Vol.

XI, Issue III March 2010 Rs 50

03/2010

Visit us at: www.consumer-voice.org


I ce cream is an enormously popu-
lar food. These are actually pur-
chased based on consumer’s prefer-
ences, choices and needs. Consumer
VOICE chooses family pack size of
about 1 litre for comparative testing.
To make people aware about the ice
creams, Consumer VOICE took 11
brands of the most popular flavour,
i.e. Vanilla. For evaluation of these
brands based on National Stand-
ards, other consumer expectations
and inherent substances normally
found in its raw material, we final-
ized the test programme consider-
ing various key parameters. The Ice
cream brands were gone through
the microbiological and sensory
tests to judge the consumer accept-
ability of product.
The microbiological parameters
covered pathogenic and other bac-
terial contamination tests, which
were conducted to judge the qual-
ity of ice cream in term of micro-
bial safety. It has been found that 3
brands—‘Nirula’s’, ‘Vadilal’ and ‘Ver-
ka’ could not qualify to be fully ac-
ceptable from microbiological safety
point of view.
The Ice-cream Scoop
Most people are very familiar
with the appearance, taste and
texture of ice cream and there are
many recipes for making it in cook-
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
varieties of packaging variants and flavours across the
world. after a survey, Consumer VOiCE revealed that
the most selling variant and common variety is Vanilla
flavour. Consumer VOiCE tested 9 famous brands of
ice creams and 2 desserts of Vanilla flavour.
ery books. However, few people mass in term of its volume. Thus,
know why certain ingredients and low value for money consumers
a time consuming preparation proc- gets especially if you compare with
ess are required. The answer is that the traditional kulfis made of boiled
ice cream is an extremely complex, milk. About total fat, brand ‘Mother
intricate and delicate substance. Dairy’ was the top performer in-
dicating high level of milk cream
In term of inherent quality of
contents. In term of taste that at-
the products, in respect of various
tracts most of the consumers about
key parameters, brand ‘Amul’ ful-
this product, brands ‘Amul’, ‘MTR’
fills all the requirement on quality
‘Cream Bell’ and ‘Verka’ were the
and safety, and is top performer
tastier among all the brands but
followed by brand ‘Heritage’ and
brands ‘Kwality Wall‘s’, ‘Vadilal’ and
‘Metro’. Brands ‘Kwality Wall’s’ and
‘Nirula’s’ were less tasty. In overall
‘Vadilal’ after examining their la- performance, brands ‘Amul’,
bels. It was noticed that these ‘Metro’, ‘Heritage’ and ‘MTR’
brands are actually frozen desserts, are recom-
thus these brands (were deviating mended
from labeling requirement) should b e s t
distinctly mark on label and recom-
mend to those who are restricted to
consume milk fat and protein.
Sweet and Creamy
Since ice creams are emulsi-
March 2010
fied and whipped with air, due to
which their ratio between volumes
by weight is more and consumers
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-
microbial contaminants to take care pared by suitable blending and processing
of cream and other dairy products together
of their production and supply chain
with sugar and flavour, with or without
to avoid recurrence and thus care
stabilizers or colour, and with the incor-
for human safety. poration of air during the freezing process.
Over-run (fluffing) in Ice
Cream Robbins’, ‘Kwality Walls’ and ‘Her-
The determination of over-run itage’ were found underweight.
in frozen and hardened ice cream is Brand Amul topped in terms of
a complex problem to solve because weight/volume (620gms/1000ml).
the weight of mix is unknown and
Brief of Key Parameters
has to be determined. The over-
run in ice cream depends upon the Moisture: This generally re-
amount of air whipped into the mix, fers to the presence of water and
during the freezing process. should be minimum. But brand
‘Kwality Walls’ was found with a
Volume v/s Weight of Ice-
higher moisture content, among all
Creams
the tested brands.
As per the Indian Standards, Milk Fat: Butter-fat or milk
net weight of ice cream and frozen fat is the fatty portion of milk. Ice
dessert should be minimum 525 cream consists of milk fat. The fat
gm/litre and for medium fat frozen component adds richness of fla-
dessert, it should be minimum 475 vour, contributes to a smooth tex-
gm/litre. However, brands ‘Baskin ture with creamy body and good
meltdown, and adds lubrication to
the palate as it is consumed.
Frozen dessert consists of veg-
etable fat instead of milk fat. Veg-
etable fats are used extensively as
fat sources in frozen dessert.
The value of milk fat in ice
cream and vegetable oil / fat in
Ice Creams Rank
frozen dessert should not be less
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
Mother Dairy 4 brand ‘Mother Dairy’ has the high-
MTr 5 est total fat percentage, whereas,
Verka 6 brand ‘Heritage’ was found to be
the lowest amongst all.
cream Bell 7
Protein: These modify the
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-
Kwality Wall’s 1 teins also help to emulsify the fats,
keeping the fat globules suspended
Vadilal 2
in the mix.
12 Consumer voice
Frozen Dessert means the product ob-
tained by freezing a pasteurized mix pre-
pared with milk fat and edible vegetable
oils & fats having a melting point of not
more than 37oc in combination.
Acidity as Lactic Acid: Acid-
ity of a packaged product is related
to the shelf life of the product. If
acidity (lactic acid) is lower than the
minimum limit, microbes may grow,
will allow contamination of the
product, and reduce the shelf life of
the product. All the brands conform
the maximum limit in the test.
Sucrose: This ingredient gives
sweet taste and uniform texture to
the product. Besides thick density,
it also acts as a preservative. The
sugars give the product its char-
acteristic sweetness and palatabil-
ity and enhance the perception of
various fruit flavours. Brand ‘Metro’
was found with higher sucrose and
brand ‘Nirula’s’ was found with low-
er sucrose content, in the test.
Synthetic Colour: Colour is
one of the main reasons why people
enjoy the ice cream. A food colour
is substance that is added to food
product to change its colour. Except
brands ‘Baskin Robbins’ and ‘Niru-
la’s’, all the brands were free from
Saccharine: It is an artificial
sweetener. It has effectively no
food energy and is much sweeter
than sucrose, but has an unpleas-
ant bitter or metallic aftertaste,
especially at high concentrations.
Vegetable Fat: Vegetable fats
and oils are lipid materials derived
from plants. Ice cream expected to
be free from vegetable fat. How-
 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
cholesterols are inherently found
in the milk fats processed from ani-
mal milk. Brand ‘Mother Dairy’ was
during processing of ice cream, mi-
croorganisms occur in the finished • Store ice cream covered so it does
not absorb flavors from other
product. Brands ‘Nirula’s’, ‘Vadilal’
foods.
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.