Kamani Oil Industries Pvt. Ltd.

is one of the
leading manufacturing organizations in the
field of specialty oils and fat products in India.
We are FSSC 22000 certified. The company is
dedicated to providing highest quality oils and
fats to the customers and has a wide range of
products for specialized
applications to the Food,
Pharma, Cosmetic and
Nutraceutical industry. The
company has a state-of-the-
art production facility which
ensures production flexibility.

Our product range includes whole range of

specialty vegetable oils, Hydrogenated
v e g e t a b l e f a t s , Va n a s p a t i , B a k e r y
Shortenings, Margarines, Dairy Fat
Replacers, Confectionery fats and Exotic
butters.

Kamani Oil Industries Pvt. Ltd.

Chandivali Estate, Saki Vihar Road,
Andheri (E), Mumbai - 400 072
 022 - 39970100 / 167 l Fax : 022 - 28478805
enjoy
E-mail : sales@kamani.com l Website : www.kamani.com
Connect with us on : /kamanioils
/kamanioilindustriespltd.
/http://i.instagram.com/kamanioils/
/https://goo.gl/ZIHtKh Vol. II
D’liteful recipes

Editorial
I
ce-creams and Frozen desserts- though a seasonal
product have a huge market potential in India as it
is one of the fastest growing food categories. In
recent years the consumption of ice-cream and other
frozen products in winters have been on the rise
though in summers the demand is at its peak. India's
current ice cream market is estimated at Rs.4000 crore
which includes organized and unorganized sectors
and frozen desserts contribute 40-45% of the market
share. The ice-cream industry is growing at the rate of
20-25%. This growth has been driven by improvement
in per capita consumption, which in turn is attributable
to rising income levels and living standards. 35 -45 %
of the Indian population is young and will be the main
drivers of growth for this industry as they have a strong
liking for frozen products. The per capita consumption
of ice-cream in India is still low at 300-350 ml as
against world average of 2.3 litres. This is because
unlike the west, in India we have lots of other
traditional sweet options, but slowly and steadily ice-
cream is also increasing its share.
Ice-creams are manufactured using dairy fat which
provides the appropriate texture, setting property and
flavour release. Dairy fat or Milk fat is an expensive
ingredient in many developing countries and
vegetable fats provide an inexpensive high quality
alternative. The use of vegetable fats results in lower
costs and higher production output. It witness a steady growth and will also
also makes it possible to give the be open to innovation primarily
frozen dessert a better nutritional focussing on health and nutrition for
profile. The FSSAI defines Frozen e.g Frozen desserts fortified with
dessert as – “a product obtained by omega3 oils, vitamins, probiotics,
freezing a pasteurized mix with milk fat calcium, artificial sweeteners etc. With
and/or edible vegetable oils and fats modern retail facilities, changing
having a melting point of not more consumer perceptions, regional
than 37° C. variations leading to wide product
range, innovations etc the future
We at Kamani Oil Industries Pvt Ltd
prospects of India's ice-cream and
manufacture a wide range of
frozen dessert market looks to be very
vegetable fats specifically designed
promising.
for frozen desserts (Koolex Kamani
Trans fat free vegetable oils & fats It has been our constant
Vanaspati). We also are cholesterol free and endeavour to work with
manufacture a wide trans fat free which make it a our valued customers
healthier choice as compared to
range of high and to serve you
dairy fat which contains both trans
quality trans fat better we have come
as well as cholesterol. They are
free oils and fats specifically formulated to with- out with a recipe
f o r v a r i e d stand high climatic temperatures booklet where we
applications i.e. for in the frozen state therefore have shared few
coating, enrobing etc slow melting of the final innovative and
therefore providing our product during healthier recipes using
consumption.
customers with a healthier our trans free fats. Do try out
and inexpensive alternative to these recipes and gives us your
dairy fat without compromising the feedback. We have a strong technical
taste. Some of the specialty oils like team who can support in your product
Cocosilver & Krisp find application in development.
the manufacture of chocolate coating
Delivering Taste & Health -
also called ice-cream covertures which
that’s our Mantra (at Kamani)
have excellent taste profile and shelf
life.
The frozen desserts market in India will
 Frozen Dessert / Frozen Confection Kamani Range of Products for
Definition Frozen Dessert Application

