Unlike packaged ice cream that normally is scooped or soft-served, novelties are unique ice cream products that are produced in a variety of shapes and sizes. Packaged in multi-pack or popular individual servings, early novelties included ice pops, Fudgesicles®, and ice cream sandwiches. Original marketing efforts were targeted toward children. Recently, new novelties have emerged and are capturing a more mature, sophisticated consumer niche. This resurgence has opened another exciting avenue for the ice cream industry.

Novelties can be made by two different processes, dynamically frozen and extruded or statically (quiescently frozen) hardened in brine. The dynamically frozen and extruded process involves freezing ice cream to as low a temperature as possible so that it retains its shape after extrusion through the nozzle. The product is wire cut, dropped onto a plate conveyor, and transferred into a hardening tunnel. For stick novelties, sticks are inserted before the hardening tunnel. After the hardener, the product is released from the plate and may be enrobed or dipped in coating and then packaged. Shapes are easy to alter by changing the nozzle configuration.

Quiescently frozen novelties are formed by hardening mix in metal molds. The molds travel through a two-section refrigerated brine tank. In the first section, mix is filled, sticks are inserted, and product is hardened. The molds then pass through a defrost section where the product is extracted from the molds, coated, and packaged.


Sherbets, as defined by the Code of Federal Regulations (2), contain 1 to 2% butterfat and 2 to 5% total milk-derived solids by weight of the finished product. Because of their typically low total solid contents, sherbets rely on hydro-colloidal stabilizers to physically bind water and add viscosity. This aids in distribution stability and quality. Sherbets can be flavored by both fruit and nonfruit flavors. Fruit-flavored sherbets should have a titratable acidity of at least 0.85 (calculated as lactic acid). Formulas for sherbets are comparable to ice cream and ice milk.

Sorbets (ices) contain neither milk-derived ingredients nor egg ingredients other than egg white. Unlike ice creams and sherbets, ices can be made from unpasteurized mix owing to their typically high acidity formulation. Ices may be either dynamically or statically frozen. Water ices have enjoyed a tremendous resurgence in recent years as premium sorbets in single-serve novelties.


Frozen yogurt is a cultured dairy product produced using cultures of bacteria: S. thermophilus and/or L. bulgaricus. Generally accepted industry standards indicate that the finished product cannot be less than 8.25% nonfat milk solids and not less than 0.5% titratable acidity (expressed as lactic acid), and finished product has to weigh at least 5 lb/gal (3). Frozen yogurt butterfat content is similar to whole milk (3.25%). Frozen yogurt can be classified as low-fat or nonfat yogurt. Low fat contains no less than 0.5% and no more than 2% butterfat, whereas nonfat contains no more than 0.5% butterfat.

An acceptable frozen yogurt should be smooth in texture and have a pleasant flavor. It will handle and freeze much the same as sherbet or reduced or low-fat ice cream. The amounts and types of milk solids and sugars present will affect the body and texture of the finished product. Not all ice cream stabilizers can be used for frozen yogurt because stabilizers used in frozen yogurts must be acid stable. Gelatin-based stabilizers perform best with cultured products. Emulsifiers may be used to improve overrun, but can also react negatively in the culturing process. They may reduce the activity of the starter cultures, resulting in longer fermentation.

Fruit flavors will work well with the acid flavor profile of yogurt. Vanilla and chocolate have also been successful. When using chocolate as a flavoring ingredient, the yogurt should not be fully fermented to ensure a better flavor balance.


Mellorine products are similar in composition to ice cream except that the butterfat has been replaced by a combination of vegetable and animal fat. The types of vegetable fats used may include coconut, soybean, cottonseed, and other plant fats. Hydrogenated vegetable fats will improve flavor stability and texture because they closely resemble the melting properties of milk fat. Standards of identity require that all mellorine-type products must contain not less than 6% fat, and not less than 3.5% protein (the biological value of the protein in the product must be at least equivalent to that of whole milk protein). Finished product must weigh no less than 4.5 lb/gal and contain no less than 1.6 lb of total solids/gal (2). The processing, handling, and freezing of mellorine are similar to that of ice cream. More emulsifier may need to be used in mellorine products. The maximum stabilizer allowed is 1%.


Parevine is a nondairy frozen dessert. It is consumed mainly by those who, for religious reasons, need to avoid mixing meat and dairy products. Parevine is made from a combination of fats, water, one or more protein or carbohydrate food ingredient (from other than milk or meat sources), and nutritive sweetening ingredients other than lactose. It may also contain eggs or egg products, flavoring, coloring, and added vegetable stabilizer or vegetable emul-

sifier. Standards of identity require that the finished product must contain at least 10% fat and total solids not less than 1.3 lb/gal of finished product. When bulky ingredients (such as nuts, cocoa, or chocolate) are added, the fat content can be reduced to, but to no less than 8% (2).

Parevine can only be sold in properly labeled factory-filled containers that cannot be larger than 1 gal. When parevine is sold on the premises, a sign must be conspicuously displayed stating "Parevine Sold Here" in letters that can be easily read by the consumer.

Other Nondairy Frozen Desserts

Other options exist for vegetarians, those who simply prefer to avoid dairy products, or lactose intolerant persons. These options include rice- and soy-based frozen desserts and novelties. These desserts rely on added stabilizers and emulsifiers to produce a creamy, smooth product similar to dairy counterparts.

Berry Boosters

Berry Boosters

Acai, Maqui And Many Other Popular Berries That Will Change Your Life And Health. Berries have been demonstrated to be some of the healthiest foods on the planet. Each month or so it seems fresh research is being brought out and new berries are being exposed and analyzed for their health giving attributes.

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