• Food Science of Animal Resources
• /
• v.35 no.6
• /
• pp.793-799
• /
• 2015

The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (−18℃, −30℃, −50℃, and −70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 µm to 100.1 µm after 52 wk of storage at −18℃. When ice cream samples were stored at −50℃ or −70℃, ice crystal size slightly increased from 40.3 µm to 57-58 µm. Initial air cell size increased from 37.1 µm to 87.7 µm after storage at −18℃ for 52 wk. However, for storage temperatures of −50℃ and −70℃, air cell size increased only slightly from 37.1 µm to 46-47 µm. Low storage temperature (−50℃ and −70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (−18℃ and −30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to−50℃. No significant beneficial effect of −70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of −50℃ to preserve the quality attributes of premium ice cream.

• Food Science of Animal Resources
• /
• v.34 no.6
• /
• pp.757-762
• /
• 2014

The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

• The Korean Journal of Food & Health Convergence
• /
• v.9 no.5
• /
• pp.7-11
• /
• 2023

Purpose: The purpose of this study is to analyze current trends in the Korean ice cream industry and determine how these trends affect the competitiveness of each ice cream company. Method: This study was conducted by reviewing existing related literature and collecting and analyzing data from news articles, corporate reports, and existing researchers' studies related to the ice cream industry. Results: The Korean ice cream industry is growing and developing through the collaboration of fun marketing with taste, quality, and fun elements, and the young MZ generation can be said to be the main customer base. In terms of quality, premium ice cream made with high-quality domestic ingredients has recently been gaining popularity, and ice cream with reduced fat and sugar, such as plant-based substitutes, is also gaining popularity among consumers. Conclusions and Implications: The results of this study highlight the need for continued innovation in the Korean ice cream industry. The industry must also capitalize on the growth of online sales and the global appeal of Korean pop culture. Sustainability efforts, technology adoption, and strategic collaboration are key drivers for future industry success, and social media engagement must be integrated into marketing strategies to increase brand awareness and consumer loyalty.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.6
• /
• pp.721-728
• /
• 2006

The objective of the study was to analyze the contents and fatty acid compositions in the extracted fats from selected commercial ice creams and ice cream-related products. Seventy four ice creams and ice cream-related products were collected from local stores: 22 regular 'ice creams', 10 premium 'ice creams', 22 'ice milks', 4 'sherbets', 11 'non-milk-fat ice creams' and 5 'non-milk product ice creams'. Contents and fatty acid compositions of the fats in the ice creams and ice cream-related products were analyzed. Fat contents in regular 'ice creams', premium 'ice creams' and 'ice milks' were $5{\sim}11%,\;13{\sim}17%\;and\;2{\sim}10%$, respectively. 'Sherbets', 'non-milk-fat ice creams' and 'non-milk product ice creams' contained $2{\sim}7%,\;4{\sim}11%\;and\;1{\sim}2%$ fats, respectively. Fats extracted from 14 regular 'ice creams', all of the premium 'ice creams' and 11 'ice milks' contained $63{\sim}75%$ saturated fatty acids and $2{\sim}5%$ trans fatty acids. Their fatty acid compositions were similar to those in milks and butter. However, fats from 8 regular 'ice creams' and 11 'ice milks' contained $11{\sim}28%\;and\;11{\sim}34%$ lauric acid, respectively. Since these levels of lauric acid were 3 times more than in milk or butter, other fats along with milk fat might be used for manufacturing these' ice creams' and 'ice milks'. Out of these 19 products, only 5 products were labelled as 'coconut oil' or 'refined oil' as well as milk fat being used. Fats extracted from 'sherbets', 'non-milk-fat ice creams' and 'non-milk product ice creams' contained $81{\sim}92%,\;76{\sim}99%\;and\;84{\sim}99%$ saturated fatty acids, respectively. Lauric acid was the most abundant fatty acid in the fats of these products, being $33{\sim}34%,\;17{\sim}45%\;and\;27{\sim}46%$ of the total fatty acids, respectively.