The Food Safety Standards Act of India

Products Features Applications
(FSSAI Rules), defines
Koolex Easy to mix with all ingredients Sundae
“Frozen Dessert/Frozen Confection” means the Vanaspati Better temperature stability than dairy fat Cones
product obtained by freezing a pasteurised mix prepared with milk fat and /or SKU : 15 Kg Absolutely bland in taste Cups & family pack
edible vegetable oils and fat having a melting point of not more than 37 degree C in Tin & Carton Ideal replacer for dairy fat in FD Candy
Convenient to store at room temperature Falooda
combination and milk protein alone or in combination / or vegetable protein
100% Vegetable Fat Squeeze pack
products singly or in combination with the addition of nutritive sweetening agents Trans Fat Free Milk shakes
E
T FRE Easy air incorporation Koolfi (FD)
e.g. sugar , dextrose, fructose, liquid glucose, dried liquid glucose, maltodextrin, NS FA
TRA
Better economy Cassata
high maltose corn syrup, honey, fruit and fruit products, eggs and egg products,
coffee, cocoa, chocolate, condiments, spices, ginger and nuts. The said product, Krisp Good melt profile Chocodip
may also contain bakery products such as cake or cookies as a separate layer/ or Refined Palm Better mouth feel
coating, it may be frozen hard or frozen to a soft consistency. It shall have pleasant Kernel Oil Easy coating
Clear & bland taste
taste and flavour free from off flavour and rancidity and may contain food
Longer shelf life
additives permitted in Appendix A. It shall conform to the microbiological Better shine
requirements prescribed in Appendix B.
Cocosilver Good melt profile Chocodip
It shall conform to the following requirement:- Refind Coconut Better mouth feel
Oil Premium quality coating
Frozen Dessert / Frozen Medium Fat Frozen Dessert / Low Fat Frozen Dessert / Clear & bland with excellent shine
Requirement Confection Frozen Confection Frozen Confection Desirable melt off
Longer shelf life
Total Solid Not less than 36% Not less than 30% Not less than 26%

