Mix with base. LACTOSE-FREE Emulsifiers Stabilizers

Application:
Remarks: Suitable for vegans.
CHOCOLATE ICE CREAM
Any liquid or semi-liquid preparations.
Airing agents Technical
sugars

Elaborations: Sorbets.
Flavours Saccharose
Allergens: No allergens

Lactose-free chocolate ice cream VEGAN

Code Ingredient Brand g % g/kg

Oat drink 600 59,11 591,13

37327 Deodorised coconut fat Sosa 20 1,97 19,70

39461 Cold inulin Sosa 60 5,91 59,11

38489 Caster sugar Sosa 50 4,93 49,26

39464 Glucose powder DE33 Sosa 60 5,91 59,11

37110 Inverted sugar Sosa 20 1,97 19,70

70% chocolate 200 19,70 197,04

37647 Prosorbet 5 Cold/Hot Natur Sosa 5 0,49 4,93

For 1 kg Total 1015 1000

Mix the oat drink and inulin and heat. At 30 °C add the sugars. At 40 °C add coconut
fat. At 45 °C add the stabilizer/emulsifier mix.

Tools

Code Tool Brand

35515 H2 ice cream machine Sosa

Prosorbet 5 Cold/Hot Natur The percentages and parts per thousand are related to the total weight of the ingredients in the table  11