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Vol.

XI, Issue III March 2010 Rs 50

03/2010

Visit us at: www.consumer-voice.org


Comparative Test

Creamy
Delicacies
Who doesn’t want to have ice creams? From the age
of 5 years to the age of 80 years, everyone loves ice
creams and in any season. ice creams are sold in many

I ce cream is an enormously popu-


lar food. These are actually pur-
chased based on consumer’s prefer-
varieties of packaging variants and flavours across the
world. after a survey, Consumer VOiCE revealed that
ences, choices and needs. Consumer
the most selling variant and common variety is Vanilla
VOICE chooses family pack size of flavour. Consumer VOiCE tested 9 famous brands of
about 1 litre for comparative testing. ice creams and 2 desserts of Vanilla flavour.
To make people aware about the ice
creams, Consumer VOICE took 11
ery books. However, few people mass in term of its volume. Thus,
brands of the most popular flavour,
know why certain ingredients and low value for money consumers
i.e. Vanilla. For evaluation of these
a time consuming preparation proc- gets especially if you compare with
brands based on National Stand-
ess are required. The answer is that the traditional kulfis made of boiled
ards, other consumer expectations
ice cream is an extremely complex, milk. About total fat, brand ‘Mother
and inherent substances normally
intricate and delicate substance. Dairy’ was the top performer in-
found in its raw material, we final-
dicating high level of milk cream
ized the test programme consider- In term of inherent quality of
contents. In term of taste that at-
ing various key parameters. The Ice the products, in respect of various
tracts most of the consumers about
cream brands were gone through key parameters, brand ‘Amul’ ful-
this product, brands ‘Amul’, ‘MTR’
the microbiological and sensory fills all the requirement on quality
‘Cream Bell’ and ‘Verka’ were the
tests to judge the consumer accept- and safety, and is top performer
tastier among all the brands but
ability of product. followed by brand ‘Heritage’ and
brands ‘Kwality Wall‘s’, ‘Vadilal’ and
The microbiological parameters ‘Metro’. Brands ‘Kwality Wall’s’ and
‘Nirula’s’ were less tasty. In overall
covered pathogenic and other bac- ‘Vadilal’ after examining their la- performance, brands ‘Amul’,
terial contamination tests, which bels. It was noticed that these ‘Metro’, ‘Heritage’ and ‘MTR’
were conducted to judge the qual- brands are actually frozen desserts, are recom-
ity of ice cream in term of micro- thus these brands (were deviating mended
bial safety. It has been found that 3 from labeling requirement) should b e s t
brands—‘Nirula’s’, ‘Vadilal’ and ‘Ver- distinctly mark on label and recom-
ka’ could not qualify to be fully ac- mend to those who are restricted to
ceptable from microbiological safety consume milk fat and protein.
point of view.
Sweet and Creamy
The Ice-cream Scoop Since ice creams are emulsi-
March 2010

Most people are very familiar fied and whipped with air, due to
with the appearance, taste and which their ratio between volumes
texture of ice cream and there are by weight is more and consumers
many recipes for making it in cook- get just over 50% of the whole