Wt /Vol. (gms/l) Not less than 525 Not less than 475 Not less than 475

Total Fat Not less than 10% More than 2.5%but less than 10 Not more than 2.5%
%

Total Protein (Nx6.25) Not less than 3.5% Not less than 3.5% Not less than 3.0%
Standard Frozen Dessert Mix
mìB[[& ÖeÀespeve [sPeì& efcekeÌme
Procedure:-
 Mix SMP in water at 400 C in the pasteurizer.
Hee½eje³epejceW 400C Hej SMP keÀes Heeveer ceW efcekeÌme keÀjW.
 Mix stabiliser & emulsifier with sugar then add the mixture in the pasteurizer at
0
500C. / mì@yeeruee³epej Deewj F&ceumeerHeÀe³ej keÀes ef®eveer ceW efceueeS Deewj Fme efceÞeCe keÀes Hee½eje³epejceW 50 C Hej [eues.
 Melt Koolex (Trans Fat Free) at 500 C and add in the pasteurizer.
500C Hej ketÀueskeÌme (ì^evme He@Àì ÖeÀer) keÀes efHeIeueekeÀj Gmes Hee½eje³epejceW [eueW.
0
 Mix thoroughly and continue heating till temperature reaches 72 C.
Hold the mixture it in the pasteurization machine for 30 mins.
leeHeceeve 720C Hej peeves lekeÀ Fme efceÞeCe keÀes De®íer lejnmes efceueeles jns.
30 efce. lekeÀ Gmeer Hee½eje³epej ceMeerve ceW Gmes jnves os.
 Homogenize the mixture @ 2000-2500 psi. / 2000 - 2500 psi Hej nesceespeveeF&pe keÀjW.
 Keep homogenized mix @ 40 C for 4 to 24 hrs for ageing.
Fme nesceespeveeF&p[ efcekeÌme keÀes 40C Hej 4 mes 24 Iebìes lekeÀ SpeeRie kesÀ efueS jKeW.
 After ageing, add flavour and colour in the mixture then batch freeze it.
SpeeRie kesÀ He½eele FmeceW HeÌuesJej leLee keÀuej efceueeSB Deewj ye@®e efÖeÀpe keÀjW.
 Harden the FD @
0
-30 to -35 C for 3 hrs. Ingredients Unit %
-30 mes -350C Hej 3 Iebìs lekeÀ
ne[&eEveie kesÀ efueS jKeW. Water 60.6
0 Skimmed Milk Powder (SMP) 13
 Store it @ -18 to -20 c.
-18 mes -200C Hej mìesj keÀjW. Sugar 14
Koolex (Trans Fat Free) 12
Stabilizer & Emulsifier 0.4
Flavour + Colour 0.1
-18 to -200C
Standard Choco FD Mix
mìB[[& ®eeskeÀes ÖeÀespeve [sPeì& efcekeÌme
Procedure:-
 Mix SMP and cocoa powder in water at 400 C in the pasteurizer.
Hee½eje³epejceW 400C Hej SMP leLee keÀeskeÀes HeeG[j keÀes Heeveer ceW efcekeÌme keÀjW.
 Mix stabiliser & emulsifier with sugar then add the mixture in the pasteurizer at
0
500C. / mì@yeeruee³epej Deewj F&ceumeerHeÀe³ej keÀes ef®eveer kesÀ efceueeS Deewj Fme efceÞeCe keÀes Hee½eje³epejceW 50 C Hej efceueeS.
 Melt Koolex (Trans Fat Free) at 450 C and add it in the pasteurizer.
450C Hej ketÀueskeÌme (ì^evme He@Àì ÖeÀer) keÀes efHeIeueekeÀj Gmes Hee½eje³epejceW [eueW.
0
 Mix thoroughly and continue heating till temperature reaches 72 C.
Hold the mixture it in the pasteurization machine for 30 mins.
leeHeceeve 720C Hej peeves lekeÀ Fme efceÞeCe keÀes De®íer lejnmes efceueeles jns.
30 efce. lekeÀ Gmeer Hee½eje³epej ceMeerve ceW Gmes jnves os.
 Homogenize it @ 2000-2500 psi. / 2000 - 2500 psi lekeÀ nesceespeveeF&pe keÀjW.
 Keep homogenized mix @ 40 C for 4-24 hrs for ageing.
Fme nesceespeveeF&p[ efcekeÌme keÀes 40C Hej 4-24 Iebìes lekeÀ SpeeRie kesÀ efueS jKeW.
 After ageing, add flavour and colour then batch freeze it.
SpeeRie kesÀ He½eele FmeceW HeÌuesJej leLee keÀuej efceueeSB Deewj ye@®e efÖeÀpe keÀjW.
 Harden the FD @ Ingredients Unit %
0
-30 to -35 C for 3 hrs.
-30 mes -350C Hej 3 Iebìs lekeÀ Water 57.1
ne[&eEveie kesÀ efueS jKeW. Skimmed Milk Powder (SMP) 12
0
 Store it @ -18 to -20 c. Sugar 16
-18 mes -200C Hej mìesj keÀjW. Cocoa ALF CP (Morde) 3.5
Fat Koolex (Trans Fat Free) 11
Stabilizer & Emulsifier 0.4
-18 to -200C Flavour + Colour 0.1
Tangy Ginger FD
®eìHeìe DeêkeÀ SHeÀ [er
Procedure:-
 Add Ginger paste, ginger flavour and yellow colour in FD mix*.
SHeÀ[er efcekeÌme ceW DeêkeÀ Hesmì, DeêkeÀ keÀe HeÌuesJej Deewj Heeruee keÀuej efceueeSB.
 Mix thoroughly and batch freeze it.
Fme efceÞeCe keÀes De®íer lejn mes efcekeÌme keÀjs Deewj ye@®e efÖeÀpe keÀjW.
0
 Harden the FD @ -30 to -35 C for 3 hrs.
0
-30 mes -35 C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0
 Store it @ -18 to -20 c.
0
-18 mes -20 C Hej mìesj keÀjW.

Ingredients Unit

Standard FD mix* 10 Ltr.

Ginger paste 130 g
Ginger flavour (AKRAS) 20 ml
Yellow colour (food grade) as per
the requirement

-18 to -200C * Consider Standard Frozen Dessert Mix recipe for FD Mix
Cheeseberry FD
®eerpeyesjer SHeÀ [er
Procedure :-

 Add processed cheese, red rose color in the

frozen dessert mixture and mix it well.
ÖeÀespeve [speì& kesÀ efcekeÌme ceW Òeesmesm[ ®eerpe Deewj js[ jespe keÀuej keÀes efceueeSB.

 Add veg bar cake and strawberry pieces in the

mixture during batch freezing.
yewle efÖeÀpeeRie kesÀ oewjeve Jnspe yeej kesÀkeÀ Deewj mì^e@yesjer kesÀ ìgkeÀ[eW keÀes
De®íer lejn mes efceueeSB.
0
 Harden the FD @ -30 to -35 C for 3 hrs.
-30 mes -350C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0
 Store it @ -18 to -20 c.
-18 mes -200C Hej mìesj keÀjW.

