American Ed. Dec 2019
American Ed. Dec 2020
On Ice Cream
"On Ice Cream" featured in Dairy Foods magazine
and sourced from "On Ice Cream" technical short courses.
Question: What needs to be taken into account to make a claim
of a "good source of calcium"?
Answer: In order to make a "good source of calcium" claim, the
finished product must contain 10-19% of the Daily Value (DV) for calcium,
or 100-190 mg calcium per serving. Standard ice cream (10% skim milk
solids, 10% milk fat; 4.5 lbs. per gal finished) contains about 8% DV
for calcium. Adding sweet whey at the allowed 25% level actually reduces
calcium to about 6% DV. Reducing overrun can achieve a 10% DV or higher.
Thus, achieving a "good source of calcium" claim should be relatively
easy by managing MSNF and finished weights, or fortifying with any one
of a number of calcium sources such as calcium phosphate, calcium lactate,
calcium gluconate, calcium carbonate, calcium chloride, or "milk minerals".
The are some considerations to note. The chemistry and cost of the calcium
source, flavor and texture impact, overrun, freezing point effects,
and any necessary labeling disclosure of "negative" nutrients must all
be balanced. Too much MSNF can result in "sandy" ice cream. "Milk minerals"
from whey, which typically are more consumer friendly, yet more costly,
than other calcium sources, needs be considered part of total "whey
solids". Additionally, calcium sources vary in solubility and can negatively
impact the desired smooth, creamy nature of any given product. This
can result in gritty, grainy texture and/or increase the likelihood
of icy, coarse, and "sandy" defects. Freezing point depression and resultant
impacts on mix performance must be also taken into account. Overrun
considerations are critical. High overrun, low MSNF products may not
qualify and may require fortification. Lower overrun products with more
typical MSNF might qualify without modification. Finally, any nutrient
content claim might need to be accompanied by a nutrient disclosure
statement of other nutrients (i.e., fat, saturated fat, cholesterol,
sodium) that FDA considers an increase risk of disease or health related
condition. The threshold amounts of these nutrients to trigger such
labeling are 13g fat, 4g saturated fat, 60mg cholesterol, and/or 480mg
sodium per serving. Most ice creams, when they meet the requirements
for a calcium claim (10-19% DV), meet at least one, or more, of these
thresholds. A calcium claim, however, can be made with proper disclosure.
It is also possible to produce a product without need for a nutrient
disclosure statement. Such a product would, most likely, be some variant
of low or no fat ice cream, frozen yogurt, sherbet, sorbet, or water
more information on"Tharp & Young On Ice Cream" offerings
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