Consumer voice 11
Comparative Test

for consumption. Brands ‘Nirula’s’,


‘Vadilal’ and ‘Verka’ are advised to
The Difference…
go for preventive steps to minimize ice cream is a frozen dairy product pre- Frozen Dessert means the product ob-
microbial contaminants to take care pared by suitable blending and processing tained by freezing a pasteurized mix pre-
of cream and other dairy products together pared with milk fat and edible vegetable
of their production and supply chain
with sugar and flavour, with or without oils & fats having a melting point of not
to avoid recurrence and thus care
stabilizers or colour, and with the incor- more than 37oc in combination.
for human safety. poration of air during the freezing process.
Over-run (fluffing) in Ice
Cream Robbins’, ‘Kwality Walls’ and ‘Her- Acidity as Lactic Acid: Acid-
The determination of over-run itage’ were found underweight. ity of a packaged product is related
in frozen and hardened ice cream is Brand Amul topped in terms of to the shelf life of the product. If
a complex problem to solve because weight/volume (620gms/1000ml). acidity (lactic acid) is lower than the
the weight of mix is unknown and minimum limit, microbes may grow,
Brief of Key Parameters will allow contamination of the
has to be determined. The over-
run in ice cream depends upon the Moisture: This generally re- product, and reduce the shelf life of
amount of air whipped into the mix, fers to the presence of water and the product. All the brands conform
during the freezing process. should be minimum. But brand the maximum limit in the test.
‘Kwality Walls’ was found with a
Volume v/s Weight of Ice- Sucrose: This ingredient gives
higher moisture content, among all
Creams sweet taste and uniform texture to
the tested brands.
the product. Besides thick density,
As per the Indian Standards, Milk Fat: Butter-fat or milk it also acts as a preservative. The
net weight of ice cream and frozen fat is the fatty portion of milk. Ice sugars give the product its char-
dessert should be minimum 525 cream consists of milk fat. The fat acteristic sweetness and palatabil-
gm/litre and for medium fat frozen component adds richness of fla- ity and enhance the perception of
dessert, it should be minimum 475 vour, contributes to a smooth tex- various fruit flavours. Brand ‘Metro’
gm/litre. However, brands ‘Baskin ture with creamy body and good was found with higher sucrose and
meltdown, and adds lubrication to brand ‘Nirula’s’ was found with low-
the palate as it is consumed. er sucrose content, in the test.
Frozen dessert consists of veg- Synthetic Colour: Colour is
etable fat instead of milk fat. Veg- one of the main reasons why people
etable fats are used extensively as enjoy the ice cream. A food colour
fat sources in frozen dessert. is substance that is added to food
The value of milk fat in ice product to change its colour. Except
cream and vegetable oil / fat in brands ‘Baskin Robbins’ and ‘Niru-
Ice Creams Rank
frozen dessert should not be less la’s’, all the brands were free from
amul 1 synthetic colour, which is good for
than 10% and in case of medium
Metro 2 consumer.
fat frozen dessert, it should be in
heritage 3 between 5–10%. The test shows Saccharine: It is an artificial
Mother Dairy 4 brand ‘Mother Dairy’ has the high- sweetener. It has effectively no
MTr 5 est total fat percentage, whereas, food energy and is much sweeter
Verka 6 brand ‘Heritage’ was found to be than sucrose, but has an unpleas-
the lowest amongst all. ant bitter or metallic aftertaste,
cream Bell 7
Protein: These modify the especially at high concentrations.
Baskin robbins 8 Each brand passed this test, as no
texture of the ice cream and fro-
Nirula’s 9 brand is added with saccharine.
zen dessert in other ways, making
March 2010

Frozen Desserts it chewier, and giving it body. Pro- Vegetable Fat: Vegetable fats
Kwality Wall’s 1 teins also help to emulsify the fats, and oils are lipid materials derived
keeping the fat globules suspended from plants. Ice cream expected to
Vadilal 2
in the mix. be free from vegetable fat. How-

12 Consumer voice
Comparative Test

count more than the limit thus not


safe for consumption.
Key Findings As per the Indian Standard to-
• Brand 'amul' topped the overall test and is tal plate count in ice cream should
good to buy for consumers.
not be more than 2.5x105. Brand
• Brand ‘amul’ and ‘MTr’ were found excel- ‘Cream Bell’ and Nirula’s did not
lent in sensory panel test. meet the requirement and found
• Brand – amul gave max amount of ice- with total plate count more than
cream in terms of volume by weight i.e. 620 the maximum limit.
gms/ltr. all the other remaining brands are below 600 gms/ltr.
yeast and Mould Count:
• all the brands were free from Saccharine & vegetable fat.
Brands ‘Cream Bell’, ‘Nirula’s’, ‘Vadi-
• all the brands were free from pathogenic bacteria such as Staphylococcus aureus, lal’, ‘Verka’ and 'Mother Dairy' were
Salmonella, Shigella, Listeria monocytogens. But the brands ‘Nirula’s’, ‘Vadilal’ found with highest yeast and mould
and ‘Verka’ had anaerobic spore count and coliform count more than the maxi-
count, which should be absent.
mum permissible limit thus not safe for consumption.
• Brands ‘Baskin robbins’, ‘Kwality Wall’s’ and ‘heritage’ were found under- Good for Consumers
weight. All the brands tested, were
• Brand ‘cream Bell’, ‘Nirula’s’, ‘Vadilal’ ‘Verka’ and 'Mother Dairy' were found found to be free from, artificial
with higher yeast & mould count. sweeteners, vegetable fats, trans-
• Brand ‘cream Bell’ and 'Nirula's' were found with standard plate count higher fat, starch, gelatin etc.
than the maximum limit.
• except brands ‘Baskin robbins’ and ‘Nirula’s’ no other brand was found with Ice Cream Facts
added synthetic colour. • The amount of fat and air in the ice
• Brand ‘Baskin robbins’ had the best packing and got highest weightage. cream determines its quality.
• Brand ‘MTr’ was packed with a lowest quality of packing material among all the • Super Premium ice creams have
brands tested. 16% fat.
• Brand ‘cream Bell’ and ‘Vadilal’ did not mention volume. • average ice creams have 12%
• Brand ‘Baskin robbins’ did not mention MrP on their packing. –14% fat.
• cheap ice creams have upto 50%
air.
ever, frozen dessert consists of veg- found with higher cholesterol con- • General rule: The heavier the ice
etable fat instead of milk fat. tent however brand ‘Kwality Walls’ cream the better it will be - be-
was found with lower quantity of cause it has less air added.
Trans Fat: Trans Fatty acids
cholesterol. • When buying ice cream, if you
are unsaturated fatty acids. Just like
want to compare ice creams - com-
saturated fats, they also raise the Standard Plate Count: Micro- pare the weight. ice cream can be
level of ‘bad’ cholesterol in blood. All biological contamination is a very sold at a lower price when a great-
the brands were free from trans fat. serious issue for all food products. er amount of the ice cream is just
Cholesterol: Cholesterol plays We conducted this test for Standard air!
a central role in many biochemical Plate count, Yeast & Mould, Colif- • When making ice cream at home,
processes, which is best known for orm count, S. aureus, Salmonella, be sure to read and be familiar
the association of cardiovascular Shigella, Listeria monocytogenes with the directions for your par-
ticular appliance.
disease. Cholesterol especially bad and Anaerobic spore count. Mi-
one also increasing the risk of nerv- croorganisms are responsible for • The faster the freeze, the smoother
the texture of the ice cream.
ous system problems, brain synapse many foods born disease. Due to
connectivity, gall bladder stones improper or poor hygienic condition • Never let ice cream melt and re-
freeze.
March 2010