Ingredients Unit

Standard FD mix* 10 Ltr.

Processed cheese 500g
Red rose color (food grade) as per
the requirement
Strawberries 500 g
Veg bar cakes 500 g

-18 to -200C * Consider Standard Frozen Dessert Mix recipe for FD Mix
Coconut Bounty FD
keÀeskeÀesveì yeeTbìer SHeÀ [er
Procedure :-

 Add coconut flavour in FD mixture and mix it thoroughly.

ÖeÀespeve [speì& kesÀ efceke̽ej ceW veeefj³eue HeÌuesJej [euekeÀj De®íer lejn mes efceueeSB.

 Add BOUNTY chocolate bar and chocolate sauce during

the batch freezing and mix.
ye@®e efÖeÀpeeRie kesÀ mece³e GmeceW yeeTbìer ®eeskeÀesuesì yeej Deewj ®eeskeÀesuesì mee@me efceueeSB.
0
 Harden the FD @ -30 to -35 C for 3 hrs.
-30 mes -350C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0
 Store it @ -18 to -20 c.
-18 mes -200C Hej mìesj keÀjW.

Ingredients Unit

Standard FD mix* 10 Ltr.

Coconut flavour (AKRAS) 17.5 ml
BOUNTY chocolate bar 1500 g
Chocolate sauce as per
the requirement

-18 to -200C * Consider Standard Frozen Dessert Mix recipe for FD Mix
Snickers FD
mveerkeÀme& SHeÀ [er
Procedure :-

 Add milk caramel flavour in frozen dessert mixture.

FD efcekeÌme ceW efceukeÀ ke@Àjeceue HeÌuesJej keÀes efceueeSB.

 Add SNICKERS bar chocolate in the mixture during the

batch freezing and mix thoroughly.
yew®e efÖeÀpeeRie kesÀ mece³e mveerkeÀme& yeej ®eeskeÀesuesì keÀes Gmecesb efcekeÌme keÀjW.
0
 Harden the FD @ -30 to -35 C for 3 hrs.
-30 mes -350C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0
 Store it @ -18 to -20 c.
-18 mes -200C Hej mìesj keÀjW.

Ingredients Unit

Standard FD mix* 10 Ltr.

Milk caramel flavour (Kerry) 20 ml
SNICKERS bar chocolate 1000 g

-18 to -200C * Consider Standard Frozen Dessert Mix recipe for FD Mix
Green Tea FD
ûeerve ìer SHeÀ [er
Procedure :-

 Add 25 green tea bags in 150 ml hot water,

keep it for 15 mins. and then strain.
ûeerve ìer kesÀ 25 ye@ie keÀes 150 efceueer iejce Heeveer ceW 15 efce. kesÀ efueS jKeW Deewj Gmes íeve ueW.

 Add the above green tea water and green tea flavour in the
frozen dessert mixture and mix it thoroughly.
Fme ûeerve ìer kesÀ Heeveer keÀes Deewj ûeerve ìer HeÌuesJej keÀes FD efceke̽ej ceW efcekeÌme keÀjW.

 Batch freeze the mixture.

yew®e efÖeÀpeeRie kesÀ efueS jKeW.
0
 Harden the FD @ -30 to -35 C for 3 hrs.
-30 mes -350C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0
 Store it @ -18 to -20 c.
-18 mes -200C Hej mìesj keÀjW.

Ingredients Unit

Standard FD mix* 10 Ltr.

Green tea (Tetley) sachet 25
Green tea flavour (Lux flavours) 12 ml

-18 to -200C * Consider Standard Frozen Dessert Mix recipe for FD Mix
Spicy Guava FD
efce®ee&a Hesª SHeÀ [er
Procedure :-

 Mix guava pulp, red rose color and guava flavour with the frozen dessert
mixture and batch freeze it.
Hesª keÀe HeuHe, ueeue jbie leLee Hesª kesÀ HeÌuesJej keÀes mìB[[& ÖeÀespeve [speì& ceW efcekeÌme keÀjW Deewj ye@®e efÖeÀpe keÀjW.

 Add red chilly powder during the batch freezing process

and mix it properly.
yew®e efÖeÀpeeRie kesÀ oewjeve ueeue efce®eea HeeG[j efceueeSB.
0
 Harden the FD @ -30 to -35 C for 3 hrs.
0
-30 mes -35 C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0
 Store it @ -18 to -20 c.
-18 mes -200C Hej mìesj keÀjW.

