Fruits in Ice Cream [Singapore]

What is Ice Cream?
Ice cream is a dairy frozen dairy food made by freezing a pasteurized liquid mix under agitation to incorporate air and to ensure uniformity of texture. The mix is composed of a combination of milk ingredients, sugar, dextrose and corn syrup. While there are many ice cream recipes, government food regulations require that all ice cream contain a specified minimum percentage of milk fat as well as the amount of food solids and microbial quality.
To give one an idea, here are some data:

Fruits in Ice Cream Brand US Brands

% Milk Solids 18 - 24 18 - 24

% Fruit Content 18 - 25 5 - 20

% Total Solids 34 - 42 34 - 45

Microbial Quality

Coliform Ct./gm Zero 20 max.

Total Plate Ct./gm 50,000 max 50,000

There are no preservatives in ice cream. The freezing process itself provides adequate preservation of the product. Small quantities of other ingredients such as stabilizers, flavors and sometimes colors are added to improve the quality and palatability of ice cream. Only those that are food grade and permitted by government regulations are used.

The physical structure of ice cream is a complicated physico-chemical system. The finished product consists of solid, liquid and air, making up a three-phase system. Air is whipped into the ice cream as it is being frozen. This not only gives it a smooth, creamy texture but also makes the ice cream very sensitive to the temperature changes. The solid part is water which has crystallized into ice while the liquid portion consists of milk mineral and sugar solutions.