and perhaps even cancer. These during processing of ice cream, mi-
cholesterols are inherently found croorganisms occur in the finished • Store ice cream covered so it does
in the milk fats processed from ani- not absorb flavors from other
product. Brands ‘Nirula’s’, ‘Vadilal’
foods.
mal milk. Brand ‘Mother Dairy’ was and ‘Verka’ had Anaerobic spore

Consumer voice 1
March 2010
COMPARATIVE PERFORMANCE SCORE OF ICE CREAMS & DESSERTS

1
ice Cream Frozen dessert

Brand Wt.% herit- Mother Cream Baskin kwality


Parameters amul Metro MtR Verka nirulas Vadilal
age dairy Bell Robbins Walls
Comparative Test

MrP, rs./Weight, gm 99/1008 58/525 90/650 99/657 70/525 60/540 99/485 3416/2100 125/263 99/600 80/390
Unit value per 100 gm, rs 9.82 11.04 13.84 15.06 13.33 11.11 20.41 162.66 47.52 16.5 20.51
Packing 3 2.6 2.6 2.6 2.6 2.5 2.6 2.8 2.9 2.9 2.6 2.6
Marking 5 4.5 4.5 4.5 4.5 4.5 4.5 4 4 4.5 4.5 4
Physico-chemical

Consumer voice
Net Weight/Volume 7 6.33 5.35 2.57 4.61 4.64 5.8 5.22 3.86 5.43 3.75 4.62
Total Solids 12 9.02 8.9 10.86 9.84 8.58 9.26 9.44 8.94 9.4 8.46 8.52
Moisture 3 2.42 2.41 2.7 2.54 2.36 2.46 2.48 2.41 2.48 1.95 2.35
Total Fat 8 6.96 6.95 5.25 7.03 5.76 6.64 6.39 6.59 6.63 7.66 5.22
Protein 8 6.16 7.14 7.48 7.46 6.3 6.38 6.7 3.24 4.49 4.3 6.68
acidity 2 1.91 1.65 1.84 1.65 1.84 1.82 1.3 1.61 1.91 1.3 1.91
Sucrose 6 4.57 4.52 5.66 5.12 4.72 4.29 4.75 5.82 4.63 4.81 5.66
Synthetic colour 2 2 2 2 2 2 2 2 1.94 1.92 2 2
Saccharin 1 1 1 1 1 1 1 1 1 1 1 1
Starch 1 1 1 1 1 1 1 1 1 1 1 1
Vegetable Fat 1 1 1 1 1 1 1 1 1 1 1 1
Gelatin 1 1 1 1 1 1 1 1 1 1 1 1
Trans Fat 1 1 1 1 1 1 1 1 1 1 1 1
cholesterol 4 3.14 3.61 3.44 2.8 3.6 3.14 3 3.2 3.33 3.8 3.62
Phosphatase Test 1 1 1 1 1 1 1 1 1 1 1 1
Microbiological tests** 16 15.86 15.16 15.5 13.3 15.2 12.3 11.6 15.93 9.5 16 10.2
Sensory Panel tests* 18 16.31 15.05 15.14 15.44 16.45 15.16 15.77 14.79 14.67 14.26 14.26
Overall Score 100 87.78 85.84 85.54 84.89 84.45 82.35 81.45 81.23 77.79 81.39 77.64

Rating: >90 – Very good , 71-90- Good , 51-70- average , 31-50- Poor , upto 30 – Very Poor
note: The above scores are based on the actual performance w.r.t. assigned weightage.
*Sensory panel tests include Taste & odour, Body & texture, colour & appearance and overall accepatability parameters.
**Microbiological tests include Standard Plate count, Yeast & Mould, coliform, Staphylococcus aureus, Salmonella and Shigella.