Ingredients Unit

-18 to -200C Standard FD mix* 10 Ltr.

Guava pulp 1000 ml
Red rose color (food grade) as per
the requirement
Guava flavour (AKRAS) 30 ml
Red chilly powder 5g

* Consider Standard Frozen Dessert Mix recipe for FD Mix

Choco-Butterscotch FD
®eeskeÀes-yeìjmkeÀe@®e SHeÀ [er
Procedure :-

 Mix standard FD mixture and standard choco FD mixture

mìB[[& ÖeÀespeve [speì& efcekeÌme Deewj ®eeskeÀesuesì mìB[[& ÖeÀespeve [speì& efcekeÌme keÀes SkeÀ meeLe efceueeSB.

 Add the above mixture in the batch freezer.

Fme efceÞeCe keÀes yew®e efÖeÀpeeRie kesÀ efueS jKeW.

 During the batch freezing add butterscotch chikki and melted white
chocolate in it.
yew®e efÖeÀpeeRie kesÀ oewjeve Gmeces yeìjmkeÀe@®e ef®ekeÌkeÀer leLee efHeIeuee ngDee meHesÀo ®eeskeÀesuesì keÀes efceueeSB.
0
 Harden the FD @ -30 to -35 C for 3 hrs.
-30 mes -350C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0
 Store it @ -18 to -20 c.
-18 mes -200C Hej mìesj keÀjW.

Ingredients Unit

Standard Choco FD mix* 7 Ltr.

Standard FD mix 3 Ltr.
White chocolate 1000 g
Butterscotch chikki 1000 g

-18 to -200C * Consider Standard Frozen Dessert Mix recipe for FD Mix
Roasted Coffee n Bourbon FD
jesmìs[ keÀe@HeÀer Sve yeye&ve SHeÀ [er
Procedure :-

 Add nescafe coffee powder in 100 ml hot water and mix thoroughly.
100 efceueer iejce Heeveer ceW vesmeke@ÀHesÀ keÀe@HeÀer HeeG[j keÀes De®íer lejn mes efceueeSB.

 Mix the above coffee water and the roasted coffee flavour in the frozen
dessert mixture and batch freeze it.
Fme efceÞeCe keÀes jesmìs[ keÀe@HeÀer HeÌuesJej leLee ÖeÀespeve [speì& efceke̽ej ceW [euekeÀj efceueeSB Deewj yew®e efÖeÀpeeRie kesÀ efueS jKeW.

 Add BOURBON biscuits in the mixture during the batch freezing.

yew®e efÖeÀpeeRie kesÀ oewjeve Gmeces yeye&ve efyemkeÀerì keÀes efceueeSB.
0
 Harden the FD @ -30 to -35 C for 3 hrs.
-30 mes -350C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0
 Store it @ -18 to -20 c.
-18 mes -200C Hej mìesj keÀjW.

Ingredients Unit

Standard FD mix* 10 Ltr.

Nescafe coffee powder 50 g
Roasted coffee flavour
(Givaudan-I126242 10 ml
BOURBON biscuits 1000 g
-18 to -200C * Consider Standard Frozen Dessert Mix recipe for FD Mix
Gemmy Orange FD
pescceer mebleje SHeÀ [er
Procedure :-

 Mix the orange pulp, orange color and orange flavor

in the FD mixture and batch freeze it.
mìB[[& ÖeÀespeve [speì& efcekeÌme cesb meblejs keÀe HeuHe, keÀuej Deewj HeÌuesJej keÀes efceueeSB Deewj yew®e efÖeÀpe keÀjW.

 Add Cadbury Gems during batch freezing.

yew®e efÖeÀeEpeie kesÀ oewjeve Gmeces ke@À[yejer pescme keÀes efceueeSB.
0
 Harden the FD @ -30 to -35 C for 3 hrs.
-30 mes -350C Hej 3 Iebìs lekeÀ ne[&eEveie kesÀ efueS jKeW.
0
 Store it @ -18 to -20 c.
-18 mes -200C Hej mìesj keÀjW.

Ingredients Unit

Standard FD mix* 10 Ltr.

Orange pulp 1000 ml
-18 to -200C
Orange flavor4
(Givaudan-sw0025) 12 ml
Orange juicy flavor
(Givaudan-s21-0023001 4 ml
Orange colour (food grade) as per
the requirement
Cadbury Gems 50 g

* Consider Standard Frozen Dessert Mix recipe for FD Mix